Effect of drinking compared with eating sugars or whey protein on short-term appetite and food intake

Background: It is hypothesized that a solid form of food or food components suppresses subjective appetite and short-term food intake (FI) more than a liquid form. Objective: To compare the effect of eating solid vs drinking liquid forms of gelatin, sucrose and its component mixtures, and whey prote...

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Veröffentlicht in:International Journal of Obesity 2011-04, Vol.35 (4), p.562-569
Hauptverfasser: Akhavan, T, Luhovyy, B.L, Anderson, G.H
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Anderson, G.H
description Background: It is hypothesized that a solid form of food or food components suppresses subjective appetite and short-term food intake (FI) more than a liquid form. Objective: To compare the effect of eating solid vs drinking liquid forms of gelatin, sucrose and its component mixtures, and whey protein, on subjective appetite and FI in young men. Design and subjects: A randomized crossover design was used in three experiments in which the subjects were healthy males of normal weight. Solid and liquid forms of gelatin (6g) (experiment 1, n=14), sucrose (75g) and a mixture of 50% glucose/50% fructose (G50:F50) (experiment 2, n=15), and acid and sweet whey protein (50g) (experiment 3, n=14) were compared. The controls were water (experiments 1 and 3) and calorie-free sweetened water with gelatin (sweet gelatin, experiment 1) or calorie-free sweetened water (sweet control, experiment 2). Subjective average appetite was measured by visual analog scales over 1h and ad libitum FI was measured 1h after treatment consumption. Results: Average appetite area under the curve was not different between solid and liquid forms of sugars, but was larger, indicating greater satiety for solid compared with liquid forms of gelatin and sweet, but not acid whey protein. The FI was not different from that of control because of solid or liquid sugars or gelatin treatments. However, both solid and liquid forms of whey protein, with no difference among them, suppressed FI compared with control (P
doi_str_mv 10.1038/ijo.2010.163
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Objective: To compare the effect of eating solid vs drinking liquid forms of gelatin, sucrose and its component mixtures, and whey protein, on subjective appetite and FI in young men. Design and subjects: A randomized crossover design was used in three experiments in which the subjects were healthy males of normal weight. Solid and liquid forms of gelatin (6g) (experiment 1, n=14), sucrose (75g) and a mixture of 50% glucose/50% fructose (G50:F50) (experiment 2, n=15), and acid and sweet whey protein (50g) (experiment 3, n=14) were compared. The controls were water (experiments 1 and 3) and calorie-free sweetened water with gelatin (sweet gelatin, experiment 1) or calorie-free sweetened water (sweet control, experiment 2). Subjective average appetite was measured by visual analog scales over 1h and ad libitum FI was measured 1h after treatment consumption. Results: Average appetite area under the curve was not different between solid and liquid forms of sugars, but was larger, indicating greater satiety for solid compared with liquid forms of gelatin and sweet, but not acid whey protein. The FI was not different from that of control because of solid or liquid sugars or gelatin treatments. However, both solid and liquid forms of whey protein, with no difference among them, suppressed FI compared with control (P&lt;0.05). Conclusion: Macronutrient composition is more important than physical state of foods in determining subjective appetite and FI.</description><identifier>ISSN: 0307-0565</identifier><identifier>EISSN: 1476-5497</identifier><identifier>DOI: 10.1038/ijo.2010.163</identifier><identifier>PMID: 20733582</identifier><identifier>CODEN: IJOBDP</identifier><language>eng</language><publisher>London: Nature Publishing Group</publisher><subject>631/443/319/1488 ; Adult ; Appetite ; Appetite Regulation ; Beverages ; Biological and medical sciences ; Calories ; cross-over studies ; Design ; Diet ; Dietary Carbohydrates - administration &amp; dosage ; drinking ; Drinking - physiology ; Eating - physiology ; Energy ; Energy Intake ; Epidemiology ; Experiments ; Food ; Food habits ; food intake ; foods ; fructose ; Fruit juices ; gelatin ; Health aspects ; Health Promotion and Disease Prevention ; Humans ; Hypotheses ; Internal Medicine ; Male ; Males ; Medical research ; Medical sciences ; Medicine ; Medicine &amp; Public Health ; men ; Metabolic Diseases ; Milk Proteins - administration &amp; dosage ; Obesity ; original-article ; Proteins ; Public Health ; Satiation - physiology ; satiety ; sucrose ; Sugar ; whey protein ; Whey Proteins ; Young Adult</subject><ispartof>International Journal of Obesity, 2011-04, Vol.35 (4), p.562-569</ispartof><rights>Macmillan Publishers Limited 2011</rights><rights>2015 INIST-CNRS</rights><rights>COPYRIGHT 2011 Nature Publishing Group</rights><rights>Copyright Nature Publishing Group Apr 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c570t-71f5ed64a28cbd573a432857fc47e9b701a058205786a09f9d9caba2421aed933</citedby><cites>FETCH-LOGICAL-c570t-71f5ed64a28cbd573a432857fc47e9b701a058205786a09f9d9caba2421aed933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1038/ijo.2010.163$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1038/ijo.2010.163$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,2725,27922,27923,41486,42555,51317</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=24060260$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20733582$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Akhavan, T</creatorcontrib><creatorcontrib>Luhovyy, B.L</creatorcontrib><creatorcontrib>Anderson, G.H</creatorcontrib><title>Effect of drinking compared with eating sugars or whey protein on short-term appetite and food intake</title><title>International Journal of Obesity</title><addtitle>Int J Obes</addtitle><addtitle>Int J Obes (Lond)</addtitle><description>Background: It is hypothesized that a solid form of food or food components suppresses subjective appetite and short-term food intake (FI) more than a liquid form. Objective: To compare the effect of eating solid vs drinking liquid forms of gelatin, sucrose and its component mixtures, and whey protein, on subjective appetite and FI in young men. Design and subjects: A randomized crossover design was used in three experiments in which the subjects were healthy males of normal weight. Solid and liquid forms of gelatin (6g) (experiment 1, n=14), sucrose (75g) and a mixture of 50% glucose/50% fructose (G50:F50) (experiment 2, n=15), and acid and sweet whey protein (50g) (experiment 3, n=14) were compared. The controls were water (experiments 1 and 3) and calorie-free sweetened water with gelatin (sweet gelatin, experiment 1) or calorie-free sweetened water (sweet control, experiment 2). Subjective average appetite was measured by visual analog scales over 1h and ad libitum FI was measured 1h after treatment consumption. Results: Average appetite area under the curve was not different between solid and liquid forms of sugars, but was larger, indicating greater satiety for solid compared with liquid forms of gelatin and sweet, but not acid whey protein. The FI was not different from that of control because of solid or liquid sugars or gelatin treatments. However, both solid and liquid forms of whey protein, with no difference among them, suppressed FI compared with control (P&lt;0.05). Conclusion: Macronutrient composition is more important than physical state of foods in determining subjective appetite and FI.</description><subject>631/443/319/1488</subject><subject>Adult</subject><subject>Appetite</subject><subject>Appetite Regulation</subject><subject>Beverages</subject><subject>Biological and medical sciences</subject><subject>Calories</subject><subject>cross-over studies</subject><subject>Design</subject><subject>Diet</subject><subject>Dietary Carbohydrates - administration &amp; dosage</subject><subject>drinking</subject><subject>Drinking - physiology</subject><subject>Eating - physiology</subject><subject>Energy</subject><subject>Energy Intake</subject><subject>Epidemiology</subject><subject>Experiments</subject><subject>Food</subject><subject>Food habits</subject><subject>food intake</subject><subject>foods</subject><subject>fructose</subject><subject>Fruit juices</subject><subject>gelatin</subject><subject>Health aspects</subject><subject>Health Promotion and Disease Prevention</subject><subject>Humans</subject><subject>Hypotheses</subject><subject>Internal Medicine</subject><subject>Male</subject><subject>Males</subject><subject>Medical research</subject><subject>Medical sciences</subject><subject>Medicine</subject><subject>Medicine &amp; 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Objective: To compare the effect of eating solid vs drinking liquid forms of gelatin, sucrose and its component mixtures, and whey protein, on subjective appetite and FI in young men. Design and subjects: A randomized crossover design was used in three experiments in which the subjects were healthy males of normal weight. Solid and liquid forms of gelatin (6g) (experiment 1, n=14), sucrose (75g) and a mixture of 50% glucose/50% fructose (G50:F50) (experiment 2, n=15), and acid and sweet whey protein (50g) (experiment 3, n=14) were compared. The controls were water (experiments 1 and 3) and calorie-free sweetened water with gelatin (sweet gelatin, experiment 1) or calorie-free sweetened water (sweet control, experiment 2). Subjective average appetite was measured by visual analog scales over 1h and ad libitum FI was measured 1h after treatment consumption. Results: Average appetite area under the curve was not different between solid and liquid forms of sugars, but was larger, indicating greater satiety for solid compared with liquid forms of gelatin and sweet, but not acid whey protein. The FI was not different from that of control because of solid or liquid sugars or gelatin treatments. However, both solid and liquid forms of whey protein, with no difference among them, suppressed FI compared with control (P&lt;0.05). Conclusion: Macronutrient composition is more important than physical state of foods in determining subjective appetite and FI.</abstract><cop>London</cop><pub>Nature Publishing Group</pub><pmid>20733582</pmid><doi>10.1038/ijo.2010.163</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record>
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subjects 631/443/319/1488
Adult
Appetite
Appetite Regulation
Beverages
Biological and medical sciences
Calories
cross-over studies
Design
Diet
Dietary Carbohydrates - administration & dosage
drinking
Drinking - physiology
Eating - physiology
Energy
Energy Intake
Epidemiology
Experiments
Food
Food habits
food intake
foods
fructose
Fruit juices
gelatin
Health aspects
Health Promotion and Disease Prevention
Humans
Hypotheses
Internal Medicine
Male
Males
Medical research
Medical sciences
Medicine
Medicine & Public Health
men
Metabolic Diseases
Milk Proteins - administration & dosage
Obesity
original-article
Proteins
Public Health
Satiation - physiology
satiety
sucrose
Sugar
whey protein
Whey Proteins
Young Adult
title Effect of drinking compared with eating sugars or whey protein on short-term appetite and food intake
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