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Snacking plays a significant role in many people’s diets, contributing to approximately 25% of their daily caloric intake. With around one-third of American adults classified as overweight and over 40% as obese, as reported by the National Institutes of Health, researchers from the Penn State Sensory Evaluation Center are exploring strategies for healthier snacking habits.
Their recent investigation focuses on how the addition of dip alongside salty snacks alters eating behaviors. Findings from this research, published online and set to appear in the November edition of Food Quality and Preference, indicate that incorporating dip leads to a remarkable increase in caloric consumption—up to 77% more calories—along with a quicker eating pace compared to consuming chips alone without any dip.
Interestingly, despite the increase in total caloric intake, the quantity of chips consumed remained unchanged, as highlighted by study co-author John Hayes, who is a professor of food science and the director of the Penn State Sensory Evaluation Center.
“Our most notable revelation was that the presence of dip did not reduce chip consumption—instead, participants maintained their chip intake while adding dip,” Hayes explained. “This lack of adjustment suggests that adding dip to chips can significantly elevate calorie consumption without participants being aware of it.”
Many might assume that adding a dip would prompt individuals to eat fewer chips, but Hayes emphasized that the study contradicts this expectation. “Our data shows that individuals ate the same amount of chips regardless of dip availability, leading to higher calorie intake overall when dip was present,” he noted.
The research, spearheaded by Madeline Harper, a recent graduate with a master’s in food science from Penn State, involved 46 adult subjects. Participants visited the Sensory Evaluation Center twice, where they were offered 70 grams of ranch-flavored chips—approximately 2.5 servings—with or without a third of a cup of ranch dip, allowing them to eat freely.
Researchers meticulously recorded their consumption and analyzed the eating sessions, documenting the number of bites taken and the duration of active eating. These insights were utilized to assess “eating microstructure,” including bite size and eating rate.
Harper noted that the increased caloric intake from the chips and dip was likely due to larger bite sizes made possible by the inclusion of dip. On average, participants consumed 345 calories when both chips and dip were available, compared to just 195 calories for chips alone.
This study is significant, Harper pointed out, as it fills a research gap regarding how external factors, like dips, influence the consumption of salty snacks. “The impact of such factors on snack intake is evident,” she stated. “In this instance, the dip likely contributed to larger bites rather than just accelerating the rate of chip consumption.”
Although snacking is a critical source of calories in the American dietary landscape, Hayes remarked that it remains an under-researched area, emphasizing the importance of understanding snack-related eating behaviors to tackle issues like overeating and obesity.
“This research lays the groundwork for further exploration into how the characteristics of food can shape our eating behaviors and, in turn, our caloric intake,” he stated. “Slowing down the eating process could influence calorie consumption while maintaining the enjoyment of food.”
Paige Cunningham, a postdoctoral scholar in the Departments of Food Science and Nutritional Sciences at Penn State, also contributed to this research. Support for the project was provided by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
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