Abstract
Manipulation of food's macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity. We aimed at examining the acute effect of cheeses with different macronutrient compositions on accumulated energy intake and subjective appetite sensation. A total of thirty-nine normal-weight (average BMI 24·4 kg/m2) men and women completed the partly double-blind, randomised crossover study with high-protein/low-fat (HP/LF, 696 kJ), high-protein/high-fat (HP/HF, 976 kJ) and low-protein/high-fat (LP/HF, 771 kJ) cheeses. After overnight fasting, 80 g cheese were served with 70 g bread, 132 g juice and 125 g coffee/tea/water. Ad libitum spaghetti bolognaise was served after 3 h and energy intake assessed. Subjective appetite ratings were assessed using visual analogue scales. Composite appetite scores were calculated and evaluated relatively to energy intake. Total accumulated energy intake was 188·3 (se 97·4) kJ lower when consuming the HP/LF compared with the HP/HF (P ≤ 0·05), but, compared with the LP/HF cheese, the difference was not significant (177·0 (se 100·4) kJ lower; P = 0·08). In relation to energy intake, the composite appetite score was lower when consuming the HP/LF compared with the HP/HF (P = 0·003) and the LP/HF (P = 0·007) cheeses. Thereby, no compensatory eating following consumption of the HP/LF compared with the HP/HF cheese was found. The HP/LF cheese resulted in an increased feeling of satiety in relation to its lower energy content compared with both HP/HF and LP/HF cheeses.
Highlights
Satiety is the feeling which develops at the end of an eating episode and promotes inhibition over further eating as well as between meals[1]
No differences were found in ad libitum energy or food intake after consuming the HP/LF compared with the HP/HF cheese, indicating no compensation
For the main effect of condition, the average appetite quotients (AQ) for the composite appetite score was lower when consuming the HP/LF compared with the HP/HF (P = 0·003) and the LP/HF (P = 0·007) cheeses, showing an increased satiating effect per unit of energy of the HP/LF cheese independent of time compared with both conditions (Fig. 1)
Summary
Satiety is the feeling which develops at the end of an eating episode and promotes inhibition over further eating as well as between meals[1]. Feelings of appetite are usually assessed by visual analogue scales (VAS), on which people mark their feeling of, for example, hunger, satiety, fullness and desire to eat[4,5]. Much research has been performed in order to understand the satiating effects of the different macronutrients, and many studies have pointed towards protein being the macronutrient most competent of enhancing satiety[6,7,8]. One study found a dose-dependent effect of a higher protein content leading to higher ratings of postprandial fullness and lower ratings of hunger[9]. High-protein diets have been shown to have a positive effect on weight loss[10] and weight-loss maintenance[8,11]
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