Author/Authors :
Alison K. Gosby، نويسنده , , Suzanne Soares-Wynter، نويسنده , , Claudia Campbell، نويسنده , , Asha Badaloo، نويسنده , , Marion Antonelli، نويسنده , , Rosemary M. Hall، نويسنده , , Claudia Martinez-Cordero، نويسنده , , Susan A. Jebb، نويسنده , , Jennie Brand-Miller، نويسنده , , Ian D. Caterson، نويسنده , , Arthur D. Conigrave، نويسنده , , Terrence G. Forrester، نويسنده , , David Raubenheimer، نويسنده , , Stephen J. Simpson، نويسنده ,
Abstract :
Our aim was to design a selection of foods with differing proportions of protein but equal palatability in two settings, Sydney Australia and Kingston Jamaica. The foods were manipulated to contain 10, 15 or 25% E as protein with reciprocal changes in carbohydrate to 60, 55 or 45% E and dietary fat was kept constant at 30%. Naïve participants did not identify a difference in protein between the versions. On average, the versions were rated equal in pleasantness (Sydney-10%: 44 ± 2, 15%: 49 ± 2 and 25%: 49 ± 2 Kingston-10%: 41 ± 3, 15%: 41 ± 3 and 25%: 37 ± 3).
Keywords :
Protein leverage hypothesis , Diet manipulation , Palatability , Pleasantness , Energy
