Next Article in Journal
Dairy-Related Dietary Patterns, Dietary Calcium, Body Weight and Composition: A Study of Obesity in Polish Mothers and Daughters, the MODAF Project
Previous Article in Journal
Amaranthus caudatus Stimulates Insulin Secretion in Goto-Kakizaki Rats, a Model of Diabetes Mellitus Type 2
Article

Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study

Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(1), 96; https://doi.org/10.3390/nu10010096
Received: 25 September 2017 / Revised: 5 December 2017 / Accepted: 11 January 2018 / Published: 16 January 2018
Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations. View Full-Text
Keywords: animal protein; fava beans; split pea; veal; pork; bean; satiety; egg animal protein; fava beans; split pea; veal; pork; bean; satiety; egg
Show Figures

Figure 1

MDPI and ACS Style

Nielsen, L.V.; Kristensen, M.D.; Klingenberg, L.; Ritz, C.; Belza, A.; Astrup, A.; Raben, A. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study. Nutrients 2018, 10, 96. https://doi.org/10.3390/nu10010096

AMA Style

Nielsen LV, Kristensen MD, Klingenberg L, Ritz C, Belza A, Astrup A, Raben A. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study. Nutrients. 2018; 10(1):96. https://doi.org/10.3390/nu10010096

Chicago/Turabian Style

Nielsen, Lone V., Marlene D. Kristensen, Lars Klingenberg, Christian Ritz, Anita Belza, Arne Astrup, and Anne Raben. 2018. "Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study" Nutrients 10, no. 1: 96. https://doi.org/10.3390/nu10010096

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop