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The effect of meal composition on the degree of satiation following a test meal and possible mechanisms involved

Published online by Cambridge University Press:  09 March 2007

Christopher J. I. Driver
Christopher J. I. Driver
Affiliation:
Department of Science, Victoria College, Rusden Campus, 662 Blackburn Rd, Clayton, Victoria 3168, Australia
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Abstract

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1. Possible links between metabolism and satiation were investigated using volunteer subjects given test meals based on milk solids. Satisfaction was rated by the subjects on a six-point scale and the course of metabolism was followed by measurement of the respiratory quotient (RQ).

2. The time-course of satiation was the same for a high-carbohydrate, a high-fat and a high-protein meal, in spite of the very different time-course of metabolism. The degree of satiation was reduced by added sodium chloride, without affecting the RQ rise. On the other hand, calcium chloride produced a suppression of the RQ rise without altering the satiation.

3. It is proposed that the results indicate that the primary receptors responsible for post-prandial satiation lie within the gut wall and that there is probably a number of receptor types. Likely candidates for these receptors are the gut hormone-secreting cells.

4. Although very-low-protein meals produce less satiation than meals containing 220 g protein/kg dry weight, there is no additional satiation obtained by increasing the protein level further. This is not inconsistent with the possibility of a protein hunger separate from an energy hunger.

Type
Clinical and Human Nutrition papers: Studies in Man
Information
British Journal of Nutrition , Volume 60 , Issue 3 , November 1988 , pp. 441 - 449
Copyright
Copyright © The Nutrition Society 1988

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