Effect of Protein From Animal and Vegetable Sources on Appetite
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 48
- 试验地点
- 2
- 主要终点
- Composite appetite score area under the curve (180 min)
研究概览
简要总结
New Nordic diet guidelines advocate a reduction in consumption of protein from animal sources such as beef and pork, due to environmental concerns. Instead, intake of protein from vegetable sources such as legumes and pulses should be increased. However, little is known about the effect of protein from (Nordic grown) beans and peas on body weight and appetite regulation.
The objective of this study is to examine if protein from vegetable sources (beans and peas) is comparable to protein from animal sources regarding acute meal-induced satiety.
详细描述
Design:
Single-blind randomized 3-way crossover meal study
Subjects:
- 48 young healthy men (Age: 18-50 years; BMI: 19-30 kg/m2).
- Expected completers: n=42.
End points:
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 50 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •healthy men
- •body mass index (BMI) 18.5-30.0
排除标准
- •participation in other studies for 4 mo prior to entry
- •weight gain/loss > 3 kg for to mo prior to entry
- •Strenuous physical activity for > 10 h/wk
- •Use of medication that can affect appetite
- •food allergies or relevance for the test meals
- •Psychiatric or metabolic disorders prohibiting participation
结局指标
主要结局
Composite appetite score area under the curve (180 min)
时间窗: Assessed every 30 min for 180 min after each of the three test meals which are served 1 wk apart
Composite score calculated from 10 cm visual analogue scale ratings: (desire to eat + hunger + prospective food consumption + (100-fullnes) + (100-satiety))/5
Ad libitum energy intake
时间窗: Assessed 180 min after each of the 3 test meals, which are served 1 wk apart
180 min after each test meal an ad libitum meal of spaghetti bolognese is served, and the total energy intake is recorded.
次要结局
- Appetite ratings(Assessed every 30 min for 180 min after each or the 3 test meals which are served 1 wk apart)
研究者
Arne Astrup
M.D
University of Copenhagen