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Effects of complete...
Effects of complete whey-protein breakfasts versus whey without GMP-breakfasts on energy intake and satiety
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Veldhorst, Margriet A. B. (author)
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Nieuwenhuizen, Arie G. (author)
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Hochstenbach-Waelen, Ananda (author)
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Westerterp, Klaas R. (author)
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Engelen, Marielle P. K. J. (author)
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- Brummer, Robert (author)
- Örebro universitet,Hälsoakademin
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Deutz, Nicolaas E. P. (author)
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Westerterp-Plantenga, Margriet S. (author)
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(creator_code:org_t)
- Elsevier BV, 2009
- 2009
- English.
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In: Appetite. - : Elsevier BV. - 0195-6663 .- 1095-8304. ; 52:2, s. 388-395
- Related links:
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https://cris.maastri...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
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- AIM: To compare the effects of whey versus whey without glycomacropeptide (GMP) in a high and a normal amount of protein in a breakfast custard on satiety and energy intake (EI), taking concentrations of amino acids (AA), glucose, insulin, glucagon-like peptide 1 (GLP-1) and ghrelin into account. METHODS: Twenty-five healthy subjects (mean+/-S.E.M., BMI: 23.9+/-0.3 kg/m(2); age: 22+/-1 years) received a breakfast containing whey or whey without GMP as protein type with 10/55/35 or 25/55/20 En% protein/carbohydrate/fat in a randomized, single-blind design. Appetite profile (Visual Analogue Scale, VAS), glucose, insulin, GLP-1, ghrelin and AA concentrations were measured, and the adequate moment for ad libitum lunch was determined based on differences in ghrelin concentration. In a second set of experiments subjects received the same breakfasts; ad libitum lunch was offered at the pre-determined moment. RESULTS: After a breakfast with 25 En% protein increases in insulin and GLP-1 and decreases in ghrelin concentrations were larger; increases in satiety ratings were lower than after 10 En% (p<0.05); there was a treatment x time interaction effect on glucose and insulin concentrations (p<0.001). After a breakfast with whey without GMP insulin concentrations were increased more than after whey (p<0.05). EI at lunch was lower after whey than after whey without GMP (2877+/-165 kJ versus 3208+/-178 kJ, p<0.05), coinciding with more increased concentrations of serine, threonine, alanine, alpha-aminobutyric acid and isoleucine (p<0.05). CONCLUSION: GMP as a whey-fraction reduced energy intake coinciding with increased concentrations of certain amino acids, irrespective of the concentration of whey-protein. Although between different concentrations of whey-protein differences in hormone responses were observed, these were unrelated to satiety ratings or energy intake.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- MEDICINE
- MEDICIN
- Nutrition
- Näringslära
- Nutrition
- Näringslära
Publication and Content Type
- ref (subject category)
- art (subject category)
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