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Smedegaard S, Kampmann U, Ovesen PG, Støvring H, Rittig N. Whey Protein Premeal Lowers Postprandial Glucose Concentrations in Adults Compared with Water-The Effect of Timing, Dose, and Metabolic Status: a Systematic Review and Meta-analysis. Am J Clin Nutr 2023; 118:391-405. [PMID: 37536867 DOI: 10.1016/j.ajcnut.2023.05.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 04/19/2023] [Accepted: 05/02/2023] [Indexed: 08/05/2023] Open
Abstract
BACKGROUND Serving whey protein before a meal in order to lower postprandial blood glucose concentrations is known as a premeal. The underlying mechanisms are only partly understood but may involve stimulation of glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic polypeptide (GIP), and insulin secretion together with a slower gastric emptying rate. OBJECTIVES The objective of this systematic review and meta-analysis was to review all randomized clinical trials investigating premeals with whey protein in comparison with a nonactive comparator (control) that evaluated plasma glucose, GLP-1, GIP, insulin, and/or gastric emptying rate. Secondary aims included subgroup analyses on the timing and dose of the premeal together with the metabolic state of the participants [lean, obese, and type 2 diabetes mellitus (T2DM)]. METHODS We searched EMBASE, CENTRAL, PUBMED, and clinicaltrials.gov and found 16 randomized crossover trials with a total of 244 individuals. The last search was performed on 9 August, 2022. RESULTS Whey protein premeals lowered peak glucose concentration by -1.4 mmol/L [-1.9 mmol/L; -0.9 mmol/L], and the area under the curve for glucose was -0.9 standard deviation (SD) [-1.2 SD; -0.6 SD] compared with controls (high certainty). In association with these findings, whey protein premeals elevated GLP-1 (low certainty) and peak insulin (high certainty) concentrations and slowed gastric emptying rate (high certainty) compared with controls. Subgroup analyses showed a more pronounced and prolonged glucose-lowering effect in individuals with T2DM compared with participants without T2DM. The available evidence did not elucidate the role of GIP. The protein dose used varied between 4 and 55 g, and meta-regression analysis showed that the protein dose correlated with the glucose-lowering effects. CONCLUSIONS In conclusion, whey protein premeals lower postprandial blood glucose, reduce gastric emptying rate, and increase peak insulin. In addition, whey protein premeals may elevate plasma concentrations of GLP-1. Whey protein premeals may possess clinical potential, but the long-term effects await future clinical trials.
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Affiliation(s)
- Stine Smedegaard
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark; Steno Diabetes Center Aarhus, Aarhus University Hospital, Aarhus, Denmark.
| | - Ulla Kampmann
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark; Steno Diabetes Center Aarhus, Aarhus University Hospital, Aarhus, Denmark
| | - Per G Ovesen
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark; Steno Diabetes Center Aarhus, Aarhus University Hospital, Aarhus, Denmark; Department of Obstetrics and Gynecology, Aarhus University Hospital, Aarhus, Denmark
| | - Henrik Støvring
- Steno Diabetes Center Aarhus, Aarhus University Hospital, Aarhus, Denmark
| | - Nikolaj Rittig
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark; Steno Diabetes Center Aarhus, Aarhus University Hospital, Aarhus, Denmark; Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Aarhus, Denmark
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Nosworthy MG, Medina G, Lu ZH, House JD. Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses. Foods 2023; 12:2816. [PMID: 37569085 PMCID: PMC10417564 DOI: 10.3390/foods12152816] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 08/13/2023] Open
Abstract
As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (PDCAAS); and the digestible indispensable amino acid score (DIAAS). The possibility that alterations in the quality and quantity of protein in the diet could generate specific health outcomes is one being actively researched. Plant-based proteins may have additional beneficial properties for human health when compared to animal protein sources, including reductions in risk factors for cardiovascular disease and contributions to increased satiety. In this paper, the methods for the determination of protein quality and the potential beneficial qualities of plant proteins to human health will be described.
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Affiliation(s)
- Matthew G. Nosworthy
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada;
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada
| | - Gerardo Medina
- Children’s Hospital of Eastern Ontario Research Institute, Ottawa, ON K1H 5B2, Canada;
| | - Zhan-Hui Lu
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada;
| | - James D. House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
- Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Braden ML, Gwin JA, Leidy HJ. Protein Source Influences Acute Appetite and Satiety but not Subsequent Food Intake in Healthy Adults. J Nutr 2023:S0022-3166(23)35542-1. [PMID: 37030593 DOI: 10.1016/j.tjnut.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/10/2023] [Accepted: 04/03/2023] [Indexed: 04/08/2023] Open
Abstract
BACKGROUND Although current recommendations encourage plant-based dietary patterns, data is limited as to whether the equivalent substitution of animal-based protein-rich foods with plant-based versions impacts ingestive behavior. OBJECTIVE To compare higher-protein preloads, varying in protein source, on appetite, satiety, and subsequent energy intake. METHODS Thirty-two adults (Age: 25±1y; Body Mass Index (BMI): 24.2±0.5kg/m) randomly consumed 250kcal, protein-preload beverages (24g protein), varying in protein source (whey, soy, pea protein isolates (WHEY, SOY, PEA) or micellar casein (CAS)) each morning for 3 acclimation days/preload. On day 4, participants completed a 4-h clinical testing day in which the respective preload was consumed followed by blood sampling and questionnaires every 30min for appetite and satiety. An ad libitum lunch was provided 4-h post-preload. On day 5, participants consumed the respective preload at home followed by an ad libitum breakfast 30min afterwards. For normally-distributed data, repeated-measures analysis of variance (ANOVA) or Friedman non-parametric test were utilized to compare main effects of protein source on study outcomes. Post-hoc pairwise comparisons using least significant differences (LSD) were then performed. RESULTS CAS (-3330±690mm*240min) and PEA (-2840±930mm*240min) reduced 4-h appetite vs. SOY (-1440±936mm*240min; both, P<0.05). WHEY was not different (-2290±930mm*240min). CAS (3520±84pg/ml*240min) and PEA (3860±864pg/ml*240min) increased 4-h PYY concentrations vs. SOY (2200±869pg/ml*240min; both, P<0.05). WHEY was not different (3870±932pg/ml*240 min). No differences in ad libitum energy intake were observed. CONCLUSIONS CAS and PEA, but not WHEY, elicited greater acute changes in appetite and satiety vs. SOY in healthy adults, supporting that not all protein sources are equivalent. This trial is registered at clinicaltrials.gov (NCT03154606).
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Chungchunlam SMS, Montoya CA, Stroebinger N, Moughan PJ. Effects of the maize-derived protein zein, and the milk proteins casein, whey, and α-lactalbumin, on subjective measures of satiety and food intake in normal-weight young men. Appetite 2023; 180:106339. [PMID: 36216216 DOI: 10.1016/j.appet.2022.106339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 09/02/2022] [Accepted: 10/04/2022] [Indexed: 12/12/2022]
Abstract
Protein is considered to be the most satiating food macronutrient and the satiating effect may be dependent on the source of the protein. The maize-derived protein zein and milk protein casein have been shown previously to lower stomach emptying rate more than dairy whey protein, but the effect of zein on satiety has not been evaluated. The objective was to compare the satiating effects of zein and casein, with whey protein and its protein component α-lactalbumin. The study was a randomised crossover design with thirteen normal-weight men (mean age 27.8 years and mean BMI 24.4 kg/m2) consuming isoenergetic (∼4000 kJ, ∼990 kcal) preload mixed meals enriched with Zein, Casein, whey protein isolate (Whey), α-lactalbumin (ALac), or maltodextrin carbohydrate (Carb). Consumption of an ad libitum standardised test meal of chicken fried rice and water provided 360 min following ingestion of the preload meal was measured, and subjective feelings of appetite (hunger, fullness, desire to eat, and prospective food consumption) were assessed using 100-mm visual analogue scales (VAS). There were no differences among the five preload mixed meals in the amount of chicken fried rice consumed at the ad libitum test meal (mean ± sem: 531.6 ± 35.0 g, p = 0.47) or total (preload + test meal) energy intakes (mean ± sem: 5780.5 ± 146.0 kJ, p = 0.29). The subjective VAS appetite ratings and total area under the curve responses for hunger, fullness, desire to eat, and prospective food consumption, were not different following consumption of all five preload mixed meals (p > 0.05). The findings indicate that the effects of zein and casein on satiety were not different from the satiating effects of whey protein and α-lactalbumin.
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Affiliation(s)
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North, 4474, New Zealand; Smart Foods & Bioproducts, AgResearch Limited, Te Ohu Rangahau Kai Facility, Palmerston North, 4474, New Zealand
| | | | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, 4474, New Zealand
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Miguéns-Gómez A, Sierra-Cruz M, Rodríguez-Gallego E, Beltrán-Debón R, Blay MT, Terra X, Pinent M, Ardévol A. Effect of an Acute Insect Preload vs. an Almond Preload on Energy Intake, Subjective Food Consumption and Intestinal Health in Healthy Young Adults. Nutrients 2022; 14:nu14071463. [PMID: 35406076 PMCID: PMC9002463 DOI: 10.3390/nu14071463] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Protein is considered the most satiating macronutrient, and its effect on satiety and food intake is source-dependent. For the first time, we compared the effect of the administration of an insect or almond preload, both containing 20 g of protein, on appetite and food intake in human subjects. Participants consumed both foods and a vehicle as a liquid preload on three separate days. They were then offered a breakfast and lunch buffet meal at which food intake was measured. Visual analogue scale (VAS) questionnaires were completed following the three preloads to assess appetite and other sensations. At breakfast, reduced energy intake was observed for both preloads compared with vehicle. At lunch, food intake only differed in the insect group, which consumed more than the vehicle. Insect preload increased the total amount of protein ingested with a slight increase in total energy consumed, differently than almond, which significantly increased total protein and energy consumed. There was no correlation between indigestion-sensation ratings and food intake. Moreover, the insect preload resulted in lower sleepiness and tiredness ratings compared with the almond preload. Thus, insect-derived protein may be suitable as a safe ingredient for snacks intended for elderly or infirm patients who require increased protein intake.
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Affiliation(s)
- Alba Miguéns-Gómez
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
| | - Marta Sierra-Cruz
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
| | - Esther Rodríguez-Gallego
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43007 Tarragona, Spain
| | - Raúl Beltrán-Debón
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43007 Tarragona, Spain
| | - M Teresa Blay
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43007 Tarragona, Spain
| | - Ximena Terra
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43007 Tarragona, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43007 Tarragona, Spain
- Correspondence: ; Tel.: +34-977559566
| | - Anna Ardévol
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/Marcel·lí Domingo nº1, 43007 Tarragona, Spain; (A.M.-G.); (M.S.-C.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (A.A.)
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43007 Tarragona, Spain
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How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health. Foods 2022; 11:foods11040528. [PMID: 35206005 PMCID: PMC8871094 DOI: 10.3390/foods11040528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.
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OUP accepted manuscript. Nutr Rev 2022; 80:1942-1957. [DOI: 10.1093/nutrit/nuac010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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8
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Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
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Abstract
CONTEXT Obesity is a chronic disease that is difficult to manage without holistic therapy. The therapeutic armamentarium for obesity primarily consists of 4 forms of therapy: lifestyle modification (ie, diet and exercise), cognitive behavioral therapy, pharmacotherapy, and bariatric surgery. EVIDENCE ACQUISITION Evidence was consolidated from randomized controlled trials, observational studies, and meta-analyses. EVIDENCE SYNTHESIS After 2 years, lifestyle interventions can facilitate weight loss that equates to ~5%. Even though lifestyle interventions are plagued by weight regain, they can have substantial effects on type 2 diabetes and cardiovascular disease risk. Although 10-year percentage excess weight loss can surpass 50% after bariatric surgery, weight regain is likely. To mitigate weight regain, instituting a multifactorial maintenance program is imperative. Such a program can integrate diet, exercise, and pharmacotherapy. Moreover, behavioral therapy can complement a maintenance program well. CONCLUSIONS Obesity is best managed by a multidisciplinary clinical team that integrates diet, exercise, and pharmacotherapy. Bariatric surgery is needed to manage type 2 diabetes and obesity in select patients.
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Affiliation(s)
- Karim Kheniser
- Center for Neurological Restoration, Cleveland Clinic, Cleveland, OH, USA
| | - David R Saxon
- Division of Endocrinology, Metabolism and Diabetes, University of Colorado School of Medicine and Rocky Mountain VA Medical Center, Anschutz Medical Campus, Aurora, CO, USA
| | - Sangeeta R Kashyap
- Department of Endocrinology and Metabolism, Cleveland Clinic, Cleveland, OHUSA
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Barrea L, Frias-Toral E, Pugliese G, Garcia-Velasquez E, DE Los Angeles Carignano M, Savastano S, Colao A, Muscogiuri G. Vitamin D in obesity and obesity-related diseases: an overview. Minerva Endocrinol (Torino) 2020; 46:177-192. [PMID: 33213116 DOI: 10.23736/s2724-6507.20.03299-x] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Hypovitaminosis D and obesity represent two pandemic conditions sometimes associated with each other. Although it is known that there is a close relationship between these two health problems, the underlying pathophysiological mechanism has not yet been fully clarified. In fact, on the one hand, obesity per se seems to involve low circulating levels of vitamin D due to low sun exposure, physical activity, and intake of foods rich in vitamin D, volumetric dilution and sequestration in the adipose tissue. Conversely, since preadipocytes and adipocytes express the receptors and are involved in the metabolism of vitamin D it would seem that low levels of this vitamin may be involved in adipogenesis and therefore in the development of obesity. This connection is extremely important when considering obesity-related diseases. In fact, low vitamin D levels and severe obesity are significantly associated with some cardio-metabolic risk factors, including high Body Mass Index, waist circumference, blood pressure, impaired lipid and glycemic profile and insulin resistance, as they would seem associated with worse cardiovascular outcomes and higher cancer incidence and mortality. Therefore, the purpose of this review was to examine the recent evidence linking low vitamin D status, obesity and obesity-related diseases, highlighting the scientific achievements and the gaps to be filled with further investigations.
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Affiliation(s)
- Luigi Barrea
- Unit of Endocrinology, Department of Clinical Medicine and Surgery, Collaborating Centers for Obesity Management (COM) of The European Association for the Study of Obesity (EASO), Federico II University Medical School of Naples, Naples, Italy - .,Unit of Endocrinology, Department of Clinical Medicine and Surgery, Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University Medical School of Naples, Naples, Italy -
| | - Evelyn Frias-Toral
- SOLCA Hospital, Guayaquil, Ecuador.,Santiago de Guayaquil Catholic University, Guayaquil, Ecuador
| | - Gabriella Pugliese
- Unit of Endocrinology, Department of Clinical Medicine and Surgery, Collaborating Centers for Obesity Management (COM) of The European Association for the Study of Obesity (EASO), Federico II University Medical School of Naples, Naples, Italy.,Unit of Endocrinology, Department of Clinical Medicine and Surgery, Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University Medical School of Naples, Naples, Italy
| | | | | | - Silvia Savastano
- Unit of Endocrinology, Department of Clinical Medicine and Surgery, Collaborating Centers for Obesity Management (COM) of The European Association for the Study of Obesity (EASO), Federico II University Medical School of Naples, Naples, Italy.,Unit of Endocrinology, Department of Clinical Medicine and Surgery, Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University Medical School of Naples, Naples, Italy
| | - Annamaria Colao
- Unit of Endocrinology, Department of Clinical Medicine and Surgery, Collaborating Centers for Obesity Management (COM) of The European Association for the Study of Obesity (EASO), Federico II University Medical School of Naples, Naples, Italy.,Unit of Endocrinology, Department of Clinical Medicine and Surgery, Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University Medical School of Naples, Naples, Italy.,Federico II University, Naples, Italy
| | - Giovanna Muscogiuri
- Unit of Endocrinology, Department of Clinical Medicine and Surgery, Collaborating Centers for Obesity Management (COM) of The European Association for the Study of Obesity (EASO), Federico II University Medical School of Naples, Naples, Italy.,Unit of Endocrinology, Department of Clinical Medicine and Surgery, Centro Italiano per la Cura e il Benessere del Paziente con Obesità (C.I.B.O), University Medical School of Naples, Naples, Italy
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Lonnie M, Laurie I, Myers M, Horgan G, Russell WR, Johnstone AM. Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies. Nutrients 2020; 12:nu12082291. [PMID: 32751677 PMCID: PMC7468935 DOI: 10.3390/nu12082291] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/22/2020] [Accepted: 07/27/2020] [Indexed: 12/17/2022] Open
Abstract
The potential beneficial effects of plant-based diets on human health have been extensively studied. However, the evidence regarding the health effects of extracted plant-based proteins as functional ingredients, other than soya, is scarce. The aim of this review was to compile evidence on the effects of extracted protein from a wide range of traditional and novel plant sources on glycemic responses, appetite, body weight, metabolic, cardiovascular and muscle health. A comprehensive search of PubMed, EMBASE and The Cochrane Central Register of Controlled Trials (CENTRAL) was conducted through 23 and 27 March 2020 for randomized controlled trials that featured any of the following 18 plant protein sources: alfalfa, duckweed, buckwheat, chickpea, fava bean, hemp, lentil, lupin, mushroom, oat, pea, potato, pumpkin, quinoa, rapeseed, rice, sacha inchi, sunflower. Only interventions that investigated concentrated, isolated or hydrolysed forms of dietary protein were included. Searched health outcome measures were: change in blood glucose, insulin, satiety hormones concentration, subjective assessment of appetite/satiety, change in blood lipids concentration, blood pressure, body weight and muscle health parameters. Acute and sub-chronic studies were considered for inclusion. Applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) approach we identified 1190 records. Twenty-six studies met the inclusion criteria. Plant protein sources used in interventions were most often pea (n = 16), followed by lupin (n = 4), fava bean (n = 2), rice (n = 2), oat (n = 2), hemp (n = 2) and lentil (n = 1). Satiety and postprandial glycemic response were the most frequently reported health outcomes (n = 18), followed by blood lipids (n = 6), muscle health (n = 5), body weight (n = 5) and blood pressure (n = 4). No studies on the remaining plant proteins in the extracted form were identified through the search. Most studies confirmed the health-promoting effect of identified extracted plant protein sources across glycemic, appetite, cardiovascular and muscular outcomes when compared to baseline or non-protein control. However, the current evidence is still not sufficient to formulate explicit dietary recommendations. In general, the effects of plant protein were comparable (but not superior) to protein originating from animals. This is still a promising finding, suggesting that the desired health effects can be achieved with more sustainable, plant alternatives. More methodologically homogenous research is needed to formulate and validate evidence-based health claims for plant protein ingredients. The relevance of these findings are discussed for the food sector with supporting market trends.
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Affiliation(s)
- Marta Lonnie
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK; (M.M.); (G.H.); (W.R.R.); (A.M.J.)
- Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
- Correspondence:
| | - Ieva Laurie
- Tate & Lyle, 1 Kingsway, London WC2B 6AT, UK;
| | - Madeleine Myers
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK; (M.M.); (G.H.); (W.R.R.); (A.M.J.)
| | - Graham Horgan
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK; (M.M.); (G.H.); (W.R.R.); (A.M.J.)
| | - Wendy R. Russell
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK; (M.M.); (G.H.); (W.R.R.); (A.M.J.)
| | - Alexandra M. Johnstone
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK; (M.M.); (G.H.); (W.R.R.); (A.M.J.)
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12
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Abstract
Poor post-prandial glucose control is a risk factor for multiple health conditions. The second-meal effect refers to the progressively improved glycaemic control with repeated feedings, an effect which is achievable with protein ingestion at the initial eating occasion. The most pronounced glycaemic response each day therefore typically occurs following breakfast, so the present study investigated whether ingesting protein during the night could improve glucose control at the first meal of the day. In a randomised crossover design, fifteen adults (seven males, eight females; age, 22 (sd 3) years; BMI, 24·0 (sd 2·8) kg/m2; fasting blood glucose, 4·9 (sd 0·5) mmol/l) woke at 04.00 (sd 1) hours to ingest 300 ml water with or without 63 g whey protein. Participants then completed a mixed-macronutrient meal tolerance test (1 g carbohydrate/kg body mass, 2356 (sd 435) kJ), 5 h 39 min following the nocturnal feeding. Nocturnal protein ingestion increased the glycaemic response (incremental AUC) to breakfast by 43·5 (sd 55·5) mmol × 120 min/l (P = 0·009, d = 0·94). Consistent with this effect, individual peak blood glucose concentrations were 0·6 (sd 1·0) mmol/l higher following breakfast when protein had been ingested (P = 0·049, d = 0·50). Immediately prior to breakfast, rates of lipid oxidation were 0·02 (sd 0·03) g/min higher (P = 0·045) in the protein condition, followed by an elevated post-prandial energy expenditure (0·38 (sd 0·50) kJ/min, P = 0·018). Post-prandial appetite and energy intake were similar between conditions. The present study reveals a paradoxical second-meal phenomenon whereby nocturnal whey protein feeding impaired subsequent glucose tolerance, whilst increasing post-prandial energy expenditure.
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13
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Hawley AL, Gbur E, Tacinelli AM, Walker S, Murphy A, Burgess R, Baum JI. The Short-Term Effect of Whey Compared with Pea Protein on Appetite, Food Intake, and Energy Expenditure in Young and Older Men. Curr Dev Nutr 2020; 4:nzaa009. [PMID: 32072131 PMCID: PMC7016484 DOI: 10.1093/cdn/nzaa009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Diets higher in protein have been reported to improve age-related changes in body composition via increased energy expenditure, shifts in substrate oxidation (SO), and decreased appetite. However, how protein source (e.g., animal compared with plant protein) affects energy expenditure, appetite, and food intake as we age is unknown. OBJECTIVES The objective of this study was to evaluate the effect of protein source as part of a high-protein breakfast on appetite, food intake, energy expenditure, and fat oxidation in young men (YM) compared with older men (OM). METHODS This study used a randomized, single-blinded crossover design, with a 1-wk washout period between testing days. Fifteen YM (mean ± SD age: 25.2 ± 2.8 y) and 15 OM (67.7 ± 4.5 y), healthy adults, participated in the study. Participants arrived fasted and consumed an isocaloric, volume-matched, high-protein (40-g) test beverage made with either an animal [whey protein isolate (WPI)] or plant [pea protein isolate (PPI)] protein isolate source. Markers of appetite and energy expenditure were determined at baseline and over 4 h postprandial. RESULTS There was a significant effect of time, age, and protein source on appetite (P < 0.05). There was no effect of protein source on plasma markers of appetite, food intake, energy expenditure, and SO. After controlling for body weight, OM had decreased energy expenditure (P < 0.05) and lower fat oxidation (P < 0.001) compared with YM. CONCLUSIONS This study indicates that a high-protein breakfast containing WPI or PPI exerts comparable effects on appetite, energy expenditure, and 24-h energy intake in both young and older healthy adult men.This trial was registered at clinicaltrials.gov as NCT03399812.
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Affiliation(s)
- Aubree L Hawley
- Department of Food Science, Center for Human Nutrition, University of Arkansas, Fayetteville, AR, USA
| | - Edward Gbur
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR, USA
| | - Angela M Tacinelli
- Department of Food Science, Center for Human Nutrition, University of Arkansas, Fayetteville, AR, USA
| | - Sam Walker
- Department of Food Science, Center for Human Nutrition, University of Arkansas, Fayetteville, AR, USA
| | - Allie Murphy
- Department of Food Science, Center for Human Nutrition, University of Arkansas, Fayetteville, AR, USA
| | - Regan Burgess
- Department of Food Science, Center for Human Nutrition, University of Arkansas, Fayetteville, AR, USA
| | - Jamie I Baum
- Department of Food Science, Center for Human Nutrition, University of Arkansas, Fayetteville, AR, USA
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14
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Stoeger V, Lieder B, Riedel J, Schweiger K, Hoi J, Ruzsanyi V, Klieber M, Rust P, Hans J, Ley JP, Krammer GE, Somoza V. Wheat Protein Hydrolysate Fortified With l-Arginine Enhances Satiation Induced by the Capsaicinoid Nonivamide in Moderately Overweight Male Subjects. Mol Nutr Food Res 2019; 63:e1900133. [PMID: 31535460 PMCID: PMC6916637 DOI: 10.1002/mnfr.201900133] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 08/29/2019] [Indexed: 12/12/2022]
Abstract
SCOPE Increasing the intake of satiety-enhancing food compounds represents a promising strategy for maintaining a healthy body weight. Recently, satiating effects for the capsaicinoid nonivamide have been demonstrated. As various proteins and amino acids have also been demonstrated to decrease energy intake, oral glucose tolerance test (oGTT)-based bolus interventions of 75 g glucose + 0.15 mg nonivamide (NV control) are tested with/without combination of a wheat protein hydrolysate (WPH: 2 g) and/or l-arginine (ARG: 3.2 g) for their satiating effects in 27 moderately overweight male subjects. METHODS AND RESULTS Compared to NV control intervention, ARG and WPH + ARG treatment both reduce (p < 0.01) total calorie intake from a standardized breakfast by -5.9 ± 4.15% and -6.07 ± 4.38%, respectively. For the WPH + ARG intervention, increased mean plasma serotonin concentrations (AUC: 350 ± 218), quantitated by ELISA, and delayed gastric emptying, assessed by 13 C-Na-acetate breath test (-2.10 ± 0.51%, p < 0.05), are demonstrated compared to NV control. Correlation analysis between plasma serotonin and gastric emptying reveals a significant association after WPH ± ARG intervention (r = -0.396, p = 0.045). CONCLUSION Combination of WPH and ARG enhances the satiating effect of nonivamide, providing opportunities to optimize satiating food formulations by low amounts of the individual food constituents.
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Affiliation(s)
- Verena Stoeger
- Christian Doppler Laboratory for Bioactive CompoundsAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Barbara Lieder
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Johanna Riedel
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Kerstin Schweiger
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Julia Hoi
- Christian Doppler Laboratory for Bioactive CompoundsAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Veronika Ruzsanyi
- Institute for Breath ResearchUniversity of InnsbruckInnrain 66Innsbruck6020Austria
| | - Martin Klieber
- Institute for Breath ResearchUniversity of InnsbruckInnrain 66Innsbruck6020Austria
| | - Petra Rust
- Department of Nutritional SciencesUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Joachim Hans
- Symrise AGResearch & Technology Flavors Division37603HolzmindenGermany
| | - Jakob P Ley
- Symrise AGResearch & Technology Flavors Division37603HolzmindenGermany
| | - Gerhard E Krammer
- Symrise AGResearch & Technology Flavors Division37603HolzmindenGermany
| | - Veronika Somoza
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
- Christian Doppler Laboratory for Bioactive CompoundsAlthanstrasse 14 (UZA II)Vienna1090Austria
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15
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Gibson MJ, Dawson JA, Wijayatunga NN, Ironuma B, Chatindiara I, Ovalle F, Allison DB, Dhurandhar EJ. A randomized cross-over trial to determine the effect of a protein vs. carbohydrate preload on energy balance in ad libitum settings. Nutr J 2019; 18:69. [PMID: 31706311 PMCID: PMC6842484 DOI: 10.1186/s12937-019-0497-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Accepted: 10/23/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Although high protein diets have been tested in controlled environments for applications to weight management, it is not understood if adding high protein foods to the diet would impact ad libitum energy balance in the absence of other lifestyle changes. METHODS This double-blinded randomized crossover trial compared the effects of a protein shake (PS) to a carbohydrate shake (CS), consumed prior to each major meal to equate to 20% of total energy needs over the course of the day, on energy balance over two 5-day treatment periods in healthy adults with BMI 20-30 kg/m2. Tri-axial accelerometers estimated physical activity energy expenditure. Ad libitum energy intake was measured in a laboratory kitchen. RESULTS Energy balance was positive during both treatment periods but was not different between periods. There were no interactions between treatment and preload caloric dose or treatment and BMI status on energy balance. Satiety ratings did not differ for any pairwise comparisons between treatment and caloric dose. Controlling for gender and basal metabolic rate, thermic effect of food was greater for PS than CS. CONCLUSIONS Preload periods significantly altered the macronutrient composition of the overall diet. This study found limited evidence that carbohydrate or protein preloads have differential effects on energy balance in short-term ad libitum settings. TRIAL REGISTRATION This trial was pre-registered on clinicaltrials.gov as NCT02613065 on 11/30/2015.
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Affiliation(s)
- Madeline J Gibson
- School of Public Health Dean's Office, University of Alabama at Birmingham, Birmingham, AL, USA
| | - John A Dawson
- Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, USA
| | - Nadeeja N Wijayatunga
- Department of Kinesiology and Sports Management, Texas Tech University, Lubbock, TX, USA.,University of Mississippi, Department of Nutrition & Hospitality Management, Oxford, MS, USA
| | - Bridget Ironuma
- Department of Kinesiology and Sports Management, Texas Tech University, Lubbock, TX, USA
| | - Idah Chatindiara
- School of Sport, Exercise and Nutrition, Massey University College of Health, Auckland, New Zealand
| | - Fernando Ovalle
- Department of Medicine, University of Alabama at Birmingham School of Medicine, Birmingham, AL, USA
| | - David B Allison
- School of Public Health Dean's Office, Indiana University, Bloomington, IN, USA
| | - Emily J Dhurandhar
- Department of Kinesiology and Sports Management, Texas Tech University, Lubbock, TX, USA.
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16
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Shapira N. The Metabolic Concept of Meal Sequence vs. Satiety: Glycemic and Oxidative Responses with Reference to Inflammation Risk, Protective Principles and Mediterranean Diet. Nutrients 2019; 11:E2373. [PMID: 31590352 PMCID: PMC6835480 DOI: 10.3390/nu11102373] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/31/2019] [Accepted: 09/17/2019] [Indexed: 02/06/2023] Open
Abstract
With increasing exposure to eating opportunities and postprandial conditions becoming dominant states, acute effects of meals are garnering interest. In this narrative review, meal components, combinations and course sequence were questioned vis-à-vis resultant postprandial responses, including satiety, glycemic, oxidative and inflammatory risks/outcomes vs. protective principles, with reference to the Mediterranean diet. Representative scientific literature was reviewed and explained, and corresponding recommendations discussed and illustrated. Starting meals with foods, courses and/or preloads high in innate/added/incorporated water and/or fibre, followed by protein-based courses, delaying carbohydrates and fatty foods and minimizing highly-processed/sweetened hedonic foods, would increase satiety-per-calorie vs. obesogenic passive overconsumption. Similarly, starting with high-water/fibre dishes, followed by high-protein foods, oils/fats, and delayed/reduced slowly-digested whole/complex carbohydrate sources, optionally closing with simpler carbohydrates/sugars, would reduce glycaemic response. Likewise, starting with foods high in innate/added/incorporated water/fibre/antioxidants, high monounsaturated fatty acid foods/oils, light proteins and whole/complex carbohydrate foods, with foods/oils low in n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratios, and minimal-to-no red meat and highly/ultra-processed foods/lipids, would reduce oxidative/inflammatory response. Pyramids illustrating representative meal sequences, from most-to-least protective foods, visually communicate similarities between axes, suggesting potential unification for optimal meal sequence, consistent with anti-inflammatory nutrition and Mediterranean diet/meal principles, warranting application and outcome evaluation.
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17
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Nesti L, Mengozzi A, Tricò D. Impact of Nutrient Type and Sequence on Glucose Tolerance: Physiological Insights and Therapeutic Implications. Front Endocrinol (Lausanne) 2019; 10:144. [PMID: 30906282 PMCID: PMC6418004 DOI: 10.3389/fendo.2019.00144] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Accepted: 02/18/2019] [Indexed: 02/03/2023] Open
Abstract
Pharmacological and dietary interventions targeting postprandial glycemia have proved effective in reducing the risk for type 2 diabetes and its cardiovascular complications. Besides meal composition and size, the timing of macronutrient consumption during a meal has been recently recognized as a key regulator of postprandial glycemia. Emerging evidence suggests that premeal consumption of non-carbohydrate macronutrients (i.e., protein and fat "preloads") can markedly reduce postprandial glycemia by delaying gastric emptying, enhancing glucose-stimulated insulin release, and decreasing insulin clearance. The same improvement in glucose tolerance is achievable by optimal timing of carbohydrate ingestion during a meal (i.e., carbohydrate-last meal patterns), which minimizes the risk of body weight gain when compared with nutrient preloads. The magnitude of the glucose-lowering effect of preload-based nutritional strategies is greater in type 2 diabetes than healthy subjects, being comparable and additive to current glucose-lowering drugs, and appears sustained over time. This dietary approach has also shown promising results in pathological conditions characterized by postprandial hyperglycemia in which available pharmacological options are limited or not cost-effective, such as type 1 diabetes, gestational diabetes, and impaired glucose tolerance. Therefore, preload-based nutritional strategies, either alone or in combination with pharmacological treatments, may offer a simple, effective, safe, and inexpensive tool for the prevention and management of postprandial hyperglycemia. Here, we survey these novel physiological insights and their therapeutic implications for patients with diabetes mellitus and altered glucose tolerance.
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Affiliation(s)
- Lorenzo Nesti
- Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Alessandro Mengozzi
- Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Domenico Tricò
- Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
- Sant'Anna School of Advanced Studies, Institute of Life Sciences, Pisa, Italy
- *Correspondence: Domenico Tricò
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18
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The impact of whey protein supplementation in older adults on nutrient intakes and satiety over an 11-week exercise intervention. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Foegeding EA, Plundrich N, Schneider M, Campbell C, Lila MA. Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.047] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Dougkas A, Östman E. Comparable effects of breakfast meals varying in protein source on appetite and subsequent energy intake in healthy males. Eur J Nutr 2018; 57:1097-1108. [PMID: 28243787 DOI: 10.1007/s00394-017-1392-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 02/02/2017] [Indexed: 10/20/2022]
Abstract
PURPOSE The satiating effect of animal vs plant proteins remains unknown. The present study examined the effects of breakfasts containing animal proteins [milk (AP)], a blend of plant proteins [oat, pea and potato (VP)] or 50:50 mixture of the two (MP) compared with a carbohydrate-rich meal (CHO) on appetite, energy intake (EI) and metabolic measures. METHODS A total of 28 males [mean age 27.4 (±SD 4.2) years, BMI 23.4 (±2.1) kg/m2] consumed three isoenergetic (1674 kJ) rice puddings matched for energy density and macronutrient content as breakfast (25% E from protein) in a single-blind, randomised, cross over design. Appetite ratings and blood samples were collected and assessed at baseline and every 30 and 60 min, respectively, until an ad libitum test meal was served 3.5 h later. Free-living appetite was recorded hourly and EI in weighed food records for the remainder of the day. RESULTS No differences in subjective appetite ratings were observed after consumption of the AP, VP and MP. Furthermore, there were no differences between the AP, VP, MP and CHO breakfasts in ad libitum EI and self-reported EI during the remainder of the day. Although insulin metabolism was not affected, CHO induced a higher glucose response (P = 0.001) and total amino acids concentration was in the order of AP = MP > VP > CHO breakfast (P = 0.001). CONCLUSION Manipulating the protein source of foods consumed as breakfast, elicited comparable effects on appetite and EI at both laboratory and free-living environment in healthy men.
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Affiliation(s)
- Anestis Dougkas
- Food for Health Science Center, Lund University, Lund, 221 00, Sweden.
- Institut Paul Bocuse Research Centre, 6913, Ecully, France.
| | - Elin Östman
- Food for Health Science Center, Lund University, Lund, 221 00, Sweden
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21
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Martini D, Brusamolino A, Del Bo' C, Laureati M, Porrini M, Riso P. Effect of fiber and protein-enriched pasta formulations on satiety-related sensations and afternoon snacking in Italian healthy female subjects. Physiol Behav 2018; 185:61-69. [DOI: 10.1016/j.physbeh.2017.12.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 10/12/2017] [Accepted: 12/20/2017] [Indexed: 10/18/2022]
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22
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Nielsen LV, Kristensen MD, Klingenberg L, Ritz C, Belza A, Astrup A, Raben A. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake-A Randomized Acute Cross-Over Meal Test Study. Nutrients 2018; 10:nu10010096. [PMID: 29337861 PMCID: PMC5793324 DOI: 10.3390/nu10010096] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 12/05/2017] [Accepted: 01/11/2018] [Indexed: 01/08/2023] Open
Abstract
Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations.
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Affiliation(s)
- Lone V Nielsen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Marlene D Kristensen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Lars Klingenberg
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Christian Ritz
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Anita Belza
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
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24
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Baum JI, Gaines BL, Kubas GC, Mitchell CF, Russell SL. Educational nutrition messaging at breakfast reduces snack intake and influences snack preferences in adult men and women. Appetite 2017; 117:67-73. [PMID: 28627401 DOI: 10.1016/j.appet.2017.06.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 06/02/2017] [Accepted: 06/09/2017] [Indexed: 11/16/2022]
Abstract
Breakfast skipping is associated with increased risk of weight gain and obesity in young adults, possibly due to increased snacking later in the day. Recent research suggests that providing and animal versus a plant source of protein at breakfast can reduce snack intake later in the day. In addition, providing nutrition information via a nutrition label, front-of-pack information, or via text messaging has been shown to help individuals make healthier food choices. The objective of this study was to determine if educational nutrition messaging and protein source influenced snack intake 2 h following the breakfast meal. Participants (n = 33) were randomly assigned to one of two groups: educational nutrition messaging (EM; n = 16) or no messaging (NM; n = 17) group. The study was conducted using a randomized, cross-over design in which each participant received each of two breakfast beverages, whey protein- (WP) and pea protein (PP)- based. Appetite was assessed at 0, 15, 30, 60, 90, and 120 min after each test breakfast using visual analog scales. Participants were then provided with a selection of healthy and unhealthy snacks for 60 min. There was no effect of protein source on appetite or snack intake. However, participants presented with EM had reduced snack intake over the snacking period compared to NM (P = 0.058) and, of the snacks consumed, the EM group consumed a higher percentage of healthy versus unhealthy snacks compared to NM (P < 0.0001), resulting in lower calorie intake. Taken together these data suggest that protein source, as part of a higher protein breakfast, does not affect appetite response or snack intake, but EM may help play a role in reducing snack intake between meals.
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Affiliation(s)
- Jamie I Baum
- Department of Food Science, Institute of Food Science and Engineering, Center for Human Nutrition, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, United States.
| | - Brianna L Gaines
- Department of Food Science, Institute of Food Science and Engineering, Center for Human Nutrition, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, United States
| | - Gabrielle C Kubas
- Department of Biology, University of Arkansas, Fayetteville, AR 72701, United States
| | - Charlayne F Mitchell
- Department of Food Science, Institute of Food Science and Engineering, Center for Human Nutrition, Division of Agriculture, University of Arkansas, Fayetteville, AR 72704, United States
| | - Sarah L Russell
- Department of Biology, University of Arkansas, Fayetteville, AR 72701, United States
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25
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Effect of whey protein supplementation on long and short term appetite: A meta-analysis of randomized controlled trials. Clin Nutr ESPEN 2017; 20:34-40. [DOI: 10.1016/j.clnesp.2017.04.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Accepted: 04/12/2017] [Indexed: 01/08/2023]
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26
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Nilaweera KN, Cabrera-Rubio R, Speakman JR, O'Connor PM, McAuliffe A, Guinane CM, Lawton EM, Crispie F, Aguilera M, Stanley M, Boscaini S, Joyce S, Melgar S, Cryan JF, Cotter PD. Whey protein effects on energy balance link the intestinal mechanisms of energy absorption with adiposity and hypothalamic neuropeptide gene expression. Am J Physiol Endocrinol Metab 2017; 313:E1-E11. [PMID: 28325732 DOI: 10.1152/ajpendo.00356.2016] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 03/17/2017] [Accepted: 03/17/2017] [Indexed: 02/08/2023]
Abstract
We tested the hypothesis that dietary whey protein isolate (WPI) affects the intestinal mechanisms related to energy absorption and that the resulting energy deficit is compensated by changes in energy balance to support growth. C57BL/6 mice were provided a diet enriched with WPI with varied sucrose content, and the impact on energy balance-related parameters was investigated. As part of a high-sucrose diet, WPI reduced the hypothalamic expression of pro-opiomelanocortin gene expression and increased energy intake. The energy expenditure was unaffected, but epididymal weight was reduced, indicating an energy loss. Notably, there was a reduction in the ileum gene expression for amino acid transporter SLC6a19, glucose transporter 2, and fatty acid transporter 4. The composition of the gut microbiota also changed, where Firmicutes were reduced. The above changes indicated reduced energy absorption through the intestine. We propose that this mobilized energy in the adipose tissue and caused hypothalamic changes that increased energy intake, acting to counteract the energy deficit arising in the intestine. Lowering the sucrose content in the WPI diet increased energy expenditure. This further reduced epididymal weight and plasma leptin, whereupon hypothalamic ghrelin gene expression and the intestinal weight were both increased. These data suggest that when the intestine-adipose-hypothalamic pathway is subjected to an additional energy loss (now in the adipose tissue), compensatory changes attempt to assimilate more energy. Notably, WPI and sucrose content interact to enable the component mechanisms of this pathway.
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Affiliation(s)
- Kanishka N Nilaweera
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland;
| | - Raul Cabrera-Rubio
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - John R Speakman
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China
- Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen, Scotland
| | - Paula M O'Connor
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - AnneMarie McAuliffe
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Caitriona M Guinane
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Elaine M Lawton
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Fiona Crispie
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Mònica Aguilera
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Maurice Stanley
- APC Microbiome Institute, University College Cork, Cork, Ireland
- School of Biochemistry and Cell Biology, University College Cork, Cork, Ireland
| | - Serena Boscaini
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
- Department of Anatomy and Neurosciences, University College Cork, Cork, Ireland; and
| | - Susan Joyce
- APC Microbiome Institute, University College Cork, Cork, Ireland
- School of Biochemistry and Cell Biology, University College Cork, Cork, Ireland
| | - Silvia Melgar
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - John F Cryan
- APC Microbiome Institute, University College Cork, Cork, Ireland
- Department of Anatomy and Neurosciences, University College Cork, Cork, Ireland; and
| | - Paul D Cotter
- Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
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Campbell CL, Wagoner TB, Foegeding EA. Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.08.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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28
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Brimelow RE, West NP, Williams LT, Cripps AW, Cox AJ. A role for whey-derived lactoferrin and immunoglobulins in the attenuation of obesity-related inflammation and disease. Crit Rev Food Sci Nutr 2017; 57:1593-1602. [PMID: 26068582 DOI: 10.1080/10408398.2014.995264] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Obesity is a strong predictive factor in the development of chronic disease and has now superseded undernutrition as a major public health issue. Chronic inflammation is one mechanism thought to link excess body weight with disease. Increasingly, the gut and its extensive population of commensal microflora are recognized as playing an important role in the development of obesity-related chronic inflammation. Obesity and a high fat diet are associated with altered commensal microbial communities and increased intestinal permeability which contributes to systemic inflammation as a result of the translocation of lipopolysaccharide into the circulation and metabolic endotoxemia. Various milk proteins are showing promise in the prevention and treatment of obesity and chronic low-grade inflammation via reductions in visceral fat, neutralization of bacteria at the mucosa and reduced intestinal permeability. In this review, we focus on evidence supporting the potential antiobesogenic and anti-inflammatory effects of bovine whey-derived lactoferrin and immunoglobulins.
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Affiliation(s)
- Rachel E Brimelow
- a School of Medical Science, Griffith University , Southport , Queensland , Australia
| | - Nicholas P West
- a School of Medical Science, Griffith University , Southport , Queensland , Australia.,b Menzies Health Institute Queensland , Southport , Queensland , Australia
| | - Lauren T Williams
- b Menzies Health Institute Queensland , Southport , Queensland , Australia.,c School of Allied Health Sciences, Griffith University , Southport , Queensland Australia
| | - Allan W Cripps
- b Menzies Health Institute Queensland , Southport , Queensland , Australia.,d School of Medicine, Griffith University , Southport , Queensland , Australia
| | - Amanda J Cox
- a School of Medical Science, Griffith University , Southport , Queensland , Australia.,b Menzies Health Institute Queensland , Southport , Queensland , Australia
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29
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Shi L, Brunius C, Lindelöf M, Shameh SA, Wu H, Lee I, Landberg R, Moazzami AA. Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread. Mol Nutr Food Res 2017; 61. [PMID: 28035736 DOI: 10.1002/mnfr.201600924] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/21/2016] [Accepted: 12/23/2016] [Indexed: 12/27/2022]
Abstract
SCOPE We previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. This study aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses. METHODS AND RESULTS Twenty-one health subjects consumed six isocaloric breakfasts in a randomized cross-over study. Plain WG rye porridges (40 and 55 g), rye porridge enriched with different inulin: gluten proportions (9:3 g; 6:6 g; 3:9 g), and a 55 g refined wheat bread (control) were served as part of complete breakfast, followed by a standardized lunch. NMR metabolomics assessed 36 plasma metabolites and short chain fatty acids were measured by GC-MS from baseline up to 8 h. Pre-lunch plasma essential amino acids reflected protein composition and post-lunch plasma short chain fatty acids varied with fiber content in breakfasts. No correlations were observed between measured metabolites and glucose, insulin, or appetite responses. CONCLUSIONS Differences in protein and fiber contents in breakfasts altered postprandial plasma amino acids and short chain fatty acids, respectively, but were unrelated to appetite and glucose responses. Further studies are warrant to identify the underlying mechanisms for the beneficial effects on appetite and second meal glucose responses after rye-based foods.
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Affiliation(s)
- Lin Shi
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.,Food and Nutrition Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Carl Brunius
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.,Food and Nutrition Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Magnus Lindelöf
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Souad Abou Shameh
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Huaxing Wu
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.,Food and Nutrition Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Isabella Lee
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Rikard Landberg
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.,Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.,Food and Nutrition Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Ali A Moazzami
- Department of Chemistry and Biotechnology, Swedish University of Agricultural Sciences, Uppsala, Sweden
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30
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Du K, Markus E, Fecych M, Rhodes JS, Beverly JL. Satiety and memory enhancing effects of a high-protein meal depend on the source of protein. Nutr Neurosci 2017; 21:257-267. [PMID: 28091281 DOI: 10.1080/1028415x.2016.1277055] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
OBJECTIVE High- protein diets have become increasingly popular with various touted benefits. However, the extent to which protein quantity and source affects cognitive functioning through altering postprandial amino acid profiles has not been investigated. Further, whether all protein sources are similarly anorexigenic is uncertain. The objective of this study was to determine the influence of protein level and source on Barnes maze performance, satiety and plasma amino acid levels in male Sprague-Dawley rats. METHODS Rats were entrained to a meal-feeding schedule consisting of a 30 minutes meal, equivalent to 20% of average daily intake, one hour into the dark phase then ad libitum access to food for 5 h. On test days, rats received one of three isocaloric diets as their first meal, hereafter referred to as Egg White (EW), Wheat Gluten (WG), or Basal, and then were measured for cognitive performance, feeding behavior, or plasma amino acid levels via jugular catheter. Percentage energy from protein was 35% for both EW and WG and 20% for Basal with equal amounts provided by EW and WG proteins. RESULTS Rats provided EW performed similarly to Basal on the Barnes maze, whereas WG performed worse. EW increased satiety, whereas WG reduced satiety relative to Basal. Both EW and WG increased postprandial concentrations of large neutral and branched chain amino acids relative to Basal, but in EW, concentrations were slower to peak, and peaked to a higher level than WG. DISCUSSION Results demonstrate the importance of protein source for cognition and satiety enhancing effects of a high-protein meal.
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Affiliation(s)
- Kristy Du
- a Beckman Institute for Advanced Science and Technology , Urbana, IL , USA.,b Division of Nutritional Sciences , University of Illinois at Urbana-Champaign , Urbana, IL , USA
| | - Edward Markus
- c Department of Nutrition , University of North Carolina Greensboro , Greensboro, NC , USA
| | - Mariel Fecych
- c Department of Nutrition , University of North Carolina Greensboro , Greensboro, NC , USA
| | - Justin S Rhodes
- a Beckman Institute for Advanced Science and Technology , Urbana, IL , USA.,b Division of Nutritional Sciences , University of Illinois at Urbana-Champaign , Urbana, IL , USA.,d Department of Psychology , University of Illinois at Urbana-Champaign , Champaign, IL USA
| | - J Lee Beverly
- b Division of Nutritional Sciences , University of Illinois at Urbana-Champaign , Urbana, IL , USA.,c Department of Nutrition , University of North Carolina Greensboro , Greensboro, NC , USA.,e Department of Animal Sciences , University of Illinois at Urbana-Champaign , Champaign, IL USA
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31
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Kristensen MD, Bendsen NT, Christensen SM, Astrup A, Raben A. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study. Food Nutr Res 2016; 60:32634. [PMID: 27765144 PMCID: PMC5073301 DOI: 10.3402/fnr.v60.32634] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 08/31/2016] [Accepted: 09/01/2016] [Indexed: 12/12/2022] Open
Abstract
Background Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. Design In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS). Results HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (p<0.05). Furthermore, satiety was higher after HP-Legume than HP-Meat (p<0.05). When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat (p<0.05). Furthermore, HP-Legume induced higher fullness than LP-Legume (p<0.05). A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (p<0.01). Conclusion Vegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content.
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Affiliation(s)
- Marlene D Kristensen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark.,Novo Nordisk A/S, Bagsværd, Denmark
| | - Nathalie T Bendsen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark.,Ferring Farmaceuticals A/S, Copenhagen, Denmark
| | - Sheena M Christensen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark;
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32
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Orange pomace fibre increases a composite scoring of subjective ratings of hunger and fullness in healthy adults. Appetite 2016; 107:478-485. [PMID: 27578252 DOI: 10.1016/j.appet.2016.08.118] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 08/24/2016] [Accepted: 08/26/2016] [Indexed: 11/21/2022]
Abstract
Dietary fibre has been shown to increase subjective satiating ratings. However data from human trials has produced mixed results, possibly due to different types of fibre which have diverse physicochemical properties and gastrointestinal transit behaviour. The aim of study 1 was to investigate whether orange juice (OJ) with 5.5 g of added orange pomace fibre (OPF) was as satiating as whole orange (WO, chopped and blended to a puree/liquid) compared with OJ. Study 2 was to evaluate the dose-dependent satiating effect of OPF delivered in an orange-flavoured beverage. Both studies were randomized, controlled, double blind, cross over in design with 4 intervention arms in study 1 including OJ, OPF, WO, and water, and 3 arms in study 2: orange-flavoured beverage with low (2.5 g) and high (5.5 g) dose of OPF (LD-OPF and HD-OPF), and orange-flavoured beverage without fibre (Control). Volunteers were asked to response to 8 questions relating to hunger, fullness, desire to eat, thirst and discomfort by visual analogue scale (VAS) for each question. Differences were detected in least squares mean estimates of composite satiety scores and each individual question with statistical modelling to adjust for differences in baseline scores. Addition of 5.5 g OPF either to OJ or to orange-flavoured beverage significantly increased the composite satiety scores compared with OJ (P < 0.0001) or Control (P < 0.0001), and the effect was comparative to WO. LD-OPF showed some satiating effect (less desire to eat) compared with Control (P = 0.038), though less effective than HD-OPF (P = 0.043). In conclusion, the addition of OPF to OJ was as effective at increasing satiety as WO consumption compared with OJ; and there was a trend of dose-dependent effect of OPF on satiety compared with the control.
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33
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Carreiro AL, Dhillon J, Gordon S, Jacobs AG, Higgins KA, McArthur BM, Redan BW, Rivera RL, Schmidt LR, Mattes RD. The Macronutrients, Appetite, and Energy Intake. Annu Rev Nutr 2016; 36:73-103. [PMID: 27431364 PMCID: PMC4960974 DOI: 10.1146/annurev-nutr-121415-112624] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Each of the macronutrients-carbohydrate, protein, and fat-has a unique set of properties that influences health, but all are a source of energy. The optimal balance of their contribution to the diet has been a long-standing matter of debate. Over the past half century, thinking has progressed regarding the mechanisms by which each macronutrient may contribute to energy balance. At the beginning of this period, metabolic signals that initiated eating events (i.e., determined eating frequency) were emphasized. This was followed by an orientation to gut endocrine signals that purportedly modulate the size of eating events (i.e., determined portion size). Most recently, research attention has been directed to the brain, where the reward signals elicited by the macronutrients are viewed as potentially problematic (e.g., contribute to disordered eating). At this point, the predictive power of the macronutrients for energy intake remains limited.
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Affiliation(s)
- Alicia L Carreiro
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Jaapna Dhillon
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Susannah Gordon
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Ashley G Jacobs
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Kelly A Higgins
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | | | - Benjamin W Redan
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | - Rebecca L Rivera
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Leigh R Schmidt
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
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34
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Adam CL, Gratz SW, Peinado DI, Thomson LM, Garden KE, Williams PA, Richardson AJ, Ross AW. Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. PLoS One 2016; 11:e0155871. [PMID: 27224646 PMCID: PMC4880334 DOI: 10.1371/journal.pone.0155871] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Accepted: 05/05/2016] [Indexed: 01/12/2023] Open
Abstract
Dietary constituents that suppress appetite, such as dietary fibre and protein, may aid weight loss in obesity. The soluble fermentable dietary fibre pectin promotes satiety and decreases adiposity in diet-induced obese rats but effects of increased protein are unknown. Adult diet-induced obese rats reared on high fat diet (45% energy from fat) were given experimental diets ad libitum for 4 weeks (n = 8/group): high fat control, high fat with high protein (40% energy) as casein or pea protein, or these diets with added 10% w/w pectin. Dietary pectin, but not high protein, decreased food intake by 23% and induced 23% body fat loss, leading to 12% lower final body weight and 44% lower total body fat mass than controls. Plasma concentrations of satiety hormones PYY and total GLP-1 were increased by dietary pectin (168% and 151%, respectively) but not by high protein. Plasma leptin was decreased by 62% on pectin diets and 38% on high pea (but not casein) protein, while plasma insulin was decreased by 44% on pectin, 38% on high pea and 18% on high casein protein diets. Caecal weight and short-chain fatty acid concentrations in the caecum were increased in pectin-fed and high pea protein groups: caecal succinate was increased by pectin (900%), acetate and propionate by pectin (123% and 118%, respectively) and pea protein (147% and 144%, respectively), and butyrate only by pea protein (309%). Caecal branched-chain fatty acid concentrations were decreased by pectin (down 78%) but increased by pea protein (164%). Therefore, the soluble fermentable fibre pectin appeared more effective than high protein for increasing satiety and decreasing caloric intake and adiposity while on high fat diet, and produced a fermentation environment more likely to promote hindgut health. Altogether these data indicate that high fibre may be better than high protein for weight (fat) loss in obesity.
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Affiliation(s)
- Clare L. Adam
- Obesity & Metabolic Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Silvia W. Gratz
- Gut Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Diana I. Peinado
- Obesity & Metabolic Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Scotland, United Kingdom
- Gut Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Lynn M. Thomson
- Obesity & Metabolic Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Karen E. Garden
- Obesity & Metabolic Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Patricia A. Williams
- Obesity & Metabolic Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Anthony J. Richardson
- Gut Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Aberdeen, Scotland, United Kingdom
| | - Alexander W. Ross
- Obesity & Metabolic Health Division, Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen, Scotland, United Kingdom
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Li L, Xu J, Zhu W, Fan R, Bai Q, Huang C, Liu J, Li Z, Sederholm M, Norstedt G, Wang J. Effect of a macronutrient preload on blood glucose level and pregnancy outcome in gestational diabetes. JOURNAL OF CLINICAL AND TRANSLATIONAL ENDOCRINOLOGY 2016; 5:36-41. [PMID: 29067233 PMCID: PMC5644440 DOI: 10.1016/j.jcte.2016.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 03/21/2016] [Accepted: 04/08/2016] [Indexed: 01/14/2023]
Abstract
Gestational diabetes (GDM) is associated with risks for both the mother and the child. A food composition, macro-nutrient preload, was given half an hour before each meal. Thirty-three GDM patients were given macro-nutrient preload and 33 a control comparator. A two-month macro-nutrient preload treatment of GDM improved post-prandial glycemia. Macro-nutrient preload treatment is of a potential value for future management of GDM.
Aim To investigate the effect of a macro-nutrient preload (Inzone Vitality) on blood glucose levels and pregnancy outcomes of gestational diabetes. The preload method involves the ingestion of a smaller amount of a macronutrient composition half an hour before regular meals. The hypothesis was that preload treatment will reduce postprandial glycemia in gestational diabetes. Methods Sixty-six diagnosed cases of gestational diabetes were randomly selected from gynecology and obstetrics outpatient clinic at Xinqiao Hospital in Chongqing. The patients were divided into an intervention group (33 cases) and a control group (33 cases), according to odd–even numbers of the random cases. The intervention group was treated with a macro-nutrient preload given 0.5 h before regular meals and the control group was given a comparative treatment consisting of a milk powder with similar energy content. The two groups were studied until delivery and the measured parameters included fasting blood glucose (FBG), 2-hour postprandial blood glucose (2h-PBG), delivery mode and neonatal birth weight. Results The two groups showed no differences in FBG or 2h-PBG before the nutritional intervention. FBG and 2h-PBG after intervention and before delivery were significantly lower in the intervention group, treated with the macro nutrient preload compared to the control group (P < 0.01). Changes in FBG and 2h-PBG before and after the intervention were investigated and the difference in the intervention group was significantly greater than corresponding values in the control group (P < 0.05, P < 0.01). The neonatal birth weight and delivery mode was not significantly different (P > 0.05). Conclusion A macro-nutrient composition, used as a preload, is effective in controlling FBG and PBG of gestational diabetes.
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Affiliation(s)
- Li Li
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
| | - Jing Xu
- Department of Endocrinology, Xinqiao Hospital, Chongqing 400037, China
| | - Wenyi Zhu
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
| | - Rong Fan
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
| | - Qian Bai
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
| | - Chen Huang
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
| | - Jun Liu
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
| | - Zhen Li
- Department of Obstetrics and Gynecology, Xinqiao Hospital, Chongqing 400037, China
| | - Magnus Sederholm
- Department of Women's and Children's Health, Karolinska Institutet, Stockholm, Sweden
| | - Gunnar Norstedt
- Department of Women's and Children's Health, Karolinska Institutet, Stockholm, Sweden
| | - Jian Wang
- Department of Nutrition, Xinqiao Hospital, Chongqing 400037, China
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Breakfast Protein Source Does Not Influence Postprandial Appetite Response and Food Intake in Normal Weight and Overweight Young Women. J Nutr Metab 2016; 2016:6265789. [PMID: 26885386 PMCID: PMC4739264 DOI: 10.1155/2016/6265789] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 11/30/2015] [Accepted: 12/27/2015] [Indexed: 12/03/2022] Open
Abstract
Breakfasts higher in protein lead to a greater reduction in hunger compared to breakfasts higher in carbohydrate. However, few studies have examined the impact of higher protein breakfasts with differing protein sources. Our objective was to determine if protein source (animal protein (AP) versus plant protein (PP)) influences postprandial metabolic response in participants consuming a high protein breakfast (~30% energy from protein). Normal weight (NW; n = 12) and overweight women (OW; n = 8) aging 18–36 were recruited to participate. Participants completed two visits in a randomized, cross-over design with one week between visits. Subjects had 15 minutes to consume each breakfast. Blood glucose and appetite were assessed at baseline, 15, 30, 45, 60, and 120 minutes postprandial. Participants kept a 24-hour dietary record for the duration of each test day. No difference was found between NW and OW participants or breakfasts for postprandial appetite responses. AP had a significantly lower glucose response at 30 minutes compared with PP (−11.6%; 127 ± 4 versus 112 ± 4 mg/dL; P < 0.05) and a slower return to baseline. There was no difference in daily energy intake between breakfasts. These data suggest that protein source may influence postprandial glucose response without significantly impacting appetite response in breakfast consumers.
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Marsset-Baglieri A, Fromentin G, Nau F, Airinei G, Piedcoq J, Rémond D, Barbillon P, Benamouzig R, Tomé D, Gaudichon C. The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics. Appetite 2015; 90:136-43. [DOI: 10.1016/j.appet.2015.03.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 03/04/2015] [Accepted: 03/06/2015] [Indexed: 11/30/2022]
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Neacsu M, Vaughan N, Raikos V, Multari S, Duncan G, Duthie G, Russell W. Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations. Food Chem 2015; 179:159-69. [DOI: 10.1016/j.foodchem.2015.01.128] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Revised: 12/18/2014] [Accepted: 01/29/2015] [Indexed: 01/05/2023]
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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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Gonzalez-Anton C, Lopez-Millan B, Rico MC, Sanchez-Rodriguez E, Ruiz-Lopez MD, Gil A, Mesa MD. An enriched, cereal-based bread affects appetite ratings and glycemic, insulinemic, and gastrointestinal hormone responses in healthy adults in a randomized, controlled trial. J Nutr 2015; 145:231-8. [PMID: 25644342 DOI: 10.3945/jn.114.200386] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Bread can contribute to the regulation of appetite. OBJECTIVE The objective of this study was to investigate the appetite ratings and postprandial glucose, insulin, and gastrointestinal hormone responses related to hunger and satiety after the intake of a cereal-based bread. METHODS A randomized, controlled crossover trial was conducted in 30 healthy adults (17 men and 13 women) aged 19-32 y with body mass index of 19.2-28.5. Each volunteer consumed the cereal-based bread and the control bread 2 times, with a 1-wk wash-out period, over a total of 4 sessions. The cereal-based bread contained a variety of cereal flours (wheat, oat, and spelt) and consisted of 22% dried fruits (figs, apricots, raisins, and prunes). It was also enriched with both fiber (7% from wheat cross-linked maltodextrins and pea) and protein (10-11% from wheat gluten and hydrolyzed wheat proteins). The control bread consisted of white bread with margarine and jam to control for energy density, fat, and sugar content. We measured appetite ratings using standardized visual analogue scales and glucose, insulin, and gastrointestinal hormone responses over a postprandial time of 4 h after the ingestion of each bread. Linear mixed-effects models were used to compare the areas under the curve (AUCs) for different variables. RESULTS Consuming the cereal-based bread decreased prospective consumption more than consumption of the control bread (-5.3 ± 0.6 m · min and -4.4 ± 0.6 m · min, respectively; P = 0.02) and increased satiety more (6.2 ± 0.7 m · min and 5.2 ± 0.6 m · min, respectively; P = 0.04), although subsequent ad libitum energy intake 4 h later did not differ. Postprandial blood glucose, insulin, ghrelin, glucagon-like peptide 1 and gastric inhibitory polypeptide AUCs were lower after the ingestion of the cereal-based bread, whereas the pancreatic polypeptide AUC was higher than with the control bread (P < 0.05). CONCLUSIONS Consumption of the cereal-based bread contributed to appetite control by reducing hunger and enhancing satiety. In addition, consumption of this bread improved glycemic, insulinemic, and gastrointestinal hormone responses in healthy adults. This trial was registered at clinicaltrials.gov as NCT02090049.
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Affiliation(s)
| | | | - Maria C Rico
- Departments of Biochemistry and Molecular Biology II
| | | | - Maria D Ruiz-Lopez
- Nutrition and Food Sciences, Jose Mataix Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
| | - Angel Gil
- Departments of Biochemistry and Molecular Biology II
| | - Maria D Mesa
- Departments of Biochemistry and Molecular Biology II
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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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Mollard RC, Luhovyy BL, Smith C, Anderson GH. Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men--a randomized crossover trial. Appl Physiol Nutr Metab 2014; 39:1360-5. [PMID: 25302637 DOI: 10.1139/apnm-2014-0170] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose (BG) and food intake (FI) control requires investigation. The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal, as well as appetite and BG responses before and after the meal. In a repeated-measures crossover trial, men (n = 15) randomly consumed (i) pea hull fibre (7 g), (ii) pea protein (10 g), (iii) pea protein (10 g) plus hull fibre (7 g), (iv) yellow peas (406 g), and (v) control. Pea hull fibre and protein were served with tomato sauce and noodles, while yellow peas were served with tomato sauce. Control was noodles and tomato sauce. FI was measured at a pizza meal (135 min). Appetite and BG were measured pre-pizza (0-135 min) and post-pizza (155-215 min). Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05). Following the pizza meal (155 min), yellow peas led to lower BG compared with fibre (p < 0.05). No differences were observed in FI or appetite. This trial supports the use of pea components as value-added ingredients in foods designed to improve glycemic control.
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Affiliation(s)
- Rebecca C Mollard
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada
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Tahavorgar A, Vafa M, Shidfar F, Gohari M, Heydari I. Whey protein preloads are more beneficial than soy protein preloads in regulating appetite, calorie intake, anthropometry, and body composition of overweight and obese men. Nutr Res 2014; 34:856-61. [PMID: 25277886 DOI: 10.1016/j.nutres.2014.08.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 08/22/2014] [Accepted: 08/29/2014] [Indexed: 11/26/2022]
Abstract
High-protein diets exert beneficial effects on appetite, anthropometry, and body composition; however, the effects of protein preloads depend on the amount, type, and time of consumption. Therefore, we hypothesized that long-term supplemental preloads of whey protein concentrate (WPC) and soy protein isolate (SPI) consumed 30 minutes before the largest meal would decrease appetite, calorie intake (CI), and anthropometry and improve body composition in overweight and obese men in free-living conditions. The subjects included 45 men with a body mass index between 25 and 40 kg/m(2) and who were randomly allocated to either the WPC (n = 26) or SPI (n = 19) groups. For 12 weeks, the subjects consumed 65 g WPC or 60 g SPI that was dissolved in 500 mL water 30 minutes before their ad libitum lunch. Appetite, CI, anthropometry, and body composition were assessed before and after the study and biweekly throughout. After 12 weeks, mean changes between the groups were significant for appetite (P = .032), CI (P = .045), anthropometry (body weight [P = .008], body mass index [P = .006], and waist circumference), and body composition (body fat mass and lean muscle [P < .001]). Relative to baseline, within-group mean changes from WPC were significant for appetite, CI, anthropometry, and body composition (P < .001). In the SPI group, mean changes were significant, relative to baseline, for all variables except lean muscle (P = .37). According to this 12-week study, WPC preloads conducted 30 minutes prior to the ad libitum main meal exerted stronger beneficial effects than did SPI preloads on appetite, CI, anthropometry, and body composition of free-living overweight and obese men.
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Affiliation(s)
- Atefeh Tahavorgar
- School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammadreza Vafa
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran; Endocrine Research Center (Firouzgar), Institute of Endocrinology and Metabolism, Iran University of Medical Sciences, Tehran, Iran.
| | - Farzad Shidfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Mahmoodreza Gohari
- Department of Statistics, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Iraj Heydari
- Endocrine Research Center (Firouzgar), Institute of Endocrinology and Metabolism, Iran University of Medical Sciences, Tehran, Iran
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McGavigan AK, O'Hara HC, Amin A, Kinsey-Jones J, Spreckley E, Alamshah A, Agahi A, Banks K, France R, Hyberg G, Wong C, Bewick GA, Gardiner JV, Lehmann A, Martin NM, Ghatei MA, Bloom SR, Murphy KG. L-cysteine suppresses ghrelin and reduces appetite in rodents and humans. Int J Obes (Lond) 2014; 39:447-55. [PMID: 25219528 PMCID: PMC4276721 DOI: 10.1038/ijo.2014.172] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Revised: 08/28/2014] [Accepted: 09/08/2014] [Indexed: 12/13/2022]
Abstract
BACKGROUND High-protein diets promote weight loss and subsequent weight maintenance, but are difficult to adhere to. The mechanisms by which protein exerts these effects remain unclear. However, the amino acids produced by protein digestion may have a role in driving protein-induced satiety. METHODS We tested the effects of a range of amino acids on food intake in rodents and identified l-cysteine as the most anorexigenic. Using rodents we further studied the effect of l-cysteine on food intake, behaviour and energy expenditure. We proceeded to investigate its effect on neuronal activation in the hypothalamus and brainstem before investigating its effect on gastric emptying and gut hormone release. The effect of l-cysteine on appetite scores and gut hormone release was then investigated in humans. RESULTS l-Cysteine dose-dependently decreased food intake in both rats and mice following oral gavage and intraperitoneal administration. This effect did not appear to be secondary to behavioural or aversive side effects. l-Cysteine increased neuronal activation in the area postrema and delayed gastric emptying. It suppressed plasma acyl ghrelin levels and did not reduce food intake in transgenic ghrelin-overexpressing mice. Repeated l-cysteine administration decreased food intake in rats and obese mice. l-Cysteine reduced hunger and plasma acyl ghrelin levels in humans. CONCLUSIONS Further work is required to determine the chronic effect of l-cysteine in rodents and humans on appetite and body weight, and whether l-cysteine contributes towards protein-induced satiety.
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Affiliation(s)
- A K McGavigan
- Department of Investigative Medicine, Imperial College London, London, UK
| | - H C O'Hara
- Department of Investigative Medicine, Imperial College London, London, UK
| | - A Amin
- Department of Investigative Medicine, Imperial College London, London, UK
| | - J Kinsey-Jones
- Department of Investigative Medicine, Imperial College London, London, UK
| | - E Spreckley
- Department of Investigative Medicine, Imperial College London, London, UK
| | - A Alamshah
- Department of Investigative Medicine, Imperial College London, London, UK
| | - A Agahi
- Department of Investigative Medicine, Imperial College London, London, UK
| | - K Banks
- Department of Investigative Medicine, Imperial College London, London, UK
| | - R France
- Department of Investigative Medicine, Imperial College London, London, UK
| | - G Hyberg
- AstraZeneca R&D, Mölndal, Sweden
| | - C Wong
- Department of Investigative Medicine, Imperial College London, London, UK
| | - G A Bewick
- 1] Department of Investigative Medicine, Imperial College London, London, UK [2] Division of Diabetes & Nutritional Sciences, King's College London, London, UK
| | - J V Gardiner
- Department of Investigative Medicine, Imperial College London, London, UK
| | - A Lehmann
- 1] AstraZeneca R&D, Mölndal, Sweden [2] NextRx, Gothenburg, Sweden
| | - N M Martin
- Department of Investigative Medicine, Imperial College London, London, UK
| | - M A Ghatei
- Department of Investigative Medicine, Imperial College London, London, UK
| | - S R Bloom
- Department of Investigative Medicine, Imperial College London, London, UK
| | - K G Murphy
- Department of Investigative Medicine, Imperial College London, London, UK
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Milk protein fractions moderately extend the duration of satiety compared with carbohydrates independently of their digestive kinetics in overweight subjects. Br J Nutr 2014; 112:557-64. [DOI: 10.1017/s0007114514001470] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Digestive kinetics are believed to modulate satiety through the modulation of nutrient delivery. We hypothesised that the duration of satiety could be extended by modulating the kinetics of dietary amino acid delivery in overweight subjects, using snacks containing casein and whey protein. In the present study, eighty-two subjects underwent a first satiety test where they received a control snack containing 60 g maltodextrin. For the next 5 d, the subjects consumed a liquid protein snack containing 30 g carbohydrates and 30 g proteins (casein, whey protein or an equal mix of the two; n 26–28 per group). The subjects then underwent a second satiety test after ingesting the protein snack. The time period elapsing between the snack and request for lunch, food intake at lunch and satiety scores were recorded. A subgroup of twenty-four subjects underwent a digestive and metabolic investigation after ingesting their protein snack. Gastric emptying times were 2·5, 4 and 6 h for whey protein, mix and casein, respectively, displaying different kinetics of appearance of dietary N in plasma but without affecting pancreatic and gastrointestinal hormones. Compared with the control snack, proteins extended the duration of satiety (+17 min, P= 0·02), with no difference between the protein groups. The satiating effect of proteins was greater in subjects who ate their lunch early after the snack (below the median value, i.e. 2 h) at the control test (+32 min, P= 0·001). Energy intake at lunch was not modulated by proteins. The satiating effect of proteins is efficient in overweight subjects, especially when the duration of satiety is short, but independently of their digestive and plasma amino acid kinetics.
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Effect of sodium alginate addition to chocolate milk on glycemia, insulin, appetite and food intake in healthy adult men. Eur J Clin Nutr 2014; 68:613-8. [DOI: 10.1038/ejcn.2014.53] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 01/10/2014] [Accepted: 02/05/2014] [Indexed: 11/08/2022]
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Webb D, Donovan SM, Meydani SN. The role of Yogurt in improving the quality of the American diet and meeting dietary guidelines. Nutr Rev 2014; 72:180-9. [DOI: 10.1111/nure.12098] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Affiliation(s)
- Densie Webb
- Health and Nutrition Communications; Austin Texas USA
| | - Sharon M Donovan
- Department of Food Science and Human Nutrition; University of Illinois; Urbana Illinois USA
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48
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Roberts MD, Cruthirds CL, Lockwood CM, Pappan K, Childs TE, Company JM, Brown JD, Toedebusch RG, Booth FW. Comparing serum responses to acute feedings of an extensively hydrolyzed whey protein concentrate versus a native whey protein concentrate in rats: a metabolomics approach. Appl Physiol Nutr Metab 2013; 39:158-67. [PMID: 24476471 DOI: 10.1139/apnm-2013-0148] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
We examined how gavage feeding extensively hydrolyzed whey protein (WPH) versus a native whey protein concentrate (WPC) transiently affected serum biochemical profiles in rodents. Male Wistar rats (250-300 g) were 8 h fasted and subsequently fed isonitrogenous amounts of WPH or WPC, or remained unfed (control). Animals were sacrificed 15 min, 30 min, and 60 min post-gavage for serum extraction, and serum was analyzed using untargeted global metabolic profiling via gas chromatography/mass spectrometry (MS) and liquid chromatography/MS/MS platforms. We detected 333 serum metabolites amongst the experimental and control groups. Both WPH and WPC generally increased amino acids (1.2-2.8-fold), branched-chain amino acids (1.2-1.7-fold), and serum di- and oligo-peptides (1.1-2.7-fold) over the 60 min time course compared with control (q < 0.05). However, WPH increased lysine (false discovery rate using a q-value <0.05) and tended to increase isoleucine and valine 15 min post-feeding (q < 0.10) as well as aspartylleucine 30 min post-feeding compared with WPC (q < 0.05). While both protein sources led to a dramatic increase in free fatty acids compared with control (up to 6-fold increases, q < 0.05), WPH also uniquely resulted in a 30 min post-feeding elevation in free fatty acids compared with WPC (q < 0.05), an effect which may be due to the robust 30 min postprandial increase in epinephrine in the WPH cohort. These data provide a unique postprandial time-course perspective on how WPH versus WPC feedings affect circulating biochemicals and will guide future research comparing these 2 protein sources.
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Affiliation(s)
- Michael D Roberts
- a Department of Biomedical Sciences, College of Veterinary Medicine, University of Missouri, E102 Veterinary Medicine Building, 1600 East Rollins, Columbia, MO 65211, USA
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Zafar TA, Waslien C, AlRaefaei A, Alrashidi N, AlMahmoud E. Whey protein sweetened beverages reduce glycemic and appetite responses and food intake in young females. Nutr Res 2013; 33:303-10. [PMID: 23602248 DOI: 10.1016/j.nutres.2013.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2012] [Revised: 12/24/2012] [Accepted: 01/29/2013] [Indexed: 12/15/2022]
Abstract
We hypothesized that whey protein (WP) will reduce the blood glucose spike, increase satiety, and reduce subsequent energy intake. The objective of the current study was to investigate WP-glucose mixed drinks relative to glucose or WP alone on glycemic response, appetite and energy intake (EI). In Experiment 1 sweetened beverages of 300-mL solution were given to 12 normal-weight females once a week after an overnight fast at 50 g or 75 g glucose, 25 g WP or 25 g WP with 50 g glucose. In Experiment 2 similar beverages were given to 15 normal-weight and 15 overweight females at 25 g glucose, 25 g WP alone or with 25 g glucose. Blood glucose and appetite were measured simultaneously at 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes in Experiment 1 and at the same time points but up to 120 minutes in Experiment 2. EI was calculated from a meal served at 180 minutes in Experiment 1. The blood glucose spike and hypoglycemia were reduced after WP and WP supplemented glucose in both normal-weight and overweight subjects resulting in smaller incremental area under the curves compared to the pure glucose (P < .05). EI was reduced after both WP drinks with or without glucose (P < .05). Changes in appetite and blood glucose at 180 minutes and blood glucose area under the curves were associated with EI. In conclusion, WP sweetened beverages attenuated blood glucose and appetite in both normal-weight and overweight females and reduced EI in normal-weight females at a 25 g level.
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Affiliation(s)
- Tasleem A Zafar
- Department of Family Sciences, College for Women, Kuwait University, Safat 13060, Kuwait.
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Rebello CJ, Liu AG, Greenway FL, Dhurandhar NV. Dietary strategies to increase satiety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 69:105-82. [PMID: 23522796 DOI: 10.1016/b978-0-12-410540-9.00003-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Obesity has a multifactorial etiology. Although obesity is widespread and associated with serious health hazards, its effective prevention and treatment have been challenging. Among the currently available treatment approaches, lifestyle modification to induce a negative energy balance holds a particularly larger appeal due to its wider reach and relative safety. However, long-term compliance with dietary modifications to reduce energy intake is not effective for the majority. The role of many individual nutrients, foods, and food groups in inducing satiety has been extensively studied. Based on this evidence, we have developed sample weight-loss meal plans that include multiple satiating foods, which may collectively augment the satiating properties of a meal. Compared to a typical American diet, these meal plans are considerably lower in energy density and probably more satiating. A diet that exploits the satiating properties of multiple foods may help increase long-term dietary compliance and consequentially enhance weight loss.
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Affiliation(s)
- Candida J Rebello
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, USA
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