Metabolic, endocrine and appetite-related responses to acute and daily milk snack consumption in healthy, adolescent males

Abstract

Comprising of two experiments, this study assessed the metabolic, endocrine and appetite-2 related responses to acute and chronic milk consumption in adolescent males (15-18 y). 3Eleven adolescents [mean ± SD age: 16.5 ± 0.9 y; BMI: 23.3 ± 3.3 kg/m 2 ] participated in the 4 acute experiment and completed two laboratory visits (milk vs. fruit-juice) in a randomized 5 crossover design, separated by 7-d. Seventeen adolescents [age: 16.1 ± 0.9 y; BMI: 21.8 ± 3.7 6 kg/m 2 ] completed the chronic experiment. For the chronic experiment, a parallel design with 7 two groups was used. Participants were randomly allocated and consumed milk (n = 9) or 8 fruit-juice (n = 8) for 28-d, completing laboratory visits on the first (baseline, day-0) and last 9 day (follow-up, day-28) of the intervention phase. On laboratory visits (for both 10 experiments), measures of appetite, metabolism and endocrine responses were assessed at 11 regular intervals. In addition, eating behavior was quantified by ad libitum assessment under 12 laboratory conditions and in the free-living environment by weighed food record. Acute milk 13 intake stimulated glucagon (P = .027 [16.8 pg·mL; 95% CI: 2.4, 31.3]) and reduced ad 14 libitum energy intake relative to fruit-juice (P = .048 [-651.3 kJ; 95% CI: -1294.1, -8.6]), but 15 was comparable in the free-living environment. Chronic milk intake reduced free-living 16 energy intake at the follow-up visit compared to baseline (P = .013 [-1910.9 kJ; 95% CI: -17 554.6, -3267.2]), whereas the opposite was apparent for fruit-juice. Relative to baseline, 18 chronic milk intake increased the insulin response to both breakfast (P = .031) and mid-19 morning milk consumption (P = .050) whilst attenuating blood glucose (P = .025). Together, 20 these findings suggest milk consumption impacts favorably on eating behavior in adolescent 21 males, potentially through integrated endocrine responses. 22

Empirically derived dietary patterns and obesity among Iranian Adults: Yazd Health Study‐TAMYZ and Shahedieh cohort study

“…Some studies showed useful effects of dairy products on weight loss (Beydoun et al, 2008; Snijder et al, 2007; Vergnaud et al, 2008) and decreased prevalence of central obesity (Azadbakht & Esmaillzadeh, 2008; Azadbakht, Mirmiran, Esmaillzadeh, & Azizi, 2005). The effect of dairy products on the absorption of fat (Jandacek, 1991), appetite, and metabolic activity of the gut microbiota (Marette & Picard‐Deland, 2014; Moreno, Bel‐Serrat, Santaliestra‐Pasías, & Bueno, 2015) is one of the underlying mechanisms affecting weight loss (Green, Stevenson, & Rumbold, 2017). Moreover, the literature showed that the prudent dietary pattern was inversely associated with unhealthy constituents such as snack and fast foods (Heald, 1992), soft drinks (Garduño‐Alanís et al, 2019; Katzmarzyk et al, 2016), and refined grains (Liu et al, 2003) that increased the odds of obesity.…”

A critical review of the role of milk and other dairy products in the development of obesity in children and adolescents

“…This is particularly important given that there were no other restrictions in the diet and the milk-based drinks were added as extra intake, implying a compensatory effect of those on energy balance and reflecting positive dietary changes in usual life and free-living behaviour. Finally Green et al ( 161 ) recently showed no statistically significant differences between chronic (28 d) milk and fruit juice consumption as a mid-morning snack on change in total daily energy intake. However, with the group consuming milk as a mid-morning snack, total daily energy intake declined over the 28 d ( P =0·013); no such change was observed in the group consuming fruit juice.…”

“…Given that obesity is characterised by an imbalance between energy intake and expenditure, understanding the factors or dietary components that could regulate appetite and energy intake has been a substantial focus in recent years. Although several studies have examined the effect of milk and other dairy product consumption as whole foods on appetite and subsequent meal energy intake in adults ( 153 – 156 ) , there is a limited number of studies conducted in children ( 157 – 161 ) . Brindal et al ( 157 ) showed that there was no difference in subsequent appetite or energy intake at the ad libitum lunch 3 h after the consumption of a full milk beverage compared with isoenergetic half milk/glucose and glucose beverages in 10- to 12-year-old children.…”

“…In contrast, Mehrabani et al ( 158 ) recently showed that 10- to 12-year-old obese boys who consumed a fixed content breakfast with low-fat milk for two consecutive days had lower subjective appetite ratings and subsequent energy intake at lunch 5 h after, compared with apple juice and water (1010 kcal (4226 kJ), 1059 kcal (4431 kJ) and 1236 kcal (5171 kJ), respectively; P <0·001). Furthermore, Green et al ( 161 ) showed that acute mid-morning milk consumption as a snack reduced ad libitum energy intake compared with an isoenergetic and isovolumetric serving of fruit juice in adolescent boys. Differences in subjects’ characteristics (obese boys v. normal-weight boys and girls) and time interval between breakfast or snack and the ad libitum lunch could explain the discrepancy in results between the studies.…”

Assessment of milk consumer preferences

“…We intended to investigate the salient features of milk consumers in order to highlight those criteria that drive the purchase and whether consumers are interested in consuming other types of milk, different from the “conventional” one (Bertazzoli et al , 2005; Brown et al , 2009; Rahnama and Rajabpour, 2017). Given that in some areas of Italy, especially in Sicily, donkeys produce high-quality milk employed to feed infants affected by cow milk protein allergy and/or by multiple hypersensitivity, the further purpose of the present study was to develop and to validate a questionnaire to interpret the needs, habits and preferences of donkey milk consumers, and the degree of appreciation for the consumption of this product, which at the same time could find potential solutions to increase the production and sales of this food (Freibauer et al , 2011; Passantino et al , 2011; Green et al , 2017).…”