Marsset-Baglieri A.,French National Institute for Agricultural Research |
Marsset-Baglieri A.,UMR914 Joint Research Unit for Nutrition Physiology and Ingestive Behavior |
Fromentin G.,French National Institute for Agricultural Research |
Fromentin G.,UMR914 Joint Research Unit for Nutrition Physiology and Ingestive Behavior |
And 15 more authors.
Appetite | Year: 2015
Studies have reported a better satiating effect of eggs when compared with common cereal-based breakfasts, an effect that can be attributed to their macronutrient composition. Our aim was to compare the satiating power of an omelette and cottage cheese, both being common food snacks with similar nutrient compositions (containing proteins and lipids) but in different food forms. Thirty healthy volunteers participated in a randomized crossover trial. On each test day, the subjects consumed one of the two snacks, both providing 1346kJ, 26g protein, 21g lipids, and 8g lactose. The elapsed time between the snack and lunch request, their food intake at lunch, and their satiety scores were recorded. In a subgroup of 10 volunteers, blood was sampled to measure plasma metabolites and hormones. The two preloads were similar in terms of the time between the snack and a request for the buffet (167±8min), energy intake at the buffet (3988±180kJ) and appetite ratings. Plasma amino acid and urea concentrations indicated a marked delay in kinetic delivery after the eggs compared with the cottage cheese. In contrast, glucose, triglycerides and cholesterol displayed similar profiles after the snack. GIP and insulin secretions increased significantly after the cottage cheese, while glucagon and GLP-1 secretions were delayed with the omelette. We conclude that despite important differences in protein kinetics and their subsequent effects on hormone secretion, eggs and cottage cheese had a similar satiating power. This strongly suggests that with dose of proteins that is compatible to supplement strategies, i.e. 20-30g, a modulation of protein kinetics is ineffective in increasing satiety. © 2015. Source