The objective of these 4 studies was to describe the effects of protein source, time of consumption, quantity, and composition of protein preloads on food intake in young men. Young men were fed isolates of whey, soy protein, or egg albumen in sweet and flavored beverages (400 mL) and provided a pizza meal 1-2 h later. Compared with the water control, preloads (45-50 g) of whey and soy protein, but not egg albumen, suppressed food intake at a pizza meal consumed 1 h later. Meal energy intake after egg albumen and soy, but not after control or whey treatments, was greater when the treatments were given in the late morning (1100 h) compared with earlier (0830-0910 h). Suppression of food intake after whey protein, consumed as either the intact protein or as peptides, extended to 2 h. Altering the composition of the soy preload (50 g) by reducing the soy protein content to 25 g and by adding 25 g of either glucose or amylose led to a loss in suppression of food intake by the preload. Egg albumen, in contrast to whey and soy preloads, increased cumulative energy intake (sum of the energy content of the preload plus that in the test meal) relative to the control. We conclude that protein source, time of consumption, quantity, and composition are all factors determining the effect of protein preloads on short-term food intake in young men.

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Nondigestible oligosaccharides (NDO) including inulin and fructooligosaccharides (FOS) have been reported to stimulate calcium absorption. Here we report the effect of a mixture of inulin and FOS (Raftilose Synergy 1, Orafti) on calcium and bone metabolism in ovariectomized (OVX) rats. OVX rats (6 mo old) were fed a semipurified diet for 3 mo in our animal care laboratory for stabilization after ovariectomy. They were then divided into two groups (n = 13/group) and fed either a control or a NDO-supplemented diet (55 g/kg) for 21 d. Catheters were placed in their jugular veins. After 2 d, a tracer ((45)Ca) was administered by gavage or i.v. and blood was sampled for up to 300 min. Urine and fecal samples were collected for 4 d after (45)Ca administration. Femurs were measured for bone mineral density (BMD), breaking strength, and total calcium. Calcium absorption, femoral calcium content, BMD, and bone balance (V(bal)) were significantly increased (P < 0.05) by NDO, whereas the bone resorption rate relative to the bone formation rate was significantly depressed by NDO. We conclude that feeding NDO at 5.5 g/100 g for 21 d has a positive effect on calcium absorption and retention in ovariectomized rats.

Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

The short-term effect of pulse consumption on subjective appetite and FI at a meal 120 minutes later and in cumulative food intake was determined primarily by energy content and was little influenced by composition, processing, recipe, or variety. Thus, the epidemiological associations between frequent pulse consumption and lower risk of obesity and overweight are not explained by short-term effect of pulses on satiety and FI.