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Randomized Controlled Trial
. 2018 Jan 16;10(1):96.
doi: 10.3390/nu10010096.

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

Lone V Nielsen  1 , Marlene D Kristensen  2 , Lars Klingenberg  3 , Christian Ritz  4 , Anita Belza  5 , Arne Astrup  6 , Anne Raben  7
Affiliations
Randomized Controlled Trial

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

Lone V Nielsen et al. Nutrients. .

Abstract

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.

Keywords: animal protein; bean; egg; fava beans; pork; satiety; split pea; veal.

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Conflict of interest statement

A.A. is currently consultant/member of advisory boards for Dutch Beer Institute, NL; Feast Kitchen A/S, DK; Groupe Éthique et Santé, France; McCain Foods Limited, USA; Nestlé Research Center, Switzerland; Weight Watchers, USA. A.A. has received research grants from Arla Foods, DK; Danish Dairy Research Council; Gelesis, USA and currently collaborating with Gelesis, USA on commercialization of research results. He is member of International Carbohydrate Quality Consortium (ICQC), University of Toronto, Canada. He is co-owner of University of Copenhagen spin-out company Personalized Weight Management Research Consortium ApS (Gluco-diet.dk) and of patents pending to the University. He receives royalties for several books in about diet and personalized nutrition for weight loss. None of the other authors declared a conflict of interest.

Figures

Figure 1
Figure 1
Participant flowchart.
Figure 2
Figure 2
Ad libitum energy intake three hours after the participants received the test meals, analyzed using a mixed linear model including meal as a fixed effect.
Figure 3
Figure 3
Mean unadjusted three-hour changes in (a) satiety, (c) hunger, and (b) corresponding incremental area under the curve (iAUC) and (d) incremental area over the curve (iAOC), respectively. Data are presented as mean ± SEM. Both as repeated measures, analyzed using mixed linear models including a time * meal interaction, and iAUC or iAOC, analyzed using mixed linear models including meal as a fixed effect. No differences were found in satiety and hunger across meals (all p > 0.05).
See this image and copyright information in PMC

References

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