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Effects of high and...
Effects of high and normal soyprotein breakfasts on satiety and subsequent energy intake, including amino acid and 'satiety' hormone responses
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Veldhorst, Margriet A. B. (författare)
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Nieuwenhuizen, Arie G. (författare)
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Hochstenbach-Waelen, Ananda (författare)
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Westerterp, Klaas R. (författare)
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Engelen, Marielle P. K. J. (författare)
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- Brummer, Robert (författare)
- Örebro universitet,Hälsoakademin
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Deutz, Nicolaas E. P. (författare)
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Westerterp-Plantenga, Margriet S. (författare)
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(creator_code:org_t)
- 2009-01-13
- 2009
- Engelska.
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Ingår i: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6207 .- 1436-6215. ; 48:2, s. 92-100
- Relaterad länk:
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https://cris.maastri...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
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- BACKGROUND: The role of dietary protein in short term satiety is of interest with respect to body weight regulation. AIM: To compare the effects of a high versus a normal soyprotein breakfast on satiety and subsequent energy intake (EI), including 'satiety' hormones and plasma amino acid responses. METHODS: Twenty-five healthy subjects (mean +/- SEM, BMI: 23.9 +/- 0.3 kg/m(2); age: 22 +/- 1 years) received a subject-specific standardized breakfast: a custard with soy as single protein type with either 10/55/35 (normal-protein) or 25/55/20 (high-protein) En% protein/carbohydrate/fat in a randomized, single-blind design. Appetite profile (Visual Analogue Scale, VAS), plasma glucose, insulin, Glucagon-like Peptide 1, ghrelin, and amino acid concentrations were determined for 4 h, determining the sensitive time point to assess EI. Since at 180 min glucose and insulin concentrations still were significantly different, in a second set of experiments subjects received an ad lib lunch at 180 min after the breakfasts; EI was assessed. RESULTS: Overall the 25 En% soy-custard was rated as being more satiating than the 10 En% soy-custard (P < 0.01) and there was a difference at 20 min after breakfast (64 +/- 5 vs. 52 +/- 5 mmVAS, P < 0.05), related to higher postprandial taurine concentrations (P < 0.05). Insulin response was increased more after the 25 En% than after the 10 En% soy-custard (AUC: 7,520 +/- 929 vs. 4,936 +/- 468 mU/l h, P < 0.001). There was no difference in EI (25 En%: 3,212 +/- 280 kJ vs. 10 En%: 3,098 +/- 286 kJ, ns). CONCLUSION: A high soyprotein breakfast is more satiating than a normal soyprotein breakfast related to elevated taurine and insulin concentrations.
Ämnesord
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Nyckelord
- MEDICINE
- MEDICIN
- Nutrition
- Näringslära
- Nutrition
- Näringslära
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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