TABLE 6.
Effect of protein and carbohydrate source on mean subjective appetite1.
| Carbohydrate source |
P value |
|||||
|---|---|---|---|---|---|---|
| Baked French fries | Instant mashed potatoes | Rice | Protein | Carbohydrate | Protein × carbohydrate | |
| Subjective appetite changes 0–30 min (mm)2 | –65.08 ± 2.82 | –63.52 ± 2.82 | –61.39 ± 2.82 | 0.1698 | 0.4238 | 0.0488 |
| Subjective appetite means 30–120 min (mm)3 | 22.04 ± 1.84 | 22.47 ± 1.84 | 23.34 ± 1.84 | 0.1562 | 0.3092 | 0.0566 |
| Subjective appetite changes 120–140 min (mm)2 | –28.91 ± 2.96 | –26.93 ± 2.96 | –28.39 ± 2.96 | 0.8584 | 0.6705 | 0.0627 |
| Subjective appetite means 140–170 min (mm)3 | 9.76 ± 0.99 | 11.12 ± 0.99 | 10.60 ± 0.99 | 0.9893 | 0.0744 | 0.1290 |
Abbreviation: ANCOVA, analysis of covariance; ANOVA, analysis of variance.
4The Tukey–Kramer test did not show any differences between groups. Values are means of meals with animal and plant protein sources.
Data are least-square means ± SEM, n = 26.
Two-way ANOVA analysis for the subjective appetite magnitude of change within the meal 0–30 min and within the pizza meal 120–140 min to test the effects of protein, carbohydrates, and their interactions.
Two-way repeated measures ANCOVA analysis for subjective appetite means postmeal 30–120 min and post-pizza meal 140–170 min to test for the effects of protein, carbohydrates, time, and their interactions. The effect of time was significant (P = 0.0007); however; no time by protein, time by carbohydrates, or time by protein by carbohydrate interactions were found.