Two foods, one rich in protein (HP) and one rich in fat (HF), were employed to evaluate the effect of macronutrients on food intake and to underline the differences that occurred when the feeds were served as uniform meal, as first course of a varied meal, and as a snack 2 h before a varied meal. Our results showed that HP food always exerted a higher effect on both intrameal satiation and postingestive satiety than HF food. When a uniform meal was consumed, satiation for the specific food was reached before fullness; in this condition, sensory characteristics of foods played an important role in controlling food intake and made the uniform meal more satiating than the varied one. The consumption of a snack far from a meal did not contribute to satiety; consequently, gastric filling seems to be an important factor determining the amount consumed in a varied meal.

Weight, protein, fat, and timing of preloads affect food intake / M. Porrini, A. Santangelo, R. Crovetti, P. Riso, G. Testolin, J.E. Blundell. - In: PHYSIOLOGY & BEHAVIOR. - ISSN 0031-9384. - 62:3(1997), pp. 563-570.

Weight, protein, fat, and timing of preloads affect food intake

M. Porrini
Primo
;
R. Crovetti;P. Riso;G. Testolin
Penultimo
;
1997

Abstract

Two foods, one rich in protein (HP) and one rich in fat (HF), were employed to evaluate the effect of macronutrients on food intake and to underline the differences that occurred when the feeds were served as uniform meal, as first course of a varied meal, and as a snack 2 h before a varied meal. Our results showed that HP food always exerted a higher effect on both intrameal satiation and postingestive satiety than HF food. When a uniform meal was consumed, satiation for the specific food was reached before fullness; in this condition, sensory characteristics of foods played an important role in controlling food intake and made the uniform meal more satiating than the varied one. The consumption of a snack far from a meal did not contribute to satiety; consequently, gastric filling seems to be an important factor determining the amount consumed in a varied meal.
Settore MED/49 - Scienze Tecniche Dietetiche Applicate
Settore BIO/09 - Fisiologia
1997
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/170232
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