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Inter-meal interval is increased in mice fed a high whey, as opposed to soy and gluten, protein diets
Faculty of Health and Behavioural Sciences - Papers (Archive)
  • Xu-Feng Huang, University of Wollongong
  • Timothy South
  • Yinghua Yu, University of Wollongong
RIS ID
25055
Publication Date
1-1-2009
Publication Details

Yu, Y., South, T. & Huang, X. (2009). Inter-meal interval is increased in mice fed a high whey, as opposed to soy and gluten, protein diets. Appetite, 52 (2), 372-379.

Abstract

This study aimed to characterise meal patterns and satiety effects of diets that are high in protein but differ in protein source. Using a computerised automatic recording system, meal pattern behaviour was recorded continuously for 7 days in mice fed single (whey, soy or gluten) or different combined protein diets. Overall, average energy intake was significantly lower in mice fed a whey protein diet than those fed soy, gluten and lab chow diets. Among these four diets, the inter-meal interval of mice fed a whey protein diet was the longest and their meal number was the lowest. Combination of whey and gluten caused a lower energy intake, longer inter-meal interval and lower meal number compared to the other paired combinations. A significant interaction effect between whey and gluten was found for the reduction of energy intake and meal number. In conclusion, this study showed that the whey protein diet had the most potent satiety effect (inter-meal), but no difference in satiation effect (intra-meal) compared with the other dietary proteins tested. Combination of whey and gluten in a high protein diet may be a better formula than other combinations to provide a satiety effect and suppress energy intake for antiobesity purposes.

Citation Information
Xu-Feng Huang, Timothy South and Yinghua Yu. "Inter-meal interval is increased in mice fed a high whey, as opposed to soy and gluten, protein diets" (2009) p. 372 - 379
Available at: http://works.bepress.com/xhuang/76/