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Effects of increased dietary protein and meal patterning on appetite during short‐term energy balance and energy restriction
Author(s) -
Leidy Heather J,
Bossingham Mandi J,
Carnell Nadine S,
Mattes Richard D,
Campbell Wayne W
Publication year - 2008
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.22.1_supplement.441.5
Subject(s) - postprandial , evening , meal , appetite , medicine , overweight , endocrinology , supper , morning , energy balance , zoology , obesity , biology , insulin , ecology , philosophy , physics , theology , astronomy
Objective: This study assessed whether the timing of increased dietary protein intake throughout the day influences the feeling of fullness during energy balance (EB) and restriction (ER). Methods: 9 men (age: 45 ± 5 y; BMI: 32.5 ± 0.6 kg/m 2 ) randomly completed 5 controlled feeding trials consisting of 3 days each of EB and ER (750 kcal/d reduction). The diet was composed of a normal amount of protein (NP) (0.8 g protein·kg −1 ·d −1 ) or an additional amount of protein (HP) (+0.6 g protein·kg −1 ·d −1 ) given at breakfast (B), lunch (L), dinner (D), or equally divided among all meals (E). Feelings of fullness were assessed over 15 h. Results: No difference in fullness was observed between the EB vs. ER trials; thus, the data were combined. With all HP meals combined, HP led to higher fullness (P<0.05) across the day vs. NP. When comparing the timing of increased protein intake, the 3‐h postprandial, subsequent meal, evening, and overall fullness were not different between HP‐L, HP‐D, or HP‐E vs. NP but were higher for HP‐B vs. NP (p<0.05 for all effects except evening (p=0.1)). Comparing the HP treatments, the HP‐B led to greater overall fullness vs. HP‐L (p<0.005) and HP‐D (p<0.01) but not for HP‐E. Conclusion: Increased dietary protein provided at breakfast leads to immediate and sustained increases in feelings of fullness in overweight men. Support: National Pork Board; American Egg Board; IBRC, Purdue University