2search Grasslands Research Center

Palmerston North, New Zealand

2search Grasslands Research Center

Palmerston North, New Zealand

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PubMed | 2search Grasslands Research Center and Massey University
Type: Journal Article | Journal: The British journal of nutrition | Year: 2016

Dietary protein is considered more satiating than carbohydrate, and whey protein is more satiating than other protein sources. The purported satiating effect of whey protein may be due to direct effects of the unique mixture of proteins in whey, due to the effects of peptides released upon digestion and/or its amino acid composition. The objective of the present study was to compare the satiating effects of intact whey protein isolate (WPI) or a free amino acid mixture (AAM) simulating the amino acid composition of the WPI. A single-blind completely randomised block design included twenty, healthy, adult women (age 242 (sem 08) years) of normal weight (BMI 227 (sem 04) kg/m2). Following consumption of isoenergetic (approximately 1800 kJ) preload meals enriched (52 g amino acid equivalent) with WPI or AAM, consumption of an ad libitum test meal 120 min later and subjective feelings of appetite using visual analogue scales (VAS) were determined. There were no significant differences (P=024) in the ad libitum test meal intakes between the WPI (2685 (sem 273) g) and the AAM (2384 (sem 227) g) preload meals. Subjective VAS ratings of appetite did not differ significantly between the WPI and the AAM preload meals (P>005). Intact whey protein and a free AAM simulating the whey protein showed similar effects on satiety. This suggests that the satiating effect of whey protein may be related to its specific amino acid composition.

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