Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity

Research output: Contribution to journalJournal articlepeer-review

Standard

Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity. / Hansen, Thea Toft; Sjödin, Anders Mikael; Ritz, Christian; Bonnet, Simon; Korndal, Sanne Kellebjerg.

In: Journal of Nutritional Science, Vol. 7, e7, 2018.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Hansen, TT, Sjödin, AM, Ritz, C, Bonnet, S & Korndal, SK 2018, 'Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity', Journal of Nutritional Science, vol. 7, e7. https://doi.org/10.1017/jns.2017.73

APA

Hansen, T. T., Sjödin, A. M., Ritz, C., Bonnet, S., & Korndal, S. K. (2018). Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity. Journal of Nutritional Science, 7, [e7]. https://doi.org/10.1017/jns.2017.73

Vancouver

Hansen TT, Sjödin AM, Ritz C, Bonnet S, Korndal SK. Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity. Journal of Nutritional Science. 2018;7. e7. https://doi.org/10.1017/jns.2017.73

Author

Hansen, Thea Toft ; Sjödin, Anders Mikael ; Ritz, Christian ; Bonnet, Simon ; Korndal, Sanne Kellebjerg. / Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity. In: Journal of Nutritional Science. 2018 ; Vol. 7.

Bibtex

@article{454e6d9f8fd14c9bad0a4304e7268ab0,
title = "Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity",
abstract = "Manipulation of food{\textquoteright}s macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity. We aimed at examining the acute effect of cheeses with different macronutrient compositions on accumulated energy intake and subjective appetite sensation. A total of thirty-nine normal-weight (average BMI 24·4 kg/m2) men and women completed the partly double-blind, randomised crossover study with high-protein/low-fat (HP/LF, 696 kJ), high-protein/high-fat (HP/HF, 976 kJ) and low-protein/high-fat (LP/HF, 771 kJ) cheeses. After overnight fasting, 80 g cheese were served with 70 g bread, 132 g juice and 125 g coffee/tea/water. Ad libitum spaghetti bolognaise was served after 3 h and energy intake assessed. Subjective appetite ratings were assessed using visual analogue scales. Composite appetite scores were calculated and evaluated relatively to energy intake. Total accumulated energy intake was 188·3 (SE 97·4) kJ lower when consuming the HP/LF compared with the HP/HF (P ≤ 0·05), but, compared with the LP/HF cheese, the difference was not significant (177·0 (SE 100·4) kJ lower; P = 0·08). In relation to energy intake, the composite appetite score was lower when consuming the HP/LF compared with the HP/HF (P = 0·003) and the LP/HF (P = 0·007) cheeses. Thereby, no compensatory eating following consumption of the HP/LF compared with the HP/HF cheese was found. The HP/LF cheese resulted in an increased feeling of satiety in relation to its lower energy content compared with both HP/HF and LP/HF cheeses.",
keywords = "Faculty of Science, Appetite, Satiety, Satiation, Cheese, Accumulated energy intake, Appetite sensations, Appetite quotient",
author = "Hansen, {Thea Toft} and Sj{\"o}din, {Anders Mikael} and Christian Ritz and Simon Bonnet and Korndal, {Sanne Kellebjerg}",
note = "CURIS 2018 NEXS 054",
year = "2018",
doi = "10.1017/jns.2017.73",
language = "English",
volume = "7",
journal = "Journal of Nutritional Science",
issn = "2048-6790",
publisher = "Cambridge University Press",

}

RIS

TY - JOUR

T1 - Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity

AU - Hansen, Thea Toft

AU - Sjödin, Anders Mikael

AU - Ritz, Christian

AU - Bonnet, Simon

AU - Korndal, Sanne Kellebjerg

N1 - CURIS 2018 NEXS 054

PY - 2018

Y1 - 2018

N2 - Manipulation of food’s macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity. We aimed at examining the acute effect of cheeses with different macronutrient compositions on accumulated energy intake and subjective appetite sensation. A total of thirty-nine normal-weight (average BMI 24·4 kg/m2) men and women completed the partly double-blind, randomised crossover study with high-protein/low-fat (HP/LF, 696 kJ), high-protein/high-fat (HP/HF, 976 kJ) and low-protein/high-fat (LP/HF, 771 kJ) cheeses. After overnight fasting, 80 g cheese were served with 70 g bread, 132 g juice and 125 g coffee/tea/water. Ad libitum spaghetti bolognaise was served after 3 h and energy intake assessed. Subjective appetite ratings were assessed using visual analogue scales. Composite appetite scores were calculated and evaluated relatively to energy intake. Total accumulated energy intake was 188·3 (SE 97·4) kJ lower when consuming the HP/LF compared with the HP/HF (P ≤ 0·05), but, compared with the LP/HF cheese, the difference was not significant (177·0 (SE 100·4) kJ lower; P = 0·08). In relation to energy intake, the composite appetite score was lower when consuming the HP/LF compared with the HP/HF (P = 0·003) and the LP/HF (P = 0·007) cheeses. Thereby, no compensatory eating following consumption of the HP/LF compared with the HP/HF cheese was found. The HP/LF cheese resulted in an increased feeling of satiety in relation to its lower energy content compared with both HP/HF and LP/HF cheeses.

AB - Manipulation of food’s macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity. We aimed at examining the acute effect of cheeses with different macronutrient compositions on accumulated energy intake and subjective appetite sensation. A total of thirty-nine normal-weight (average BMI 24·4 kg/m2) men and women completed the partly double-blind, randomised crossover study with high-protein/low-fat (HP/LF, 696 kJ), high-protein/high-fat (HP/HF, 976 kJ) and low-protein/high-fat (LP/HF, 771 kJ) cheeses. After overnight fasting, 80 g cheese were served with 70 g bread, 132 g juice and 125 g coffee/tea/water. Ad libitum spaghetti bolognaise was served after 3 h and energy intake assessed. Subjective appetite ratings were assessed using visual analogue scales. Composite appetite scores were calculated and evaluated relatively to energy intake. Total accumulated energy intake was 188·3 (SE 97·4) kJ lower when consuming the HP/LF compared with the HP/HF (P ≤ 0·05), but, compared with the LP/HF cheese, the difference was not significant (177·0 (SE 100·4) kJ lower; P = 0·08). In relation to energy intake, the composite appetite score was lower when consuming the HP/LF compared with the HP/HF (P = 0·003) and the LP/HF (P = 0·007) cheeses. Thereby, no compensatory eating following consumption of the HP/LF compared with the HP/HF cheese was found. The HP/LF cheese resulted in an increased feeling of satiety in relation to its lower energy content compared with both HP/HF and LP/HF cheeses.

KW - Faculty of Science

KW - Appetite

KW - Satiety

KW - Satiation

KW - Cheese

KW - Accumulated energy intake

KW - Appetite sensations

KW - Appetite quotient

U2 - 10.1017/jns.2017.73

DO - 10.1017/jns.2017.73

M3 - Journal article

C2 - 29430298

VL - 7

JO - Journal of Nutritional Science

JF - Journal of Nutritional Science

SN - 2048-6790

M1 - e7

ER -

ID: 189321762