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

被引:88
作者
Lang, V
Bellisle, F
Oppert, JM
Craplet, C
Bornet, FRJ
Slama, G
Guy-Grand, B
机构
[1] Hop Hotel Dieu, Serv Diabetol, INSERM, U341, F-75181 Paris 04, France
[2] Hop Hotel Dieu, Serv Nutr, F-75181 Paris, France
[3] Serv Nutr & Sante, Eridania Beghin Say, Vilvoorde, Belgium
关键词
protein; satiety; food intake; humans; glycemia; insulinemia; egg albumin; casein; gelatin; soy protein; pea protein; wheat gluten; visual analogue scales; appetite; macronutrients; men;
D O I
10.1093/ajcn/67.6.1197
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
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 (approximate to 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.
引用
收藏
页码:1197 / 1204
页数:8
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