Sökning: onr:"swepub:oai:DiVA.org:oru-6682" >
A breakfast with al...
-
Veldhorst, Margriet A. B.
(författare)
A breakfast with alpha-lactalbumin, gelatin, or gelatin+TRP lowers energy intake at lunch compared with a breakfast with casein, soy, whey, or whey-GMP
- Artikel/kapitelEngelska2009
Förlag, utgivningsår, omfång ...
-
Edinburgh :European Society of Parenteral and Enteral Nutrition,2009
-
printrdacarrier
Nummerbeteckningar
-
LIBRIS-ID:oai:DiVA.org:oru-6682
-
https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-6682URI
-
https://doi.org/10.1016/j.clnu.2008.12.003DOI
Kompletterande språkuppgifter
-
Språk:engelska
-
Sammanfattning på:engelska
Ingår i deldatabas
Klassifikation
-
Ämneskategori:ref swepub-contenttype
-
Ämneskategori:art swepub-publicationtype
Anmärkningar
-
BACKGROUND & AIMS: Dietary protein plays a role in body weight regulation, partly due to its effects on satiety. The objective was to compare the effects of casein-, soy-, whey-, whey without glycomacropeptide (GMP)-, alpha-lactalbumin-, gelatin-, or gelatin with tryptophan (TRP)-protein breakfasts at two concentrations on subsequent satiety and energy intake (EI). METHODS: Twenty-four healthy subjects (mean+/-SEM BMI: 24.8+/-0.5 kg/m(2); age: 25+/-2 years) received a breakfast; a custard with casein, soy, whey, whey-GMP, alpha-lactalbumin, gelatin, or gelatin+TRP as protein source with either 10/55/35 (normal) or 25/55/20 (high) En% protein/carbohydrate/fat in a randomized, single-blind design. At the precedingly determined time point for lunch, 180 min, subjects were offered an ad lib lunch. Appetite profile (Visual Analogue Scales, VAS) and EI were determined. RESULTS: Both at the level of 10 and 25 En% from protein, EI at lunch was approximately 20% lower after an alpha-lactalbumin or gelatin (+TRP) breakfast (2.5+/-0.2 MJ) compared with after a casein, soy, or whey-GMP breakfast (3.2+/-0.3 MJ, p<0.05). Appetite ratings at 180 min differed 15-25 mm (approximately 40%, p<0.05) between types of protein. Differences in EI were a function of differences in appetite ratings (R(2)=0.4, p<0.001). CONCLUSIONS: Different proteins (alpha-lactalbumin, gelatin, gelatin+TRP) that are approximately 40% more satiating than other proteins (casein, soy, whey, whey-GMP) induce a related approximately 20% reduction of subsequent energy intake.
Ämnesord och genrebeteckningar
Biuppslag (personer, institutioner, konferenser, titlar ...)
-
Nieuwenhuizen, Arie G.
(författare)
-
Hochstenbach-Waelen, Ananda
(författare)
-
Westerterp, Klaas R.
(författare)
-
Engelen, Marielle P. K. J.
(författare)
-
Brummer, RobertÖrebro universitet,Institutionen för klinisk medicin(Swepub:oru)rnbr
(författare)
-
Deutz, Nicolaas E. P.
(författare)
-
Westerterp-Plantenga, Margriet S.
(författare)
-
Örebro universitetInstitutionen för klinisk medicin
(creator_code:org_t)
Sammanhörande titlar
-
Ingår i:Clinical NutritionEdinburgh : European Society of Parenteral and Enteral Nutrition28:2, s. 147-1550261-56141532-1983
Internetlänk
Hitta via bibliotek
Till lärosätets databas