A randomized trial to manipulate the quality instead of quantity of dietary proteins to influence the markers of satiety.
OBJECTIVE
To test whether a breakfast including eggs (EB) containing high-quality protein decreases subsequent food intake and increases satiety-related hormones in overweight or obese adults more than a breakfast including cereal (CB) of lower protein quality, but matched for energy density and macronutrient composition.


METHODS
Twenty healthy overweight or obese subjects were randomized to eat an EB or a CB daily under supervision for one week, followed by a crossover to the opposite breakfast week after a two-week washout period. On days 1 and 7 of each test week, a structured lunch was provided ad libitum. Food intake, hunger and satiety scores, and blood parameters were measured before and after breakfast. Outcomes were analyzed using mixed effects statistical models for repeated measures analysis of variance.


RESULTS
Compared to the CB week, during the EB week, a) feeling of fullness was greater (P<0.05) on day 1 but not on day 7; b) energy intake was not significantly lower on either day; c) right before lunch, acylated ghrelin was lower and PYY3-36 was higher on day 1 (P<0.01 and <0.002, respectively) but not on day 7; d) PYY3-36, but not ghrelin, showed greater rise between breakfast and lunch on days 1(P<0.001) and 7(P<0.01).


CONCLUSIONS
Despite a highly similar energy density and macronutrient composition, the higher protein quality breakfast significantly influenced fullness, ghrelin and PYY3-36. Only the effect on PYY3-36 lasted throughout the week. A next step would be to test if the benefits are pronounced and lasting, if protein quality of all meals is increased.
Pennington Biomedical Research Center, Baton Rouge, LA.
Brooke E
BE
Bayham
Pennington Biomedical Research Center, Baton Rouge, LA.
Frank L
FL
Greenway
Pennington Biomedical Research Center, Baton Rouge, LA.
William D
WD
Johnson
Pennington Biomedical Research Center, Baton Rouge, LA. Electronic address: nikhil.dhurandhar@pbrc.edu.
Nikhil V
NV
Dhurandhar
D000107:Acetylation; D000328:Adult; D015415:Biomarkers / Q000097:blood / Q000378:metabolism; D015992:Body Mass Index; D062408:Breakfast; D018592:Cross-Over Studies; D004038:Diet, Reducing / Q000379:methods*; D015387:Egg Proteins, Dietary / Q000627:therapeutic use*; D004531:Eggs / Q000009:adverse effects*; D002149:Energy Intake; D005260:Female; D054439:Ghrelin / Q000097:blood / Q000378:metabolism; D006801:Humans; D008145:Louisiana; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000097:blood / Q000178:diet therapy* / Q000503:physiopathology; D050177:Overweight / Q000097:blood / Q000178:diet therapy* / Q000503:physiopathology; D010446:Peptide Fragments / Q000097:blood; D019894:Peptide YY / Q000097:blood; D019518:Postprandial Period; D011499:Protein Processing, Post-Translational; D012528:Satiety Response
D015415:Biomarkers; D015387:Egg Proteins, Dietary; C515349:GHRL protein, human; D054439:Ghrelin; D010446:Peptide Fragments; D019894:Peptide YY; C061785:peptide YY (3-36)
Egg; Ghrelin; Leucine; PYY3-36; Protein; Satiety