Figure 3.

Combined satiety score ratings (Mean ± SEM) before and after consumption of the preload. The CSS ratings were significantly higher after the casein and pea protein preloads compared to the other preloads (P < 0.05). CSS was the lowest after the water control while the ratings were the same after albumin, whey and maltodextrin but higher than the water control (P < 0.05).

Abou-Samra et al. Nutrition Journal 2011 10:139   doi:10.1186/1475-2891-10-139
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