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The contribution of gastrointestinal appetite hormones to protein‐induced satiety
Author(s) -
Astrup Arne,
Belza Anita,
Sørensen Mejse Quistorff,
Ritz Christian,
Holst Jens Juul,
Rehfeld Jens Frederik
Publication year - 2012
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.26.1_supplement.40.5
Subject(s) - appetite , ghrelin , medicine , peptide yy , endocrinology , crossover study , hormone , glucagon like peptide 1 , glucagon , chemistry , neuropeptide y receptor , neuropeptide , diabetes mellitus , type 2 diabetes , receptor , alternative medicine , pathology , placebo
Objective To investigate the satiating effect of meals with varying meat‐based protein content and any dose‐effect on appetite‐regulating hormones and appetite ratings. Design Twenty‐six men (age: 30.0±8.7y, BMI: 25.9±4.7kg/m2) participated in a 3‐way, randomized, double‐blind, crossover study. Test meals were isocaloric with 30E% fat and were: high protein (HP, 50E% protein), medium‐high protein (MHP, 25E% protein), and normal protein (NP, 14E% protein). Subjective appetite ratings and blood samples were assessed every half‐hour over 4 hours. Results MHP increased GLP‐1 by 10% (P=0.02), PYY by 7% (P=0.0002) and glucagon by 122% (P<0.0001) over NP. HP increased GLP‐1 by 20% (P<0.0001), PYY by 14% (P<0.0001) and glucagon by 53% (P<0.0001) for HP over NP. No dose‐dependent response was seen in CCK, GIP, ghrelin or insulin but differences were observed after intake of HP vs. NP (P<0.05). Satiety increased by 16% by HP and by 7% by MHP compared to NP (P<0.001). Ratings of fullness, hunger and prospective consumption were only different for HP compared to NP (P<0.0001). There was a dose‐dependent increase in composite appetite score (appetite suppression) (P<0.0001). Conclusion Dose‐dependent effects of protein were found suggesting that the satiety hormones are partly responsible for the appetite suppressant effect of meat protein. The present study was funded by the Danish Meat Association.