ArticleFood & nutrition research2016
Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study.
Article in Food & nutrition research, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
31 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Impact of Substituting Meats with Plant-Based Analogues on Health-Related Markers: A Systematic Review of Human Intervention Studies.Nutrients · 2024Pooled it
- Beans Improve Satiety to an Effect that Is Not Significantly Different from Beef in Older Adults: A Randomized, Crossover Trial.The Journal of nutrition · 2025Trial
- Trial
- Trial
- The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals.Nutrients · 2019Trial
- Trial
- Trial
- Exploring the Link Between Plant-Based Diets and Resting Metabolic Rate in Women With Overweight and Obesity: Implications for Weight Management and Metabolic Health.Nutrition bulletin · 2026Article
- Antioxidant Activity and Resistance Against Oxidation of Peptide Fractions from Common Bean (Antioxidants (Basel, Switzerland) · 2026Article
- How the Intake of Pulses May Impact Metabolic Disorders and Dementia Risk: A Narrative Review.Nutrients · 2025Review
- Optimizing Young Jackfruit (International journal of food science · 2025Article
- High Potassium Diet Rich in Spices and Herbs-Salt Substitution (HPSH-SS) for Blood Pressure Reduction in Older Adults: Protocol for Diet Concept and Randomized Controlled Trial.JMIR research protocols · 2024Article
- A Diet Containing Animal Source Protein as Fresh, Lean Beef Is More Well Liked and Promotes Healthier Eating Behavior Compared with Plant-Based Alternatives in Women with Overweight.Current developments in nutrition · 2024Article
- Nutritional Characterization of Chilean Landraces of Common Bean.Plants (Basel, Switzerland) · 2024Article
- Lentils based pasta affect satiation, satiety and food intake in healthy volunteers.Current research in food science · 2024Article
- Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?Foods (Basel, Switzerland) · 2023Review
- Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods.Preventive nutrition and food science · 2023Review
- Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.Foods (Basel, Switzerland) · 2023Review
- Plant-Based Nutrition: Exploring Health Benefits for Atherosclerosis, Chronic Diseases, and Metabolic Syndrome-A Comprehensive Review.Nutrients · 2023Review
- Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundRecent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation.
objectiveTo examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations.
designIn total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the
resultsHP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (
conclusionVegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content.
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