TAGS
Christina Crowder*, Brianna L. Neumann†, and Jamie I. Baum§
ABSTRACT
Breakfast consumption has been linked to health benefits such as improved weight regulation and glucose control. Studies have shown higher protein breakfasts lead to a greater reduction in hunger compared to breakfasts higher in carbohydrates. However, few studies have examined the impact of higher protein breakfasts from differing protein sources. The objective of this study was to determine if protein quality (animal (AP) versus plant (PP) protein) influences postprandial appetite, food cravings, food intake and glucose response in participants consuming a high protein breakfast (~30% energy from protein). We hypothesized that AP would be more satiating than PP. Normal weight (NW; n = 12) and overweight women (OW; n = 8) ages 18-36 were recruited to participate. All participants completed two visits in a randomized, cross-over design with one week between visits. Blood glucose and appetite were assessed at 0, 15, 30, 45, 60, and 120 min postprandial. Participants kept a 24-h dietaryrecord for the duration of each test day. Participants preferred the appearance of the AP meal compared to the PP (P < 0.05). No difference was found between NW and OW participants or breakfasts for postprandial appetite responses. The AP had a significantly lower (P < 0.05) glucose response at 30 min compared with PP (-11.6%; 127 4 versus 112 4 mg/dL) and a slower return to baseline. There was no significant difference in daily energy intake between breakfasts. These data suggest protein source influences postprandial glucose response without significantly impacting appetite response and food intake in regular breakfast consumers.
* Christina Crowder is a May 2015 Honors Program graduate with a major in Food, Human Nutrition, and Hospitality and a Dietetics Concentration. † Brianna L. Neumann is a Masters student in the Department of Food Science. § Jamie I. Baum is a faculty mentor and assistant professor in the Department of Food Science.
MEET THE STUDENT-AUTHOR
I am from Tulsa, Oklahoma I graduated from the University of Arkansas in May 2015 with a major in Human Nutrition and Hospitality Innovation with a concentration in Dietetics. This project was my Honors Thesis under Dr. Jamie Baum, in which I studied the role of dietary protein on body composition, energy metabolism and metabolic health in young women. In support of my major, I accepted internships in the summer of 2013 with Chartwells Marketing at the University of Arkansas-Fayetteville, and with St. Vincent Sports Performance in Indianapolis, Ind., for the sports dietitian. I served as Director of Dining Services for the Associated Student Government from 2012-2013 and as Campus Life Director during the fall semester of 2013. I served on the Bumpers Honors Student Board as the Outstanding Project/Thesis Competition Director for 2013-2014 and in 2015 as Vice Chair. I will be completing a dietetic internship to receive my Registered Dietitian Nutritionist (RDN) credential at DukeUniversity Hospital in Durham, N.C. next year. Then, I likely will attend graduate school for nutrition to pursue a career in teaching, research, and clinical practice. This project was made possible by Dr. Jamie Baum, Brianna Neumann, the Bumpers College, and the Honors College of the University of Arkansas.
Early adulthood is a vulnerable life stage for weight gain, especially among women. The average weight gain for women between the ages of twenty and thirty is 12-25 lbs (Hutchesson et al., 2013). Weight gain during early adulthood increases the risk of a number of chronic health conditions such as type 2 diabetes mellitus, depression, polycystic ovary syndrome, and infertility. After the age of eighteen years, women are 1.9 times more likely to develop type 2 diabetes if body weight increased 10-16 pounds and 2.7 times more likely to develop type 2 diabetes if body weight increased 16-22 pounds (Hutchesson et al., 2013).
This study appears to be the first to examine how protein source influences food cravings (Fig. 2). Although we did not find any significant differences in food cravings, the OW subjects tended to have lower cravings for sweetand savory foods following the AP breakfast; however, the same response was not observed in the NW group. However, more research is needed to confirm these findings. Hoertel et al. (2014) found that subjects consuming a highprotein diet had lower sweet and savory cravings than subjects who consumed normal protein or skipped breakfast. This study supports the data from our study in terms of craving. However, in our study we did not observe differences in ad libitum food intake between diets (Table 3).The specific “sweet or savory” qualities of the foods consumed post-breakfast were not recorded, but these data could be further investigated with subsequent studies.
An increase in protein intake throughout the day, starting with breakfast, may help an individual to feel more satisfied and respond to neural signals of satiety and blood glucose regulation (Woods, 2009). Additionally, the OW subjects tended to consume less protein and more calories compared to the NW over the remaining 24-h period; however these values were not significant, possibly due to the smallnumber of subjects. The underlying mechanism is still unknown, but high protein diets seem to spontaneously reduce food intake in individuals and could be attributed to protein’s satiating effect (Anderson and Moore, 2004).
Farnsworth, E., N.D. Luscombe, M. Noakes, G. Wittert, E. Argyiou, and P.M. Clifton. (2003). Effect of a high-protein, energy-restricted diet on body composition, glycemic control, and lipid concentrations in overweight and obese hyperinsulinemic men and women. Amer. J. Clinical Nutr. 78(1):31-39.
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