Law ML; Lee YT; Vien S; Luhovyy BL; Anderson GH. - - Appl Physiol Nutr Metab 2017; 42(11): 1210-1216
OBJECTIVE: To compare the effect of liquid, semi-solid and solid dairy products and a non-dairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI) and post-prandial glycemia (PPG) in healthy older adults.
DESIGN: Thirty healthy men and women (14 males and 16 females; age: 64.6 + 2.4 y; BMI: 25.6 + 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served as the energy-free control for subjective appetite. At 180 min after consumption, the participants were fed an ad libitum meal to measure FI. Subjective appetite, blood glucose and insulin were measured at baseline and at intervals both before (post-treatment) and after the meal (post-meal).
RESULTS: Cheese and yogurt resulted in lower post-treatment blood glucose than milk and soy beverage when consumed with carbohydrate (p < 0.0001) but no differences between any treatments were observed post-meal. Treatments led to similar insulin concentrations. Post-treatment appetite was lower than after the water control for all treatments but suppressed more by cheese and yogurt compared to milk (p < 0.0001). There were no differences in FI between treatments.
CONCLUSIONS: Cheese and yogurt increase satiety and lower PPG more than milk or a soy beverage when consumed with carbohydrate.
Mots-clés : produits laitiers, satiété, appétit, apport alimentaire, glycémie