The Experts below are selected from a list of 100656 Experts worldwide ranked by ideXlab platform
Anne Raben - One of the best experts on this subject based on the ideXlab platform.
-
meals based on vegetable Protein Sources beans and peas are more satiating than meals based on animal Protein Sources veal and pork a randomized cross over meal test study
Food & Nutrition Research, 2016Co-Authors: M. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 ( p <0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat ( p <0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat ( p <0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume ( p <0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume ( p <0.01). Conclusion : Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based 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. Keywords: legumes; appetite; fullness; hunger; dietary fiber; ad libitum (Published: 19 October 2016) Citation: Food & Nutrition Research 2016, 60: 32634 - http://dx.doi.org/10.3402/fnr.v60.32634
-
Meals based on vegetable Protein Sources (beans and peas) are more satiating than meals based on animal Protein Sources (veal and pork) – a randomized cross-over meal test study
Swedish Nutrition Foundation, 2016Co-Authors: Marlene D. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 (p
Walter C. Willett - One of the best experts on this subject based on the ideXlab platform.
-
Dietary Protein Sources and the Risk of Stroke in Men and Women
Stroke, 2011Co-Authors: Adam M. Bernstein, An Pan, Kathryn M. Rexrode, Meir J. Stampfer, Dariush Mozaffarian, Walter C. WillettAbstract:Background and Purpose—Few dietary Protein Sources have been studied prospectively in relation to stroke. We examined the relation between foods that are major Protein Sources and risk of stroke. Methods—We prospectively followed 84 010 women aged 30 to 55 years at baseline and 43 150 men aged 40 to 75 years at baseline without diagnosed cancer, diabetes, or cardiovascular disease. Diet was assessed repeatedly by a standardized and validated questionnaire. We examined the association between Protein Sources and incidence of stroke using a proportional hazard model adjusted for stroke risk factors. Results—During 26 and 22 years of follow-up in women and men, respectively, we documented 2633 and 1397 strokes, respectively. In multivariable analyses, higher intake of red meat was associated with an elevated risk of stroke, whereas a higher intake of poultry was associated with a lower risk. In models estimating the effects of exchanging different Protein Sources, compared with 1 serving/day of red meat, 1 s...
-
major dietary Protein Sources and risk of coronary heart disease in women
Circulation, 2010Co-Authors: Adam M. Bernstein, Meir J. Stampfer, Qi Sun, Joann E Manson, Walter C. WillettAbstract:Background— With the exception of fish, few major dietary Protein Sources have been studied in relation to the development of coronary heart disease (CHD). Our objective was to examine the relation between foods that are major dietary Protein Sources and incident CHD. Methods and Results— We prospectively followed 84 136 women aged 30 to 55 years in the Nurses’ Health Study with no known cancer, diabetes mellitus, angina, myocardial infarction, stroke, or other cardiovascular disease. Diet was assessed by a standardized and validated questionnaire and updated every 4 years. During 26 years of follow-up, we documented 2210 incident nonfatal infarctions and 952 deaths from CHD. In multivariable analyses including age, smoking, and other risk factors, higher intakes of red meat, red meat excluding processed meat, and high-fat dairy were significantly associated with elevated risk of CHD. Higher intakes of poultry, fish, and nuts were significantly associated with lower risk. In a model controlling statistica...
M. Kristensen - One of the best experts on this subject based on the ideXlab platform.
-
meals based on vegetable Protein Sources beans and peas are more satiating than meals based on animal Protein Sources veal and pork a randomized cross over meal test study
Food & Nutrition Research, 2016Co-Authors: M. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 ( p <0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat ( p <0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat ( p <0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume ( p <0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume ( p <0.01). Conclusion : Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based 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. Keywords: legumes; appetite; fullness; hunger; dietary fiber; ad libitum (Published: 19 October 2016) Citation: Food & Nutrition Research 2016, 60: 32634 - http://dx.doi.org/10.3402/fnr.v60.32634
Nathalie T Bendsen - One of the best experts on this subject based on the ideXlab platform.
-
meals based on vegetable Protein Sources beans and peas are more satiating than meals based on animal Protein Sources veal and pork a randomized cross over meal test study
Food & Nutrition Research, 2016Co-Authors: M. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 ( p <0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat ( p <0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat ( p <0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume ( p <0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume ( p <0.01). Conclusion : Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based 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. Keywords: legumes; appetite; fullness; hunger; dietary fiber; ad libitum (Published: 19 October 2016) Citation: Food & Nutrition Research 2016, 60: 32634 - http://dx.doi.org/10.3402/fnr.v60.32634
-
Meals based on vegetable Protein Sources (beans and peas) are more satiating than meals based on animal Protein Sources (veal and pork) – a randomized cross-over meal test study
Swedish Nutrition Foundation, 2016Co-Authors: Marlene D. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 (p
Sheena M Christensen - One of the best experts on this subject based on the ideXlab platform.
-
meals based on vegetable Protein Sources beans and peas are more satiating than meals based on animal Protein Sources veal and pork a randomized cross over meal test study
Food & Nutrition Research, 2016Co-Authors: M. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 ( p <0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat ( p <0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat ( p <0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume ( p <0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume ( p <0.01). Conclusion : Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based 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. Keywords: legumes; appetite; fullness; hunger; dietary fiber; ad libitum (Published: 19 October 2016) Citation: Food & Nutrition Research 2016, 60: 32634 - http://dx.doi.org/10.3402/fnr.v60.32634
-
Meals based on vegetable Protein Sources (beans and peas) are more satiating than meals based on animal Protein Sources (veal and pork) – a randomized cross-over meal test study
Swedish Nutrition Foundation, 2016Co-Authors: Marlene D. Kristensen, Nathalie T Bendsen, Sheena M Christensen, Arne Astrup, Anne RabenAbstract: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, placebo-controlled, 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 (p
