Growing concerns about the sustainability and environmental impacts of red meat consumption have resulted in the increased uptake of plant-based red meat substitutes by consumers worldwide. In addition to the environmental benefits of these products, it has also been argued that they have the potential to offer additional health benefits. One such health benefit, and the focus of this study, is the potential for plant-based meats to produce a greater satiating effect in comparison to traditional meat products, and therefore potentially assist in supporting weight loss or weight maintenance in the longer term.~To address this question, the investigators will assess the effect of substituting V2 mince for beef mince in a standard pasta meal on both the amount of the meal consumed and on feelings of fullness in the period after eating, as assessed by both subjective reporting, objective (biochemical) measures and the amount consumed at a subsequent meal occasion. The results of this study will provide proof-of-concept evidence of the potential enhanced satiating effects of V2 mince, and therefore whether it could potentially assist in a weight reduction dietary regime when substituted for standard beef mince.~This project will provide preliminary evidence to support whether V2 plant-based mince could contribute to increased satiety following a meal, which may assist in a weight reduction dietary regime when substituted for standard beef mince.~The investigators specific hypotheses are:~H1: That participants will consume less KJ when consuming the V2 plant-based meal in comparison to the equivalent meal prepared with beef mince.~H2: That fullness will be maintained to the same extent following consumption of the V2 and meat-based meals, such that participants will not increase their consumption at the subsequent meal period to compensate for this energy deficit.~The null hypothesis is that a meal containing V2 plant-based meat is no more satiating than an equivalent meal containing beef mince.~This study is a single-blinded, randomised cross-over trial, designed to compare the effect of a meal prepared using V2 plant-based meat to an equivalent meal prepared with beef mince on the amount consumed in the current meal and objective and subjective measures of post-prandial satiety. The test meals will be formulated so that the meal will contain 45% of V2 plant-based meat or beef mince prior to the meal being cooked. Participants will be provided with a serving that is expected to be in excess of what they would be able to comfortably eat, and instructed to eat until comfortably full. The amount of the leftovers will be carefully weighed and used to calculate the volume, energy and macronutrient intake consumed.~180 mins after lunch (~3 pm), subjects will be presented with a standard cold buffet meal (including sliced bread, chicken, ham, cheese, mayonnaise, custard, yogurt, fruit salad and water) in excess of what they are expected to consume and allowed to eat ad libitum for up to 30 minutes. Participants will be asked to eat until they are comfortably full. The amount of each item consumed will be weighed and used to calculate total volume, energy and macronutrient intake.
This project will provide preliminary evidence to support whether V2 plant-based mince could contribute to increased satiety following a meal, which may assist in a weight reduction dietary regime when substituted for standard beef mince.