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Addition of protein or fiber to pasta does not alter satiety or mid‐afternoon snacking in healthy men and women (1040.4)
Author(s) -
Korczak Renata,
Ahnen Rylee,
Timm Derek,
Slavin Joanne,
Thomas William
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.1040.4
Subject(s) - snacking , palatability , calorie , food science , crossover study , medicine , appetite , dietary fiber , zoology , endocrinology , chemistry , obesity , biology , placebo , alternative medicine , pathology
Protein and fiber can promote satiety and reduce energy intake independently, but few studies have compared the satiating effects of both nutrients in whole foods. This study compared satiety after protein‐enhanced pasta (16g protein, 6g fiber), fiber‐enhanced pasta (11g protein, 8g fiber) or control pasta (11g protein, 6g fiber). In a randomized, double‐blind crossover trial, fasted (4 hours) men (n=18) and women (n=18) ate pastas at 12:00pm along with 500mL of water and rated satiety using Visual Analog Scales at 0, 15, 30, 45, 60, 90, 120 and 180 minutes and palatability at 30 minutes. At 3:00pm, subjects received ad libitum snacks and intake was overtly measured by weight. Breakfast intake was recorded in a food diary and so was intake after men and women left the study visit. Gastrointestinal tolerance was rated by a questionnaire. No differences were found between the pastas for satiety, snacking or gastrointestinal tolerance. Men ate significantly more calories (p=0.007) after the protein pasta versus the fiber pasta (1701 ± 154 vs. 1083 ± 154) with control pasta intermediate (1368 ± 154). The protein pasta was rated less tasty (p=0.03) and less pleasant (p=0.01) than the other two pastas. Increasing the satiating properties of whole foods conveys a challenge as people are influenced by hedonic properties of food.