This effect has been attributed to the greater satiating potential of proteins compared to other macronutrients. Protein intake is associated with weight loss.
Accordingly, there is an urgent need to find solutions to help control the rise in obesity. The rise in global obesity prevalence in both adults and children may lead to a decrease in life expectancy. However, consuming the protein preload as a starter of a meal decreased its impact on food intake as opposed to consuming it 30 min before the meal. ConclusionĬasein and pea protein showed a stronger effect on food intake compared to whey when consumed as a preload. Total intake was significantly higher after caloric preloads compared to water control (P < 0.05). In the second study, results showed no difference between preloads on ad libitum intake.
Blood glucose response to the meal was significantly lower when whey protein was consumed as a preload compared to other groups (P < 0.001). Feelings of satiety were significantly higher after casein and pea protein compared to other preloads (P < 0.05). Caloric compensation was 110, 103, 62, 56 and 51% after casein, pea protein, whey, albumin and maltodextrin, respectively. In the first study, food intake was significantly lower only after casein and pea protein compared to water control (P = 0.02 0.04 respectively). The preloads in both studies were in the form of a beverage. The preload was consumed as a starter during an ad libitum meal and food intake was measured. water control on satiation in 32 male volunteers (25 ± 0.6 yrs, BMI 24 ± 0.5 kg/m 2).
In the second study, we compared the effect of 20 g of casein, pea protein or whey vs. Capillary blood glucose was measured every 30 min during 2 hrs before and after the ad libitum meal. Subjective appetite was assessed using visual analogue scales at 10 min intervals after the preload. water control on food intake 30 min later in 32 male volunteers (25 ± 4 yrs, BMI 24 ± 0.4 kg/m 2). In the first study, we investigated the effect of a preload containing 20 g of casein, whey, pea protein, egg albumin or maltodextrin vs. Two randomized single-blind cross-over studies were completed. Because the source of protein may play a role in its satiating effect, we investigated the effect of different proteins on satiation and short-term satiety.