Protein Quality on Appetite Control, Reward-driven Eating, & Subsequent Food Intake
2019년 4월 30일 업데이트: Heather Leidy, University of Missouri-Columbia
The Effects of Consuming Beef vs. Soy-rich Lunch Meals, Matched for Macronutrient Content or Serving Size, on Markers of Appetite Control and Satiety
To determine whether the consumption of a beef-rich lunch improves appetite control, satiety, and energy intake regulation while reducing food reward and food cravings compared to the consumption of a soy-rich lunch when matched for macronutrients and fiber content or when match for serving size.
The mechanisms of action surrounding the differential responses of beef versus soy proteins were also explored.
연구 개요
상태
완전한
상세 설명
A randomized, crossover design, acute study was completed in 21 healthy adults (age 23 ±1 y; BMI: 23.8 ± 0.6 kg/m2) to compare 400 kcal lunch meals varying in protein quality.
Two separate comparisons were performed.
The first comparison consisted of macronutrient and fiber-matched lunches which varied in protein quality: 24 g beef protein vs. 24 g soy protein.
The second comparison matched serving size only: 1 serving of beef (24 g protein with 0 g fiber) vs. 1 serving of soy (14 g protein; 5 g fiber).
For each treatment, the participants completed 2 testing days per lunch treatment.
During the "Appetite Assessment Days," each participant reported to the lab to consume one of the lunch meals.
Pre and 7-h post-lunch appetite and cravings questionnaires were completed throughout each testing day along with plasma, hormonal responses, and plasma amino acid concentrations through repeated blood sampling.
Ad libitum dinner energy intake was also measured.
During the "Reward Assessment Days," the participants reported to our facility to again consume one of the lunch meals.
Pre and post-lunch neural responses to food stimuli, through functional magnetic resonance imaging (fMRI), occurred followed by ad libitum consumption of a lunch dessert.
연구 유형
중재적
등록 (실제)
21
단계
- 해당 없음
연락처 및 위치
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연구 장소
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Missouri
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Columbia, Missouri, 미국, 65211
- University of Missouri
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참여기준
연구원은 적격성 기준이라는 특정 설명에 맞는 사람을 찾습니다. 이러한 기준의 몇 가지 예는 개인의 일반적인 건강 상태 또는 이전 치료입니다.
자격 기준
공부할 수 있는 나이
18년 (성인)
건강한 자원 봉사자를 받아들입니다
예
연구 대상 성별
모두
설명
Inclusion Criteria:
- Age range 18-30 y
- Normal to Overweight (BMI: 18-29.9 kg/m2)
- No metabolic, psychological, or neurological diseases/conditions
- Not currently/previously on a weight loss or other special diet (in the past 6 months)
- Not a vegetarian
- Right-handed (necessary for the fMRI analyses)
- Not pregnant
- Meets the MU-Brain Imaging Center Screening Criteria
- Have not given blood (for the American Red Cross in the past 6 months)
Exclusion Criteria:
- Age >30 y and <18y
- Under Weight or Obese (BMI: <18 kg/m2 or >29.9 kg/m2)
- Clinically diagnosed with diabetes (Type I or Type II), having an eating disorder, or having any other metabolic, psychological, or neurological diseases/conditions that would influence the study outcomes.
- Currently/previously on a weight loss or other special diet (in the past 6 months)
- Left-handed
- Claustrophobic (≥ 2 past bouts of claustrophobia when exposure to small spaces)
- Do not meet the fMRI criteria established by the MU-BIC (regarding metal implants, etc.)
- Pregnant
- Does not meeting the MU-Brain Imaging Center screening criteria
- Have given blood (for the American Red Cross) in the past 6 months or plan to give blood in the following 6 months
공부 계획
이 섹션에서는 연구 설계 방법과 연구가 측정하는 내용을 포함하여 연구 계획에 대한 세부 정보를 제공합니다.
연구는 어떻게 설계됩니까?
디자인 세부사항
- 주 목적: 다른
- 할당: 무작위
- 중재 모델: 크로스오버 할당
- 마스킹: 삼루타
무기와 개입
참가자 그룹 / 팔 |
개입 / 치료 |
|---|---|
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실험적: Macronutrient and Fiber Matched BEEF
The participants will consume the macronutrient and fiber matched BEEF lunch on a single testing day.
BEEF contained 33% protein, 43% CHO, and 24% fat; the BEEF meal contained 24 g of beef protein from 96% lean ground beef (Cargill, KS).
Soy fiber (Nutritional Designs, NY) was added to the BEEF meal to match total final content between meals.The participants will consume the serving size matched BEEF lunch on a single testing day.
BEEF contained 33% protein, 43% CHO, and 24% fat; the BEEF meal contained 24 g of beef protein from 96% lean ground beef patty (Cargill, KS).
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The participants will consume the macronutrient and fiber matched BEEF lunch on a single testing day.
BEEF contained 33% protein, 43% CHO, and 24% fat; the BEEF meal contained 24 g of beef protein from 96% lean ground beef (Cargill, KS).
Soy fiber (Nutritional Designs, NY) was added to the BEEF meal to match total final content between meals.The participants will consume the serving size matched BEEF lunch on a single testing day.
BEEF contained 33% protein, 43% CHO, and 24% fat; the BEEF meal contained 24 g of beef protein from 96% lean ground beef patty (Cargill, KS).
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실험적: Macronutrient and Fiber Matched SOY
The participants will consume the macronutrient and fiber matched SOY lunch on a single testing day.
SOY contained 33% protein, 43% CHO, and 24% fat; the SOY meal contained 24 g of textured soy protein concentrate (Boca Foods, WI).
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The participants will consume the macronutrient and fiber matched SOY lunch on a single testing day.
SOY contained 33% protein, 43% CHO, and 24% fat; the SOY meal contained 24 g of textured soy protein concentrate (Boca Foods, WI).
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실험적: Serving Size Matched BEEF
The participants will consume the serving size matched BEEF lunch on a single testing day.
BEEF contained 33% protein, 43% CHO, and 24% fat; the BEEF meal contained 24 g of beef protein from 96% lean ground beef patty (Cargill, KS).
|
The participants will consume the serving size matched BEEF lunch on a single testing day.
BEEF contained 33% protein, 43% CHO, and 24% fat; the BEEF meal contained 24 g of beef protein from 96% lean ground beef patty (Cargill, KS).
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실험적: Serving Size Matched SOY
The participants will consume the serving size matched SOY lunch on a single testing day.
SOY contained 24% protein, 49% CHO, and 24% fat; the SOY meal contained 14 g of textured soy protein concentrate (Boca Foods, WI).
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The participants will consume the serving size matched SOY lunch on a single testing day.
SOY contained 24% protein, 49% CHO, and 24% fat; the SOY meal contained 14 g of textured soy protein concentrate (Boca Foods, WI).
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연구는 무엇을 측정합니까?
주요 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Eating Initiation
기간: 1 Day
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Eating initiation will be measured as the time lapse between consuming the intervention and requesting dinner.
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1 Day
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Subsequent Food Intake
기간: 1 Day
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Ad libitum dinner and snacks were provided.
Energy content and macronutrient content of these eating occasions were assessed.
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1 Day
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Net Incremental Area Under the Curve (niAUC) of Perceived Hunger and Fullness
기간: - 15 min, +0 min,+30 min, +60 min, +90 min, +120 min, +150 min, +180 min, +210 min, +240 min, +255 min, +270 min, +285 min, +300 min, +330 min, +360 min, +390 min, +420 min, +450 min, and +480 min
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Computerized questionnaires, assessing perceived sensations of hunger and fullness were completed throughout the testing days.
The questions are worded as "how strong is your feeling of" with anchors of "not at all" to "extremely."
Each reported score can be a minimum of 0 and a maximum of 100 mm.
niAUC was calculated for by computing the summation of the average change from baseline score (units of mm) for each time point and the subsequent time point, multiplied by the difference in time (min) between the two measures.
For reported feelings of hunger, a higher score can be interpreted as "feeling more hungry."
For fullness, higher can be interpreted as "feeling more full."
Questionnaires were asked at baseline and about every 30 minutes throughout the day for a total of 20 questionnaires.
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- 15 min, +0 min,+30 min, +60 min, +90 min, +120 min, +150 min, +180 min, +210 min, +240 min, +255 min, +270 min, +285 min, +300 min, +330 min, +360 min, +390 min, +420 min, +450 min, and +480 min
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Net Incremental Area Under the Curve (niAUC) of Plasma Total Glucagon-like Peptide (GLP-1) and Total Peptide YY (PYY)
기간: - 15 min, +0 min,+30 min, +60 min, +90 min, +120 min, +150 min, +180 min, +210 min, +240 min, +255 min, +270 min, +285 min, +300 min, +330 min, +360 min, +390 min, +420 min, +450 min, and +480 min
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The samples were collected in test tubes containing ethylenediaminetetraacetic acid.
Protease inhibitors (pefabloc SC and dipeptidyl peptidase) were added to some of the tubes to reduce protein degradation.
The plasma was separated and stored at -80°C.
Plasma total glucagon-like peptide (GLP-1) and peptide YY (PYY) were measured for all time points using the Milliplex multi-analyte profiling magnetic bead-based multi-analyte, metabolic panel, 2-plex assay and Magpix Luminex technologies.
niAUC was calculated throughout the testing period by computing the summation of the average change from baseline score (units of pg/ml) for each time point and the subsequent time point, multiplied by the difference in time (units of min) between the two time instances for a total of 20 blood samples.
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- 15 min, +0 min,+30 min, +60 min, +90 min, +120 min, +150 min, +180 min, +210 min, +240 min, +255 min, +270 min, +285 min, +300 min, +330 min, +360 min, +390 min, +420 min, +450 min, and +480 min
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Food Cue-stimulate fMRI Brain Scans
기간: 3 hours
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Participants viewed 3 categories of pictures including food, nonfood (animals), and blurred baseline images.
The pictures from each category were presented in blocks of images.
Animal pictures were used to control for visual richness and general interest (i.e., appealing but not appetizing).
To determine the effects of protein type on neural activity associated with food motivation, repeated measures ANOVAs were performed on the brain activation maps within the Brain Voyager software with use of stimulus [food (i.e., appetizing and appealing) vs. nonfood (i.e., animal, nonappetizing but appealing] and protein source (BEEF vs. SOY) comparisons within the macronutrient and fiber-matched condition and the serving size-matched conditions, separately.
The mean percent signal change in the maximum voxel within each region that displayed significant activation after the BEEF and SOY meals was then determined.
Talairach coordinates for each region are presented for each row as (x;y;z).
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3 hours
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2차 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Plasma Amino Acids
기간: - 15 min, +0 min,+30 min, +60 min, +90 min, +120 min, +150 min, +180 min, +210 min, +240 min, +255 min, +270 min, +285 min, +300 min, +330 min, +360 min, +390 min, +420 min, +450 min, and +480 min
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Plasma amino acid concentrations were measured from the pre and hourly postprandial time points until dinner request following the Macronutrient and Fiber Matched BEEF meal and the Serving Size Matched Beef Meal.
An average amino acid concentration was then determined from the change from baseline concentration for all available time points.
Plasma amino acid analyses were performed through the University of Missouri-Columbia Agricultural Experiment Station Chemical Laboratories using cation-exchange chromatography (cIEC-HPLC) coupled with post-column ninhydrin derivatization and quantitation.
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- 15 min, +0 min,+30 min, +60 min, +90 min, +120 min, +150 min, +180 min, +210 min, +240 min, +255 min, +270 min, +285 min, +300 min, +330 min, +360 min, +390 min, +420 min, +450 min, and +480 min
|
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연구 기록 날짜
이 날짜는 ClinicalTrials.gov에 대한 연구 기록 및 요약 결과 제출의 진행 상황을 추적합니다. 연구 기록 및 보고된 결과는 공개 웹사이트에 게시되기 전에 특정 품질 관리 기준을 충족하는지 확인하기 위해 국립 의학 도서관(NLM)에서 검토합니다.
연구 주요 날짜
연구 시작
2012년 5월 1일
기본 완료 (실제)
2013년 12월 1일
연구 완료 (실제)
2014년 3월 1일
연구 등록 날짜
최초 제출
2014년 10월 24일
QC 기준을 충족하는 최초 제출
2014년 11월 4일
처음 게시됨 (추정)
2014년 11월 7일
연구 기록 업데이트
마지막 업데이트 게시됨 (실제)
2019년 5월 15일
QC 기준을 충족하는 마지막 업데이트 제출
2019년 4월 30일
마지막으로 확인됨
2019년 4월 1일
추가 정보
이 연구와 관련된 용어
추가 관련 MeSH 약관
기타 연구 ID 번호
- UMissouri
개별 참가자 데이터(IPD) 계획
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아니요
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