C
Ciarán G. Forde
Researcher at National University of Singapore
Publications - 124
Citations - 4939
Ciarán G. Forde is an academic researcher from National University of Singapore. The author has contributed to research in topics: Medicine & Chemistry. The author has an hindex of 30, co-authored 99 publications receiving 3131 citations. Previous affiliations of Ciarán G. Forde include University College Cork & Commonwealth Scientific and Industrial Research Organisation.
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Journal ArticleDOI
Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake
Kevin D. Hall,Alexis Ayuketah,Robert J. Brychta,Hongyi Cai,Thomas M. Cassimatis,Kong Y. Chen,Stephanie T. Chung,Elise Costa,Amber B. Courville,Valerie L. Darcey,Laura A. Fletcher,Ciarán G. Forde,Ahmed M. Gharib,Juen Guo,Rebecca Howard,Paule V. Joseph,Suzanne McGehee,Ronald Ouwerkerk,Klaudia Raisinger,Irene Rozga,Michael Stagliano,Mary Walter,Peter Walter,Shanna Yang,Megan Zhou +24 more
TL;DR: Limiting consumption of ultra-processed foods may be an effective strategy for obesity prevention and treatment.
Journal ArticleDOI
Sensory influences on food intake control: moving beyond palatability.
TL;DR: The role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating, and the ways in which tastes and textures influence meal size and the development of satiety after consumption are considered.
Journal ArticleDOI
A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger
Eric Robinson,Eva Almiron-Roig,Femke Rutters,Cees de Graaf,Ciarán G. Forde,Catrin Tudur Smith,Sarah J Nolan,Susan A. Jebb +7 more
TL;DR: Evidence to date supports the notion that eating rate affects energy intake, and research is needed to identify effective interventions to reduce eating rate that can be adopted in everyday life to help limit excess consumption.
Journal ArticleDOI
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation.
TL;DR: It is concluded that bite size and oral-sensory exposure time could contribute to higher satiation within a meal for equal calories.
Journal ArticleDOI
Ultra-processed foods in human health: a critical appraisal.
TL;DR: There seems to be little advantage from the use of the NOVA classification compared with the current epidemiologic approach, which relies on the linkage of nutrient intakes to chronic disease with subsequent identification of foods that merit consideration in public health nutrition strategies.