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Variation in postprandial ghrelin status following ingestion of high carbohydrate, high fat and high protein meals in healthy males
Author(s) -
Hwalla Nahla Chawkat,
Koury Dalia El,
Obeid Omar,
Azar Sami T
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a575
Subject(s) - postprandial , ghrelin , meal , medicine , endocrinology , ingestion , insulin , carbohydrate , hormone
The purpose of this study was to investigate the response of postprandial acylated ghrelin to changes in macronutrient composition of meals, in healthy adult males. Ten healthy adult males were recruited and received, in a randomized cross‐over study design, on separate occasions a high carbohydrate (HC), a high fat (HF) or a high protein (HP) meal. Blood samples were collected before and at 15, 30, 60, 120 and 180 minutes following the ingestion of each meal. Plasma acylated ghrelin, as well as serum insulin, glucose and triglycerides were measured. Acylated ghrelin fell significantly following the three meals. HC meal induced the highest significant decrease in postprandial ghrelin secretion, compared to HF and HP meals. However, at 180 minutes, HP meal maintained significantly lower mean ghrelin levels than both HC and HF meals and than baseline. Acylated ghrelin was also found to be negatively correlated with circulating insulin levels, across all meals. These results indicate that nutrient composition of meals affects the extent of suppression of postprandial ghrelin levels and that partial substitution of dietary protein for carbohydrate or fat may promote longer‐term postprandial ghrelin suppression and satiety. Results, also, support the possible role of insulin in meal‐induced ghrelin suppression. The study was supported by the University Research Board, American University of Beirut, Lebanon