Sammanfattning
Background: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork,
beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be
increased. However, little is known about the effect of these vegetable protein sources on appetite regulation.
Objective: To examine whether meals based on vegetable protein sources (beans/peas) are comparable to
meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations.
Design: In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebocontrolled,
three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high
protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high
protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g);
or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g).
Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until
the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were
performed using ANCOVA (SAS).
Results: HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and
higher fullness compared to HP-Meat and LP-Legume (pB0.05). Furthermore, satiety was higher after
HP-Legume than HP-Meat (pB0.05). When adjusting for palatability, HP-Legume still resulted in lower
composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat
(pB0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume (pB0.05). A 12% and 13%
lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (pB0.01).
Conclusion: Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animalbased
meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a
vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with
high protein content.