Protein Quality on Appetite Control, Reward-driven Eating, & Subsequent Food Intake
30 de abril de 2019 atualizado por: 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.
Visão geral do estudo
Status
Concluído
Descrição detalhada
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.
Tipo de estudo
Intervencional
Inscrição (Real)
21
Estágio
- Não aplicável
Contactos e Locais
Esta seção fornece os detalhes de contato para aqueles que conduzem o estudo e informações sobre onde este estudo está sendo realizado.
Locais de estudo
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Missouri
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Columbia, Missouri, Estados Unidos, 65211
- University of Missouri
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Critérios de participação
Os pesquisadores procuram pessoas que se encaixem em uma determinada descrição, chamada de critérios de elegibilidade. Alguns exemplos desses critérios são a condição geral de saúde de uma pessoa ou tratamentos anteriores.
Critérios de elegibilidade
Idades elegíveis para estudo
18 anos a 30 anos (Adulto)
Aceita Voluntários Saudáveis
Sim
Gêneros Elegíveis para o Estudo
Tudo
Descrição
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
Plano de estudo
Esta seção fornece detalhes do plano de estudo, incluindo como o estudo é projetado e o que o estudo está medindo.
Como o estudo é projetado?
Detalhes do projeto
- Finalidade Principal: Outro
- Alocação: Randomizado
- Modelo Intervencional: Atribuição cruzada
- Mascaramento: Triplo
Armas e Intervenções
Grupo de Participantes / Braço |
Intervenção / Tratamento |
|---|---|
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Experimental: 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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Experimental: 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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Experimental: 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).
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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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Experimental: 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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O que o estudo está medindo?
Medidas de resultados primários
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Eating Initiation
Prazo: 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
Prazo: 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
Prazo: - 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)
Prazo: - 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
Prazo: 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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Medidas de resultados secundários
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Plasma Amino Acids
Prazo: - 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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Datas de registro do estudo
Essas datas acompanham o progresso do registro do estudo e os envios de resumo dos resultados para ClinicalTrials.gov. Os registros do estudo e os resultados relatados são revisados pela National Library of Medicine (NLM) para garantir que atendam aos padrões específicos de controle de qualidade antes de serem publicados no site público.
Datas Principais do Estudo
Início do estudo
1 de maio de 2012
Conclusão Primária (Real)
1 de dezembro de 2013
Conclusão do estudo (Real)
1 de março de 2014
Datas de inscrição no estudo
Enviado pela primeira vez
24 de outubro de 2014
Enviado pela primeira vez que atendeu aos critérios de CQ
4 de novembro de 2014
Primeira postagem (Estimativa)
7 de novembro de 2014
Atualizações de registro de estudo
Última Atualização Postada (Real)
15 de maio de 2019
Última atualização enviada que atendeu aos critérios de controle de qualidade
30 de abril de 2019
Última verificação
1 de abril de 2019
Mais Informações
Termos relacionados a este estudo
Termos MeSH relevantes adicionais
Outros números de identificação do estudo
- UMissouri
Plano para dados de participantes individuais (IPD)
Planeja compartilhar dados de participantes individuais (IPD)?
NÃO
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