Proteins are known to be more satiating than the other macronutrients; however, the type and amount of protein needed to induce a significant effect on satiety (fullness between meals) is sometimes difficult to determine. In this study, 2 differentially processed isolated soy proteins will be tested for satiety using subjective visual analogue scales. The amount of food consumed following intake of the isolated soy proteins will be measured 3 hours after consuming the proteins. The hypothesis is that differentially processed isolated soy proteins will show unique satiety responses.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Enrollment
40
Glycemic Index Laboratories
Toronto, Ontario, Canada
Subjective Satiety
Measure subjective satiety using visual analogue scales
Time frame: 3 hours
Ad Libitum Food Intake
At the end of 3 hours after consuming test diets, measure the amount of food consumed for 30 mins
Time frame: 30 minutes
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