"Everything beats being here," one of them said, having just consumed a free lunch in the media lounge.
The longer study period, and the fact that subjects consumed a standard lunch at 4 h may explain the discrepancy with our results.
Patients then consumed a pasta-based lunch meal (pasta, tomato-based sauce, cheddar cheese), equating to 1 g carbohydrate · kg−1 BM (660 ± 21 kcal), and then remained at rest for 180 min postmeal.
Using a repeated measures design, 52 participants consumed both a lunch meal with sauce and the same lunch meal without sauce on two separate occasions, and intake at this meal and at the following meal were measured.
For example, from an included study that measured energy consumed from a lunch meal in four groups of participants served with a 275 g, a 367 g, a 458 g or a 550 g sandwich (Rolls 2004a), available pairwise comparisons are: 275 g versus 367 g, 275 g versus 458 g, 275 g versus 550 g, 367 g versus 458 g, 367 g versus 550 g, and 458 g versus 550 g.
58 normal to slightly overweight women consumed a fixed-load breakfast followed 4 h later by an ad libitum lunch.
On the other test occasion, subjects consumed a combination of lactose and whey dissolved in water in place of the ham at breakfast and lunch.
A randomized single blinded, crossover postprandial study of 26 healthy overweight adults suggested that one-half an avocado consumed at lunch significantly reduced self-reported hunger and desire to eat, and increased satiation as compared to the control meal (p < 0.002) (Wien et al., 2011).
Last, when assessing energy content consumed at an ad libitum lunch, we found that the consumption of a protein-rich breakfast led to fewer kilocalories consumed at lunch compared with BS or after the NP breakfast.
