Enrichment of yoghurt with protein and fiber reduces appetite.

Abstract

The objective of this study was to confirm that protein and fiber enrichment in a dairy matrix is a way to reduce appetite. We tested the effects of yoghurts differing in the amount of protein (fixed fiber) on subjective sensations of appetite, hormonal parameters and subsequent food intake. The study was designed as a randomized, cross-over (4 periods), double-blind study. Twenty healthy females (age 25±7 yr, BMI of 24.5±1.4 kg/m 2 ), not dietary restrained, completed the study. An iso-volume (400 g) and iso-energetic (∼360 kcal) load was consumed as breakfast. Four yoghurts were tested, consisting of a control (4% protein, no fibre), 2 medium protein (MP) (∼7% protein, 0.5% fiber) and a high protein (HP) (12.9% protein, 0.5% fiber) product. Subjective measures of appetite (including hunger, fullness) were assessed and blood samples (including CCK, GLP-1 and ghrelin) were drawn regularly in the 4 h following the consumption of yoghurts. Subsequent food intake was measured at lunch and dinner. Over the 4 h following breakfast, HP-induced lower hunger feeling compared with the control ( p <0.05), higher CCK and lower ghrelin ( p <0.05) levels compared with the control or MP products. At high doses of protein (12.9%), the hunger profile was in line with biological markers involved in hunger/satiety (CCK and Ghrelin). There was no effect on ad libitum food consumption over the day. These results suggest that at high doses and particular conditions (400 g of yoghurt at breakfast), enrichment in protein and fibre reduces appetite via subjective sensations and hormonal responses.