Objectives: To determine the effect of protein content of familiar breakfast meals on subjective appetite, food intake (FI), glycemic response and Thermic Effect of Food (TEF) in normal weight (NW) and overweight (OW)/obese (OB) children. Specific Objectives: 1a.To determine the effect of familiar breakfast meals (450 kcal containing eggs and varying in protein content (15, 30, and 45g) on subjective appetite, glycemic response and food intake at a test meal 4 h later in NW and. OW/OB children. 1b. To describe the effect of isocaloric (450 kcal) familiar breakfasts either high in protein (optimal protein from Objective 1a) or low in protein on TEF and substrate utilization over 5 h in NW and OW/OB children.
Hypothesis: The investigators hypothesize that increasing the high-quality protein content of a breakfast meal will dose dependently increase subjective satiety, lower FI and glycemic response, and increase the TEF in both NW and OW/OB children.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Enrollment
17
High carbohydrate meal
Omelet with 15 g of protein
Omelet with 30 g of protein
Omelet with 45 g of protein
Ryerson University, FIRST Labaratory. 350 Victoria Street
Toronto, Ontario, Canada
1a) Ad libitum food intake (in kcal)
Time frame: Four hours after breakfast
1b) The thermic effect of a high versus low protein meal
REE will be determined by indirect calorimetry under a ventilated hood (ParvoMedics TrueOne 2400 automated metabolic gas analysis system, Parvo Medics, USA)
Time frame: Resting energy expenditure (REE) at baseline and up to five hours post test meal
Subjective Appetite
Time frame: Assessed every 15 min for 4 h
Blood glucose response
Finger prick capillary blood glucose (in mmol/L) at baseline, after breakfast (30 min), at 60 min, and in 1h intervals onward
Time frame: Measures at 15, or 60 min intervals for 4 h
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