Table 4.

Description of included supplementation studies

Reference	Study aims	Intervention type, comparator and duration	Outcome measurement	Main results
Chronic studies
Tan SY, 2013 Australia	To determine (1) the acute post-ingestive effects of almond consumption with meals or alone as snacks and (2) the short-term effects of almond consumption on body weight, body composition and indicators of metabolism. Patients at increased risk for type 2 diabetes Ages: 18-60 yrs (mean ~30 yrs) Total n completed = 137	4 week randomized, parallel-arm study. Consumption of 43 g/d almonds with: 1) Breakfast 2) Lunch 3) Morning snack (and nothing else) 4) Afternoon snack (and nothing else) 5) Control: no almonds	1) Anthropometry 2) 24 h dietary recall	1) Despite the additional 250 kcal/day from almonds, daily energy intake in all almond groups was not significantly higher than baseline or the control group. 2) NS in body weight between groups. 3) Almond intake had no effect on the intake of other nutrients at baseline, week 2 or week 4, except for dietary monounsaturated fat and α-tocopherol intake.
Sabate J, 2005 USA	To determine changes in body weight and composition when free-living subjects who are not given additional dietary advice incorporate moderate amounts of walnuts into their diet for 6 months Ages: 30-72 yrs (mean 54.3 yrs) Total n completed = 90	Randomized cross-over field trial with 2x6 month periods. 1) Intervention: Provided walnuts at ~12 % of their daily energy intake (range 28-56 g/d). 2) Control: No diet but asked to refrain from consumption of walnuts for 6 months.	1) Anthropometry 2) 24 h dietary recalls	1) Walnut-supplemented period had a higher mean total energy consumption vs. control period (8171 kJ (1952) kcal vs. 7614 kJ (1819) kcal, P < 0.05). 2) NS in mean ± SEM body weight.
Jaceldo-Siegl K, 2004 USA	To examine the effect of a daily supplement of nuts on the overall habitual diets of healthy subjects. Ages: 25-50 yrs Total n completed = 71	RCT for 12 months. 1) First 6 months was the control period: Habitual diet. 2) Intervention: 6 months of almond supplement (equivalent to 15 % of each subject’s mean energy intake during the habitual diet period; range of intakes: 42-71 g.	24 h telephone diet recalls during each diet period	1) Almond supplementation improved nutrient intakes (monounsaturated fatty acids, 42 %; polyunsaturated fatty acids, 24 %; fibre, 12 %; vegetable protein, 19 %; α-tocopherol, 66 %; magnesium, 23 % (all P < 0.05). 2) Almond supplementation decreased the intakes of trans fatty acids, 14 %; animal protein, 9 %; sodium, 21 %; cholesterol 17 %; and sugars, 13 % (all P < 0.05).
Johnston C, 2013 USA	1) To examine the long term satiating effect of daily peanut ingestion (28 g/d) on BMI over an 8-week period in overweight adults Ages: 20–65 yrs Total n completed = 44	RCT for 8 weeks. 1) Peanuts (1 oz/28 g) 2) Grain bar (1.4 oz/40 g) Consume the test food 60 minutes prior to the dinner meal daily.	3 d diet records	1) Greater decrease in body weight in the grain bar vs. peanut group (−1.3 ± 0.4 kg vs. −0.2 ± 0.3 kg P = 0.033). 2) NS change in body fat percentage between groups (grain vs. peanut: −1.6 ± 0.5 % vs. −0.5 ± 0.3 % respectively, P = 0.089). 3) NS in mean changes in protein (Δ + 7 ± 6 g vs. Δ −1 ± 5 g, P = 0.22) and fiber (0.2 ± 1.6 vs. 1 ± 2 g/d, P = 0.67) intakes between groups.
Kirk TR, 1997 UK	To test the hypothesis that increased consumption of foods rich in carbohydrate in the form of starch, such as breakfast cereals, will enable a substantial reduction in the percentage dietary energy derived from fat, without any adverse dietary effects. Aged 17-30 years with normal body weight Total n completed = 59	RCT for 12 week. 1) Increase consumption RTEC by 420 g per week (60 g or 2 portions per day, to be taken with semi-skimmed milk). No other dietary advice given. 2) No dietary advice but contact was maintained on a regular basis to arrange dietary and other assessments.	7 d weighed intakes	1) NS between groups in the change in body weight or BMI at 4 weeks or at 12 weeks vs. baseline (-1.4 kg vs. +0.3 kg). 2) NS change in energy intake between the groups. 3) Lower decrease in % total fat (-5.5 % vs. -1.4 %, P < 0.05) and higher protein intake (1.4 g/d vs. -3.5 g/d, P < 0.001) in intervention vs. control. 4) Greater decrease in % contribution of biscuits and cakes (-6.0 % E vs.-1.4 % E, P < 0.05) to daily energy intake.
Rosado J, 2008 Mexico	1) To determine if an increase in RTEC intake is an effective strategy to reduce excess body weight and blood lipids in overweight or at risk of overweight children. 2) To determine if a nutrition education program would make a difference on the response to an increase in cereal intake. 3) To determine if increase in RTEC intake alone or with a nutrition education program has an effect on plasma lipid profile. Ages: 6-12 yrs who were overweight (>85th percentile) or at risk of overweight. Total n completed = 178	RCT for 12 weeks. 1) One serving of 33 ± 7 g of RTEC at breakfast. 2) Two servings of 33 ± 7 g of RTEC, one at breakfast and another serving at dinner. 3) One serving of 33 ± 7 g RTEC and in addition, both children and mothers received a nutrition education guide that contained recommendations for healthy eating. 4) No treatment. 4 options of corn based RTEC, a pre-sweetened corn based RTEC, a pre-sweetened corn based, chocolate flavoured RTEC, and a pre-sweetened rice based, chocolate flavored RTEC.	1) Anthropometry 2) Body composition	Only the children that received 33 ± 7 g of RTEC and nutrition education had: 1) Lower mean (95 % CI) body weight (-1.01 (-1.69, -0.34) kg vs. control (+1.19 (0.39, 1.98) kg, P < 0.01) 2) Lower BMI (-0.95 (-1.71, -0.20) kg/m2vs. control +0.01 (-0.38, 0.41) kg/m2, P < 0.01) 3) Lower total body fat % (-0.71 (-1.71, 0.28) %, vs. control (+0.44 (-0.46, 1.35) %, P < 0.05) 2) The groups consuming one or two servings of RTEC had no effect on body weight.
Matthews A, 2012 UK	To determine the effects of consuming a structured post-dinner snack in the form of RTEC in place of a normal evening snack on body weight and anthropometric measurements in habitual evening snackers. Ages: 18–55 yrs (mean 40 yrs) Total n completed = 36 in cereal group; n = 34 in control group	Randomized, controlled, parallel 6-week intervention study: 1) Intervention: Consume a selection of breakfast cereals at home, and were asked to consume one bowl of cereal (>25 g but <45 g) with 125 ml of semi-skimmed milk after their evening meal, in place of their usual evening snack. 2) Control: Maintain usual dietary and exercise habits.	1) 3 d food diary 2) Anthropometry	1) Evening energy intake was higher in the control vs. treatment group (1259 ± 216 kJ vs. 786 ± 60 kJ, P = 0.007). 2) NS between groups in anthropometric measurements. 3) Trend for higher daily energy intake in control vs. treatment group (10,937 ± 1875 kJ vs. 10,014 ± 331 kJ, P = 0.065).
Acute studies
Farajian P, 2010 Greece	To test the hypothesis that a preload including dried prunes consumed as a snack before a meal, compared to an isoenergetic bread product preload, would reduce: a) meal time energy intake, b) appetite for dessert offered after lunch and, c) energy intake for the next 24 h. Ages: 18-50 yrs (mean 28 yrs) Total n completed = 45	Randomized within-subject crossover design. Standardised breakfast and then a preload: Standardised lunch and dessert offered 3 hours after the snack. 1) Prunes (i.e. 30 g white bread, 30 g of low-fat (10 % fat) cheese, 5 prunes (40 g): Total 238 cal (1000 kJ). 2) Bread (70 g white bread, 30 g of low-fat (10 % fat) cheese: 244 cal (1025 kJ).	Weighed food before and after eating	1) Total energy intake at the meal (i.e. from lunch and dessert) was lower with prunes preload vs. bread preload (910 ± 233 kcal (3.82 ± 0.98 MJ) vs. 971 ± 249 kcal (4.08 ± 1.04 MJ), P = 0.010). 2) NS in energy intake 24 h following the consumption of lunch (Prunes: 1350 ± 386 kcal (5.67 ± 1.62 MJ) vs. Bread: 1450 ± 524 kcal (6.1 ± 2.2 MJ), P = 0.021).
Davy BM, 2008	To determine whether pre-meal water consumption reduces meal energy intake in overweight and obese older adults Ages: 55-75 yrs (mean 61.3 yrs) Total n completed = 24 overweight males and females	Randomized trial. Each participant consumed two breakfast meals in a random order: 1) 30-minute waiting period (no preload) followed by an ad-libitum standardized meal. 2) Preload consisting of 500 ml of chilled (5° to 7 °C) bottled water, given 30 minutes before an ad-libitum standardized meal.	1) Weighed food before and after eating 2) Body weight	1) Gram weight of food consumed at the test meals was less in the water preload vs.no-preload (611 ± 31 g vs. 663 ± 36 g, respectively, P = 0.023) 2) Participants consumed less energy at the test meal after the water preload vs. no-preload (74 ± 23 kcal; ~13 % reduction in meal energy intake).
Van Walleghen EL, 2007 USA	To determine whether the consumption of water 30 minutes before an ad-libitum meal reduces meal energy intake in non-obese young (and older, mean age 68 yrs) adults. Ages: 21-35 yrs Total n completed = 29	Subjects provided ad-libitum lunch meal on two occasions. Thirty minutes before the lunch meals, subjects were given: 1) Water preload (375 mL, women; 500 mL, men). 2) No preload.	1) Weighed food before and after eating	NS in meal energy intake between no preload and water preload in the young subjects (892 ± 51 kcal vs. 913 ± 54 kcal, P = 0.65).
Bertenshaw E, 2008 UK	1) To compare appetitive responses (hunger and fullness and subsequent intake) to carbohydrate and protein-enriched drinks administered at 30 min and also 120 min prior to lunch. 2) To observe if the relative satiating efficiency of protein and carbohydrate changes with preload time interval, specifically by impacting energy adjustment. Ages: 18-34 yrs (mean 23 yrs) Total n completed = 18 males	Counterbalanced single blind within-subjects design, with each participant attending six test sessions in total over a 3-week period with a minimum of 2 days between each session. 1) Control test drink (a low-energy apricot and peach fruit drink). 2) Carbohydrate test drink (a higher energy version of the apricot and peach control drink, 97.6 % E carbohydrate). 3) Protein test drink (a higher energy version of the apricot and peach control drink, 50 % protein). 300 ml drinks administered at two time intervals of 120 min and 30 min before the ad libitum test meal. Other meals provided (breakfast, snack, pre-lunch).	Weighed food before and after eating	1) Less food was consumed following the protein vs. carbohydrate preload [F(1,17) = 6.70, P < 0.05] and control [F(1,17) = 5.83, P < 0.05] preloads. 2) Total caloric intake was significantly higher (+710 kJ) with protein preload vs. control. 3) Carbohydrate preload increased overall energy intake vs.control (+1045 kJ) [F(1,17) = 67.22, P < 0.0005], and protein (+334 kJ) [F(1,17) = 5.54, P < 0.05].
Flood JE, 2007 USA	To examine further the effects of consuming different forms of a low-energy-dense soup as a preload on subsequent test meal intake and total energy intake at the meal (soup preload + test meal). Ages: 18-45 yrs (mean 26 yrs) Total n completed = 60	Subjects came to the laboratory for lunch once a week for 5 weeks. Each week, one of four compulsory preload soups containing the same energy density (0.33 kcal/g; 1.4 kJ/g), or no preload, was consumed prior to lunch (pasta and sauce). One and a half (350 ml) of soup was served to women, and two cups (475 ml) of soup was served to men. A test meal was consumed ad-libitum 15 min after the soup was served: 1) Broth and vegetables served separately. 2) Chunky vegetable soup. 3) Chunky-pureed vegetable soup. 4) Pureed vegetable soup.	Weighed food before and after eating	1) When soup was consumed, subjects reduced lunch meal energy intake by 20 % (~824 kcal, 3.4 MJ) vs. 936 kcal, 3.9 MJ), P < 0.0001. 2) NS in energy intake between type of soup consumed. 3) Mean total meal energy density was lower when a soup preload was consumed (1.0 kcal/g, 4.2 kJ/g) vs. no soup (2.2 kcal/g, 9.2 kJ/g).
Rolls BJ, 2010 USA	To investigate the effects on food and energy intakes of varying the portion size and energy density of a vegetable that was added to a meal or substituted for other foods. Ages: 20-45 yrs (mean 27 yrs) Total n completed = 49 in the addition study.	Crossover design with repeated measures. Two studies. In both studies, a midday meal of a vegetable, grain, and meat was served to participants once a week. Across the meals, the vegetable was increased in portion size (180, 270, or 360 g) and reduced in energy density (from 0.8 to 0.4 kcal/g). Addition study: as the vegetable portion was increased, the amounts of the meat and grain were not changed (i.e. total amount of food served at the meal was increased).	Weighed food before and after eating	1) Increasing the portion of the vegetable from 180 to 270 g increased vegetable intake in both studies by a mean ± SE of 34 ± 4 g, equivalent to about half a serving. 2) Doubling the portion of the vegetable (180 to 360 g) increased vegetable intake by 60 ± 5 g (49 ± 4 %). 3) Addition study: Intake of the meat and grain did not differ as the vegetable portion size was increased; there was no significant change in energy intake from the meat and grain and no significant difference in total energy intake at the meal.

BMI body mass index, n number of participants, NS not significant, RCT randomized controlled trial, RTEC ready to eat cereals, SE standard error, SEM standard error of the mean, yrs years of age, %E percentage of energy