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5 results on '"Nielsen, Lone V."'

3. Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates–An Acute Randomized Cross-Over Meal Test Study

Author

Nielsen, Lone V., Nyby, Signe, Klingenberg, Lars, Ritz, Christian, Sundekilde, Ulrik Kræmer, Bertram, Hanne Christine S., Westerterp-Plantenga , Margriet S., Liaset, Bjørn, Kristiansen, Karsten, Madsen, Lise, Raben, Anne, Nutrition and Movement Sciences, and RS: NUTRIM - R1 - Obesity, diabetes and cardiovascular health

Subjects
Male, 0301 basic medicine, PROTEIN MEALS, SATIETY RESPONSES, Appetite, Diet induced thermogenesis, ENERGY, meat, 0302 clinical medicine, Salmon, energy expenditure, Faculty of Science, Medicine, glucose, media_common, Meal, FOODS, Cross-Over Studies, Nutrition and Dietetics, GLUCAGON-LIKE PEPTIDE-1, digestive, oral, and skin physiology, BLOOD-GLUCOSE, food and beverages, Thermogenesis, INSULIN, Amino acid, appetite, ghrelin, Amino acids, Female, Ghrelin, Specific dynamic action, lcsh:Nutrition. Foods and food supply, Adult, Meat, media_common.quotation_subject, Blood sugar, lcsh:TX341-641, 030209 endocrinology & metabolism, Article, Young Adult, 03 medical and health sciences, Animal science, Dietary Carbohydrates, Animals, Humans, mixed meals, fish, amino acids, 030109 nutrition & dietetics, business.industry, Protein, medicine.disease, Obesity, Diet, Glycemic Index, FAT, energy intake, Energy intake, Energy Metabolism, business, protein, Food Science
Abstract

The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p &gt, 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.

Published
2019
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5. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake--A Randomized Acute Cross-Over Meal Test Study.

Author

Nielsen, Lone V., Kristensen, Marlene D., Klingenberg, Lars, Ritz, Christian, Belza, Anita, Astrup, Arne, and Raben, Anne

Abstract

Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations. [ABSTRACT FROM AUTHOR]

Published
2018
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