On average, snacks account for roughly a quarter of the daily calories consumed by many individuals. With about one out of three adults in the United States classified as overweight and over two out of five struggling with obesity, as reported by the National Institutes of Health, researchers from the Penn State Sensory Evaluation Center are exploring ways for Americans to make healthier snacking choices.
The latest study at the center, located within the College of Agricultural Sciences, examined changes in eating behavior when consumers enjoy a dip alongside a salty snack. The results, which are currently available online and will appear in the November issue of Food Quality and Preference, reveal a significant increase in calorie consumption—specifically, a 77% rise in total intake and a quicker eating pace compared to a control group that only had chips without dip.
However, study corresponding author John Hayes, a food science professor and the director of the Penn State Sensory Evaluation Center, noted that the amount of chips consumed remained unchanged.
“The most significant finding from our research is that people do not reduce their chip consumption when dip is available—they eat the same quantity of chips, along with the dip,” he explained. “This lack of adjustment means that incorporating dip with chips can lead to a considerable increase in overall calorie intake without the consumer being aware of it.”
Many may assume that adding something extra, like dip, to a snack would cause individuals to eat less of the primary item, Hayes elaborated.
“But our study has shown that this isn’t the case with chips and dip,” he stated. “Participants consumed the same amount of chips regardless of the presence of dip, which resulted in a significantly higher energy intake when dip was added.”
The research, led by Madeline Harper, a recent graduate of Penn State with a master’s degree in food science, involved 46 adult participants. During two visits to the Sensory Evaluation Center, they were offered 70 grams of ranch-flavored chips (approximately 2.5 servings) with or without about a third of a cup of ranch dip, and they were allowed to eat as much as they desired.
Intake amounts were measured, and all sessions were recorded on video to analyze the number of bites and total eating time. Researchers processed this data to evaluate “eating microstructure,” focusing on factors such as eating speed and bite size.
Harper noted that the increase in chip and dip consumption might be linked to larger bite sizes facilitated by the inclusion of dip. On average, each eating session resulted in participants consuming 345 calories of chips and dip versus 195 calories of just chips.
This study is particularly noteworthy, Harper emphasized, as there has been limited research on how external elements like dips affect the consumption of salty snacks.
“Clearly, these factors impact food intake, especially during snacking,” she remarked. “In the case of chips and dip, the increased consumption attributed to adding dip may stem from a larger overall bite size rather than a quicker eating rate.”
Despite snacking being a significant energy source in the typical American diet, it remains a relatively unexplored area, according to Hayes. He believes understanding eating behavior regarding snacking is vital for tackling issues like overeating and obesity.
“This research opens new possibilities for investigating how the physical characteristics of foods can shape our eating habits and ultimately, our overall energy intake,” he said. “By encouraging individuals to slow down while eating, we can help manage energy consumption without sacrificing the enjoyment of food.”
Paige Cunningham, a postdoctoral scholar in the Departments of Food Science and Nutritional Sciences at Penn State, also contributed to the study.
This research was funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
