Satiety

THE USE OF MEAT PROTEIN TO ENHANCE SATIETY:
ITS ROLE IN BODY WEIGHT REGULATION
(September 2003 - June 2006)

AIM

This project aimed to develop a detailed understanding of the relationship between meat protein sources and satiety (the feeling of fullness after eating).  Different sources of protein were likely to affect the way people control their food intake and how they regulate their body weight.

WHY IS IT IMPORTANT?

The incidence of obesity in the western world is increasing and diet construction is an important part of the potential control mechanism.

HOW DID THE PROJECT WORK?

Volunteers were selected and asked to consume carefully constructed meals based on different protein sources as part of a balanced experiment. They recorded their feelings of satiety in a systematic way at agreed time intervals.

WHO DID THE WORK?

The research is being undertaken by Oxford Brookes University.

Project jointly funded by HCC, EBLEX and, QMS.

 

To view a paper on the Satiety research, click here

To view a summary of the Research findings, click here

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