1c:I[776865,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/30036bedc5269936.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/cd5e572bc3e4eb92.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/d4ac9dcf27f6ff52.js","/_next/static/chunks/294b9525248c8e5f.js"],"Grid"] 1d:I[617291,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/30036bedc5269936.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/cd5e572bc3e4eb92.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/d4ac9dcf27f6ff52.js","/_next/static/chunks/294b9525248c8e5f.js"],"GridCol"] 1e:I[419806,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/30036bedc5269936.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/cd5e572bc3e4eb92.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/d4ac9dcf27f6ff52.js","/_next/static/chunks/294b9525248c8e5f.js"],"default"] 1f:T4c4,We have examined the effects on satiety of equicaloric meals with different protein and carbohydrate content. Twenty normal weight healthy women were served cooked lunch meals made of commonly used natural food items with either a high-protein (43 energy %) (a meat casserole) or a high-carbohydrate (69 energy %) (a vegetarian casserole) content in a counterbalanced repeated measures design. The subsequent ad libitum evening meal intake (4 h after lunch) was measured by a 'universal eating monitor' and subjective feelings of motivation to eat and food preferences were assessed repeatedly. At the subsequent evening meal subjects ate 12 per cent less (P less than 0.05) after the high-protein meal compared to the high-carbohydrate meal. There was no difference in motivation to eat between meals. This could partly be explained by a difference in palatability between the meals. The food-preference lists showed that before lunch there was relative preference for high-protein foods in favour of high-carbohydrate foods. After lunch either meal produced instead a relative 'aversion' for high-protein foods. This 'aversion' was greater after the high-protein lunch meal than after the high-carbohydrate lunch meal.20:T404,AMERICA'S most celebrated weight loss was announced on November 15,1988, when Oprah Winfrey disclosed to her 18 million television viewers that she had lost 30.5 kg (67 lb) in 4 months by consuming a medically supervised very-low-calorie diet (New York Times. November 24,1988:B17). Ms Winfrey's announcement sparked a frenzy of interest among the nation's dieters, reminiscent of that which greeted the appearance of the liquid protein diets in 1976 and 1977¹and the Cambridge Diet in the early 1980s.²Sadly, consumption of these diets was inadequately supervised; at least 58 deaths were reported among users of liquid protein products^1,3and 6 deaths in persons who consumed the Cambridge Diet.² Current very-low-calorie diets that provide essential nutrients and high-quality proteins are unquestionably safer than their liquid protein predecessors, as noted in a timely report prepared by the American Medical Association's Council on Scientific Affairs.⁴But the21:T49b,Comprehensive very-low-calorie diet (VLCD) programs are the preferred treat

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