First author, year (reference) | Study design | Respondents | Type of food | Main outcome |
---|---|---|---|---|
Diliberti,2004 [12] | Between subjects, parallel group design, with two different portion sizes (100%a, 152%) | Cafeteria visitors at a university campus, n = 180 | Baked pasta in cheese sauce (54% fat, energy density 1.7 kcal/g) | -Increased energy intake when served a larger portion, 43% more (172 kcal) -Overall extra energy intake of entire meal 25% (172 kcal) |
Fisher, 2007 [13] | Within subjects cross over design, with two different portion sizes (100%a, 200%) | Low income Hispanic and African American mothers, n = 58 | Macaroni & cheese (1.51 kcal/g), apple juice (0.47 kcal/g), crackers (4.62 kcal.g), chicken (1.73–2.42 kcal/g), rice (0.8 kcal/g), cereal (4.0 kcal/g) | -Increased energy intake when served a larger portion, 21% more (270 kcal), over 24 hour period |
Flood, 2006 [14] | Within subjects cross over design, with two different portion sizes (100%a, 150%) (and three different beverages) | Adults, n = 33 (aged 18–45) | Beverages (regular cola (0.4 kcal/g), diet cola, water) | -Increased beverage intake when served a larger portion, 10% more for women, 26% for men (regular cola) |
Kral, 2004 [15] | Within subjects cross over design, with three different portion sizes (100%a, 140%, 180%) (and three different energy densities) | Women (aged 20–45), n = 39 | Italian pasta bake (25% fat, 60% carbohydrate, 15% protein, 1.25 kcal/g–1.75 kcal/g) | -Increased food intake when served a larger portion, 20% more food intake when served the largest portion compared to the smallest portion -Combined effect with energy density: 56% more energy intake when served the largest higher energy dense portion compared to the smallest lower energy dense portion (225 kcal) |
Raynor, 2007 [16] | Random 2(small amount or large amount, 100%a, 200%) × 2 (small unit or large unit) between subjects design | Adults (aged 18–30), n = 28 | Potato chips, cheese crackers, cookies, candy | -Increased energy intake when served a larger portion, 81% (2246 kcal), over three day period -No effect of package unit size |
Rolls, 2002 [17] | Within subjects cross over design, with four different portion sizes (100%a,125%, 150%, 200%) | Adults (aged 21–40), n = 51 | Macaroni & cheese (1.63 kcal/g) | -Increased energy intake when served a larger portion (resp. 12% more (64 kcal), 19% more (105 kcal), and 30% more (161 kcal) |
Rolls, 2004 [18] | Within subjects cross over design, with five different portion sizes (100%a, 150%, 204%, 357%, 507%) | Adults (aged 20–45), n = 60 | Potato chips (5.4 kcal/g) | -Increased energy intake when served a larger portion, 184 kcal more for women when comparing largest vs smallest portion, for men 311 kcal -No short term compensation at dinner |
Rolls, 2004 [19] | Within subjects cross over design, with four different portion sizes (100%a, 134%, 167%, 200%) | Adults (aged 20–45), n = 75 | Deli-style sandwich, (2.4 kcal/g) | -Increased energy intake when served a larger portion, 31% more for women when comparing largest vs smallest portion(159 kcal), for men 56% more (355 kcal) |
Rolls, 2006 [20] | Within subjects cross over design, with three different portion sizes (100%a, 150%, 200%) | Adults (aged 19–45), n = 32 | Complete daily menu (varying from 0.2 kcal/g (vegetable side dish) to 5.5 kcal/g (snack foods) | -Increased energy intake when served larger portions, for all food categories, resp. 16% more (women 335 kcal/day, men 504 kcal/day) and 26% more (women 530 kcal/day, men 812 kcal/day) -No compensation over two day time period |
Rolls, 2007 [21] | Within subjects cross over design, with two different portion sizes (100%a, 150%) | Adults (aged 20–40), n = 23 | Complete daily menu, each day different | -Increased energy intake when served larger portions, for all food categories except fruit as afternoon snack and vegetables, average increase in energy intake 423 kcal/day -No compensation over 11-day time period |
Wansink, 2001 [22] | 2 (medium or large container, 100%a, 200%) × 2(perceived favourable vs unfavourable taste) between subjects design | Moviegoers (aged 11–89), n = 151 | Popcorn | -Increased food intake when served a larger portion, for both perceived favourable and unfavourable taste, 53% more |
Wansink, 2005 [23] | Random 2 (medium or large container, 100%a, 200%, × 2 (fresh or stale) between subjects design | Adult moviegoers, n = 158 | Fresh and stale popcorn | -Increased food intake when served a larger portion, for both fresh and stale popcorn, resp. 45% and 34% |
Wansink, 2005 [24] | Random between subjects, parallel group design (normal bowl vs self refilling bowl) | Adults (ages 18–46), n = | Soup | -Increased energy intake when served a larger portion without accurate visual cue, 73% more (113 kcal) |