Human Health, Health and Biosecurity, CSIRO, Adelaide, SA 5000, Australia.
School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, SA 5005, Australia.
Nutrients. 2022 Dec 15;14(24):5326. doi: 10.3390/nu14245326.
This study aimed to assess the effect of substituting plant-based mince for beef mince in a standard pasta meal on the amount consumed and on objective and subjective measures of post-prandial satiety. Healthy, adult males (n = 24) consumed a pasta lunch meal containing either plant-based or beef mince at separate visits, and the amount consumed measured at each visit. Perceptions of hunger, fullness and satisfaction were recorded and blood samples collected before and for 3 h after eating, when a buffet meal was provided. Participants consumed 586 kJ less of the pasta meal prepared with plant-based mince compared to beef mince (p < 0.05). Energy intake at the buffet meal and measures of fullness, satiety and satisfaction after the pasta meal were not different between plant and beef mince (p > 0.05). Post-prandial Glucagon-Like Peptide-1 (GLP-1), but not insulin or leptin concentrations, were lower after the plant-based pasta meal (p < 0.05). Our results suggest that the pasta meal containing plant-based mince was more satiating than an equivalent meal prepared with beef mince, and that this was not associated with greater energy intake at a subsequent meal occasion. Further studies that evaluate the longer-term effects of replacing meat with plant-based mince on energy intakes and explore the mechanisms underlying the lower consumption of the plant-based mince meal would be valuable.
本研究旨在评估用植物肉末替代牛肉肉末制作标准意面餐对食用量以及餐后饱腹感的客观和主观指标的影响。健康的成年男性（n = 24）分别在不同的访问中食用含有植物肉末或牛肉肉末的意面午餐，并在每次访问中测量食用量。在进食前和进食后 3 小时内记录饥饿感、饱腹感和满足感，并采集血液样本，此时提供自助餐。与牛肉肉末相比，参与者食用植物肉末制作的意面餐减少了 586 kJ（p < 0.05）。自助餐的能量摄入以及意面餐后饱腹感、满足感和满意度的测量值在植物肉末和牛肉肉末之间没有差异（p > 0.05）。植物肉末意面餐后胰高血糖素样肽-1（GLP-1），但不是胰岛素或瘦素浓度，较低（p < 0.05）。我们的结果表明，含有植物肉末的意面餐比用牛肉肉末制作的等效餐更有饱腹感，而这与随后餐次的能量摄入增加无关。进一步研究用植物肉末替代肉类对能量摄入的长期影响，并探索植物肉末餐食用量较低的潜在机制将是有价值的。
