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A sex‐specific energy intake at breakfast improves the correlation between male and female appetite responses to a mid‐morning preload
Author(s) -
LefrancMillot Catherine,
Hobden Mark R,
GuérinDeremaux Laetitia,
Commane Daniel,
Rowland Ian,
Gibson Glenn,
Kennedy Orla
Publication year - 2016
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.30.1_supplement.lb212
Subject(s) - preload , appetite , meal , morning , medicine , palatability , context (archaeology) , obesity , food science , zoology , biology , paleontology , hemodynamics , pathology
Knowledge of the satiating properties of foods is key in the context of obesity. This pilot study aimed at providing data for optimization of future preload investigations with satiety as an endpoint. We investigated in forty healthy adults how altering the energy content of a sex‐specific versus non sex‐specific breakfast meal, and the time lapse between a mid‐morning orange juice preload and the next lunch test meal, could impact subsequent appetite responses and ad libitum energy intake. Female participants consumed either a 214 kcal ( n=10 ) or a 266 kcal breakfast ( n=10 ), equivalent to 10% of recommended daily energy intakes for females and males, respectively. Male participants ( n=20 ) consumed a 266 kcal breakfast. All participants received a 250 ml orange juice preload 2 h after breakfast, 2 h ( n=10 ) or 2.5 h ( n=30 ) before the ad libitum lunch test meal. Appetite responses and study meal palatability were assessed during the visit using VAS questionnaires. A sex‐specific breakfast meal improved the correlation between male and female participants for appetite score measures, assessed using VAS, when compared to a non‐sex specific energy provision. Time of lunch test meal provision and time lapse between preload and lunch test meal did not significantly affect subjective appetite nor ad libitum energy intake. This validated method will be supportive for future testing of nutritional ingredient with satiating potential such as dietary fiber. Support or Funding Information This study was funded by Roquette (France). The funders were involved in the study design, however they had no role in running the experiments, data collection or analysis. Catherine Lefranc‐Millot and Laetitia Guerin‐Deremaux are employees at Roquette.