Not according to this study.
Dietary fat and appetite: similarities and differences in the satiating effect of meals supplemented with either fat or carbohydrate.
This is in contrast to to what I believed about the satiating effects of fat.
This study found no difference -
Meals with similar energy densities but rich in protein, fat, carbohydrate, or alcohol have different effects on energy expenditure and substrate metabolism but not on appetite and energy intake.
or for full article
I have been critical of people posting studies on PH before, however, my question is does this follow what people have found in practice, as it is not what I thought to be true?
Update to Question
1st Study -
Too hard to upload but if you are interested email me at djmaxwell_2 at hotmail . com
2nd study -
Four different test meals rich in protein, carbohydrate, fat, or alcohol, respectively, were tested in a randomized order (Table 2). Dietary fiber content and energy density were identical in all 4 meals. The test meals offered contained 2500 kJ (26% of energy expenditure) for women and 3000 kJ (22% of energy expenditure) for men. The protein-rich meal consisted of crisp bread with cheese, yogurt with muesli, boiled egg, and skim milk. The carbohydrate-rich meal consisted of corn flakes with skim milk, white bread with butter, cheese, jam, and honey. The fat-rich meal consisted of yogurt mixed with double cream and grated apple, honeydew melon, rye bread with butter, cream cheese, and whole milk. The alcohol-rich meal consisted of rye bread and whole-grain bread with butter and cheese, yogurt with muesli, honeydew melon, and orange juice with vodka. Men were given 24 g and women 20 g alcohol. The same time (a maximum of 15 min) was spent on the meal on each test day. At the end of the test day, the subjects were offered a hot lunch meal ad libitum in a dining room at the department. The meal consisted of pasta and meat sauce with vegetables and was offered in 6- and 8-MJ versions for women and men, respectively. The test meal contributed 13.3% of energy as protein, 50.0% of energy as carbohydrate, 36.8% of energy as fat, 0.7 g dietary fiber/MJ, and 8.2 kJ/g. Subjects were instructed to eat as much as they wanted to feel comfortably satiated. The instructor registered the amounts eaten by using a digital food weight. The computer database of foods from the National Food Agency of Denmark (Dankost 2.0) was used in the calculations of energy and nutrient composition of the diets.
Conclusion A higher thermogenic response was observed after a meal rich in alcohol than after meals rich in protein, fat, or carbohydrate with similar energy densities and dietary fiber contents. Despite measurable differences in substrate oxidation, plasma substrates, and hormones, we observed no significant differences in subjective hunger and satiety sensations or in ad libitum energy intake. Our data from compound meals, therefore, do not support the existence of a satiety hierarchy resembling the oxidative hierarchy of the 4 macronutrients. The apparently positive effects of alcohol on energy expenditure should be considered together with the greatly suppressed fat oxidation and leptin concentrations and increased triacylglycerol concentrations after the alcohol meal. The response patterns in a 5-h period may also change if longer measurement periods are used