title: The effect of meal composition on the degree of satiation following a test meal and possible mechanisms involved.
abstract: 1. Possible links between metabolism and satiation were investigated using volunteer subjects given test meals based on milk solids. Satisfaction was rated by the subjects on a six-point scale and the course of metabolism was followed by measurement of the respiratory quotient (RQ). 2. The time-course of satiation was the same for a high-carbohydrate, a high-fat and a high-protein meal, in spite of the very different time-course of metabolism. The degree of satiation was reduced by added sodium chloride, without affecting the RQ rise. On the other hand, calcium chloride produced a suppression of the RQ rise without altering the satiation. 3. It is proposed that the results indicate that the primary receptors responsible for post-prandial satiation lie within the gut wall and that there is probably a number of receptor types. Likely candidates for these receptors are the gut hormone-secreting cells. 4. Although very-low-protein meals produce less satiation than meals containing 220 g protein/kg dry weight, there is no additional satiation obtained by increasing the protein level further. This is not inconsistent with the possibility of a protein hunger separate from an energy hunger.
authors.affiliation: Department of Science, Victoria College, Rusden Campus, Clayton, Australia.
authors.forename: C J
authors.initials: CJ
authors.lastname: Driver
mesh_terms: D000328:Adult; D002118:Calcium / Q000378:metabolism; D004032:Diet; D004040:Dietary Carbohydrates / Q000378:metabolism; D004041:Dietary Fats / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism; D004734:Energy Metabolism; D005260:Female; D006801:Humans; D007422:Intestines / Q000502:physiology*; D008297:Male; D008875:Middle Aged; D012527:Satiation / Q000502:physiology*; D012964:Sodium / Q000378:metabolism
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D012964:Sodium; D002118:Calcium