Sex differences in energy homeostatis following a diet relatively high in protein exchanged with carbohydrate, assessed in a respiration chamber in humans.

Context: Obesity prevalence is generally higher in women than in men, and a paucity of research with sex-specific approaches exists. The question arises whether current weight loss programmes, largely developed and tested on women, are appropriate for men.

Objective: Investigate 24 h energy metabolism, satiety and related hormones during a diet relatively high in protein (HP), exchanged with carbohydrate compared to an adequate-protein (AP) diet, in a respiration chamber in men, in comparison with previous outcomes in women.

The addition of monosodium glutamate and inosine monophosphate-5 to high-protein meals: effects on satiety, and energy and macronutrient intakes.

In a fed and orally stimulated state, whether the addition of monosodium glutamate (MSG) (alone or in combination with inosine monophosphate-5 (IMP-5)) to a high-protein (HP) meal leads to early satiety and a difference in energy intake at a second course was investigated. Ten men and twelve women consumed, in random order, a first-course meal consisting of: (1) water (control); (2) a HP meal with 0.6% MSG and 0.

Taste sensitivity for monosodium glutamate and an increased liking of dietary protein.

The aim of the present study was to determine individuals' taste threshold for monosodium glutamate (MSG) alone and in combination with inosine 5'-monophosphate (IMP-5) and to examine if this threshold was related to an increase in sensory properties (including pleasantness of taste) and/or to one's preference for dietary protein over carbohydrate and fat. Using the triangle tasting method, the taste threshold was determined for thirty-six women and twenty-four men. Thresholds varied from zero to infinite as determined using a clear soup with added MSG in the concentration range of 0.

Satiety and substrate mobilization after oral fat stimulation.

The aim of the study was to provoke cephalic and metabolic responses by oral fat stimulation with different high-fat meals in the postprandial state. A randomized parallel design was executed with three groups of subjects (twenty-six women and ten men; twelve subjects per group). Oral fat stimulation was achieved by the modified sham feeding (MSF) technique.