Acute effects of higher protein, sausage and egg‐based convenience breakfast meals on postprandial glucose homeostasis in healthy, premenopausal women (381.6)

Abstract

Purpose: To examine the acute effects of commercially‐prepared breakfast meals, varying in protein and carbohydrate content, on plasma glucose (PG) and plasma insulin (PI) responses. Methods: Using a randomized, crossover design, 34 healthy women (age 32 ± 2 y; BMI 24.8 ± 0.5 kg/m2) consumed, on separate days, ~290 kcal breakfasts which were higher protein sausage and egg‐based meals containing 30 g protein (HP‐30) or 39 g protein (HP‐39) or lower protein pancake‐based breakfast meal containing 3 g protein (LP). Pre and post‐breakfast PG and PI concentrations were assessed every 30 min for 240 min; 4h net incremental area under the curve (niAUC) was determined. Results: PG niAUC was not different between meals (HP‐30: ‐140 ± 268; HP‐39: ‐267 ± 219; LP: ‐413 ± 254 mg/dL*240 min; NS). However, post‐breakfast peak PG was 10 ± 1% lower following HP‐30 and 14 ± 1% lower following HP‐39 vs. LP (both, p<0.05). HP‐39 had a 4 ± 1% lower peak PG vs. HP‐30 (p<0.05). PI niAUC was lower following HP‐30 (1067 ± 120) and HP‐39 (952 ± 138) vs. LP (1585 ± 167 µU/mL *240 min; both, p<0.05) with no differences between HP meals. Peak PI was 45 ± 2% lower following HP‐30 and 56 ±2% lower following HP‐39 vs. LP (both, p<0.05). HP‐39 had a 20 ± 2% lower peak PI vs. HP‐30 (p<0.05). Conclusions: Higher protein, sausage and egg convenience meals providing 30 g or 39 g protein improve postprandial glucose homeostasis vs. a lower protein breakfast with greater benefits observed with the 39 g protein breakfast.Grant Funding Source: Supported by Hillshire Brands