A randomized, controlled, crossover trial to assess the acute appetitive and metabolic effects of sausage and egg-based convenience breakfast meals in overweight premenopausal women

Nutrition Journal

Kevin C Maki¹  Andrea L Lawless²  Kristen D Sanoshy²  Heather J Leidy³  Tia M Rains² 

[1] Midwest Center for Metabolic & Cardiovascular Research, 489 Taft Ave., Suite 202, Glen Ellyn 60137, IL, USA;Biofortis Clinical Research, 211 E. Lake St, Addison 60101, IL, USA;Department of Nutrition and Exercise Physiology, University of Missouri, 307 Gwynn Hall, Columbia 65201, MO, USA

关键词: Glycemic control;    Protein;    Appetite;    Fullness;    Hunger;   

Others  :  1139693
DOI  :  10.1186/s12937-015-0002-7

 received in 2014-08-29, accepted in 2015-01-20,  发布年份 2015

【 摘 要 】

Background

Dietary protein at breakfast has been shown to enhance satiety and reduce subsequent energy intake more so than carbohydrate or fat. However, relatively few studies have assessed substitution of protein for carbohydrate on indicators of appetite and glucose homeostasis simultaneously.

Methods

The acute appetitive and metabolic effects of commercially-prepared sausage and egg-based breakfast meals at two different protein levels (30 g and 39 g/serving), vs. a low-protein pancake breakfast (3 g protein) and no breakfast (water), were examined in premenopausal women (N = 35; age 32.5 ± 1.6 yr; BMI 24.8 ± 0.5 kg/m²). Test products provided ~280 kcal/serving and similar fat (12–14 g) and fiber contents (0–1 g). Visual Analog Scale ratings for appetite (hunger, fullness, prospective consumption, desire to eat) and repeated blood sampling for plasma glucose and insulin concentrations were assessed throughout each test day. Energy intake was recorded at an ad libitum lunch meal at 240 min.

Results

Results showed increased satiety ratings for both the 30 and 39 g protein meals vs. the low-protein and no breakfast conditions (p < 0.001 for all). Postprandial glucose and insulin excursions were lower following the 30 g and 39 g protein conditions vs. the low-protein condition, with smaller responses following the 39 g vs. 30 g protein condition (p < 0.05 for all). Energy intake at lunch was significantly less (p < 0.001) following the 39 g protein meal (692 kcal) vs. the low-protein and no breakfast conditions (789 and 810 kcal, respectively). Total energy intake from the test condition + lunch was higher (p < 0.01) for the 30 and 39 g meals (982 and 983 kcal, respectively) vs. no breakfast (810 kcal), and less than the low protein breakfast (1064 kcal; p < 0.01 vs. 39 g condition only).

Conclusions

Results suggest that convenience meals providing 30 or 39 g protein/serving produce greater appetite control, lower postprandial glycemia and insulinemia, and reduced subsequent intake at lunch relative to a low-protein control, or no breakfast.

Trial registration

NCT01713114 webcite

【 授权许可】

   
2015 Rains et al.; licensee Biomed Central.

【 图 表 】

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