Postprandial Metabolic Responses to Sustainable and Non-Sustainable Meals in Healthy Young Men

Diet-induced thermogenesis will be calculated from postprandial energy expenditure measured by portable indirect calorimetry after consumption of each test meal.

Respiratory quotient will be calculated from oxygen consumption and carbon dioxide production measured by portable indirect calorimetry at fasting baseline and during the postprandial period.

Description: Hunger was assessed using a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "I am not hungry at all", to 100 millimetres, anchored by "I have never been so hungry". Higher scores indicate greater hunger and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Satiety was assessed using the question "How satisfied do you feel?" on a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "I feel completely empty", to 100 millimetres, anchored by "I cannot eat even a single bite". Higher scores indicate greater satiety and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Fullness was assessed using a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "Not at all full", to 100 millimetres, anchored by "Completely full". Higher scores indicate greater fullness and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

spective food consumption was assessed using the question "How much do you think you could eat?" on a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "Nothing", to 100 millimetres, anchored by "A lot". Higher scores indicate greater prospective food consumption and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Desire for sweet food was assessed using the question "Would you like to eat something sweet?" on a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "None", to 100 millimetres, anchored by "A lot". Higher scores indicate a greater desire to eat sweet food and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Desire for salty food was assessed using the question "Would you like to eat something salty?" on a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "Yes, very much", to 100 millimetres, anchored by "No, not at all". Higher scores indicate a lower desire to eat salty food and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Desire for savoury food was assessed using the question "Would you like to eat something savoury?" on a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "Yes, very much", to 100 millimetres, anchored by "No, not at all". Higher scores indicate a lower desire to eat savoury food and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Desire for fatty food was assessed using the question "Would you like to eat something fatty?" on a 100-millimetre visual analogue scale ranging from 0 millimetres, anchored by "Yes, very much", to 100 millimetres, anchored by "No, not at all". Higher scores indicate a lower desire to eat fatty food and do not necessarily represent a better or worse outcome. Scores were recorded repeatedly at the scheduled assessment time points during each experimental visit and are reported in millimetres.

Total fluid intake was calculated as the sum of all measured fluids consumed during each experimental condition. One total value was calculated for each participant under each experimental condition and is expressed in millilitres.

All urine produced during each 24-hour collection period was collected, and the total urine volume was measured. One total value was calculated for each participant under each experimental condition and is expressed in millilitres per 24 hours

Urine specific gravity was measured in the morning spot urine sample using a digital refractometer. Triplicate measurements were averaged to obtain one value for each participant at each experimental visit. Urine specific gravity is dimensionless, and higher values indicate more concentrated urine.

Urine specific gravity was measured in the pooled 24-hour urine sample using a digital refractometer. Triplicate measurements were averaged to obtain one value for each participant under each experimental condition. Urine specific gravity is dimensionless, and higher values indicate more concentrated urine.

Urine colour was assessed using the Armstrong 8-point Urine Colour Chart. Scores range from 1, indicating very pale urine, to 8, indicating very dark urine. Higher scores indicate darker and generally more concentrated urine. Triplicate assessments were averaged to obtain one urine colour score for each scheduled urine sample.

Total urinary nitrogen will be measured from 24-hour urine samples and expressed as grams of nitrogen per 24 hours. This value will be used to estimate the contribution of protein metabolism to substrate oxidation calculations.

Urinary creatinine will be measured as a quality control marker for the plausibility and completeness of the 24-hour urine collection.