Abstract
The objective of this study was to compare the effects of food form and physicochemical properties of protein snacks on appetite and subsequent food intake in healthy adults. Twelve healthy subjects received a standardized breakfast and then 2.5 h post-breakfast consumed the following snacks, in randomized order: 0 kcal water (CON) or 96 kcal whey protein snacks as beverages with a pH of either 3.0 (Bev-3.0) or 7.0 (Bev-7.0) or gels as acid (Gel-Acid) or heated (Gel-Heated). In-vitro study showed that Bev-3.0 was more resistant to digestion than Bev-7.0, while Gel-Acid and Gel-Heated had similar digestion pattern. Appetite questionnaires were completed every 20 min until an ad libitum lunch was provided. Post-snack hunger, desire to eat, and prospective food consumption were lower following the beverages and gels vs. CON (all, p < 0.05), and post-snack fullness was greater following the snacks (except for the Bev-3.0) vs. CON (all, p < 0.05). Gel-Heated treatment led to lower prospective food consumption vs. Bev-3.0; however, no other differences were detected. Although all snacks reduced energy intake vs. CON, no differences were observed among treatments. This study suggested that whey protein in either liquid or solid form improves appetite, but the physicochemical property of protein has a minimal effect.
Highlights
There is growing evidence illustrating that increased dietary protein increases weight loss and prevents weight gain, potentially by promoting satiety [1,2]
Evidence demonstrates that whey protein in different mediums and with different structures exhibits different in vitro gastric behavior, to the best of our knowledge, no study has used clinical trials to test whether such differences exist in vivo
Nutrients 20P1o5s,t7,spnaagcek–phaugneger, desire to eat, and prospective food consumption were lower following the mid-morning beverages and gels vs. CON, and post-snack fullness was greater following the mthiedm-mido-rmnoinrnginsngascnkasck(sex(ecxecpetpftoforrththeeBBeevv--33..00)) vvss..CCOONN(a(lall,lp, p<
Summary
There is growing evidence illustrating that increased dietary protein increases weight loss and prevents weight gain, potentially by promoting satiety [1,2]. Protein gels can be formed with different structure and physicochemical properties depending on protein concentration, pH, and heating conditions [13,14,15]. Differences in the physical form and physicochemical properties of proteins could likely lead to differences in their gastric behavior and affect satiety property. Studies using in vitro gastric simulation showed that whey protein liquid and/or gel with different structural characteristics changed digestion behavior [16,17,18,19]. Evidence demonstrates that whey protein in different mediums and with different structures exhibits different in vitro gastric behavior, to the best of our knowledge, no study has used clinical trials to test whether such differences exist in vivo
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