NDLI: Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

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Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins

Microalgae as a safe food source for animals: nutritional characteristics of the acidophilic microalga Coccomyxa onubensis

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Plasma phospholipid pentadecanoic acid, EPA, and DHA, and the frequency of dairy and fish product intake in young children

Fish consumption pattern among adults of different ethnics in Peninsular Malaysia

Diet in 1-year-old farm and control children and allergy development: results from the FARMFLORA birth cohort

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Concordance of poor child feeding and preventive behavior and its predictors in southwest rural Ethiopia

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Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

Content Provider	Taylor & Francis Online
Author	Raben, Anne Kristensen, Marlene D. Bendsen, Nathalie T. Astrup, Arne Christensen, Sheena M.
Abstract	BackgroundRecent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation.ObjectiveTo examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations.DesignIn total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS).ResultsHP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (p<0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat (p<0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat (p<0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume (p<0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (p<0.01).ConclusionVegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content.
File Format	PDF HTM / HTML
ISSN	16546628 1654661X
DOI	10.3402/fnr.v60.32634
Journal	Food & Nutrition Research
Volume Number	60
Issue Number	1
Language	English
Publisher	Taylor & Francis
Publisher Date	2016-10-19
Access Restriction	Open
Subject Keyword	Legumes Appetite Fullness Hunger Dietary fiber Ad libitum
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Public Health, Environmental and Occupational Health Food Science

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