General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2012 Vol.3(4): 282-287 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2012.V3.200

High Protein Milk Significantly Lowered Desire to Eat in Obese Subjects: A Pilot Study

Kamalita Pertiwi, Susana and Astri Kurniati

Abstract—One of the proposed ways to address the problem of obesity is by modifying components of food to provide a sustained satiety. Protein is considered to be the most satiating macronutrients. Therefore, three nutritional formulas differed in protein contribution to energy were developed to assess the satiating properties of higher protein content using subjective satiety ratings in obese subjects. In a randomized, single-blind design, subjects received breakfast, either balanced protein formula (12.4%E), moderate protein formula (23.5%E), or high protein formula (40.6%E) in three different sessions. To assess short-term satiety, subjective satiety ratings using VAS and energy intake at ad libitum lunch were measured. In this pilot study, high and moderate protein formula showed the tendency to induce higher satiety than balanced protein formula. It was found that desire to eat at 15 min was significantly lower after high protein formula than balanced protein formula (P<0.05). But, the higher satiety ratings produced by high protein formula were not translated as a reduction in energy intake at ad libitum lunch.

Index Terms—Ad libitum intake, high protein, obese, satiety, weight management.

The authors are with Nutrifood Research Center, Jakarta, Indonesia13920 (e-mail: kamalita@nutrifood.co.id; iwitrepk@live.com,usana@nutrifood.co.id, astri@nutrifood.co.id).

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Cite: Kamalita Pertiwi, Susana and Astri Kurniati, "High Protein Milk Significantly Lowered Desire to Eat in Obese Subjects: A Pilot Study," International Journal of Chemical Engineering and Applications vol. 3, no. 4, pp. 282-287, 2012.

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