Acute effects of high-protein versus normal-protein isocaloric meals on satiety and ghrelin

Yang, Dan; Liu, Zhihong; Yang, Haixing; Ye, Jue

doi:10.1007/s00394-013-0552-4

Cited by 27 publications

(17 citation statements)

References 42 publications

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“…Furthermore, the protein content of the test meals also varied according to their dark chocolate and oat content. Recent meta-analysis regarding the effects of high protein meals on satiety revealed that acute consumption of high protein resulted in a pronounced satiety [32]. However, in the current study, B-GLU had a higher content of protein when compared to DARK and did not induce reduced energy intake during the lunch.…”

Section: Discussioncontrasting

confidence: 69%

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

et al. 2014

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Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat β-glucan (B-GLU), dark chocolate (DARK) or oat β-glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.

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Section: Discussioncontrasting

confidence: 69%

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

et al. 2014

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“…38 A meta-analysis showed that protein-rich meals over longer periods of time lead to more reduced ghrelin-plasma concentrations than high carbohydrate intake, although some studies observed an increase in ghrelin concentration after a protein-rich meal. 39,40 In our study we did not find an effect of PI2 on glucose or insulin concentrations in response to a test meal, neither before nor during the weight loss diet. This finding is in contrast to previous studies showing a significant reduction in post-prandial glucose and insulin levels.…”

Section: Dovepresscontrasting

confidence: 71%

<p>The Effect of Potato Protease Inhibitor II on Gastrointestinal Hormones and Satiety in Humans During Weight Reduction</p>

Flechtner-Mors

Thoma

Wittmann

et al. 2020

DMSO

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Context: It is questioned whether the potato protein protease inhibitor II (PI2) reduces appetite and exerts effects on the satiety hormone cholecystokinin (CCK). Objective: To investigate PI2 impact on gastrointestinal hormones and appetite measures during weight reduction. Design: In a randomized, placebo-controlled trial over 20 weeks, fifty-two overweight/obese participants (BMI 25.2-38.0 kg/m 2) received a protein-rich diet (30%) adjusted to 500 kcal below their individual daily needs. Subjects ingested a capsule containing either PI2 (150 mg) or placebo twice daily 1 hr before lunch and dinner. At week 0 and week 10 participants joined breakfast test meals to determine CCK, GLP-1, ghrelin, leptin, glucose and insulin concentrations in a time course experimental manner. Appetite sensations were measured on test meal days and in week 4, 9, 14 and 19 using visual analogue scales. Results: Weight loss at week 10 and 20 in the PI2 group was 4.3±3.1 kg and 5.6±4.1 kg, in the control group: 4.7±4.0 kg and 6.8±3.7 kg. A significant effect of PI2 on circulating CCK levels was observed at week 10. The other hormones were unaffected by PI2. At week 10, PI2 group subjects showed higher satiety and decreased desire to eat compared to placebo. During study duration, PI2 showed a significant impact on appetite ratings prior to lunch, one hour before dinner and just before dinner. Conclusion: PI2 increased circulating CCK plasma levels during the diet intervention. Likewise, PI2 modulated appetite sensation from week 4 to 20. The study demonstrated that the PI2 can modulate a key satiety signal.

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“…However, those on the high protein diet were in a negative energy balance with reduced intake occurring mostly at meals [68], while those following the low protein diet ate more snacks between meals. Both of these studies also showed reduced hunger ratings and, therefore, differences in energy intake could be related to the role of protein in satiety [80,81]. Furthermore, when protein balance is challenged due to suboptimal intake, it is possible the body will adapt with an increased preference for proteinrich foods in order to restore balance without increasing energy intake [82].…”

Section: Macronutrient Balancementioning

confidence: 90%

A Review of Factors Influencing Athletes’ Food Choices

2015

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Athletes make food choices on a daily basis that can affect both health and performance. A well planned nutrition strategy that includes the careful timing and selection of appropriate foods and fluids helps to maximize training adaptations and, thus, should be an integral part of the athlete's training programme. Factors that motivate food selection include taste, convenience, nutrition knowledge and beliefs. Food choice is also influenced by physiological, social, psychological and economic factors and varies both within and between individuals and populations. This review highlights the multidimensional nature of food choice and the depth of previous research investigating eating behaviours. Despite numerous studies with general populations, little exploration has been carried out with athletes, yet the energy demands of sport typically require individuals to make more frequent and/or appropriate food choices. While factors that are important to general populations also apply to athletes, it seems likely, given the competitive demands of sport, that performance would be an important factor influencing food choice. It is unclear if athletes place the same degree of importance on these factors or how food choice is influenced by involvement in sport. There is a clear need for further research exploring the food choice motives of athletes, preferably in conjunction with research investigating dietary intake to establish if intent translates into practice.

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Acute effects of high-protein versus normal-protein isocaloric meals on satiety and ghrelin

Cited by 27 publications

References 42 publications

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

<p>The Effect of Potato Protease Inhibitor II on Gastrointestinal Hormones and Satiety in Humans During Weight Reduction</p>

A Review of Factors Influencing Athletes’ Food Choices

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