Effects of complete whey-protein breakfasts versus whey without GMP-breakfasts on energy intake and satiety

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Fältnamn	Indikatorer	Metadata
000		03734naa a2200445 4500
001		oai:DiVA.org:oru-12384
003		SwePub
008		101101s2009 \| \|\|\|\|\|\|\|\|\|\|\|000 \|\|eng\|
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-123842 URI
024	7	a https://doi.org/10.1016/j.appet.2008.11.0142 DOI
040		a (SwePub)oru
041		a engb eng
042		9 SwePub
072	7	a ref2 swepub-contenttype
072	7	a art2 swepub-publicationtype
100	1	a Veldhorst, Margriet A. B.4 aut
245	1 0	a Effects of complete whey-protein breakfasts versus whey without GMP-breakfasts on energy intake and satiety
264	1	b Elsevier BV,c 2009
338		a print2 rdacarrier
520		a 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.
650	7	a MEDICIN OCH HÄLSOVETENSKAPx Hälsovetenskapx Näringslära0 (SwePub)303042 hsv//swe
650	7	a MEDICAL AND HEALTH SCIENCESx Health Sciencesx Nutrition and Dietetics0 (SwePub)303042 hsv//eng
653		a MEDICINE
653		a MEDICIN
653		a Nutrition
653		a Näringslära
653		a Nutrition
653		a Näringslära
700	1	a Nieuwenhuizen, Arie G.4 aut
700	1	a Hochstenbach-Waelen, Ananda4 aut
700	1	a Westerterp, Klaas R.4 aut
700	1	a Engelen, Marielle P. K. J.4 aut
700	1	a Brummer, Robertu Örebro universitet,Hälsoakademin4 aut0 (Swepub:oru)rnbr
700	1	a Deutz, Nicolaas E. P.4 aut
700	1	a Westerterp-Plantenga, Margriet S.4 aut
710	2	a Örebro universitetb Hälsoakademin4 org
773	0	t Appetited : Elsevier BVg 52:2, s. 388-395q 52:2<388-395x 0195-6663x 1095-8304
856	4	u https://cris.maastrichtuniversity.nl/ws/files/73036305/westerterp_2009_effects_of_complete_whey_protein.pdf
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-12384
856	4 8	u https://doi.org/10.1016/j.appet.2008.11.014

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