A study conducted at the University of Otago in Dunedin, New Zealand, has found that middle-aged women who consume meals at a slower rate are much less likely to become overweight than women of the same age who eat quickly.
The study was the first of its kind to be conducted on a national level. It examined the link between body mass index, or BMI, and the speed of eating as reported by the 1500 women who participated in the study. The women were from New Zealand and ranged in age from 40 to 50 years old; this demographic is at a high risk of weight gain. The study was conducted by the Department of Human Nutrition at the University of Otago.
When the team adjusted its results to take into consideration other factors such as level of physical activity, whether or not the women had reached menopause, smoking status, and ethnicity, they found that the faster the women ate, the higher their BMI numbers grew.
“For every one-step increase in a five-step scale ranging from ‘very slow’ eating to ‘very fast’ ‘the women’s BMI increased by 2.8 percent, which is equivalent to a 1.95 kg weight increase in a woman of average BMI for this group,” said Dr. Caroline Horwath, head of the study and professor at the University of Otago.
Dr. Horwath did note that there is not enough data to prove that the women’s’ increased eating speed was the actual cause of their higher BMI. For this reason, the research team will be following up with the participants to see if those who reported faster eating will continue to gain weight over a longer period of time. However, if a causal link is discovered between speed of eating and weight gain, then advising individuals to slow down their meals could help them lose weight just as much as a typical weight loss management program.
“The size of the association found in this initial research suggests that if there is a causal link, reduction in eating speed is a very promising way to prevent weight gain and may lead to decreases in BMI similar or greater than those sustained in weight management programs,” said Dr. Horwath.
If the team finds that such a causal link exists, Dr. Horwath plans to conduct additional research, including the use of interventions that encourage women to consume their meals more slowly. The interventions would teach participants how to relax when confronted with stressful situations and how to use techniques to recognize and avoid unnecessary eating triggered by stress.
“If such interventions prove effective, they could be used alongside other non-dieting approaches we have previously trialled with overweight or obese women. These approaches successfully prevented weight gain in at-risk women and even produced significant weight loss in some. Our interventions included intensive training in relaxation techniques and how to recognize and avoid stress-related triggers for eating,” said Dr. Horwath.
Non-dieting approaches to weight loss appear to be gaining in popularity, according to Dr. Horwath. Dietitians have begun to seek alternatives for weight loss treatment since traditional treatments such as restriction of food intake have not been wildly successful in helping patients keep off lost weight.
“Studies have found that many dieters regain any weight they lose within five years and often end up heavier than when they began,” says Dr. Horwath.
