Journal
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
Volume 40, Issue 10, Pages 980-989Publisher
CANADIAN SCIENCE PUBLISHING
DOI: 10.1139/apnm-2014-0403
Keywords
appetite; obesity; ghrelin; satiety; fermented milk products; milk proteins
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Funding
- Dairy Research Cluster (Agriculture and Agri-Foods Canada)
- Dairy Research Cluster (Dairy Farmers of Canada)
- Dairy Research Cluster (Canadian Dairy Commission)
- Fonds de la recherche en sante du Quebec
- Canada Research Chair in Environment and Energy Balance
- Canada Research Chair in Adipose Tissue
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The objective of the study was to assess the impact of protein composition and/or fibre enrichment of yogurt on appetite sensations and subsequent energy intake. In this double-blind crossover study, 20 healthy men (aged 32.4 +/- 9.1 years) were submitted to 5 randomized testing sessions, during which they had to consume 5 isocaloric and isonproteinemic yogurt snacks (120-g servings, similar to 230 kJ, similar to 4.5 g protein) differing by their casein-to-whey protein ratio (C: W) or dietary fibre content: (i) control C: W = 2.8: 1; (ii) high whey (HW) C: W = 1.5: 1, and fibre-enriched formulations using control; (iii) 2.4 g of inulin; (iv) 1.9 g of inulin and 0.5 g of beta-glucan (+ IN-beta G); and (v) 0.5 g of beta-glucan. Appetite sensations were assessed using 150-mm visual analog scales. Plasma variables (glucose, insulin, ghrelin) were measured at 30-min intervals post-yogurt consumption for 2 h. Finally, energy intakes during ad libitum lunches offered 2 h after yogurt snacks were recorded. None of the yogurts impacted appetite sensations. Ad libitum energy intake was significantly different only between HW and control yogurts (-812 kJ; p = 0.03). Regarding post-yogurt plasma variables, a significant difference was found only between ghrelin area under the curve of the + IN-beta G and the HW yogurts (-15 510 pmol/L per 120 min, p = 0.04). In conclusion, although appetite sensations were not influenced by variations in yogurts' protein compositions, a reduced energy intake was observed during the ad libitum lunch after the HW yogurt that may be attributable to its lower C: W. Surprisingly, the fibre enrichments studied did not exert effect on appetite sensations and energy intake.
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