Mycoprotein and tofu have satiating properties that persist for several hours after a meal. - GreenMedInfo Summary
Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety.
Appetite. 2006 Jan;46(1):41-8. Epub 2005 Dec 20. PMID: 16364496
Pennington Biomedical Research Center, Louisiana State University, 6400 Perkins Rd., Baton Rouge, LA 70808 USA. firstname.lastname@example.org
This study tested if: (1) a preload of mycoprotein and tofu consumed before a lunch meal have a greater effect on satiety when compared to a chicken preload, (2) the mycoprotein and tofu preloads, compared to chicken, are not associated with compensation or eating more food at a subsequent dinner meal. These hypotheses were tested in a controlled laboratory study using universal eating monitors to measure food intake and visual analogue scales to monitor hunger and satiety. Forty-two overweight adult females consumed three meals in the laboratory on 3 test days. At lunch, isocaloric pasta preloads, containing mycoprotein, tofu, or chicken, varied across the days in a balanced order. The findings of the study supported the two hypotheses. Mycoprotein and tofu preloads, in comparison to the chicken preload, were associated with lower food intake shortly after consuming the preload at lunch. Food intake following consumption of mycoprotein and tofu did not differ, and participants did not compensate for lower food intake at lunch by consuming more food at dinner. The findings suggest that mycoprotein and tofu have satiating properties that persist for several hours after a meal. These findings have significant implications for the development of foods that are low in kilojoules, but are also filling.