1. Voedselingredienten
Conditions
Interventions
Subjects will eat 4 different breakfasts. Subjects will come to the university once a week for 4 consecutive weeks. There energy expenditure will be measured by means of indirect calorimetry (ventilat
2. placebo yogurt + whey protein (41% proteins, 47% carbohydrates and 12% fat)
3. placebo yogurt + alphalactalbumine (41% proteins, 47% carbohydrates and 12% fat)
4. placebo yogurt + green tea catechins (15% proteins, 47% carbohydrates and 38% fat).
The breakfast consists of 20% of the daily energy intake and is subject specific.
Sponsors
Friesland Nutrition
PO Box 226
8901 MA Leeuwarden
Phone: +31582992434
Fax: +31582992286
E-mail: lucie.vanderzee@frieslandfoods.com
Eligibility
Inclusion criteria
Inclusion criteria: Healthy men and women, with a Body Mass Index (BMI) between 22-33 kg/m2, and age of 20-60 years.
Exclusion criteria
Exclusion criteria: Exclusion criteria for subjects are apart from age and BMI: 1. smoking; 2. having food allergies (especially milk protein allergies); 3. being on medication (except the use of contraception); 4. excessive alcohol consumption; 5. excessive exercise; 6. not being weight stable; 7. being dietary restraint (assessed by the Three Eating Questionnaire (TFEQ)); 8. people who drink more than one cup of coffee per day.
Design outcomes
Secondary
| Measure | Time frame |
|---|---|
| Substrate use, indicated by the respiratoy quotient. | — |
Primary
| Measure | Time frame |
|---|---|
| 1. Energy expenditure; 2. Satiety, using the Visual Analogue Scale (VAS) score (o to 10, 0= no hunger and 10= extreme hunger). | — |
Contacts
Public ContactRick Hursel
Maastricht University Dept. Humane Biology PO Box 616
Outcome results
None listed