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Liisberg U, Myrmel LS, Fjære E, Rønnevik AK, Bjelland S, Fauske KR, Holm JB, Basse AL, Hansen JB, Liaset B, Kristiansen K, Madsen L. The protein source determines the potential of high protein diets to attenuate obesity development in C57BL/6J mice. Adipocyte 2016; 5:196-211. [PMID: 27386160 DOI: 10.1080/21623945.2015.1122855] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 10/28/2015] [Accepted: 11/12/2015] [Indexed: 10/22/2022] Open
Abstract
The notion that the obesogenic potential of high fat diets in rodents is attenuated when the protein:carbohydrate ratio is increased is largely based on studies using casein or whey as the protein source. We fed C57BL/6J mice high fat-high protein diets using casein, soy, cod, beef, chicken or pork as protein sources. Casein stood out as the most efficient in preventing weight gain and accretion of adipose mass. By contrast, mice fed diets based on pork or chicken, and to a lesser extent mice fed cod or beef protein, had increased adipose tissue mass gain relative to casein fed mice. Decreasing the protein:carbohydrate ratio in diets with casein or pork as protein sources led to accentuated fat mass accumulation. Pork fed mice were more obese than casein fed mice, and relative to casein, the pork-based feed induced substantial accumulation of fat in classic interscapular brown adipose tissue accompanied by decreased UCP1 expression. Furthermore, intake of a low fat diet with casein, but not pork, as a protein source reversed diet-induced obesity. Compared to pork, casein seems unique in maintaining the classical brown morphology in interscapular brown adipose tissue with high UCP1 expression. This was accompanied by increased expression of genes involved in a futile cycling of fatty acids. Our results demonstrate that intake of high protein diets based on other protein sources may not have similar effects, and hence, the obesity protective effect of high protein diets is clearly modulated by protein source.
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Affiliation(s)
- Ulrike Liisberg
- National Institute of Nutrition and Seafood Research, Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Lene Secher Myrmel
- National Institute of Nutrition and Seafood Research, Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Even Fjære
- National Institute of Nutrition and Seafood Research, Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Alexander K. Rønnevik
- National Institute of Nutrition and Seafood Research, Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Susanne Bjelland
- National Institute of Nutrition and Seafood Research, Bergen, Norway
| | | | - Jacob Bak Holm
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | | | - Jacob B. Hansen
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
| | - Bjørn Liaset
- National Institute of Nutrition and Seafood Research, Bergen, Norway
| | | | - Lise Madsen
- National Institute of Nutrition and Seafood Research, Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen, Denmark
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203
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Gut Microbiota and Lifestyle Interventions in NAFLD. Int J Mol Sci 2016; 17:447. [PMID: 27023533 PMCID: PMC4848903 DOI: 10.3390/ijms17040447] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 03/14/2016] [Accepted: 03/15/2016] [Indexed: 02/07/2023] Open
Abstract
The human digestive system harbors a diverse and complex community of microorganisms that work in a symbiotic fashion with the host, contributing to metabolism, immune response and intestinal architecture. However, disruption of a stable and diverse community, termed "dysbiosis", has been shown to have a profound impact upon health and disease. Emerging data demonstrate dysbiosis of the gut microbiota to be linked with non-alcoholic fatty liver disease (NAFLD). Although the exact mechanism(s) remain unknown, inflammation, damage to the intestinal membrane, and translocation of bacteria have all been suggested. Lifestyle intervention is undoubtedly effective at improving NAFLD, however, not all patients respond to these in the same manner. Furthermore, studies investigating the effects of lifestyle interventions on the gut microbiota in NAFLD patients are lacking. A deeper understanding of how different aspects of lifestyle (diet/nutrition/exercise) affect the host-microbiome interaction may allow for a more tailored approach to lifestyle intervention. With gut microbiota representing a key element of personalized medicine and nutrition, we review the effects of lifestyle interventions (diet and physical activity/exercise) on gut microbiota and how this impacts upon NAFLD prognosis.
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204
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Ben-Dor M, Gopher A, Barkai R. Neandertals' large lower thorax may represent adaptation to high protein diet. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2016; 160:367-78. [DOI: 10.1002/ajpa.22981] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 11/10/2015] [Accepted: 02/24/2016] [Indexed: 01/09/2023]
Affiliation(s)
- Miki Ben-Dor
- Department of Archaeology and Ancient near East Cultures; Tel Aviv University; Tel Aviv 69978 Israel
| | - Avi Gopher
- Department of Archaeology and Ancient near East Cultures; Tel Aviv University; Tel Aviv 69978 Israel
| | - Ran Barkai
- Department of Archaeology and Ancient near East Cultures; Tel Aviv University; Tel Aviv 69978 Israel
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205
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Kim JE, O'Connor LE, Sands LP, Slebodnik MB, Campbell WW. Effects of dietary protein intake on body composition changes after weight loss in older adults: a systematic review and meta-analysis. Nutr Rev 2016; 74:210-24. [PMID: 26883880 DOI: 10.1093/nutrit/nuv065] [Citation(s) in RCA: 141] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
CONTEXT The impact of dietary protein on body composition changes after older adults purposefully lose weight requires systematic evaluation OBJECTIVE : This systematic review and meta-analysis assessed the effects of protein intake (< 25% vs ≥ 25% of energy intake or 1.0 g/kg/d) on energy restriction-induced changes in body mass, lean mass, and fat mass in adults older than 50 years. DATA SOURCES PubMed, Cochrane, Scopus, and Google Scholar were searched using the keywords "dietary proteins," "body composition," "skeletal muscle," and "muscle strength." STUDY SELECTION Two researchers independently screened 1542 abstracts. DATA EXTRACTION Information was extracted from 24 articles. DATA SYNTHESIS Twenty randomized control trials met the inclusion criteria. CONCLUSION Older adults retained more lean mass and lost more fat mass during weight loss when consuming higher protein diets.
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Affiliation(s)
- Jung Eun Kim
- J.E. Kim, L.E. O'Connor, and W.W. Campbell are with the Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA. L.P. Sands is with the Department of Human Development, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA. M.B. Slebodnik is with the Arizona Health Sciences Library, University of Arizona, Tuscon, USA
| | - Lauren E O'Connor
- J.E. Kim, L.E. O'Connor, and W.W. Campbell are with the Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA. L.P. Sands is with the Department of Human Development, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA. M.B. Slebodnik is with the Arizona Health Sciences Library, University of Arizona, Tuscon, USA
| | - Laura P Sands
- J.E. Kim, L.E. O'Connor, and W.W. Campbell are with the Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA. L.P. Sands is with the Department of Human Development, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA. M.B. Slebodnik is with the Arizona Health Sciences Library, University of Arizona, Tuscon, USA
| | - Mary B Slebodnik
- J.E. Kim, L.E. O'Connor, and W.W. Campbell are with the Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA. L.P. Sands is with the Department of Human Development, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA. M.B. Slebodnik is with the Arizona Health Sciences Library, University of Arizona, Tuscon, USA
| | - Wayne W Campbell
- J.E. Kim, L.E. O'Connor, and W.W. Campbell are with the Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA. L.P. Sands is with the Department of Human Development, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA. M.B. Slebodnik is with the Arizona Health Sciences Library, University of Arizona, Tuscon, USA.
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206
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A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. ScientificWorldJournal 2016; 2016:8681491. [PMID: 26989765 PMCID: PMC4771914 DOI: 10.1155/2016/8681491] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/11/2015] [Accepted: 12/24/2015] [Indexed: 01/19/2023] Open
Abstract
Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute to human health. Quality traits of beef, as well as its nutritional properties, depend on animal genetics, feeding, livestock practices, and post mortem procedures. Available data show that emerging beef production systems are able to improve both, quality and nutritional traits of beef in a sustainable way. In this context, Argentina's actions are aimed at maximising beef beneficial effects and minimising its negative impact on human health, in a way of contributing to global food security.
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207
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Voortman T, Braun KVE, Kiefte-de Jong JC, Jaddoe VWV, Franco OH, van den Hooven EH. Protein intake in early childhood and body composition at the age of 6 years: The Generation R Study. Int J Obes (Lond) 2016; 40:1018-25. [PMID: 26975442 DOI: 10.1038/ijo.2016.29] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 01/06/2016] [Accepted: 01/13/2016] [Indexed: 01/02/2023]
Abstract
BACKGROUND Previous studies suggest that high protein intake in infancy leads to a higher body mass index (BMI) in later childhood. We examined the associations of total, animal and vegetable protein intake in early childhood with detailed measures of body composition at the age of 6 years. METHODS This study was performed in 2911 children participating in a population-based cohort study. Protein intake at the age of 1 year was assessed with a validated food-frequency questionnaire and was adjusted for total energy intake. At the children's age of 6 years, we measured their anthropometrics and body fat (with dual-energy X-ray absorptiometry). We calculated age- and sex-specific s.d. scores for BMI, fat mass index (FMI) and fat-free mass index (FFMI). RESULTS After adjustment for confounders, a 10 g per day higher total protein intake at 1 year of age was associated with a 0.05 s.d. (95% confidence interval (CI) 0.00, 0.09) higher BMI at age 6. This association was fully driven by a higher FMI (0.06 s.d. (95%CI 0.01, 0.11)) and not FFMI (-0.01 s.d. (95%CI -0.06, 0.05)). The associations of protein intake with FMI at 6 years remained significant after adjustment for BMI at the age of 1 year. Additional analyses showed that the associations of protein intake with FMI were stronger in girls than in boys (P for interaction=0.03), stronger among children who had catch-up growth in the first year of life (P for interaction<0.01) and stronger for intake of animal protein (both dairy and non-dairy protein) than protein from vegetable sources. CONCLUSIONS Our results suggest that high protein intake in early childhood is associated with higher body fat mass, but not fat-free mass. Future studies are needed to investigate whether these changes persist into adulthood and to examine the optimal range of protein intake for infants and young children.
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Affiliation(s)
- T Voortman
- The Generation R Study Group, Erasmus MC, University Medical Center, Rotterdam, The Netherlands.,Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - K V E Braun
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - J C Kiefte-de Jong
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands.,Leiden University College, The Hague, The Netherlands
| | - V W V Jaddoe
- The Generation R Study Group, Erasmus MC, University Medical Center, Rotterdam, The Netherlands.,Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands.,Department of Pediatrics, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - O H Franco
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - E H van den Hooven
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
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208
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Li J, Armstrong CLH, Campbell WW. Effects of Dietary Protein Source and Quantity during Weight Loss on Appetite, Energy Expenditure, and Cardio-Metabolic Responses. Nutrients 2016; 8:63. [PMID: 26821042 PMCID: PMC4772027 DOI: 10.3390/nu8020063] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 01/11/2016] [Accepted: 01/14/2016] [Indexed: 01/30/2023] Open
Abstract
Higher protein meals increase satiety and the thermic effect of feeding (TEF) in acute settings, but it is unclear whether these effects remain after a person becomes acclimated to energy restriction or a given protein intake. This study assessed the effects of predominant protein source (omnivorous, beef/pork vs. lacto-ovo vegetarian, soy/legume) and quantity (10%, 20%, or 30% of energy from protein) on appetite, energy expenditure, and cardio-metabolic indices during energy restriction (ER) in overweight and obese adults. Subjects were randomly assigned to one protein source and then consumed diets with different quantities of protein (4 weeks each) in a randomized crossover manner. Perceived appetite ratings (free-living and in-lab), TEF, and fasting cardio-metabolic indices were assessed at the end of each 4-week period. Protein source and quantity did not affect TEF, hunger, or desire to eat, other than a modestly higher daily composite fullness rating with 30% vs. 10% protein diet (p = 0.03). While the 20% and 30% protein diets reduced cholesterol, triacylglycerol, and APO-B vs. 10% protein (p < 0.05), protein source did not affect cardio-metabolic indices. In conclusion, diets varying in protein quantity with either beef/pork or soy/legume as the predominant source have minimal effects on appetite control, energy expenditure and cardio-metabolic risk factors during ER-induced weight loss.
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Affiliation(s)
- Jia Li
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Cheryl L H Armstrong
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Wayne W Campbell
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
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209
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Svihus B, Hervik AK. Digestion and metabolic fates of starch, and its relation to major nutrition-related health problems: A review. STARCH-STARKE 2016. [DOI: 10.1002/star.201500295] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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210
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Sayer RD, Amankwaah AF, Tamer GG, Chen N, Wright AJ, Tregellas JR, Cornier MA, Kareken DA, Talavage TM, McCrory MA, Campbell WW. Effects of Dietary Protein and Fiber at Breakfast on Appetite, ad Libitum Energy Intake at Lunch, and Neural Responses to Visual Food Stimuli in Overweight Adults. Nutrients 2016; 8:nu8010021. [PMID: 26742068 PMCID: PMC4728635 DOI: 10.3390/nu8010021] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 12/14/2015] [Accepted: 12/17/2015] [Indexed: 01/09/2023] Open
Abstract
Increasing either protein or fiber at mealtimes has relatively modest effects on ingestive behavior. Whether protein and fiber have additive or interactive effects on ingestive behavior is not known. Fifteen overweight adults (5 female, 10 male; BMI: 27.1 ± 0.2 kg/m2; aged 26 ± 1 year) consumed four breakfast meals in a randomized crossover manner (normal protein (12 g) + normal fiber (2 g), normal protein (12 g) + high fiber (8 g), high protein (25 g) + normal fiber (2 g), high protein (25 g) + high fiber (8 g)). The amount of protein and fiber consumed at breakfast did not influence postprandial appetite or ad libitum energy intake at lunch. In the fasting-state, visual food stimuli elicited significant responses in the bilateral insula and amygdala and left orbitofrontal cortex. Contrary to our hypotheses, postprandial right insula responses were lower after consuming normal protein vs. high protein breakfasts. Postprandial responses in other a priori brain regions were not significantly influenced by protein or fiber intake at breakfast. In conclusion, these data do not support increasing dietary protein and fiber at breakfast as effective strategies for modulating neural reward processing and acute ingestive behavior in overweight adults.
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Affiliation(s)
- R Drew Sayer
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Akua F Amankwaah
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Gregory G Tamer
- Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907, USA.
| | - Ningning Chen
- Department of Statistics, Purdue University, West Lafayette, IN 47907, USA.
| | - Amy J Wright
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Jason R Tregellas
- Department of Psychiatry, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora, CO 80045, USA.
| | - Marc-Andre Cornier
- Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora, CO 80045, USA.
| | - David A Kareken
- Department of Neurology, Indiana University School of Medicine, Indianapolis, IN 46202, USA.
| | - Thomas M Talavage
- Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907, USA.
| | - Megan A McCrory
- Department of Nutrition, Georgia State University, Atlanta, GA 30303, USA.
| | - Wayne W Campbell
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
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211
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Lifestyle Therapy as Medicine for the Treatment of Obesity. LIFESTYLE MEDICINE 2016. [DOI: 10.1007/978-3-319-24687-1_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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212
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Wang S, Yang L, Lu J, Mu Y. High-protein breakfast promotes weight loss by suppressing subsequent food intake and regulating appetite hormones in obese Chinese adolescents. Horm Res Paediatr 2015; 83:19-25. [PMID: 24923232 DOI: 10.1159/000362168] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 03/04/2014] [Indexed: 11/19/2022] Open
Abstract
OBJECTIVE A high-protein diet may decrease food intake through regulating satiety and appetite hormones and can be an effective strategy for weight loss. Few studies exist on obese Chinese adolescents. METHODS AND MATERIALS 156 obese Chinese adolescents were enrolled and randomly assigned to one of two isoenergetic breakfasts, either with egg or steamed bread. Subsequent lunchtime food intake was recorded 4 h later. Appetite was assessed with a visual analog scale. Anorexigenic hormones peptide YY (PYY), glucagon-like peptide-1 (GLP-1) and orexigenic hormone ghrelin were determined with radioimmunoassay at 0, 30, and 180 min. Body weight was recorded. The tests were repeated 3 months later. Analysis was performed between two tests and then two groups. Pearson's correlation was used for association analysis. RESULTS Subsequent lunchtime food intake and body weight were decreased while satiety was increased in subjects on an egg breakfast, which is associated with an increase of serum PYY and GLP-1 (p < 0.001, respectively). There were strong correlations between weight loss, appetite, subsequent food intake and changes of appetite hormones. CONCLUSION A high-protein breakfast promotes weight loss in obese Chinese adolescents, possibly through its regulation of satiety, subsequent food intake and appetite hormones.
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Affiliation(s)
- Shaoyun Wang
- Department of Endocrinology, Chinese PLA General Hospital, Chinese PLA Medical College, Beijing, PR China
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213
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Carels RA, Borushok J, Taylor M, Rossi J, Hoffmann D, Burmeister J, Hinman N, Marx J. A randomized trial comparing two approaches to weight loss. J Health Psychol 2015; 22:943-950. [DOI: 10.1177/1359105315619690] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Weight loss programs evidence considerable variability in treatment outcomes, and weight regain is common, signaling the need for the refinement of effective treatments. This study compared the recently developed Transforming Your Life program to the Diabetes Prevention Program, considered the “Gold Standard” in behavioral weight loss treatment. A total of 98 participants (Transforming Your Life = 51; Diabetes Prevention Program = 47) were randomized to the two weight loss interventions. The Transforming Your Life program and Diabetes Prevention Program produced comparable weight loss and maintenance outcomes. Individuals may benefit from engagement in the Transforming Your Life program, if they are searching for a somewhat novel approach to losing weight other than that offered by the Diabetes Prevention Program.
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214
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Liu AY, Silvestre MP, Poppitt SD. Prevention of type 2 diabetes through lifestyle modification: is there a role for higher-protein diets? Adv Nutr 2015; 6:665-73. [PMID: 26567192 PMCID: PMC4642418 DOI: 10.3945/an.115.008821] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Type 2 diabetes (T2D) incidence is increasing worldwide, driven by a rapidly changing environment and lifestyle and increasing rates of overweight and obesity. Prevention of diabetes is key and is most likely achieved through prevention of weight gain and/or successful long-term weight loss maintenance. Weight loss is readily achievable but there is considerable challenge in maintaining that weight loss over the long term. Lower-fat carbohydrate-based diets are widely used for T2D prevention. This is supported primarily by 3 successful long-term interventions, the US Diabetes Prevention Program, the Finnish Diabetes Prevention Study, and the Chinese Da Qing Study, but evidence is building in support of novel higher-protein (>20% of energy) diets for successful weight loss maintenance and prevention of T2D. Higher-protein diets have the advantage of having relatively low energy density, aiding longer-term appetite suppression, and preserving lean body mass, all central to successful weight loss and prevention of weight regain. Here, we review the carbohydrate-based intervention trials and present mechanistic evidence in support of increased dietary protein for weight loss maintenance and a possible novel role in prevention of dysglycemia and T2D.
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Affiliation(s)
- Amy Y Liu
- Human Nutrition Unit, Department of Medicine, School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Marta P Silvestre
- Human Nutrition Unit, Department of Medicine, School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Sally D Poppitt
- Human Nutrition Unit, Department of Medicine, School of Biological Sciences, University of Auckland, Auckland, New Zealand
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215
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Jacobson TA, Maki KC, Orringer CE, Jones PH, Kris-Etherton P, Sikand G, La Forge R, Daniels SR, Wilson DP, Morris PB, Wild RA, Grundy SM, Daviglus M, Ferdinand KC, Vijayaraghavan K, Deedwania PC, Aberg JA, Liao KP, McKenney JM, Ross JL, Braun LT, Ito MK, Bays HE, Brown WV. National Lipid Association Recommendations for Patient-Centered Management of Dyslipidemia: Part 2. J Clin Lipidol 2015; 9:S1-122.e1. [DOI: 10.1016/j.jacl.2015.09.002] [Citation(s) in RCA: 315] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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216
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Hill AM, Harris Jackson KA, Roussell MA, West SG, Kris-Etherton PM. Type and amount of dietary protein in the treatment of metabolic syndrome: a randomized controlled trial. Am J Clin Nutr 2015; 102:757-70. [PMID: 26354540 PMCID: PMC4588738 DOI: 10.3945/ajcn.114.104026] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Accepted: 07/28/2015] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Food-based dietary patterns emphasizing plant protein that were evaluated in the Dietary Approaches to Stop Hypertension (DASH) and OmniHeart trials are recommended for the treatment of metabolic syndrome (MetS). However, the contribution of plant protein to total protein in these diets is proportionally less than that of animal protein. OBJECTIVE This study compared 3 diets varying in type (animal compared with plant) and amount of protein on MetS criteria. DESIGN Sixty-two overweight adults with MetS consumed a healthy American diet for 2 wk before being randomly allocated to either a modified DASH diet rich in plant protein (18% protein, two-thirds plant sources, n = 9 males, 12 females), a modified DASH diet rich in animal protein (Beef in an Optimal Lean Diet: 18.4% protein, two-thirds animal sources, n = 9 males, 11 females), or a moderate-protein diet (Beef in an Optimal Lean Diet Plus Protein: 27% protein, two-thirds animal sources, n = 10 males, 11 females). Diets were compared across 3 phases of energy balance: 5 wk of controlled (all foods provided) weight maintenance (WM), 6 wk of controlled weight loss (minimum 500-kcal/d deficit) including exercise (WL), and 12 wk of prescribed, free-living weight loss (FL). The primary endpoint was change in MetS criteria. RESULTS All groups achieved ∼5% weight loss at the end of the WL phase and maintained it through FL, with no between-diet differences (WM compared with WL, FL, P < 0.0001; between diets, P = NS). All MetS criteria decreased independent of diet composition (main effect of phase, P < 0.01; between diets, P = NS). After WM, all groups had a MetS prevalence of 80-90% [healthy American diet (HAD) compared with WM, P = NS], which decreased to 50-60% after WL and was maintained through FL (HAD, WM vs WL, FL, P < 0.01). CONCLUSIONS Weight loss was the primary modifier of MetS resolution in our study population regardless of protein source or amount. Our findings demonstrate that heart-healthy weight-loss dietary patterns that emphasize either animal or plant protein improve MetS criteria similarly. This study was registered at clinicaltrials.gov as NCT00937638.
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Affiliation(s)
- Alison M Hill
- School of Pharmacy & Medical Sciences, University of South Australia, Adelaide, Australia; and Department of Nutritional Sciences and
| | | | | | - Sheila G West
- Department of Nutritional Sciences and Department of Biobehavioral Health, The Pennsylvania State University, University Park, PA
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Baum JI, Gray M, Binns A. Breakfasts Higher in Protein Increase Postprandial Energy Expenditure, Increase Fat Oxidation, and Reduce Hunger in Overweight Children from 8 to 12 Years of Age. J Nutr 2015; 145:2229-35. [PMID: 26269241 DOI: 10.3945/jn.115.214551] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Accepted: 07/21/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Currently 1 in every 3 children aged 2-19 y is overweight or obese. Breakfast is a key component of a healthy diet and has the potential to affect children's health. OBJECTIVE The objective of this study was to determine whether consumption of a protein-based breakfast (PRO) increases postprandial energy metabolism and substrate oxidation, reduces hunger, and reduces food intake at lunch compared with a carbohydrate-based breakfast (CHO) in normal weight (NW) vs. overweight/obese (OW) children. METHODS A randomized, crossover-design study was conducted in NW (n = 16; 33 ± 1 kg) and OW (n = 13; 46 ± 2 kg) children (10 ± 1 y). Participants were served either a PRO [344 kcal, 21% protein (18 g), 52% carbohydrate, and 27% fat] or CHO [327 kcal, 4% protein (3 g), 67% carbohydrate, and 29% fat]. Energy expenditure (EE), substrate oxidation, appetite, and blood glucose were measured over a 4 h period. Four hour postprandial participants were provided with access to a lunch buffet and food intake was recorded. RESULTS After breakfast, OW children in the PRO group had higher (P < 0.0001) EEs and fat oxidation over the 4 h period than did the NW children in the CHO and PRO groups. There was no difference in postprandial EE or carbohydrate oxidation between the CHO and PRO groups over the 4 h period; however, fat oxidation was 16% higher (P < 0.05) after the PRO than the CHO and postprandial carbohydrate oxidation at 4 h was 32% higher after the PRO than the CHO (P < 0.01), independent of weight group. All participants had decreased feelings of hunger (-14%; P < 0.01) and increased fullness (+32%; P < 0.05) after the PRO than the CHO. Finally, there was no difference in food intake within the NW and OW groups. CONCLUSION This study indicates that breakfast macronutrient composition affects postprandial responses in both NW and OW children. A PRO increases postprandial EE and fat oxidation, reduces hunger, and increases satiety when compared with a carbohydrate-based breakfast.
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Affiliation(s)
| | - Michelle Gray
- Health, Human Performance, and Recreation, University of Arkansas, Fayetteville, AR
| | - Ashley Binns
- Health, Human Performance, and Recreation, University of Arkansas, Fayetteville, AR
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Campbell WW, Kim JE, Amankwaah AF, Gordon SL, Weinheimer-Haus EM. Higher Total Protein Intake and Change in Total Protein Intake Affect Body Composition but Not Metabolic Syndrome Indexes in Middle-Aged Overweight and Obese Adults Who Perform Resistance and Aerobic Exercise for 36 Weeks. J Nutr 2015; 145:2076-83. [PMID: 26246322 PMCID: PMC4548166 DOI: 10.3945/jn.115.213595] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 07/13/2015] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND Studies assessing the effects of protein supplementation on changes in body composition (BC) and health rarely consider the impact of total protein intake (TPro) or the change in TPro (CTPro) from participants' usual diets. OBJECTIVE This secondary data analysis assessed the impact of TPro and CTPro on changes in BC and metabolic syndrome (MetS) indexes in overweight and obese middle-aged adults who participated in an exercise training program. METHODS Men and women [n = 117; age: 50 ± 0.7 y, body mass index (BMI; in kg/m(2)): 30.1 ± 0.3; means ± SEs] performed resistance exercise 2 d/wk and aerobic exercise 1 d/wk and consumed an unrestricted diet along with 200-kcal supplements (0, 10, 20, or 30 g whey protein) twice daily for 36 wk. Protein intake was assessed via 4-d food records. Multiple linear regression model and stratified analysis were applied for data analyses. RESULTS Among all subjects, TPro and CTPro were inversely associated (P < 0.05) with changes in body mass, fat mass (FM), and BMI. Changes in BC were different (P < 0.05) among groups that consumed <1.0 (n = 43) vs. ≥1.0 to <1.2 (n = 29) vs. ≥1.2 g · kg(-1) · d(-1) (n = 45). The TPro group with ≥1.0 to <1.2 g ·: kg(-1) ·: d(-1) reduced FM and %FM and increased percentage of LM (%LM) compared with the lowest TPro group, whereas the TPro group with ≥1.2 g ·: kg(-1) ·: d(-1) presented intermediate responses on changes in FM, %FM, and %LM. The gain in LM was not different among groups. In addition, MetS indexes were not influenced by TPro and CTPro. CONCLUSIONS In conjunction with exercise training, higher TPro promoted positive changes in BC but not in MetS indexes in overweight and obese middle-aged adults. Changes in TPro from before to during the intervention also influenced BC responses and should be considered in future research when different TPro is achieved via diet or supplements. This trial was registered at clinicaltrials.gov as NCT00812409.
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Affiliation(s)
- Wayne W Campbell
- Department of Nutrition Science, Purdue University, West Lafayette, IN
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219
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Smith JW, Holmes ME, McAllister MJ. Nutritional Considerations for Performance in Young Athletes. JOURNAL OF SPORTS MEDICINE (HINDAWI PUBLISHING CORPORATION) 2015; 2015:734649. [PMID: 26464898 PMCID: PMC4590906 DOI: 10.1155/2015/734649] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/31/2015] [Accepted: 08/02/2015] [Indexed: 12/27/2022]
Abstract
Nutrition is an integral component to any athletes training and performance program. In adults the balance between energy intake and energy demands is crucial in training, recovery, and performance. In young athletes the demands for training and performance remain but should be a secondary focus behind the demands associated with maintaining the proper growth and maturation. Research interventions imposing significant physiological loads and diet manipulation are limited in youth due to the ethical considerations related to potential negative impacts on the growth and maturation processes associated with younger individuals. This necessary limitation results in practitioners providing nutritional guidance to young athletes to rely on exercise nutrition recommendations intended for adults. While many of the recommendations can appropriately be repurposed for the younger athlete attention needs to be taken towards the differences in metabolic needs and physiological differences.
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Affiliation(s)
- JohnEric W. Smith
- Department of Kinesiology, Mississippi State University, P.O. Box 6186, Mississippi State, MS 39762, USA
| | - Megan E. Holmes
- Department of Kinesiology, Mississippi State University, P.O. Box 6186, Mississippi State, MS 39762, USA
| | - Matthew J. McAllister
- Department of Kinesiology, Mississippi State University, P.O. Box 6186, Mississippi State, MS 39762, USA
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220
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Rebello CJ, Johnson WD, Martin CK, Han H, Chu YF, Bordenave N, van Klinken BJW, O'Shea M, Greenway FL. Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial. J Am Coll Nutr 2015; 35:41-9. [PMID: 26273900 PMCID: PMC4674378 DOI: 10.1080/07315724.2015.1032442] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake. Methods: Forty-eight healthy individuals, 18 years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4 hours after breakfast. The physicochemical properties of oat soluble fiber (β-glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and β-glucan properties were analyzed using t tests. Results: Oatmeal increased fullness (p = 0.001) and reduced hunger (p = 0.005), desire to eat (p = 0.001), and prospective intake (p = 0.006) more than the RTEC. Energy intake at lunch was lower after eating oatmeal compared to the RTEC (p = 0.012). Oatmeal had higher viscosity (p = 0.03), β-glucan content, molecular weight (p < 0.001), and radius of gyration (p < 0.001) than the RTEC. Conclusions: Oatmeal suppresses appetite, increases satiety, and reduces energy intake compared to the RTEC. The physicochemical properties of β-glucan and sufficient hydration of oats are important factors affecting satiety and subsequent energy intake.
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Affiliation(s)
- Candida J Rebello
- a Louisiana State University , School of Nutrition and Food Sciences , Baton Rouge , Louisiana.,b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
| | - William D Johnson
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
| | - Corby K Martin
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
| | - Hongmei Han
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.,c Pharmaceutical Product Development, LLC , Austin , Texas
| | - Yi-Fang Chu
- d PepsiCo R&D Nutrition , Barrington , Illinois
| | | | | | | | - Frank L Greenway
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
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221
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Food protein-derived bioactive peptides in management of type 2 diabetes. Eur J Nutr 2015; 54:863-80. [PMID: 26154777 DOI: 10.1007/s00394-015-0974-2] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Accepted: 06/29/2015] [Indexed: 12/20/2022]
Abstract
BACKGROUND Type 2 diabetes (T2D), one of the major common human health problems, is growing at an alarming rate around the globe. Alpha-glucosidase and dipeptidyl peptidase IV (DPP-IV) enzymes play a significant role in development of T2D. Hence, reduction or inhibition of their activity can be one of the important strategies in management of T2D. Studies in the field of bioactive peptides have shown that dietary proteins could be natural source of alpha-glucosidase and DPP-IV inhibitory peptides. PURPOSE The purpose of this review is to provide an overview of food protein-derived peptides as potential inhibitors of alpha-glucosidase and DPP-IV with major focus on milk proteins. METHODS Efforts have been made to review the available information in literature on the relationship between food protein-derived peptides and T2D. This review summarizes the current data on alpha-glucosidase and dipeptidyl peptidase IV inhibitory bioactive peptides derived from proteins and examines the potential value of these peptides in the treatment and prevention of T2D. In addition, the proposed modes of inhibition of peptide inhibitors are also discussed. RESULTS Studies revealed that milk and other food proteins-derived bioactive peptides play a vital role in controlling T2D through several mechanisms, such as the satiety response, regulation of incretin hormones, insulinemia levels, and reducing the activity of carbohydrate degrading digestive enzymes. CONCLUSIONS The bioactive peptides could be used in prevention and management of T2D through functional foods or nutraceutical supplements. Further clinical trials are necessary to validate the findings of in vitro studies and to confirm the efficiency of these peptides for applications.
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Bertrand SM, Ancellin N, Beaufils B, Bingham RP, Borthwick JA, Boullay AB, Boursier E, Carter PS, Chung CW, Churcher I, Dodic N, Fouchet MH, Fournier C, Francis PL, Gummer LA, Herry K, Hobbs A, Hobbs CI, Homes P, Jamieson C, Nicodeme E, Pickett SD, Reid IH, Simpson GL, Sloan LA, Smith SE, Somers DO, Spitzfaden C, Suckling CJ, Valko K, Washio Y, Young RJ. The Discovery of in Vivo Active Mitochondrial Branched-Chain Aminotransferase (BCATm) Inhibitors by Hybridizing Fragment and HTS Hits. J Med Chem 2015; 58:7140-63. [DOI: 10.1021/acs.jmedchem.5b00313] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Sophie M. Bertrand
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
- Department
of Pure and Applied Chemistry, University of Strathclyde, 295 Cathedral
Street, Glasgow, G1 1XL, U.K
| | - Nicolas Ancellin
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Benjamin Beaufils
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Ryan P. Bingham
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Jennifer A. Borthwick
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
- Department
of Pure and Applied Chemistry, University of Strathclyde, 295 Cathedral
Street, Glasgow, G1 1XL, U.K
| | - Anne-Bénédicte Boullay
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Eric Boursier
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Paul S. Carter
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Chun-wa Chung
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Ian Churcher
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Nerina Dodic
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Marie-Hélène Fouchet
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Charlène Fournier
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Peter L. Francis
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Laura A. Gummer
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Kenny Herry
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Andrew Hobbs
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Clare I. Hobbs
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Paul Homes
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Craig Jamieson
- Department
of Pure and Applied Chemistry, University of Strathclyde, 295 Cathedral
Street, Glasgow, G1 1XL, U.K
| | - Edwige Nicodeme
- Centre de Recherche, GlaxoSmithKline R&D, Les Ulis, 25, 27 Avenue du Québec, 91140 Villebon sur Yvette, France
| | - Stephen D. Pickett
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Iain H. Reid
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Graham L. Simpson
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Lisa A. Sloan
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Sarah E. Smith
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Donald O’N. Somers
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Claus Spitzfaden
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Colin J. Suckling
- Department
of Pure and Applied Chemistry, University of Strathclyde, 295 Cathedral
Street, Glasgow, G1 1XL, U.K
| | - Klara Valko
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Yoshiaki Washio
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
| | - Robert J. Young
- GlaxoSmithKline R&D, Medicines Research Centre, Gunnels Wood Road, Stevenage, Hertfordshire SG1 2NY, U.K
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No evidence of enhanced satiety following whey protein- or sucrose-enriched water beverages: a dose response trial in overweight women. Eur J Clin Nutr 2015; 69:1238-43. [PMID: 26130302 DOI: 10.1038/ejcn.2015.107] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/19/2015] [Accepted: 05/22/2015] [Indexed: 01/02/2023]
Abstract
BACKGROUND/OBJECTIVES To compare the effect of low-dose whey protein-enriched and sucrose-enriched water beverages on postprandial satiety and energy intake. SUBJECTS/METHODS Sixty overweight and obese women were given water-based protein and carbohydrate (CHO) beverages or placebo on six different occasions in a double-blind, randomised cross-over study. The beverages were 2 (178 kJ) and 4% (348 kJ) protein-enriched water (Clear Protein8855), 2 (157 kJ), 4 (314 kJ) and 10% (785 kJ) sucrose-enriched water, and a sweetened water control. Beverages were matched for volume, colour, flavour and sweetness. A standardised evening meal was provided before each study day and a standardised breakfast upon arrival at the clinic at 0900 hours. The beverage preload was given midmorning at 1100 hours, and an ad libitum outcome lunch meal at 1300 hours. Subjective appetitive responses were recorded through the day until 1500 hours using visual analogue scales. RESULTS Fifty-five participants completed all six beverage conditions. Neither protein nor sucrose preloads decreased any of hunger, fullness, thoughts of food or satisfaction when compared with the sweetened water control beverage (all, P>0.05). There was also no significant effect on ad libitum energy or macronutrient intake at the outcome meal (P>0.05), with no compensation for the energy consumed within the preload beverages. CONCLUSIONS There was no evidence of increased postprandial satiety or compensation for energy content at an outcome lunch meal when a water beverage was supplemented with up to 4% (w/w) whey protein or 10% (w/w) sucrose, in a group of overweight but unrestrained young and middle-aged women.
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Abstract
Thermodynamics dictates that for body weight (i.e. stored substrate) loss to occur a person must ingest less energy than they expend. Athletes, who owing to their oftentimes large daily energy expenditures, may have greater flexibility than non-athletes in this regard; however, they may also have different goals for weight loss. In particular, weight lost may be less important to an athlete than from which compartment the weight is lost: fat or lean. A critical question is thus, what balance of macronutrients might promote a greater fat loss, a relative retention of lean mass, and still allow athletic performance to remain uncompromised? It is the central thesis of this review that dietary protein should be a nutrient around which changes in macronutrient composition should be framed. The requirement for protein to sustain lean mass increases while in negative energy balance and protein, as macronutrient, may have advantages with respect to satiety during energy balance, and it may allow greater fat loss during a negative energy balance. However, athletes should be mindful of the fact that increasing dietary protein intake while in negative energy balance would come at the ‘expense’ of another macronutrient. Most recently there has been interest in lower carbohydrate diets, which may not allow performance to be sustained given the importance of dietary carbohydrate in high-intensity exercise. The relative merits of higher protein diets for athletes are discussed.
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225
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Double-blind, placebo-controlled pilot trial of L-Leucine-enriched amino-acid mixtures on body composition and physical performance in men and women aged 65-75 years. Eur J Clin Nutr 2015; 70:182-8. [PMID: 26081485 PMCID: PMC4744242 DOI: 10.1038/ejcn.2015.91] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 04/10/2015] [Accepted: 04/17/2015] [Indexed: 02/07/2023]
Abstract
Background/Objectives: Adequate protein intake is essential to retaining muscle and maintaining physical function, especially in the elderly, and L-Leucine has received attention as an essential amino acid (EAA) that enhances protein retention. The study's aim was to compare the efficacy of EAA mixtures on lean tissue mass (LTM) and functional performance (FP) in a healthy elderly population. Subjects/Methods: Thirty-six subjects (65–75 years) volunteered to receive capsules with EAAs (Groups A and B containing 20% and 40% L-Leucine, respectively) or placebo (lactose containing 0% L-Leucine, Group C) for 12 weeks. The daily amount ranged from 11 to 21 g (0.21 g/ kg/day) and was taken in two equal dosages alongside food, morning and evening. Main outcomes measured before and after intervention were LTM and FP (30-s arm-curl test; 30-s chair-stand test (30-CST); 6-min walk test (6-WT); and handgrip strength). Secondary outcomes included dietary intakes and physical activity. Results: Twenty-five subjects (11 male and 14 female) completed the study (Group A, n=8; Group B, n=8; Group C, n=9). Gains associated with medium effect sizes were noted in LTM (Group B, 1.1 ±1.1%, P=0.003) and FP (Group A in 30-CST (11.0±11.5%, P=0.02) and 6-WT (8.8±10.0%, P=0.02); Group B in 6-WT (5.8±6.6%, P=0.03) and a trend in 30-CST (13.2±16.0, P=0.06)). Significant differences between groups were not observed in secondary outcomes. Conclusions: Twice-daily supplementation of EAAs containing 20% or 40% L-Leucine improved aspects of functional status and at the higher level improved LTM. Further work to establish change in a larger sample and palatable supplemental format is now required.
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Marangoni F, Corsello G, Cricelli C, Ferrara N, Ghiselli A, Lucchin L, Poli A. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document. Food Nutr Res 2015; 59:27606. [PMID: 26065493 PMCID: PMC4462824 DOI: 10.3402/fnr.v59.27606] [Citation(s) in RCA: 139] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 04/17/2015] [Accepted: 04/23/2015] [Indexed: 01/01/2023] Open
Abstract
The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations with different food preferences and nutritional habits, provide solid information on the association between poultry consumption, within a balanced diet, and good health. Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and poultry in particular) is considered moderately protective or neutral on cancer risk. The relevance of poultry meat for humans also has been recognized by the UN Food and Agricultural Organization (FAO), who considers this widely available, relatively inexpensive food to be particularly useful in developing countries, where it can help to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an increased need for calorie and protein compared to the general population.
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Affiliation(s)
| | - Giovanni Corsello
- Department of Health Promotion and Mother and Child, University of Palermo, Palermo, Italy
| | | | - Nicola Ferrara
- Department of Translational Medical Sciences, University of Naples 'Federico II', Naples, Italy
- Scientific Institute of Telese (BN), Salvatore Maugeri Foundation, IRCCS, Naples, Italy
| | - Andrea Ghiselli
- Agriculture Research Council-Food and Nutrition Research Centre (CRA-NUT), Rome, Italy
| | - Lucio Lucchin
- Italian Association of Dietetics (ADI), Dietetics and Clinical Nutrition Unit, Bolzano Health District, Bolzano, Italy
| | - Andrea Poli
- Nutrition Foundation of Italy (NFI), Milan, Italy
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Drommer J, Schneider H, Alteheld B, Stehle P, Meier R. Protein is an important component of nutritional support predicting complications in malnourished hospitalised patients – Details of our previous randomised controlled trial (RCT). Clin Nutr ESPEN 2015; 10:e124-e128. [DOI: 10.1016/j.clnesp.2015.02.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 02/11/2015] [Accepted: 02/26/2015] [Indexed: 12/22/2022]
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228
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Kinsey-Jones JS, Alamshah A, McGavigan AK, Spreckley E, Banks K, Cereceda Monteoliva N, Norton M, Bewick GA, Murphy KG. GPRC6a is not required for the effects of a high-protein diet on body weight in mice. Obesity (Silver Spring) 2015; 23:1194-200. [PMID: 25958858 PMCID: PMC4692088 DOI: 10.1002/oby.21083] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Accepted: 02/19/2015] [Indexed: 01/08/2023]
Abstract
OBJECTIVE The G-protein coupled receptor family C group 6 member A (GPRC6A) is activated by proteinogenic amino acids and may sense amino acids in the gastrointestinal tract and the brain. The study investigated whether GPRC6A was necessary for the effects of low- and high-protein diets on body weight and food intake in mice. METHODS The role of GPRC6A in mediating the effects of a low-protein diet on body weight was investigated in GPRC6a knockout (GPRC6a-KO) and wild-type (WT) mice fed a control diet (18% protein) or a low-protein diet (6% protein) for 9 days. The role of GPRC6A in mediating the effects of a high-protein diet on body weight was investigated in GPRC6a-KO and WT mice fed a control diet (18% protein) or a high-protein diet (50% protein) for 5 weeks. RESULTS A high-protein diet reduced body weight gain and food intake compared with a control diet in both WT and GPRC6a-KO mice. A low-protein diet decreased body weight gain in GPRC6a-KO mice. CONCLUSIONS GPRC6A was not necessary for the effects of a low- or high-protein diet on body weight and likely does not play a role in protein-induced satiety.
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Affiliation(s)
- James S Kinsey-Jones
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Amin Alamshah
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Anne K McGavigan
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Eleanor Spreckley
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Katherine Banks
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Nicholas Cereceda Monteoliva
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Mariana Norton
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
| | - Gavin A Bewick
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
- Division of Diabetes and Nutritional Sciences, King's College London, Guy's Campus, London, UK
| | - Kevin G Murphy
- Section of Investigative Medicine, Department of Medicine, Imperial College London, Hammersmith Hospital, London, UK
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229
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Rodriguez NR, Miller SL. Effective translation of current dietary guidance: understanding and communicating the concepts of minimal and optimal levels of dietary protein. Am J Clin Nutr 2015; 101:1353S-1358S. [PMID: 25926508 DOI: 10.3945/ajcn.114.084095] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Dietitians and health care providers have critical roles in the translation of the dietary guidance to practice. The protein content of diets for adults can be based on the Recommended Dietary Allowance (RDA) of 0.80 g/kg per day. Alternatively, the most recent Dietary Reference Intakes (DRIs) for macronutrients reflect expanded guidance for assessing protein needs and consider the relative relation of absolute amounts of protein, carbohydrate, and fat to total energy intake in the context of chronic disease prevention. The Acceptable Macronutrient Distribution Range (AMDR) reflects the interrelation between the macronutrients and affords dietitians and clinicians additional flexibility in diet planning. Accounting for the caloric value of RDAs for carbohydrate and fat, "flexible calories" emerge as an opportunity to create varied eating plans that provide for protein intakes in excess of the RDA but within the AMDR. Protein Summit 2.0 highlighted the growing body of scientific evidence documenting the benefits of higher protein intakes at amounts approximating twice the RDA, which include promotion of healthy body weight and preservation of lean body mass and functional ability with age. The essential amino acid (EAA) density of a food also emerged as a novel concept analogous to "nutrient density," which can enable the practitioner to calculate the caloric cost associated with a specific protein source to attain the daily requirement of EAAs to accomplish various health outcomes because these indispensable nutrients have a significant role in protein utilization and metabolic regulation. Tailoring recommendations unique to an individual's varying goals and needs remains a challenge. However, flexibility within the application of DRIs to include consideration of the AMDR provides a sound framework to guide practitioners in effective translation of current dietary guidance with a specific regard for the documented benefits of higher protein intakes.
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Affiliation(s)
- Nancy R Rodriguez
- From the Department of Nutritional Sciences, University of Connecticut, Storrs, CT (NRR), and SLM Nutrition Consulting, Little Rock, AR (SLM)
| | - Sharon L Miller
- From the Department of Nutritional Sciences, University of Connecticut, Storrs, CT (NRR), and SLM Nutrition Consulting, Little Rock, AR (SLM)
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Leidy HJ, Clifton PM, Astrup A, Wycherley TP, Westerterp-Plantenga MS, Luscombe-Marsh ND, Woods SC, Mattes RD. The role of protein in weight loss and maintenance. Am J Clin Nutr 2015; 101:1320S-1329S. [PMID: 25926512 DOI: 10.3945/ajcn.114.084038] [Citation(s) in RCA: 243] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Over the past 20 y, higher-protein diets have been touted as a successful strategy to prevent or treat obesity through improvements in body weight management. These improvements are thought to be due, in part, to modulations in energy metabolism, appetite, and energy intake. Recent evidence also supports higher-protein diets for improvements in cardiometabolic risk factors. This article provides an overview of the literature that explores the mechanisms of action after acute protein consumption and the clinical health outcomes after consumption of long-term, higher-protein diets. Several meta-analyses of shorter-term, tightly controlled feeding studies showed greater weight loss, fat mass loss, and preservation of lean mass after higher-protein energy-restriction diets than after lower-protein energy-restriction diets. Reductions in triglycerides, blood pressure, and waist circumference were also reported. In addition, a review of the acute feeding trials confirms a modest satiety effect, including greater perceived fullness and elevated satiety hormones after higher-protein meals but does not support an effect on energy intake at the next eating occasion. Although shorter-term, tightly controlled feeding studies consistently identified benefits with increased protein consumption, longer-term studies produced limited and conflicting findings; nevertheless, a recent meta-analysis showed persistent benefits of a higher-protein weight-loss diet on body weight and fat mass. Dietary compliance appears to be the primary contributor to the discrepant findings because improvements in weight management were detected in those who adhered to the prescribed higher-protein regimen, whereas those who did not adhere to the diet had no marked improvements. Collectively, these data suggest that higher-protein diets that contain between 1.2 and 1.6 g protein · kg-1 · d-1 and potentially include meal-specific protein quantities of at least ∼25-30 g protein/meal provide improvements in appetite, body weight management, cardiometabolic risk factors, or all of these health outcomes; however, further strategies to increase dietary compliance with long-term dietary interventions are warranted.
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Affiliation(s)
- Heather J Leidy
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Peter M Clifton
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Arne Astrup
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Thomas P Wycherley
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Margriet S Westerterp-Plantenga
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Natalie D Luscombe-Marsh
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Stephen C Woods
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Richard D Mattes
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
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MacKenzie-Shalders KL, Byrne NM, Slater GJ, King NA. The effect of a whey protein supplement dose on satiety and food intake in resistance training athletes. Appetite 2015; 92:178-84. [PMID: 25979566 DOI: 10.1016/j.appet.2015.05.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Revised: 04/16/2015] [Accepted: 05/08/2015] [Indexed: 01/27/2023]
Abstract
OBJECTIVE Many athletes perform resistance training and consume dietary protein as a strategy to promote anabolic adaptation. Due to its high satiety value, the regular addition of supplemented dietary protein could plausibly displace other key macronutrients such as carbohydrate in an athlete's diet. This effect will be influenced by the form and dose of protein. Therefore, this study assessed the impact of liquid whey protein dose manipulation on subjective sensations of appetite and food intake in a cohort of athletes. DESIGN Ten male athletes who performed both resistance and aerobic (endurance) training (21.2 ± 2.3 years; 181.7 ± 5.7 cm and 80.8 ± 6.1 kg) were recruited. In four counter-balanced testing sessions they consumed a manipulated whey protein supplement (20, 40, 60 or 80 g protein) 1 hour after a standardised breakfast. Subsequent energy intake was measured 3 hours after the protein supplement using an ad libitum test meal. Subjective appetite sensations were measured periodically during the test day using visual analogue scales. RESULTS All conditions resulted in a significant decrease in ratings of hunger (50-65%; P < 0.05) at the time of supplement consumption. However, there were no significant differences between the conditions at any time point for subjective appetite sensations or for energy consumed in the ad libitum meal: 4382 ± 1004, 4643 ± 982, 4514 ± 1112, 4177 ± 1494 kJ respectively. CONCLUSION Increasing whey protein supplement dose above 20 g did not result in a measurable increase in satiety or decrease in food intake. However, the inclusion of additional whey protein supplementation where not otherwise consumed could plausibly reduce dietary intake.
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Affiliation(s)
- Kristen L MacKenzie-Shalders
- Institute of Health and Biomedical Innovation, School of Exercise and Nutrition Sciences, Queensland University of Technology, Brisbane, Australia.
| | - Nuala M Byrne
- Bond Institute of Health and Sport, Bond University, Gold Coast, Australia
| | - Gary J Slater
- School of Health and Sport Sciences, University of the Sunshine Coast, Sippy Downs, Australia
| | - Neil A King
- Institute of Health and Biomedical Innovation, School of Exercise and Nutrition Sciences, Queensland University of Technology, Brisbane, Australia
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232
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Brooks D, Churchill J, Fein K, Linder D, Michel KE, Tudor K, Ward E, Witzel A. 2014 AAHA weight management guidelines for dogs and cats. J Am Anim Hosp Assoc 2015; 50:1-11. [PMID: 24216501 DOI: 10.5326/jaaha-ms-6331] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Communicating and implementing a weight management program for dogs and cats can be a challenging endeavor for veterinarians, but a rewarding one. An effective individualized weight loss program provides a consistent and healthy rate of weight loss to reduce risk of disease, prevent malnutrition, and improve quality of life. Weight loss is achieved with appropriate caloric restriction, diet selection, exercise, and strategies to help modify behavior of both the pet and client. This document offers guidelines and tools for the management of weight loss and long-term maintenance of healthy weight.
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233
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Bellissimo N, Akhavan T. Effect of macronutrient composition on short-term food intake and weight loss. Adv Nutr 2015; 6:302S-8S. [PMID: 25979503 PMCID: PMC4424768 DOI: 10.3945/an.114.006957] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The purpose of this review is to describe the role of macronutrient composition on the suppression of short-term food intake (FI) and weight loss. The effects of macronutrient composition on short-term FI will be reviewed first, followed by a brief examination of longer-term clinical trials that vary in effects of dietary macronutrient composition on weight loss. The objectives were: 1) to examine the effect of macronutrient composition on the suppression of short-term FI, 2) to determine whether some macronutrient sources suppress FI beyond their provision of energy, 3) to assess the combined effects of macronutrients on FI and glycemic response, and 4) to determine whether knowledge of the effect of macronutrients on short-term FI has led to greater success in spontaneous weight loss, adherence to energy-restricted diets, and better weight maintenance after weight loss. Although knowledge of macronutrient composition on short-term FI regulation has advanced our understanding of the role of diet composition on energy balance, it has yet to lead to greater success in long-term weight loss and weight maintenance. It is clear from this review that many approaches based on manipulating dietary macronutrient composition can help people lose weight as long as they follow the diets. However, only by evaluating the interaction between the physiologic systems that govern FI and body weight may the benefits of dietary macronutrient composition be fully realized.
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Affiliation(s)
- Nick Bellissimo
- Ryerson University, Faculty of Community Services, School of Nutrition, Toronto, Canada
| | - Tina Akhavan
- Ryerson University, Faculty of Community Services, School of Nutrition, Toronto, Canada
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234
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Robinson SL, Lambeth-Mansell A, Gillibrand G, Smith-Ryan A, Bannock L. A nutrition and conditioning intervention for natural bodybuilding contest preparation: case study. J Int Soc Sports Nutr 2015; 12:20. [PMID: 25949233 PMCID: PMC4422265 DOI: 10.1186/s12970-015-0083-x] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Accepted: 04/24/2015] [Indexed: 11/10/2022] Open
Abstract
Bodybuilding competitions are becoming increasingly popular. Competitors are judged on their aesthetic appearance and usually exhibit a high level of muscularity and symmetry and low levels of body fat. Commonly used techniques to improve physique during the preparation phase before competitions include dehydration, periods of prolonged fasting, severe caloric restriction, excessive cardiovascular exercise and inappropriate use of diuretics and anabolic steroids. In contrast, this case study documents a structured nutrition and conditioning intervention followed by a 21 year-old amateur bodybuilding competitor to improve body composition, resting and exercise fat oxidation, and muscular strength that does not involve use of any of the above mentioned methods. Over a 14-week period, the Athlete was provided with a scientifically designed nutrition and conditioning plan that encouraged him to (i) consume a variety of foods; (ii) not neglect any macronutrient groups; (iii) exercise regularly but not excessively and; (iv) incorporate rest days into his conditioning regime. This strategy resulted in a body mass loss of 11.7 kg’s, corresponding to a 6.7 kg reduction in fat mass and a 5.0 kg reduction in fat-free mass. Resting metabolic rate decreased from 1993 kcal/d to 1814 kcal/d, whereas resting fat oxidation increased from 0.04 g/min to 0.06 g/min. His capacity to oxidize fat during exercise increased more than two-fold from 0.24 g/min to 0.59 g/min, while there was a near 3-fold increase in the corresponding exercise intensity that elicited the maximal rate of fat oxidation; 21% V̇O2max to 60% V̇O2max. Hamstring concentric peak torque decreased (1.7 to 1.5 Nm/kg), whereas hamstring eccentric (2.0 Nm/kg to 2.9 Nm/kg), quadriceps concentric (3.4 Nm/kg to 3.7 Nm/kg) and quadriceps eccentric (4.9 Nm/kg to 5.7 Nm/kg) peak torque all increased. Psychological mood-state (BRUMS scale) was not negatively influenced by the intervention and all values relating to the Athlete’s mood-state remained below average over the course of study. This intervention shows that a structured and scientifically supported nutrition strategy can be implemented to improve parameters relevant to bodybuilding competition and importantly the health of competitors, therefore questioning the conventional practices of bodybuilding preparation.
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Affiliation(s)
| | - Anneliese Lambeth-Mansell
- Institute of Sport & Exercise Science, University of Worcester, Henwick Grove, Worcester, WR2 6AJ UK
| | | | - Abbie Smith-Ryan
- Department of Exercise and Sport Science, University of North Carolina Chapel Hill, Office: 303A Woolen, 209 Fetzer Hall, Chapel Hill, NC USA
| | - Laurent Bannock
- Guru Performance LTD, 58 South Molton St, London, W1K 5SL UK
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235
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Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum. Br J Nutr 2015; 113:1489-98. [PMID: 25851425 DOI: 10.1017/s0007114515000756] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Partially hydrolysed guar gum (PHGG), a soluble dietary fibre, has been shown to provide many health benefits. Previous studies had suggested that the combination of PHGG with protein provided a significant satiation effect on visual analogue scales (VAS). What was lacking was only the effect of administration of small doses of PHGG on post-meal satiation and subsequent energy intake. The objectives of the present investigations were to find the subjective perception of post-meal satiety with acute and long term administration of small amounts of PHGG alone with food, its effects on subsequent energy intake and the comparative effects among different types of soluble fibres. The following three separate studies were conducted: in study 1, healthy subjects (n 12) consumed PHGG along with breakfast, lunch and an evening snack; in study 2, healthy subjects (n 24) consumed 2 g of PHGG or dextrin along with yogurt as breakfast for 2 weeks; in study 3, healthy subjects (n 6) took 6 g each of either PHGG or indigestible dextrin or inulin along with lunch. In all the studies, various satiety parameters were measured on VAS before and after consumption of PHGG. The addition of PHGG showed significant (P < 0.05) acute (studies 1 and 3) and long-term (studies 1 and 2) satiety effects compared to the control and/or an equal amount of carbohydrate or other types of soluble fibre. Study 2 also indicated that the prolonged consumption of PHGG may significantly (P < 0.05) reduce energy intake from whole-day snacking. PHGG could be an ideal natural soluble fibre for delivering acute and long term satiety effects for comfortable appetite control.
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236
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Osto M, Lutz TA. Translational value of animal models of obesity-Focus on dogs and cats. Eur J Pharmacol 2015; 759:240-52. [PMID: 25814247 DOI: 10.1016/j.ejphar.2015.03.036] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2014] [Revised: 01/15/2015] [Accepted: 03/12/2015] [Indexed: 12/11/2022]
Abstract
A prolonged imbalance between a relative increase in energy intake over a decrease in energy expenditure results in the development of obesity; extended periods of a positive energy balance eventually lead to the accumulation of abnormally high amounts of fat in adipose tissue but also in other organs. Obesity is considered a clinical state of impaired general heath in which the excessive increase in adipose tissue mass may be associated with metabolic disorders such as type 2 diabetes mellitus, hyperlipidemia, hypertension and cardiovascular diseases. This review discusses briefly the use of animal models for the study of obesity and its comorbidities. Generally, most studies are performed with rodents, such as diet induced obesity and genetic models. Here, we focus specifically on two different species, namely dogs and cats. Obese dogs and cats show many features of human obesity. Interestingly, however, dogs and cats differ from each other in certain aspects because even though obese dogs may become insulin resistant, this does not result in the development of diabetes mellitus. In fact, diabetes in dogs is typically not associated with obesity because dogs present a type 1 diabetes-like syndrome. On the other hand, obese cats often develop diabetes mellitus which shares many features with human type 2 diabetes; feline and human diabetes are similar in respect to their pathophysiology, underlying risk factors and treatment strategies. Our review discusses genetic and endocrine factors in obesity, discusses obesity induced changes in lipid metabolism and includes some recent findings on the role of gut microbiota in obesity. Compared to research in rodent models, the array of available techniques and tools is unfortunately still rather limited in dogs and cats. Hence, even though physiological and pathophysiological phenomena are well described in dogs and cats, the underlying mechanisms are often not known and studies investigating causality specifically are scarce.
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Affiliation(s)
- Melania Osto
- Institute of Veterinary Physiology, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, CH 8057 Zurich, Switzerland
| | - Thomas A Lutz
- Institute of Veterinary Physiology, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 260, CH 8057 Zurich, Switzerland; Institute of Laboratory Animal Science, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 190, CH 8057 Zurich, Switzerland; Zurich Center for Integrative Human Physiology, University of Zurich, Winterthurerstrasse 190, CH 8057 Zurich, Switzerland.
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237
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Metabolomic analysis reveals distinct profiles in the plasma and urine of rats fed a high-protein diet. Amino Acids 2015; 47:1225-38. [DOI: 10.1007/s00726-015-1949-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Accepted: 02/19/2015] [Indexed: 10/23/2022]
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238
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Mobley CB, Fox CD, Ferguson BS, Pascoe CA, Healy JC, McAdam JS, Lockwood CM, Roberts MD. Effects of protein type and composition on postprandial markers of skeletal muscle anabolism, adipose tissue lipolysis, and hypothalamic gene expression. J Int Soc Sports Nutr 2015; 12:14. [PMID: 25792976 PMCID: PMC4365970 DOI: 10.1186/s12970-015-0076-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2015] [Accepted: 02/20/2015] [Indexed: 01/23/2023] Open
Abstract
Background We examined the acute effects of different dietary protein sources (0.19 g, dissolved in 1 ml of water) on skeletal muscle, adipose tissue and hypothalamic satiety-related markers in fasted, male Wistar rats (~250 g). Methods Oral gavage treatments included: a) whey protein concentrate (WPC, n = 15); b) 70:30 hydrolyzed whey-to-hydrolyzed egg albumin (70 W/30E, n = 15); c) 50 W/50E (n = 15); d) 30 W/70E (n = 15); and e) 1 ml of water with no protein as a fasting control (CTL, n = 14). Results Skeletal muscle analyses revealed that compared to CTL: a) phosphorylated (p) markers of mTOR signaling [p-mTOR (Ser2481) and p-rps6 (Ser235/236)] were elevated 2–4-fold in all protein groups 90 min post-treatment (p < 0.05); b) WPC and 70 W/30E increased muscle protein synthesis (MPS) 104% and 74% 180 min post-treatment, respectively (p < 0.05); and c) 70 W/30E increased p-AMPKα (Thr172) 90 and 180-min post-treatment as well as PGC-1α mRNA 90 min post-treatment. Subcutaneous (SQ) and omental fat (OMAT) analyses revealed: a) 70 W/30 W increased SQ fat phosphorylated hormone-sensitive lipase [p-HSL (Ser563)] 3.1-fold versus CTL and a 1.9–4.4-fold change versus all other test proteins 180 min post-treatment (p < 0.05); and b) WPC, 70 W/30E and 50 W/50E increased OMAT p-HSL 3.8–6.5-fold 180 min post-treatment versus CTL (p < 0.05). 70 W/30E and 30 W/70E increased hypothalamic POMC mRNA 90 min post-treatment versus CTL rats suggesting a satiety-related response may have occurred in the former groups. However, there was a compensatory increase in orexigenic AGRP mRNA in the 70 W/30E group 90 min post-treatment versus CTL rats, and there was a compensatory increase in orexigenic NPY mRNA in the 30 W/70E group 90 min post-treatment versus CTL rats. Conclusions Higher amounts of whey versus egg protein stimulate the greatest post-treatment anabolic skeletal muscle response, though test proteins with higher amounts of WPH more favorably affected post-treatment markers related to adipose tissue lipolysis. Electronic supplementary material The online version of this article (doi:10.1186/s12970-015-0076-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Christopher Brooks Mobley
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
| | - Carlton D Fox
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
| | - Brian S Ferguson
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
| | - Corrie A Pascoe
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
| | - James C Healy
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
| | - Jeremy S McAdam
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
| | | | - Michael D Roberts
- School of Kinesiology, Molecular and Applied Sciences Laboratory, Auburn University, 301 Wire Road, Office 286, Auburn, AL 36849 USA
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Bray GA, Redman LM, de Jonge L, Covington J, Rood J, Brock C, Mancuso S, Martin CK, Smith SR. Effect of protein overfeeding on energy expenditure measured in a metabolic chamber. Am J Clin Nutr 2015; 101:496-505. [PMID: 25733634 DOI: 10.3945/ajcn.114.091769] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Energy expenditure (EE) increases with overfeeding, but it is unclear how rapidly this is related to changes in body composition, increased body weight, or diet. OBJECTIVE The objective was to quantify the effects of excess energy from fat or protein on energy expenditure of men and women living in a metabolic chamber. DESIGN We conducted a randomized controlled trial in 25 participants who ate ∼40% excess energy for 56 d from 5%, 15%, or 25% protein diets. Twenty-four-hour EE (24EE) and sleeping EE (SleepEE) were measured on days 1, 14, and 56 of overfeeding and on day 57 while consuming the baseline diet (usually day 57). Metabolic and molecular markers of muscle metabolism were measured in skeletal muscle biopsy specimens. RESULTS In the low-protein diet group whose excess energy was fat, the 24EE and SleepEE did not increase during the first day of overfeeding. When extra energy contained protein, both 24EE and SleepEE increased in relation to protein intake (r = 0.50, P = 0.02). The 24EE over 8 wk in all 3 groups was correlated with protein intake (r = 0.60, P = 0.004) but not energy intake (r = 0.16; P = 0.70). SleepEE was unchanged by overfeeding in the low-protein diet group, and baseline surface area predicted increased 24EE in this group. Protein and fat oxidation were reciprocally related during overfeeding. Observed 24EE was higher than predicted on days 1 (P ≤ 0.05), 14 (P = 0.0001), and 56 (P = 0.0007). There was no relation between change in fat mass and change in EE. CONCLUSIONS Excess energy, as fat, does not acutely increase 24EE, which rises slowly as body weight increases. Excess energy as protein acutely stimulates 24EE and SleepEE. The strongest relation with change in 24EE was the change in energy expenditure in tissue other than muscle or fat-free mass.
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Affiliation(s)
- George A Bray
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Leanne M Redman
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Lilian de Jonge
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Jeffrey Covington
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Jennifer Rood
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Courtney Brock
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Susan Mancuso
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Corby K Martin
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
| | - Steven R Smith
- From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, LMR, JC, JR, CB, SM, and CKM); George Mason University, Arlington, VA (LdJ); and Translational Research Institute for Metabolism and Diabetes Florida Hospital and Sanford Burnham Institute, Orlando, FL (SRS)
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240
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Thermic effect of food, exercise, and total energy expenditure in active females. J Sci Med Sport 2015; 18:204-8. [DOI: 10.1016/j.jsams.2014.01.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 01/16/2014] [Accepted: 01/23/2014] [Indexed: 11/22/2022]
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Chen WC, Huang WC, Chiu CC, Chang YK, Huang CC. Whey protein improves exercise performance and biochemical profiles in trained mice. Med Sci Sports Exerc 2015; 46:1517-24. [PMID: 24504433 PMCID: PMC4186725 DOI: 10.1249/mss.0000000000000272] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Purpose The objective of this study is to verify the beneficial effects of whey protein (WP) supplementation on health promotion and enhance exercise performance in an aerobic-exercise training protocol. Methods In total, 40 male Institute of Cancer Research mice (4 wk old) were divided into four groups (n = 10 per group): sedentary control with vehicle (SC) or WP supplementation (4.1 g·kg−1, SC + WP), and exercise training with vehicle (ET) or WP supplementation (4.1 g·kg−1, ET + WP). Animals in the ET and ET + WP groups underwent swimming endurance training for 6 wk, 5 d·wk−1. Exercise performance was evaluated by forelimb grip strength and exhaustive swimming time as well as by changes in body composition and biochemical parameters at the end of the experiment. Results ET significantly decreased final body and muscle weight and levels of albumin, total protein, blood urea nitrogen, creatinine, total cholesterol, and triacylglycerol. ET significantly increased grip strength; relative weight (%) of liver, heart, and brown adipose tissue (BAT); and levels of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, lactate dehydrogenase, creatine kinase, and total bilirubin. WP supplementation significantly decreased final body, muscle, liver, BAT, and kidney weight and relative weight (%) of muscle, liver, and BAT as well as levels of aspartate aminotransferase, lactate dehydrogenase, creatine kinase, and uric acid. In addition, WP supplementation slightly increased endurance time and significantly increased grip strength and levels of albumin and total protein. Conclusion WP supplementation improved exercise performance, body composition, and biochemical assessments in mice and may be an effective ergogenic aid in aerobic exercise training.
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Affiliation(s)
- Wen-Chyuan Chen
- 1Center for General Education, Chang Gung University of Science and Technology, TAIWAN; 2Graduate Institute of Athletics and Coaching Science, National Taiwan Sport University, TAIWAN; and 3Graduate Institute of Sports Science, National Taiwan Sport University, TAIWAN
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Kefir drink leads to a similar weight loss, compared with milk, in a dairy-rich non-energy-restricted diet in overweight or obese premenopausal women: a randomized controlled trial. Eur J Nutr 2015; 55:295-304. [DOI: 10.1007/s00394-015-0846-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Accepted: 01/27/2015] [Indexed: 02/07/2023]
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The potential impact of animal protein intake on global and abdominal obesity: evidence from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. Public Health Nutr 2015; 18:1831-8. [PMID: 25611401 DOI: 10.1017/s1368980014002596] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
OBJECTIVE To examine the association of total animal protein intake and protein derived from different dietary sources (meat; fish and shellfish; eggs; milk products) with global and abdominal obesity among adults in Luxembourg. DESIGN Binary logistic regression analysis was used to assess the relationship between animal protein intake (as a percentage of total energy intake) and global obesity (BMI ≥ 30.0 kg/m(2)) and abdominal obesity (waist circumference ≥ 102 cm for men and ≥ 88 cm for women), after controlling for potential confounders. SETTING Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. SUBJECTS The study population was derived from a national cross-sectional stratified sample of 1152 individuals aged 18-69 years, recruited between November 2007 and January 2009. RESULTS There was an independent positive association between total animal protein intake and both global (OR = 1.18; 95% CI 1.12, 1.25) and abdominal obesity (OR = 1.14; 95% CI 1.08, 1.20) after adjustment for age, gender, education, smoking, physical activity and intakes of total fat, carbohydrate, fibre, and fruit and vegetables. Protein intakes from meat, fish and shellfish were positively associated with global and abdominal obesity with further adjustment for vegetal protein and other sources of animal-derived protein (all P < 0.01). Protein derived from eggs or milk products was unrelated to global or abdominal obesity. CONCLUSIONS Our findings suggest that protein derived from animal sources, in particular from meat, fish and shellfish, may be associated with increased risk of both global and abdominal obesity among presumably healthy adults in Luxembourg. These findings suggest that lower animal protein intakes may be important for maintenance of healthy body weight.
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Chungchunlam SMS, Henare SJ, Ganesh S, Moughan PJ. Dietary whey protein influences plasma satiety-related hormones and plasma amino acids in normal-weight adult women. Eur J Clin Nutr 2015; 69:179-86. [DOI: 10.1038/ejcn.2014.266] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2014] [Revised: 10/13/2014] [Accepted: 11/12/2014] [Indexed: 12/28/2022]
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Independent and synergistic effects of calcium and protein on appetite and energy intake in humans. Proc Nutr Soc 2015. [DOI: 10.1017/s0029665115000415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Coll JL, Bibiloni MDM, Salas R, Pons A, Tur JA. Prevalence and Related Risk Factors of Overweight and Obesity among the Adult Population in the Balearic Islands, a Mediterranean Region. Obes Facts 2015; 8:220-33. [PMID: 26159577 PMCID: PMC5644906 DOI: 10.1159/000435826] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 04/23/2015] [Indexed: 12/02/2022] Open
Abstract
OBJECTIVE To assess the prevalence and risk factors of overweight (OW) and obesity (OB) by BMI and abdominal obesity (AO) by waist-to-height ratio, (WHtR) among the Balearic Islands' adult population. METHODS Cross-sectional nutritional survey carried out in the Balearic Islands (2009-2010). A random sample (n = 1,081) of young (18-35 years) and middle-aged adults (36-55 years) were interviewed and anthropometrically measured. OW (BMI 25.0-29.9 kg/m(2)) and OB (BMI ≥ 30 kg/m(2)) were defined according to WHO criteria. AO was defined as WHtR ≥ 0.5. Socio-economic and lifestyle determinants were considered. RESULTS The overall prevalence of OW/OB and AO was 29.4% (95% confidence interval (95% CI) 26.9-32.3%), 11.2% (95% CI 9.5-13.2%) and 33.1% (95% CI 30.4-36.0%), respectively. Men showed higher prevalence of OW (35.9%, 95% CI 31.6-40.5%) and AO (37.9%, 95% CI 33.6-42.5%) than women (OW 24.9%, 95% CI 21.7-28.4%; AO 29.7%, 95%CI 26.2-33.4%). Overall prevalence of OB was 11.8% (95% CI 9.1-15.1%) in men and 10.8% (95% CI 8.6-13.5%) in women. Age and no leisure-time physical activity (LTPA) were main risk factors associated with OW/OB and AO. Living with at least one child at home and to be married in men as well as to be unemployed, to be born in South America, and a low level of education in women were associated with AO. CONCLUSIONS Men showed higher prevalence of OW and AO than women. In both sexes, age is the main risk factor associated with OW/OB and AO; in men also the absence of LTPA plays a significant role.
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Affiliation(s)
- Josep L. Coll
- Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, IdISPa, and CIBERobn (Physiopathology of Obesity and Nutrition CB12/03/30038), Palma de Mallorca, Spain
| | - Maria del Mar Bibiloni
- Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, IdISPa, and CIBERobn (Physiopathology of Obesity and Nutrition CB12/03/30038), Palma de Mallorca, Spain
| | - Rogelio Salas
- Faculty of Public Health Nutrition, Autonomous University of Nuevo León, Monterrey, Mexico
| | - Antoni Pons
- Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, IdISPa, and CIBERobn (Physiopathology of Obesity and Nutrition CB12/03/30038), Palma de Mallorca, Spain
| | - Josep A. Tur
- Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, IdISPa, and CIBERobn (Physiopathology of Obesity and Nutrition CB12/03/30038), Palma de Mallorca, Spain
- *Dr. Josep A. Tur, Research Group on Community Nutrition and Oxidative Stress, Universitat de les Illes Balears, Guillem Colom Bldg, Campus, 07122 Palma de Mallorca, Spain,
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Abstract
Dietary macronutrients include protein, fat, and carbohydrates. Current nutritional recommendations establish minimums but not maximums for protein and fat but not for carbohydrates; thus, commercial feline maintenance diets have a wide range of macronutrient distribution depending on manufacturer, ingredients, and processing. There is growing interest and discussion, however, in defining the ideal macronutrient composition of feline diets to maximize longevity and health. Current recommendations should be tailored to each patient based on age, body condition, presence of muscle mass atrophy, and the presence of disease.
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Affiliation(s)
- Cecilia Villaverde
- Departament de Ciència Animal i dels Aliments (Animal and Food Science Department), Universitat Autònoma de Barcelona, Edifici V, Campus UAB, Bellaterra 08193, Spain.
| | - Andrea J Fascetti
- Department of Molecular Biosciences, University of California Davis, One Shields Avenue, Davis, CA 95616-8741, USA
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Martinez JA, Navas-Carretero S, Saris WHM, Astrup A. Personalized weight loss strategies-the role of macronutrient distribution. Nat Rev Endocrinol 2014; 10:749-60. [PMID: 25311395 DOI: 10.1038/nrendo.2014.175] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
A large number of different dietary approaches have been studied in an attempt to achieve healthy, sustainable weight loss among individuals with overweight and obesity. Restriction of energy intake is the primary method of producing a negative energy balance leading to weight loss. However, owing to the different metabolic roles of proteins, carbohydrates and lipids in energy homeostasis, diets of similar overall energy content but with different macronutrient distribution can differentially affect metabolism, appetite and thermogenesis. Evidence increasingly suggests that the fuel values of calories provided by distinct macronutrients should be considered separately, as metabolism of specific molecular components generates differences in energy yield. The causes of variation in individual responses to various diets are currently under debate, and some evidence suggests that differences are associated with specific genotypes. This Review discusses all available systematic reviews and meta-analyses, and summarizes the results of relevant randomized controlled intervention trials assessing the influence of macronutrient composition on weight management. The initial findings of research into personalized nutrition, based on the interactions of macronutrient intake and genetic background and its potential influence on dietary intervention strategies, are also discussed.
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Affiliation(s)
- J Alfredo Martinez
- Centre for Nutrition Research, CIBERobn (Fisiopatología de la obesidad), University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Navarra, Spain
| | - Santiago Navas-Carretero
- Centre for Nutrition Research, CIBERobn (Fisiopatología de la obesidad), University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Navarra, Spain
| | - Wim H M Saris
- Nutrition and Toxicology Research Institute Maastricht (NUTRIM), Maastricht University Medical Centre, P.O. Box 616, 6200 MD Maastricht, Netherlands
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports (NEXS), Faculty of Science, University of Copenhagen, Rolighedsvej 26 Frederiksberg C, DK-1958, Denmark
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Affiliation(s)
- Laura E. Matarese
- Division of Gastroenterology, Hepatology and Nutrition, Department of Internal Medicine, Brody School of Medicine, East Carolina University, Greenville, North Carolina
- Department of Nutrition Science, East Carolina University, Greenville, North Carolina
| | - Walter J. Pories
- Department of Surgery, Brody School of Medicine, East Carolina University, Greenville, North Carolina
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