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      Satiating effect of proteins in healthy subjects: a comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten

      , , , , , ,
      The American Journal of Clinical Nutrition
      Oxford University Press (OUP)

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          Abstract

          The influence of six dietary protein types (egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten) on satiety and food intake was investigated. Twelve healthy subjects ingested six protein-manipulated lunches (approximately 5.2 MJ, 22% of energy as protein) according to a within-subjects design. Test meals were controlled for energy, macronutrients, fiber, and palatability. Nearly 65% of total protein varied between sessions. After lunch, satiety was assessed for 8 h and energy and macronutrients intakes were measured for 24 h. Blood was collected for determination of postprandial plasma glucose and insulin responses. Results showed no effect of the type of protein on satiety, on 24-h energy or macronutrient intakes, or on postprandial plasma glucose and insulin concentrations. These findings differ in part from those obtained previously in humans, which suggested that proteins may be differentiated in terms of their satiating capacities. We conclude that varying the protein source in a mixed meal does not affect food behavior in healthy humans, probably because coingestion of carbohydrate and fat with protein buffers the kinetics of the physiologic mechanisms implicated in postprandial satiety after a protein load.

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          Author and article information

          Journal
          The American Journal of Clinical Nutrition
          Oxford University Press (OUP)
          0002-9165
          1938-3207
          June 1998
          June 01 1998
          June 1998
          June 01 1998
          : 67
          : 6
          : 1197-1204
          Article
          10.1093/ajcn/67.6.1197
          9625093
          4631a7eb-7957-4b2a-a493-4f145af0dd63
          © 1998
          History

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