A breakfast with alpha-lactalbumin, gelatin, or gelatin + TRP lowers energy intake at lunch compared with a breakfast with casein, soy, whey, or whey-GMP

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Abstract

Background & aims: Dietary protein plays a role in body weight regulation, partly due to its effects on satiety. The objective was to compare the effects of casein-, soy-, whey-, whey without glycomacropeptide (GMP)-, alpha-lactalbumin-, gelatin-, or gelatin with tryptophan (TRP)-protein breakfasts at two concentrations on subsequent satiety and energy intake (EI). Methods: Twenty-four healthy subjects (mean ± SEM BMI: 24.8 ± 0.5 kg/m2; age: 25 ± 2 years) received a breakfast; a custard with casein, soy, whey, whey-GMP, alpha-lactalbumin, gelatin, or gelatin + TRP as protein source with either 10/55/35 (normal) or 25/55/20 (high) En% protein/carbohydrate/fat in a randomized, single-blind design. At the precedingly determined time point for lunch, 180 min, subjects were offered an ad lib lunch. Appetite profile (Visual Analogue Scales, VAS) and EI were determined. Results: Both at the level of 10 and 25 En% from protein, EI at lunch was ∼20% lower after an alpha-lactalbumin or gelatin (+TRP) breakfast (2.5 ± 0.2 MJ) compared with after a casein, soy, or whey-GMP breakfast (3.2 ± 0.3 MJ, p < 0.05). Appetite ratings at 180 min differed 15-25 mm (∼40%, p < 0.05) between types of protein. Differences in EI were a function of differences in appetite ratings (R2 = 0.4, p < 0.001). Conclusions: Different proteins (alpha-lactalbumin, gelatin, gelatin + TRP) that are ∼40% more satiating than other proteins (casein, soy, whey, whey-GMP) induce a related ∼20% reduction of subsequent energy intake. © 2009 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism.

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Veldhorst, M. A. B., Nieuwenhuizen, A. G., Hochstenbach-Waelen, A., Westerterp, K. R., Engelen, M. P. K. J., Brummer, R. J. M., … Westerterp-Plantenga, M. S. (2009). A breakfast with alpha-lactalbumin, gelatin, or gelatin + TRP lowers energy intake at lunch compared with a breakfast with casein, soy, whey, or whey-GMP. Clinical Nutrition, 28(2), 147–155. https://doi.org/10.1016/j.clnu.2008.12.003

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