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

• Published in: British journal of nutrition Vol. 60; no. 3; pp. 441 - 449
• Main Author: Driver, Christopher J. I.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.11.1988
• Subjects: Adult; Biological and medical sciences; Calcium - metabolism; Clinical and Human Nutrition papers: Studies in Man; Diet; Dietary Carbohydrates - metabolism; Dietary Fats - metabolism; Dietary Proteins - metabolism; Energy Metabolism; Female; Fundamental and applied biological sciences. Psychology; Humans; Intestines - physiology; Male; Metabolisms and neurohumoral controls; Middle Aged; Satiation - physiology; Sodium - metabolism; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Water and mineral metabolism. Osmoregulation. Acidobasic balance; Human; Hormone; Calcium; Nutrition; Digestive system; Meal; Metabolism; Inorganic element; Proteins; Energy; Diet; Satiety; Respiratory quotient
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1079/BJN19880116

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.