Table 3.
The effect of test meals on food and water intake, and subjective pleasantness (experiment 1), and diet-induced thermogenesis and substrate utilization (experiment 2).
| Control (C) | Low Protein (LP) | Medium Protein (MP) | High Protein (HP) | |
|---|---|---|---|---|
| Experiment 1 | ||||
| Food intake (kcal) | 1084 ± 83 a | 1062 ± 93 a | 1001 ± 85 a,b | 858 ± 88 b |
| Water intake (g) | 470 ± 56 | 445 ± 71 | 464 ± 62 | 407 ± 56 |
| Pleasantness of breakfast (mm) | 72 ± 8 | 84 ± 4 | 80 ± 6 | 74 ± 5 |
| Pleasantness of pizza lunch (mm) | 83 ± 6 | 89 ± 3 | 89 ± 4 | 91 ± 3 |
| Experiment 2 | ||||
| Diet-induced thermogenesis (kcal) | 22.6 ± 5.1 a | 52.1 ± 5.7 b | ||
| Mean respiratory exchange ratio | 0.86 ± 0.01 | 0.85 ± 0.01 | ||
| Mean carbohydrate oxidation (g/h) | 8.6 ± 0.4 a | 7.6 ± 0.4 b | ||
| Mean fat oxidation (g/h) | 2.9 ± 0.2 a | 3.9 ± 0.2 b |
Experiment 1: n = 17, Experiment 2: n = 9; values are expressed as mean ± SEM. Mean values with different letters denote a significant difference (p < 0.05) using a one-way ANOVA with a Tukey post hoc correction (experiment 1) and paired t-tests (experiment 2).