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    Solid protein is better at suppressing appetite than liquid protein


    Posted by .(JavaScript must be enabled to view this email address)
    Wednesday, November 17, 2010 2:54 pm Email this article
    Solid protein is better at suppressing appetite than liquid protein according to a new study from researchers at Maastricht University in Maastricht, The Netherlands.

    Appetite was suppressed more when people were given solid protein as steamed chicken breast plus 750 ml water compared to when they were given liquified protein given as steamed chicken breast blended in 500 ml water plus 250 ml water.

    The hunger suppression was 79 for solid protein versus 52 for liquid protein after 20 minutes, and 61 for solid protein versus 44 for liquid protein after nearly two hours. Conclusion

    Conclusion: Solid protein is better at suppressing hunger than liquid protein

    “In conclusion, solid protein evokes a stronger suppression of hunger and desire to eat than liquefied protein,” the authors concluded.

     

    Comment #1

    Weight loss doctor recommends his patients consume only solid calories; no liquid calories

    Comment: The best weight loss doctor I know tells his patients, “No liquid calories.”

    He only wants them to consume calories as solid food.

    This agrees with the current study.

     

    Comment #2

    Comment #2: Chewing is involved in satiety

    Studies have also found that chewing is involved in satiety.

    Foods that require more chewing are better at suppressing appetite.

    For example, this means that eating an apple that requires that you chew it would be better than eating apple sauce that you can gulp down without chewing.

    The amount of processing also raises the glycemic index of foods because they require less digestion and are turned into blood sugar more quickly.

    REFERENCE

    Martens M, Lemmens S, Born J, Westerterp-Plantenga MS. A solid high-protein meal evokes stronger hunger suppression than a liquefied high-protein meal. Obesity (Silver Spring). 2010 Oct 21, published early on-line.

    AUTHOR’S CONTACT INFORMATION

    Mieke J.I. Martens
    [1] NUTRIM School for Nutrition, Toxicology and Metabolism
    Maastricht University Medical Centre
    Department of Human Biology
    Maastricht, The Netherlands
    .(JavaScript must be enabled to view this email address)

    [2] Top Institute Food and Nutrition
    Wageningen, The Netherlands

     

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