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Gonzalez JT. Are all sugars equal? Role of the food source in physiological responses to sugars with an emphasis on fruit and fruit juice. Eur J Nutr 2024:10.1007/s00394-024-03365-3. [PMID: 38492022 DOI: 10.1007/s00394-024-03365-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Accepted: 03/01/2024] [Indexed: 03/18/2024]
Abstract
High (free) sugar intakes can increase self-reported energy intake and are associated with unfavourable cardiometabolic health. However, sugar source may modulate the effects of sugars due to several mechanisms including the food matrix. The aim of this review was to assess the current state of evidence in relation to food source effects on the physiological responses to dietary sugars in humans relevant to cardiometabolic health. An additional aim was to review potential mechanisms by which food sources may influence such responses. Evidence from meta-analyses of controlled intervention trials was used to establish the balance of evidence relating to the addition of sugars to the diet from sugar-sweetened beverages, fruit juice, honey and whole fruit on cardiometabolic outcomes. Subsequently, studies which have directly compared whole fruit with fruit juices, or variants of fruit juices, were discussed. In summary, the sources of sugars can impact physiological responses, with differences in glycaemic control, blood pressure, inflammation, and acute appetite. Longer-term effects and mechanisms require further work, but initial evidence implicates physical structure, energy density, fibre, potassium and polyphenol content, as explanations for some of the observed responses.
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Affiliation(s)
- Javier T Gonzalez
- Centre for Nutrition, Exercise and Metabolism, University of Bath, Bath, UK.
- Department for Health, University of Bath, Bath, BA2 7AY, UK.
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Braden ML, Gwin JA, Leidy HJ. Protein Source Influences Acute Appetite and Satiety but not Subsequent Food Intake in Healthy Adults. J Nutr 2023:S0022-3166(23)35542-1. [PMID: 37030593 DOI: 10.1016/j.tjnut.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/10/2023] [Accepted: 04/03/2023] [Indexed: 04/08/2023] Open
Abstract
BACKGROUND Although current recommendations encourage plant-based dietary patterns, data is limited as to whether the equivalent substitution of animal-based protein-rich foods with plant-based versions impacts ingestive behavior. OBJECTIVE To compare higher-protein preloads, varying in protein source, on appetite, satiety, and subsequent energy intake. METHODS Thirty-two adults (Age: 25±1y; Body Mass Index (BMI): 24.2±0.5kg/m) randomly consumed 250kcal, protein-preload beverages (24g protein), varying in protein source (whey, soy, pea protein isolates (WHEY, SOY, PEA) or micellar casein (CAS)) each morning for 3 acclimation days/preload. On day 4, participants completed a 4-h clinical testing day in which the respective preload was consumed followed by blood sampling and questionnaires every 30min for appetite and satiety. An ad libitum lunch was provided 4-h post-preload. On day 5, participants consumed the respective preload at home followed by an ad libitum breakfast 30min afterwards. For normally-distributed data, repeated-measures analysis of variance (ANOVA) or Friedman non-parametric test were utilized to compare main effects of protein source on study outcomes. Post-hoc pairwise comparisons using least significant differences (LSD) were then performed. RESULTS CAS (-3330±690mm*240min) and PEA (-2840±930mm*240min) reduced 4-h appetite vs. SOY (-1440±936mm*240min; both, P<0.05). WHEY was not different (-2290±930mm*240min). CAS (3520±84pg/ml*240min) and PEA (3860±864pg/ml*240min) increased 4-h PYY concentrations vs. SOY (2200±869pg/ml*240min; both, P<0.05). WHEY was not different (3870±932pg/ml*240 min). No differences in ad libitum energy intake were observed. CONCLUSIONS CAS and PEA, but not WHEY, elicited greater acute changes in appetite and satiety vs. SOY in healthy adults, supporting that not all protein sources are equivalent. This trial is registered at clinicaltrials.gov (NCT03154606).
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Hubner S, Boron JB, Koehler K. The Effects of Exercise on Appetite in Older Adults: A Systematic Review and Meta-Analysis. Front Nutr 2021; 8:734267. [PMID: 34869516 PMCID: PMC8638160 DOI: 10.3389/fnut.2021.734267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 10/19/2021] [Indexed: 12/30/2022] Open
Abstract
Background: The effect of physical activity and exercise on hunger and satiety has been well-studied in younger adults, but the influence of aging is less understood. While some evidence suggests that acute bouts of exercise induce a compensatory eating drive, long-term activity may improve satiety sensitivity. The objective of this study was to investigate the effects of exercise on appetite in older adults. Methods: We systematically reviewed available literature investigating the effect of exercise on appetite in older adults adults (CRD42020208953). PubMed, PsycINFO, Academic Search Complete, the Sports Medicine & Education Index, and Web of Science, were searched for peer-reviewed articles published in English with no date restriction. Included studies implemented a primary exercise or physical activity intervention with a control group, on a generally healthy population ≥60 years of age. Selected studies included at least one appetite outcome. Risk of bias was assessed using the 11-point Physiotherapy Evidence Database (PEDro) tool. Standardized mean difference summary statistics (Hedge's g effect sizes) and 95% confidence intervals were reported. Results: We identified 15 reports (13 studies) which met all inclusion criteria (5 resistance training, 3 aerobic, 6 mixed modalities). Studies included 443 participants (Age = 68.9 ± 5.2, 82.3% female) and had generally “good” bias scores (PEDro = 6.4 ± 0.88). Random effects meta-analyses revealed that the exercising group showed statistically significant reductions in glucose [SMD = −0.34 (95% CI: −0.67, −0.02), p < 0.05, PEDro =6.4 ± 0.45] and leptin [SMD = −0.92 (95% CI: −1.28, −0.57), p < 0.00001, PEDro = 6.2 ± 0.75]. Discussion: This systematic review revealed that exercise and physical activity may modulate resting hunger and satiety in older adults. Decreases in fasting leptin and glucose hormones suggest that exercise promotes satiety sensitivity in adults aged 60+. This review highlights that engaging in exercise and activity programs may provide a meaningful avenue for improving chronic and functional disease burden in later life by promoting appetite control and balanced energy intake. Recommendations for future research include investigations of appetite in response to varied exercise modalities within more diverse and representative samples of older adults.
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Affiliation(s)
- Sarah Hubner
- Department of Gerontology, University of Nebraska Omaha, Omaha, NE, United States
| | | | - Karsten Koehler
- Department of Sport and Health Science, Technical University of Munich, Munich, Germany
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Apolzan JW, Carmichael OT, Kirby KM, Ramakrishnapillai SR, Beyl RA, Martin CK. The effects of the form of sugar (solid vs. beverage) on body weight and fMRI activation: A randomized controlled pilot study. PLoS One 2021; 16:e0251700. [PMID: 33999960 PMCID: PMC8128228 DOI: 10.1371/journal.pone.0251700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Accepted: 04/29/2021] [Indexed: 11/19/2022] Open
Abstract
Objective To test if sugar sweetened beverages (SSBs) and sugar sweetened solids (SSSs) have differential effects on body weight and reward processing in the brain. Methods In a single blind randomized controlled pilot trial (RCT), twenty participants with BMI between 20 and 40 kg/m2 were randomized to consume a 20 fluid ounce soda (SSB, 248 kcal) or the equivalent in solid form (SSS; similar to thick gelatin or gummy candy) daily. At baseline and day 28, fasting body weight and fed-state BOLD fMRI of the brain were assessed. Differences in fMRI signals between views of low-fat (LF (<30%)) high sugar (HS (>30%)) food, and non-food images were calculated in brain regions implicated in energy homeostasis, taste, and reward. Results All participants in the SSB (6F 4M; 8 Caucasian; 36±14 y, 28.2±5.5 kg/m2; Mean±SD) and SSS (3F 7M; 6 Caucasian; 39±12; 26.3±4.4) groups completed the study. Weight change was 0.27±0.78 kg between SSB and SSS participants. Changes in the fMRI response to LF/HS foods in reward, homeostatic and taste regions tended to not be different between the groups over the four weeks. However, activation of the right substantia nigra increased following the SSB but decreased activation following the SSS in response to LF/HS foods over 28 days (-0.32±0.12). Ratings of wanting for LF/HS foods were correlated with activation in several brain regions, including the OFC. Conclusions Change in weight was modest between the groups in this study. Daily consumption of a SSB over 28 days led to mixed responses to LF/HS foods in areas of the brain associated with reward. Ratings of wanting are correlated with fMRI activation inside an MRI scanner.
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Affiliation(s)
- John W. Apolzan
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, United States of America
- * E-mail:
| | - Owen T. Carmichael
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, United States of America
| | - Krystal M. Kirby
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, United States of America
- Department of Physics and Astronomy, Louisiana State University, Baton Rouge, LA, United States of America
| | - Sreekrishna R. Ramakrishnapillai
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, United States of America
- Department of Physics and Astronomy, Louisiana State University, Baton Rouge, LA, United States of America
| | - Robbie A. Beyl
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, United States of America
| | - Corby K. Martin
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, United States of America
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Yunker AG, Luo S, Jones S, Dorton HM, Alves JM, Angelo B, DeFendis A, Pickering TA, Monterosso JR, Page KA. Appetite-Regulating Hormones Are Reduced After Oral Sucrose vs Glucose: Influence of Obesity, Insulin Resistance, and Sex. J Clin Endocrinol Metab 2021; 106:654-664. [PMID: 33300990 PMCID: PMC7947782 DOI: 10.1210/clinem/dgaa865] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Indexed: 11/19/2022]
Abstract
CONTEXT Fructose compared to glucose has adverse effects on metabolic function, but endocrine responses to oral sucrose vs glucose is not well understood. OBJECTIVE We investigated how oral sucrose vs glucose affected appetite-regulating hormones, and how biological factors (body mass index [BMI], insulin sensitivity, sex) influence endocrine responses to these 2 types of sugar. DESIGN Sixty-nine adults (29 men; 23.22 ± 3.74 years; BMI 27.03 ± 4.96 kg/m2) completed the study. On 2 occasions, participants consumed 300-mL drinks containing 75 g of glucose or sucrose. Blood was sampled at baseline, 10, 35, and 120 minutes post drink for plasma glucose, insulin, glucagon-like peptide (GLP-1)(7-36), peptide YY (PYY)total, and acyl-ghrelin measures. Hormone levels were compared between conditions using a linear mixed model. Interaction models were performed, and results were stratified to assess how biological factors influence endocrine responses. RESULTS Sucrose vs glucose ingestion provoked a less robust rise in glucose (P < .001), insulin (P < .001), GLP-1 (P < .001), and PYY (P = .02), whereas acyl-ghrelin suppression was similar between the sugars. We found BMI status by sugar interactions for glucose (P = .01) and PYY (P = .03); obese individuals had smaller increases in glucose and PYY levels after consuming sucrose vs glucose. There were interactions between insulin sensitivity and sugar for glucose (P = .003) and insulin (P = .04), and a sex by sugar interaction for GLP-1 (P = .01); men demonstrated smaller increases in GLP-1 in response to oral sucrose vs glucose. CONCLUSION Sucrose is less efficient at signaling postprandial satiation than glucose, and biological factors influence differential hormone responses to sucrose vs glucose consumption.
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Affiliation(s)
- Alexandra G Yunker
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
| | - Shan Luo
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Department of Psychology, University of Southern California, Los Angeles, California, USA
| | - Sabrina Jones
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
| | - Hilary M Dorton
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Neuroscience Graduate Program, University of Southern California, Los Angeles, California, USA
| | - Jasmin M Alves
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
| | - Brendan Angelo
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
| | - Alexis DeFendis
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
| | - Trevor A Pickering
- Department of Preventive Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
| | - John R Monterosso
- Department of Psychology, University of Southern California, Los Angeles, California, USA
- Neuroscience Graduate Program, University of Southern California, Los Angeles, California, USA
| | - Kathleen A Page
- Division of Endocrinology, Department of Medicine, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Diabetes and Obesity Research Institute, Keck School of Medicine, University of Southern California, Los Angeles, California, USA
- Correspondence and Reprint Requests: Kathleen A. Page, MD, USC Keck School of Medicine, Division of Endocrinology, Diabetes and Obesity Research Institute, 2250 Alcazar St, CSC 209, Los Angeles, CA 90089, USA. E-mail:
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Lower Postprandial Thermogenic Response to an Unprocessed Whole Food Meal Compared to an Iso-Energetic/Macronutrient Meal Replacement in Young Women: A Single-Blind Randomized Cross-Over Trial. Nutrients 2020; 12:nu12082469. [PMID: 32824408 PMCID: PMC7469013 DOI: 10.3390/nu12082469] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/07/2020] [Accepted: 08/13/2020] [Indexed: 12/22/2022] Open
Abstract
In contrast to ultra-processed foods that are associated with increased weight gain and obesity risk, nutritionally engineered dietary supplements, including meal replacement (MR) bars and shakes, are generally promoted as healthy. Limited data is available comparing the metabolic and hunger responses of whole food (WF) versus MR meals. The purpose of this study was to directly compare the thermic effect (TEM), respiratory exchange ratio (RER), hunger/taste ratings, and glucose response of two different breakfast meals containing MR and WF products in young healthy women. Eight volunteers completed two iso-caloric (529 kcals)/macronutrient (50% carbohydrates; 26% fat; 24% protein) test meals in a single-blind, randomized crossover design: (1) whole food meal; or (2) meal replacement. TEM was significantly higher following MR compared with WF (percent mean difference: 7.76 ± 3.78%; absolute mean difference: 0.053 ± 0.026 kcal/minute, p = 0.048), whereas WF substrate utilization demonstrated lower carbohydrate oxidation (RER) than MR (mean difference: -0.024 ± 0.008, p = 0.005). No differences existed for blood glucose response and feelings of hunger, desire to eat, and satiety among trials. Consumption of an MR meal increases postprandial thermogenesis and RER compared to a WF meal, which may impact weight control and obesity risk over the long-term.
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Clegg M, Godfrey A. The relationship between physical activity, appetite and energy intake in older adults: A systematic review. Appetite 2018; 128:145-151. [DOI: 10.1016/j.appet.2018.05.139] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/24/2018] [Accepted: 05/24/2018] [Indexed: 11/27/2022]
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Shafaeizadeh S, Muhardi L, Henry CJ, van de Heijning BJM, van der Beek EM. Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans. Nutrients 2018; 10:E188. [PMID: 29419785 PMCID: PMC5852764 DOI: 10.3390/nu10020188] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 02/07/2023] Open
Abstract
Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food choices. We compared the GI, insulin index (II), and the area under the curve for blood glucose and insulin as glucose (GR) and insulin responses (IR) of a newly developed liquid nutritional formula with one commercially available liquid product with different types of carbohydrates. We then evaluated the glucose and insulin responses of two test foods with comparable energy density and protein percentage but presented in different food forms (liquid vs. solid). Fourteen healthy women participated in the study. GI, II, GR, and IR were assessed after (independent) consumption of two liquid products and a solid breakfast meal. The two liquid foods showed comparable GI, whilst the liquid form appeared to produce lower median GI (25 vs. 54), and II (52 vs. 98) values compared to the solid breakfast (p < 0.02). The median GR and IR for solid breakfast were respectively 44% and 45% higher compared to the liquid product (p < 0.02). Liquid formulas with different carbohydrate qualities produced comparable glucose responses, while foods with comparable energy density and protein percentage but different food form elicited differential effects on GI, II, GR, and IR. Nutrient quality and food form need to be taken into consideration when developing low GI products to manage glycaemic responses.
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Affiliation(s)
- Shila Shafaeizadeh
- Nutricia Research, Matrix Building #05-01b, 30 Biopolis Street, Singapore 138671, Singapore.
| | - Leilani Muhardi
- Danone Early Life Nutrition, Cyber 2 Tower, 15th Floor, Jl. HR. Rasuna Said #X-5 No. 13, South Jakarta 12950, Indonesia.
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), and National University Health System, Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
- Department of Biochemistry, National University of Singapore, 8 Medical Drive, Singapore 117596, Singapore.
| | | | - Eline M van der Beek
- Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, The Netherlands.
- Department of Pediatrics, University Medical Centre Groningen, CA84, Room Y2.115, Hanzeplein 1, 9713 GZ Groningen, The Netherlands.
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Carreiro AL, Dhillon J, Gordon S, Jacobs AG, Higgins KA, McArthur BM, Redan BW, Rivera RL, Schmidt LR, Mattes RD. The Macronutrients, Appetite, and Energy Intake. Annu Rev Nutr 2016; 36:73-103. [PMID: 27431364 PMCID: PMC4960974 DOI: 10.1146/annurev-nutr-121415-112624] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Each of the macronutrients-carbohydrate, protein, and fat-has a unique set of properties that influences health, but all are a source of energy. The optimal balance of their contribution to the diet has been a long-standing matter of debate. Over the past half century, thinking has progressed regarding the mechanisms by which each macronutrient may contribute to energy balance. At the beginning of this period, metabolic signals that initiated eating events (i.e., determined eating frequency) were emphasized. This was followed by an orientation to gut endocrine signals that purportedly modulate the size of eating events (i.e., determined portion size). Most recently, research attention has been directed to the brain, where the reward signals elicited by the macronutrients are viewed as potentially problematic (e.g., contribute to disordered eating). At this point, the predictive power of the macronutrients for energy intake remains limited.
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Affiliation(s)
- Alicia L Carreiro
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Jaapna Dhillon
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Susannah Gordon
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Ashley G Jacobs
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Kelly A Higgins
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | | | - Benjamin W Redan
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | - Rebecca L Rivera
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
| | - Leigh R Schmidt
- Department of Food Science, Purdue University, West Lafayette, IN 47907
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907
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Campbell WW, Kim JE, Amankwaah AF, Gordon SL, Weinheimer-Haus EM. Higher Total Protein Intake and Change in Total Protein Intake Affect Body Composition but Not Metabolic Syndrome Indexes in Middle-Aged Overweight and Obese Adults Who Perform Resistance and Aerobic Exercise for 36 Weeks. J Nutr 2015; 145:2076-83. [PMID: 26246322 PMCID: PMC4548166 DOI: 10.3945/jn.115.213595] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 07/13/2015] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND Studies assessing the effects of protein supplementation on changes in body composition (BC) and health rarely consider the impact of total protein intake (TPro) or the change in TPro (CTPro) from participants' usual diets. OBJECTIVE This secondary data analysis assessed the impact of TPro and CTPro on changes in BC and metabolic syndrome (MetS) indexes in overweight and obese middle-aged adults who participated in an exercise training program. METHODS Men and women [n = 117; age: 50 ± 0.7 y, body mass index (BMI; in kg/m(2)): 30.1 ± 0.3; means ± SEs] performed resistance exercise 2 d/wk and aerobic exercise 1 d/wk and consumed an unrestricted diet along with 200-kcal supplements (0, 10, 20, or 30 g whey protein) twice daily for 36 wk. Protein intake was assessed via 4-d food records. Multiple linear regression model and stratified analysis were applied for data analyses. RESULTS Among all subjects, TPro and CTPro were inversely associated (P < 0.05) with changes in body mass, fat mass (FM), and BMI. Changes in BC were different (P < 0.05) among groups that consumed <1.0 (n = 43) vs. ≥1.0 to <1.2 (n = 29) vs. ≥1.2 g · kg(-1) · d(-1) (n = 45). The TPro group with ≥1.0 to <1.2 g ·: kg(-1) ·: d(-1) reduced FM and %FM and increased percentage of LM (%LM) compared with the lowest TPro group, whereas the TPro group with ≥1.2 g ·: kg(-1) ·: d(-1) presented intermediate responses on changes in FM, %FM, and %LM. The gain in LM was not different among groups. In addition, MetS indexes were not influenced by TPro and CTPro. CONCLUSIONS In conjunction with exercise training, higher TPro promoted positive changes in BC but not in MetS indexes in overweight and obese middle-aged adults. Changes in TPro from before to during the intervention also influenced BC responses and should be considered in future research when different TPro is achieved via diet or supplements. This trial was registered at clinicaltrials.gov as NCT00812409.
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Affiliation(s)
- Wayne W Campbell
- Department of Nutrition Science, Purdue University, West Lafayette, IN
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Anguah KOB, Wonnell BS, Campbell WW, McCabe GP, McCrory MA. A blended- rather than whole-lentil meal with or without α-galactosidase mildly increases healthy adults' appetite but not their glycemic response. J Nutr 2014; 144:1963-9. [PMID: 25411033 PMCID: PMC4230209 DOI: 10.3945/jn.114.195545] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
BACKGROUND Disrupting the physical structure of pulses by blending them or by using a digestive supplement (α-galactosidase) to reduce intestinal discomfort could potentially negate the previously observed beneficial effects of whole pulses of lowering appetitive and glycemic responses because of more rapid digestion. OBJECTIVE We hypothesized that blended lentils, α-galactosidase, or both increase postprandial appetite and blood glucose responses vs. whole lentils. METHODS Men and women [n = 12; means ± SDs body mass index (kg/m(2)): 23.3 ± 3.1; aged 28 ± 10 y] consumed breakfast meals containing whole (W), blended (B), or no lentils [control (C)], each with 3 α-galactosidase or placebo capsules in a randomized, crossover, double-blind placebo-controlled trial. Between each test day there was a 3- to 5-d washout period. RESULTS Mixed-model ANOVA showed effects of meal on postprandial appetite and glucose (P = 0.0001-0.031). The B meal resulted in higher postprandial appetite ratings than did the W meal but not the C meal for hunger, desire to eat, and prospective consumption (Δ = 0.4-0.5 points; P = 0.002-0.044). Postprandial glucose concentration was 4.5 mg/dL lower for the B meal than for the C meal (P < 0.0001) but did not differ from the W meal. There were no main effects of α-galactosidase, but there were meal × α-galactosidase interaction effects, with a greater postprandial desire to eat and lower postprandial fullness with the B meal than with the 2 other meals in the placebo condition but not in the α-galactosidase condition. CONCLUSIONS Blending lentils increased appetite (∼6%), but not glycemic response, compared with whole lentils, whereas α-galactosidase did not. Both B and W meals may be consumed (with or without an α-galactosidase supplement) with little impact on appetite, without increasing glycemic response. This trial was registered at clinicaltrials.gov as NCT02110511.
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Affiliation(s)
- Katherene O-B Anguah
- Departments of Nutrition Science Ingestive Behavior Research Center, Purdue University, West Lafayette, IN
| | | | - Wayne W Campbell
- Departments of Nutrition Science Ingestive Behavior Research Center, Purdue University, West Lafayette, IN
| | | | - Megan A McCrory
- Departments of Nutrition Science Psychological Sciences and the Ingestive Behavior Research Center, Purdue University, West Lafayette, IN Department of Nutrition, Georgia State University, Atlanta, GA
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Zhu Y, Hsu WH, Hollis JH. Increased number of chews during a fixed-amount meal suppresses postprandial appetite and modulates glycemic response in older males. Physiol Behav 2014; 133:136-40. [PMID: 24857719 DOI: 10.1016/j.physbeh.2014.05.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 02/20/2014] [Accepted: 05/15/2014] [Indexed: 12/25/2022]
Abstract
Aging is associated with a reduction in appetite. Older adults require a higher number of chews to form a bolus before swallowing. However, whether this ingestive behavior contributes to the reduced appetite in this population is unknown. Fifteen males aged 65 years or older participated in this randomized cross-over trial and attended two test sessions. After an overnight fast, they consumed a fixed-amount meal (2050 kJ) by chewing each portion of food 15 or 40 times before swallowing. Subjective appetite was measured using visual analogue scales at regular intervals for 3 h after completion of the meal. Blood samples were collected at the same time for measurement of glucose, insulin, and glucose-dependent insulinotropic peptide (GIP). Participants were provided an ad libitum meal 3 h later. Compared with 15 chews, chewing food 40 times before swallowing resulted in significantly lower postprandial hunger (P=0.003), preoccupation with food (P<0.001), and desire to eat (P<0.001). Plasma concentrations of glucose, insulin, and GIP were significantly higher at meal completion when 40 chews were made (all P<0.01), and became significantly lower during the late postprandial period (all P<0.05). Food intake at the subsequent ad libitum meal did not differ significantly between test sessions. Our findings suggested that increased number of chews reduced postprandial hunger and desire to eat, and modulated glucose metabolism in older males. The number of chews made during a fixed-amount meal may influence short-term appetite; how this ingestive behavior contributes to energy balance in the long term warrants further investigation.
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Affiliation(s)
- Yong Zhu
- Department of Food Science and Human Nutrition, Iowa State University, United States
| | - Walter H Hsu
- Department of Biomedical Sciences, Iowa State University, United States
| | - James H Hollis
- Department of Food Science and Human Nutrition, Iowa State University, United States.
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Abstract
To understand the influence of food form on satiety, 19 male participants attended two separate test sessions to consume either a liquid-solid meal (LS), which consisted of whole pieces of vegetable in a broth, or a liquid version of the same ingredients [liquid meal (LM)]. Following this meal, appetite questionnaires and blood samples were collected at regular intervals over 3 h. An ad libitum meal was then served and the amount eaten recorded. Fullness and preoccupation with food were higher following the LM compared with the LS (p = 0.001 and p = 0.031, respectively). Postprandial plasma concentration of cholecystokinin (p < 0.001) and insulin (p < 0.001) was higher and plasma glucose concentration was lower (p = 0.003) following the LM compared with the LS. However, there was no difference in the food intake at the subsequent meal. These results suggest that food form has a limited effect on satiety; however, the influence of the postprandial insulin response warrants further attention.
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Affiliation(s)
- Yong Zhu
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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