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Effects of consuming different protein preloads on appetite, satiety, and subsequent food intake
Author(s) -
Douglas Steve M,
Gwin Jess A.,
Leidy Heather J.
Publication year - 2017
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.31.1_supplement.652.18
Subject(s) - appetite , preload , postprandial , meal , medicine , food science , biology , insulin , hemodynamics
Background Consistent data from acute, single preload studies demonstrate improvements in perceived appetite and satiety following the consumption of high‐protein preloads compared to normal protein preloads. However, it is currently unclear as to whether protein quality (i.e., protein source) influences these outcomes. Objective To examine whether the consumption of protein preloads (egg white isolate, whey isolate, micellar casein, and instant egg white) differentially modulate postprandial hunger, fullness, desire to eat, prospective food consumption, eating initiation, and subsequent food intake. Methods Twelve young adults (age: 22±1 y; BMI: 22.1±0.9 kg/m 2 ) reported to the research facility between 7 – 9 am to complete each 4‐h testing day. A set of questionnaires assessing perceived hunger, fullness, desire to eat, prospective food consumption were completed followed by the consumption of the 130 kcal beverage preloads, varying in protein source. A water preload was also included as a control. The same set of questionnaires along with the assessment of whether they would like to eat again were completed every 30 min throughout the 4‐h postprandial period. After the 4‐h, the participants were given an ad libitum pasta meal to consume until ‘comfortably full.’ Results The consumption of the protein preloads improved hunger, fullness, desire to eat, prospective food consumption and delayed the request to eat again vs. the control (water); however, no differences in appetite and satiety outcomes were observed between protein sources. No differences in energy content at the lunch meal were observed between any preloads. Conclusions When comparing high‐quality animal‐based proteins consumed as a beverage preload, relatively no differences in markers of appetite control and satiety were detected, suggesting that protein quality has little impact on these outcomes when consuming 30g of protein. Support or Funding Information Rembrandt Foods