The short-term effect of soya protein, polydextrose and their combination on energy intake (EI) was investigated in Chinese. In total, twenty-seven healthy, normotensive and lean Chinese men aged 21-40 years were given four different soyabean curd preloads with or without polydextrose. The study was a repeated-measure, randomised, cross-over design. The consumption of high-protein soyabean curd alone or in addition with polydextrose as a preload led to greater reduction in EI at a subsequent meal. A similar observation was also found after intake of low-protein soyabean curd with polydextrose. The gut hormone responses mirrored the reduction in food intake. It appears that incorporation of polydextrose either with low- or high-protein soyabean curd could be a potential strategy to reduce EI and assist with weight management. The popular consumption of soyabean curd in Chinese makes it an ideal vehicle for incorporation of polydextrose. This evidence-based dietary approach can serve as a guideline for developing functional foods for weight reduction and weight maintenance.
Keywords: EI energy intake; Food intake; GER gastric emptying rate; GLP-1 plasma glucagon-like peptide-1; GR glycaemic response; Gastric emptying; Gut hormones; HP high protein; HPP high protein with polydextrose; IAUC incremental AUC; LP low protein; LPP low protein with polydextrose; Polydextrose; Soyabean curd; VAS visual analogue scales.