The Short-Term Effect of Whey Compared with Pea Protein on Appetite, Food Intake, and Energy Expenditure in Young and Older Men

Aubree L Hawley, Edward Gbur, Angela M Tacinelli, Sam Walker, Allie Murphy, Regan Burgess, Jamie I Baum, Aubree L Hawley, Edward Gbur, Angela M Tacinelli, Sam Walker, Allie Murphy, Regan Burgess, Jamie I Baum

Abstract

Background: Diets higher in protein have been reported to improve age-related changes in body composition via increased energy expenditure, shifts in substrate oxidation (SO), and decreased appetite. However, how protein source (e.g., animal compared with plant protein) affects energy expenditure, appetite, and food intake as we age is unknown.

Objectives: The objective of this study was to evaluate the effect of protein source as part of a high-protein breakfast on appetite, food intake, energy expenditure, and fat oxidation in young men (YM) compared with older men (OM).

Methods: This study used a randomized, single-blinded crossover design, with a 1-wk washout period between testing days. Fifteen YM (mean ± SD age: 25.2 ± 2.8 y) and 15 OM (67.7 ± 4.5 y), healthy adults, participated in the study. Participants arrived fasted and consumed an isocaloric, volume-matched, high-protein (40-g) test beverage made with either an animal [whey protein isolate (WPI)] or plant [pea protein isolate (PPI)] protein isolate source. Markers of appetite and energy expenditure were determined at baseline and over 4 h postprandial.

Results: There was a significant effect of time, age, and protein source on appetite (P < 0.05). There was no effect of protein source on plasma markers of appetite, food intake, energy expenditure, and SO. After controlling for body weight, OM had decreased energy expenditure (P < 0.05) and lower fat oxidation (P < 0.001) compared with YM.

Conclusions: This study indicates that a high-protein breakfast containing WPI or PPI exerts comparable effects on appetite, energy expenditure, and 24-h energy intake in both young and older healthy adult men.This trial was registered at clinicaltrials.gov as NCT03399812.

Keywords: aging; appetite; body composition; energy expenditure; food intake; pea protein; protein source; whey protein.

Copyright © The Author(s) 2020.

Figures

FIGURE 1
FIGURE 1
Randomized, controlled, single-blinded study design.
FIGURE 2
FIGURE 2
Energy expenditure and substrate oxidation after ingestion of either a WPI-based or PPI-based breakfast test beverage in young men (n = 15) or older men (n = 15) using indirect calorimetry. (A) REE over time and niAUC. (B) Postprandial energy expenditure (TEF) over time and niAUC. (C) Fat oxidation over time and niAUC. Data are shown as means ± SDs and controlled for body weight in kilograms. Means without a common letter are significantly different (P < 0.05). niAUC, net incremental AUC; PPI, pea protein isolate; REE, resting energy expenditure; TEF, thermic effect of feeding; WPI, whey protein isolate.
FIGURE 3
FIGURE 3
Ratings of perceived appetite assessment after ingestion of either a WPI-based or PPI-based breakfast test beverage in young men (n = 15) or older men (n  = 15) using visual analog scales. (A) Perceived hunger over time and niAUC. (B) Perceived fullness over time and niAUC. (C) Perceived prospective food consumption over time and niAUC. Data are shown as means ± SDs. Means without a common letter are significantly different (P < 0.05). niAUC, net incremental AUC; PPI, pea protein isolate; WPI, whey protein isolate.
FIGURE 4
FIGURE 4
PYY and CCK responses after ingestion of either a WPI-based or PPI-based breakfast test beverage in young men (n = 15) or older men (n = 15). (A) CCK response over time and niAUC. (B) PYY response over time and niAUC. Data are shown as means ± SDs. Means without a common letter are significantly different (P < 0.05). CCK, cholecystokinin; niAUC, net incremental AUC; PPI, pea protein isolate; PYY, postprandial peptide YY; WPI, whey protein isolate.

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