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No difference in protein leverage affecting energy intake between soy and whey protein
Author(s) -
Martens Eveline,
Lemmens Sofie,
WesterterpPlantenga Margriet
Publication year - 2013
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.27.1_supplement.1075.8
Subject(s) - soy protein , carbohydrate , appetite , whey protein , chemistry , food science , endocrinology , medicine , biology , biochemistry
The protein leverage hypothesis requires evidence that protein intake is regulated stronger than energy intake. Ad libitum energy intake, body weight changes and appetite profile were determined in response to protein to carbohydrate+fat ratio over 12 consecutive days, and in relation to type of protein. A crossover study was performed (n= 40/39 (m/f); age 34.0 ± 17.6 y; BMI 23.7 ± 3.4 kg/m 2 ), using diets containing 5, 15, and 30 energy percent from soy or whey protein. Protein‐content effects did not differ by type of protein. In the soy and whey protein groups, total energy intake was lower in the high (7.21 ± 3.08 MJ/d) vs. the low (9.33 ± 3.52) and normal protein conditions (9.62 ± 3.51, p=0.001), predominantly from a lower energy intake from meals (p=0.001). Protein intake varied directly with the level of protein in the diet (p=0.001). AUC of appetite ratings did not differ; yet fluctuations in hunger (p=0.019) and desire to eat (p=0.026) over the day were attenuated in the high vs. the normal protein condition. Evidence supporting the protein leverage hypothesis has been obtained in that individuals, irrespective of type of protein, under‐ate relatively to energy balance from diets containing a higher protein to carbohydrate+fat ratio. No evidence for protein leverage effects from diets containing a lower ratio of protein to carbohydrate+fat was obtained. This may be due to the replacement of protein with carbohydrate, and might be different if fat‐replacement would have been applied. Supported by grants from the European Union Seventh Framework Programme (FP7/2007–2013) under grant agreements n° 266408 (Full4Health) and by food products from Kellogg's Nederland, FrieslandCampina, and Solae, LLC.Grant Funding Source: Supported by grants from the European Union Seventh Framework Programme (FP7/2007–2013) under grant agreements n° 266408 (Full4Health) and by food products from Kellogg's Nederland, FrieslandCampina, and Solae, LLC.