title: Effect of different protein sources on satiation and short-term satiety when consumed as a starter.
abstract: BACKGROUND
  Because the source of protein may play a role in its satiating effect, we investigated the effect of different proteins on satiation and short-term satiety.
  
  
  METHODS
  Two randomized single-blind cross-over studies were completed. In the first study, we investigated the effect of a preload containing 20 g of casein, whey, pea protein, egg albumin or maltodextrin vs. water control on food intake 30 min later in 32 male volunteers (25 ± 4 yrs, BMI 24 ± 0.4 kg/m(2)). Subjective appetite was assessed using visual analogue scales at 10 min intervals after the preload. Capillary blood glucose was measured every 30 min during 2 hrs before and after the ad libitum meal. In the second study, we compared the effect of 20 g of casein, pea protein or whey vs. water control on satiation in 32 male volunteers (25 ± 0.6 yrs, BMI 24 ± 0.5 kg/m(2)). The preload was consumed as a starter during an ad libitum meal and food intake was measured. The preloads in both studies were in the form of a beverage.
  
  
  RESULTS
  In the first study, food intake was significantly lower only after casein and pea protein compared to water control (P = 0.02; 0.04 respectively). Caloric compensation was 110, 103, 62, 56 and 51% after casein, pea protein, whey, albumin and maltodextrin, respectively. Feelings of satiety were significantly higher after casein and pea protein compared to other preloads (P < 0.05). Blood glucose response to the meal was significantly lower when whey protein was consumed as a preload compared to other groups (P < 0.001). In the second study, results showed no difference between preloads on ad libitum intake. Total intake was significantly higher after caloric preloads compared to water control (P < 0.05).
  
  
  CONCLUSIONS
  Casein and pea protein showed a stronger effect on food intake compared to whey when consumed as a preload. However, consuming the protein preload as a starter of a meal decreased its impact on food intake as opposed to consuming it 30 min before the meal.
authors.affiliation: Nestlé Research Center, Nestec Ltd, Lausanne, Switzerland. rania.abousamra@rdls.nestle.com
authors.forename: Rania
authors.initials: R
authors.lastname: Abou-Samra
authors.forename: Lian
authors.initials: L
authors.lastname: Keersmaekers
authors.forename: Dino
authors.initials: D
authors.lastname: Brienza
authors.forename: Rajat
authors.initials: R
authors.lastname: Mukherjee
authors.forename: Katherine
authors.initials: K
authors.lastname: Macé
mesh_terms: D000328:Adult; D001066:Appetite / Q000187:drug effects; D001786:Blood Glucose / Q000032:analysis; D002364:Caseins / Q000008:administration & dosage; D018592:Cross-Over Studies; D004044:Dietary Proteins / Q000008:administration & dosage*; D004435:Eating / Q000187:drug effects; D006801:Humans; D008297:Male; D008894:Milk Proteins / Q000008:administration & dosage; D010047:Ovalbumin / Q000008:administration & dosage; D018532:Pisum sativum / Q000737:chemistry; D010940:Plant Proteins / Q000008:administration & dosage; D011134:Polysaccharides / Q000008:administration & dosage; D012527:Satiation / Q000187:drug effects*; D016037:Single-Blind Method; D013997:Time Factors; D000067816:Whey Proteins
chemical_list: D001786:Blood Glucose; D002364:Caseins; D004044:Dietary Proteins; D008894:Milk Proteins; D010940:Plant Proteins; D011134:Polysaccharides; D000067816:Whey Proteins; C008315:maltodextrin; D010047:Ovalbumin