Satiating capacity and post-prandial relationships between appetite parameters and gut-peptide concentrations with solid and liquefied carbohydrate.

Abstract

BackgroundDifferences in satiating capacity of liquid and solid meals are unclear.ObjectiveInvestigating appetite parameters, physiological measurements and within-subject relationships after consumption of a single macronutrient, subject-specific carbohydrate meal in liquefied versus solid form, controlled for energy density, weight and volume.DesignIn a cross-over design, ten male subjects (age = 21.1±3.9 y, BMI = 22.4±1.2 kg/m(2)) consumed a solid (CS, whole peaches +750 ml water) and liquefied carbohydrate (CL, peach blended in 500 ml water +250 ml water) lunch. Appetite profiles, insulin-, glucose- and ghrelin concentrations were measured over three hours. Post-prandial relationships between appetite and blood parameters were calculated using subject-specific regression analyses.ResultsFullness ratings were higher in the CL (85±5 mm) compared to the CS condition (73±8 mm) at 20 min (pConclusionLiquefied and solid carbohydrate meals do not differ in satiating capacity, supported by appetite profile and relevant blood parameters. Postprandially, fullness and desire to eat were associated with respectively insulin and ghrelin concentrations.