TABLE 2.
Breakfast characteristics1
| BS | NP | HP | |
| Energy content | 0 | 350 | 350 |
| Energy density | 0 | 1.33 ± 0.012 | 1.37 ± 0.03 |
| Total protein [g (% of meal)] | 0 | 13.0 (15) | 35.1 (40) |
| Egg (g) | 0 | 0 | 11.0 |
| Beef (g) | 0 | 0 | 11.0 |
| Dairy (g) | 0 | 7.0 | 7.0 |
| Plant-based (g) | 0 | 6.0 | 6.0 |
| Total carbohydrate [g (% of meal)] | 0 | 57.0 (65) | 35.1 (40) |
| Sugar (g) | 0 | 18.0 | 18.0 |
| Fiber (g) | 0 | 6.1 | 6.1 |
| Total fat [g (% of meal)] | 0 | 7.8 (20) | 7.8 (20) |
| Meal palatability (mm)3 | N/A | 68 ± 6 | 75 ± 5 |
1
BS, breakfast skipping; HP, high protein; N/A, not applicable because no meal was consumed; NP, normal protein.
2
Mean ± SEM (all such values).
3
Paired t test, NP compared with HP (P = 0.321, NS).