Ultra-processed foods (UPFs) make up a large part of modern diets, but research consistently links them to overeating, weight gain, and poor health outcomes. One reason may be their texture: soft, smooth foods are easy to chew and swallow quickly, which may encourage people to consume more before their bodies register fullness.
A team of Dutch researchers has launched the Restructure study to test this theory. Healthy adults aged 21–50 will take part in two controlled diet phases.
In one, they’ll eat chewier, harder UPFs designed to slow chewing
In the other, they’ll eat softer, smoother UPFs that are easier to consume quickly.
Each phase lasts two weeks, with a break in between, and researchers will monitor calorie intake, body composition, blood tests, gut health, and even the number of chews and bites per meal.
The hope is that by simply altering food texture, people may naturally slow their eating pace, consume fewer calories, and improve satiety. While the idea is promising, the study has limits: participants are only healthy adults with moderate weight, and the two diets also differ slightly in nutrients, which could affect results.
Is texture the solution? Not yet — this trial will help clarify whether texture alone can change eating behaviour.
So what if your favourite snack suddenly came in a crunchier, chewier version, would you eat less of it — or just enjoy the new texture even more?
MBH/PS