title: Postprandial ghrelin and PYY responses of male subjects on low carbohydrate meals to varied balancing proportions of proteins and fats.
abstract: OBJECTIVE
  This study was conducted to investigate whether a higher proportion of protein or fat is more favorable for optimal ghrelin and peptide YY (PYY) release in subjects consuming low carbohydrate meals.
  
  
  METHODS
  Eight normal weight men received, on three separate occasions, high protein low fat (HPLF) (40% protein, 25% fat), low protein high fat (LPHF) (10% protein, 55% fat) or medium protein medium fat (MPMF) (25% protein, 40% fat) meals, with equal low carbohydrates content in all three meals (35% of energy). Postprandial blood samples were collected before and 15, 30, 60, 120, 180 and 240 min following the ingestion of each meal. Plasma acylated ghrelin and PYY(3-36) as well as serum insulin, glucose and triglycerides were measured.
  
  
  RESULTS
  Comparing meals and considering each time point separately, a trend for a statistically significant difference in acylated ghrelin was observed between HPLF and LPHF meals and a statistically significant change of PYY from baseline was noted between HPLF and LPHF meals as compared to the MPMF meal at certain time points. When data were pooled together, a statistically significant difference in acylated ghrelin change from baseline was observed between HPLF and LPHF meals, while both HPLF and LPHF meals resulted in a significantly higher PYY(3-36) release in comparison to MPMF meal. AUC data analysis for PYY(3-36) revealed significantly higher values following HPLF in comparison to MPMF meal. Correlation analysis revealed a significant negative correlation between acylated ghrelin and insulin only with the HPLF meal. Postprandial glucose and triglyceride levels were not significantly different between the three meals.
  
  
  CONCLUSIONS
  In subjects consuming low carbohydrate meals, higher concentrations of proteins to fat seem to have more favorable effects on postprandial appetite hormones.
authors.affiliation: Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, PO Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon.
authors.forename: Dalia
authors.initials: D
authors.lastname: El Khoury
authors.forename: Rola
authors.initials: R
authors.lastname: El-Rassi
authors.forename: Sami
authors.initials: S
authors.lastname: Azar
authors.forename: Nahla
authors.initials: N
authors.lastname: Hwalla
mesh_terms: D000328:Adult; D001066:Appetite; D019540:Area Under Curve; D015415:Biomarkers / Q000097:blood; D001786:Blood Glucose / Q000378:metabolism; D015992:Body Mass Index; D050528:Diet, Carbohydrate-Restricted; D004041:Dietary Fats / Q000008:administration & dosage*; D004044:Dietary Proteins / Q000008:administration & dosage*; D054439:Ghrelin / Q000097:blood* / Q000378:metabolism; D006801:Humans; D007328:Insulin / Q000097:blood; D007861:Lebanon; D008297:Male; D019894:Peptide YY / Q000097:blood* / Q000378:metabolism; D019518:Postprandial Period; D014280:Triglycerides / Q000097:blood; D055815:Young Adult
chemical_list: D015415:Biomarkers; D001786:Blood Glucose; D004041:Dietary Fats; D004044:Dietary Proteins; D054439:Ghrelin; D007328:Insulin; D014280:Triglycerides; D019894:Peptide YY
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