The effects of consuming high protein solid vs. beverage breakfasts on changes in body weight and body composition in overweight, breakfast skipping adolescents

Abstract

BackgroundThe consumption of high protein (HP) solid breakfast meals lead to improved appetite control and satiety; however, HP beverages elicit a blunted satiety effect. Purpose: To examine the long term effects of consuming HP Solid vs. Beverage breakfasts on body weight management in overweight breakfast skipping teens. Methods: Twelve overweight adolescents (age: 14 ± 1y; BMI: 93.1 ± 4 %ile; breakfast skipping: 6 ± 1 skipping occasions/wk) consumed either a 300 kcal HP (28 g Protein/28 g Carbohydrates/8 g Fat) Solid breakfast or HP Beverage breakfast for 12 wks. Specifically, the HP solid meals consisted of commonly consumed egg and dairy‐based breakfast foods, whereas the HP beverage meals were egg and dairy‐based breakfast shakes. Body weight, body composition, and appetite were measured during baseline and post‐study. Results: No main effects of time, treatment, or interactions were detected for weight, fat mass, or lean mass. Although no main effect of time or group were detected for percent body fat, a group by time interaction tended to occur (p=0.09). Post‐hoc comparisons demonstrated that the HP Solid breakfast led to greater changes in percent body fat (‐3.23 ± 1.9%) compared to the HP Beverage breakfast (+0.63 ± 0.9%; p=0.09).ConclusionsThe consumption of a high protein solid breakfast led to improvements in weight management in overweight, breakfast skipping adolescents, whereas a high protein beverage breakfast did not. Funding: NCRR/NIH M01 RR023940