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.
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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DOI：
10.3402/fnr.v60.32634
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发表时间：
2016
影响因子：
3.3
通讯作者：
Raben A
中科院分区：
文献类型：
--
作者：
Kristensen MD;Bendsen NT;Christensen SM;Astrup A;Raben A
出于环境考虑，最近的营养建议提倡减少动物来源(猪肉、牛肉)中的蛋白质。相反，应该增加来自蔬菜来源(豆类、豌豆)的蛋白质。然而，人们对这些植物蛋白来源对食欲调节的影响知之甚少。检查以植物蛋白来源(豆类/豌豆)为基础的膳食是否与以动物蛋白来源(小牛肉/猪肉)为基础的膳食在膳食诱导食欲方面具有可比性。总共有43名健康、正常体重的年轻男性完成了这项随机、双盲、安慰剂对照、三方交叉膳食测试。这些膳食(3.5MJ，28能量-%(E%)脂肪)要么是以小牛肉和猪肉为基础的高蛋白肉类(19E%蛋白质，53E%碳水化合物，6克纤维/100克)；要么是以豆类(豆类和豌豆)为基础的高蛋白质，HP-豆类(19 E%蛋白质，53 E%碳水化合物，25克纤维/100克)；或者是以豆类为基础的低蛋白质豆类-低蛋白豆类(9 E%蛋白质，62 E%碳水化合物，10克纤维/100克)。使用视觉模拟量表记录基线和每半小时的主观食欲感觉，直到试验餐后3h的即席餐。使用ANCOVA(SAS)进行重复测量、分析和汇总分析。与HP肉类和LP豆类相比，HP豆类导致更低的综合食欲评分、饥饿感、预期食物消耗量和更高的饱满度(p<；0.05)。此外，高压豆的饱满度高于高压肉(p<；0.05)。在对适口性进行调整后，与HP-Meat相比，HP-豆类仍然导致较低的综合食欲评分、饥饿感、预期消费量和较高的饱满度(p<；0.05)。此外，HP豆类的饱满度高于LP豆类(p<；0.05)。与HP肉类或LP豆类相比，HP豆类的能量摄入量分别低12%和13%(p<；0.01)。植物性膳食(豆类/豌豆)与动物性膳食(猪肉/小牛肉)相比，对食欲的影响更大，这些膳食的能量和蛋白质含量相似，但纤维含量较低。有趣的是，低蛋白质含量的植物餐和高蛋白质含量的动物餐一样令人满足和可口。
Recent 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. To 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. In 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). HP-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). Vegetable-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.
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影响因子：
5.4
作者：
Murty, Catherine M.;Pittaway, Jane K.;Ball, Madeleine J.
通讯作者：
Ball, Madeleine J.
影响因子：
2.9
作者：
Maslova E;Halldorsson TI;Astrup A;Olsen SF
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Olsen SF
影响因子：
4.9
作者：
Halkjaer, J.;Olsen, A.;Tjonneland, A.
通讯作者：
Tjonneland, A.
影响因子：
7.1
作者：
Lang, V;Bellisle, F;Guy-Grand, B
通讯作者：
Guy-Grand, B
影响因子：
4.9
作者：
Flint, A;Raben, A;Astrup, A
通讯作者：
Astrup, A