Search: onr:"swepub:oai:DiVA.org:oru-6682" >
A breakfast with al...
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
-
Veldhorst, Margriet A. B. (author)
-
Nieuwenhuizen, Arie G. (author)
-
Hochstenbach-Waelen, Ananda (author)
-
show more...
-
Westerterp, Klaas R. (author)
-
Engelen, Marielle P. K. J. (author)
-
- Brummer, Robert (author)
- Örebro universitet,Institutionen för klinisk medicin
-
Deutz, Nicolaas E. P. (author)
-
Westerterp-Plantenga, Margriet S. (author)
-
show less...
-
(creator_code:org_t)
- Edinburgh : European Society of Parenteral and Enteral Nutrition, 2009
- 2009
- English.
-
In: Clinical Nutrition. - Edinburgh : European Society of Parenteral and Enteral Nutrition. - 0261-5614 .- 1532-1983. ; 28:2, s. 147-155
- Related links:
-
https://cris.maastri...
-
show more...
-
https://urn.kb.se/re...
-
https://doi.org/10.1...
-
show less...
Abstract
Subject headings
Close
- 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.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- MEDICINE
- MEDICIN
- Nutrition
- Näringslära
- Nutrition
- Näringslära
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
To the university's database