Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses: A randomized crossover meal test study

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Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses : A randomized crossover meal test study. / Kehlet, Ursula; Kofod, Josephine; Holst, Jens Juul; Ritz, Christian; Aaslyng, Margit D; Raben, Anne.

I: Journal of Nutrition, Bind 147, Nr. 9, 2017, s. 1700-1708.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Kehlet, U, Kofod, J, Holst, JJ, Ritz, C, Aaslyng, MD & Raben, A 2017, 'Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses: A randomized crossover meal test study', Journal of Nutrition, bind 147, nr. 9, s. 1700-1708. https://doi.org/10.3945/jn.117.250332

APA

Kehlet, U., Kofod, J., Holst, J. J., Ritz, C., Aaslyng, M. D., & Raben, A. (2017). Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses: A randomized crossover meal test study. Journal of Nutrition, 147(9), 1700-1708. https://doi.org/10.3945/jn.117.250332

Vancouver

Kehlet U, Kofod J, Holst JJ, Ritz C, Aaslyng MD, Raben A. Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses: A randomized crossover meal test study. Journal of Nutrition. 2017;147(9):1700-1708. https://doi.org/10.3945/jn.117.250332

Author

Kehlet, Ursula ; Kofod, Josephine ; Holst, Jens Juul ; Ritz, Christian ; Aaslyng, Margit D ; Raben, Anne. / Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses : A randomized crossover meal test study. I: Journal of Nutrition. 2017 ; Bind 147, Nr. 9. s. 1700-1708.

Bibtex

@article{98107f099be3404baaa18c641450a54b,
title = "Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses: A randomized crossover meal test study",
abstract = "Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention.Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1) fiber addition (rye bran and pea fiber) to pork meatballs, 2) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3) the protein source (animal compared with vegetable protein patties).Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m(2)), 22.2 ± 1.9; age, 23.3 ± 2.9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18{\%} of energy, carbohydrate ∼50{\%} of energy, fat ∼30{\%} of energy; 13 g fiber in the fiber meals). Ad libitum EI after 4 h was the primary endpoint. Moreover, appetite sensations and postprandial responses of glucose, insulin, glucagon-like peptide-1, peptide YY 3-36, and plasma amino acids were measured.Results: Ad libitum EI did not differ significantly between the meals. Satiety and fullness increased 11{\%} and 13{\%}, respectively, and hunger and prospective intake decreased 17{\%} and 15{\%}, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal (P < 0.01). Hormonal and metabolic responses did not differ between the meals. In general, plasma amino acid concentrations were higher after the fiber-rich meals than after the LF meal.Conclusions: Meals based on meatballs and bread with differences in the fiber content, food matrix of fiber, and protein source had similar effects on ad libitum EI in healthy men. However, fiber addition to pork meatballs favorably affected appetite sensations but without changes in hormonal and metabolic responses. Moreover, animal- and vegetable-protein-based, fiber-matched meals had similar effects on appetite regulation. This trial was registered at clinicaltrials.gov as NCT02521805.",
keywords = "Meat, Protein, Appetite, Plasma amino acids, Appetite-regulating hormones, Healthy normal-weight men, Rye bran, Pea fiber, Vegetable protein",
author = "Ursula Kehlet and Josephine Kofod and Holst, {Jens Juul} and Christian Ritz and Aaslyng, {Margit D} and Anne Raben",
note = "CURIS 2017 NEXS 209",
year = "2017",
doi = "10.3945/jn.117.250332",
language = "English",
volume = "147",
pages = "1700--1708",
journal = "Journal of Nutrition",
issn = "0022-3166",
publisher = "American Society for Nutrition",
number = "9",

}

RIS

TY - JOUR

T1 - Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses

T2 - A randomized crossover meal test study

AU - Kehlet, Ursula

AU - Kofod, Josephine

AU - Holst, Jens Juul

AU - Ritz, Christian

AU - Aaslyng, Margit D

AU - Raben, Anne

N1 - CURIS 2017 NEXS 209

PY - 2017

Y1 - 2017

N2 - Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention.Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1) fiber addition (rye bran and pea fiber) to pork meatballs, 2) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3) the protein source (animal compared with vegetable protein patties).Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m(2)), 22.2 ± 1.9; age, 23.3 ± 2.9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18% of energy, carbohydrate ∼50% of energy, fat ∼30% of energy; 13 g fiber in the fiber meals). Ad libitum EI after 4 h was the primary endpoint. Moreover, appetite sensations and postprandial responses of glucose, insulin, glucagon-like peptide-1, peptide YY 3-36, and plasma amino acids were measured.Results: Ad libitum EI did not differ significantly between the meals. Satiety and fullness increased 11% and 13%, respectively, and hunger and prospective intake decreased 17% and 15%, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal (P < 0.01). Hormonal and metabolic responses did not differ between the meals. In general, plasma amino acid concentrations were higher after the fiber-rich meals than after the LF meal.Conclusions: Meals based on meatballs and bread with differences in the fiber content, food matrix of fiber, and protein source had similar effects on ad libitum EI in healthy men. However, fiber addition to pork meatballs favorably affected appetite sensations but without changes in hormonal and metabolic responses. Moreover, animal- and vegetable-protein-based, fiber-matched meals had similar effects on appetite regulation. This trial was registered at clinicaltrials.gov as NCT02521805.

AB - Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention.Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1) fiber addition (rye bran and pea fiber) to pork meatballs, 2) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3) the protein source (animal compared with vegetable protein patties).Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m(2)), 22.2 ± 1.9; age, 23.3 ± 2.9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18% of energy, carbohydrate ∼50% of energy, fat ∼30% of energy; 13 g fiber in the fiber meals). Ad libitum EI after 4 h was the primary endpoint. Moreover, appetite sensations and postprandial responses of glucose, insulin, glucagon-like peptide-1, peptide YY 3-36, and plasma amino acids were measured.Results: Ad libitum EI did not differ significantly between the meals. Satiety and fullness increased 11% and 13%, respectively, and hunger and prospective intake decreased 17% and 15%, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal (P < 0.01). Hormonal and metabolic responses did not differ between the meals. In general, plasma amino acid concentrations were higher after the fiber-rich meals than after the LF meal.Conclusions: Meals based on meatballs and bread with differences in the fiber content, food matrix of fiber, and protein source had similar effects on ad libitum EI in healthy men. However, fiber addition to pork meatballs favorably affected appetite sensations but without changes in hormonal and metabolic responses. Moreover, animal- and vegetable-protein-based, fiber-matched meals had similar effects on appetite regulation. This trial was registered at clinicaltrials.gov as NCT02521805.

KW - Meat

KW - Protein

KW - Appetite

KW - Plasma amino acids

KW - Appetite-regulating hormones

KW - Healthy normal-weight men

KW - Rye bran

KW - Pea fiber

KW - Vegetable protein

U2 - 10.3945/jn.117.250332

DO - 10.3945/jn.117.250332

M3 - Journal article

C2 - 28794212

VL - 147

SP - 1700

EP - 1708

JO - Journal of Nutrition

JF - Journal of Nutrition

SN - 0022-3166

IS - 9

ER -

ID: 182180325