The experiments in this study will assess if while following a reduced energy diet, eating a breakfast with higher protein quality will enhance weight loss compared to another breakfast with lower protein quality, but matched for energy density and macronutrient composition.
There will be 2 experiments in this pilot study. Both will be randomized crossover study designs with subjects beginning on either an egg breakfast of higher protein quality or cereal breakfast of lower protein quality, and reversing to receive the breakfast not previously ingested. The subjects will consume breakfasts under supervision at our clinic on all days of the study, except for weekends. Subjects will be advised to continue eating their breakfast at home on weekends. All subjects will receive weight loss counseling and follow a weight loss diet for 2 weeks. Experiment 1 will test the hypothesis that when on a reduced calorie diet, intake of an egg breakfast compared to cereal breakfast increases satiety, reduces lunch time energy consumption and reduces dinner time energy consumption in clinical and free living condition. Insulin, glucagon-like peptide-1, peptide YY 3-36, ghrelin, plasma glucose, baseline and post intervention anthropomorphic measurements, and hunger questionnaires completed during the consumption of both breakfasts and subsequent meals will be compared. Experiment 2 will compare the effects of the two breakfasts on intake of foods considered tempting or highly palatable, and assessment of energy intake pre/post test lunch followed by offering brownies. It is hypothesized that consumption of an egg breakfast compared to cereal breakfast, will help in reducing intake of foods considered tempting.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Enrollment
20
The EB will receive a breakfast of higher quality protein, but similar in macronutrient and energy density than the active comparator. The EB will have the following energy density, macronutrient composition, and protein score: weight 291 g,energy 400 kcal, energy density 1.37 kcal/g, carbohydrate 42.9%, fat 35.5%, protein 19.8%, protein digestibility corrected amino acid score (PDCAAS) 100, leucine 1.77 g, glycemic load 24, fiber 1.0 g.
The CB will receive a breakfast of lower quality protein, but similar in macronutrient and energy density than the experimental treatment. The CB will have the following energy density, macronutrient composition, and protein score: weight 293 g, energy 398 kcal, energy density 1.3 kcal/g, carbohydrate 44.8%, fat 35.4%, protein 19.8%, protein digestibility corrected amino acid score (PDCAAS) 42, leucine 0.48 g, glycemic load 30.8, fiber 4.4 g.
Texas Tech University - Department of Nutritional Sciences
Lubbock, Texas, United States
Change in subjective hunger questionnaire (Visual Analog Scale)
Time frame: Change in scores (arbitrary units AU) from 30 minutes prior to breakfast consumption to 240 minutes post consumption.
Change in serum satiety and hunger hormones
Concentrations of ghrelin, GLP1, PYY 3-36, insulin, and serum glucose will be determined. This is only for experiment 1.
Time frame: Change (AU) from 30 minutes prior to breakfast consumption to 240 minutes post consumption.
Energy intake (kcal) during ad libitum lunch
This is for experiment 1.
Time frame: Test day 7 (30 minutes for buffet).
Energy intake (kcal) during ad libitum lunch
This is for experiment 1.
Time frame: Test day 14 (30 minutes for buffet).
Energy intake (kcal) during ad libitum dinner
This is for experiment 1.
Time frame: Test day 7 (30 minutes for buffet).
Energy intake (kcal) during ad libitum dinner
This is for experiment 1.
Time frame: Test day 14 (30 minutes for buffet).
Energy intake (kcal) during ad libitum lunch
This is for experiment 2. Chocolate brownies will be added to the test lunch.
Time frame: Test day 7 (30 minutes for buffet).
Energy intake (kcal) during ad libitum lunch
This is for experiment 2. Chocolate brownies will be added to the test lunch.
Time frame: Test day 14 (30 minutes for buffet).
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.
Weight loss counseling will be administered by a Registered Dietitian and will utilize information and materials derived from the Evidence Analysis Library (EAL) of the Academy of Nutrition and Dietetics (AND). Topics including portion control, macronutrient distribution, snacking, eating out, cooking and grocery shopping, will be discussed. Self-monitoring, motivational interviewing, goal setting, and problem solving will be the behavioral strategies used during counseling.
Energy intake for study duration will be prescribed at 1,200-1,500 kcals adjusted for each individual's body weight.
Change in body weight in kilograms
Time frame: Change in kilograms from baseline to test day 7.
Change in body weight in kilograms
Time frame: Change in kilograms from test day 7 to test day 14.
Change in waist and hip circumference in centimeters
Time frame: Change in centimeters from baseline to test day 7.
Change in waist and hip circumference in centimeters
Time frame: Change in centimeters from test day 7 to test day 14.
Change in blood pressure (mm Hg)
Time frame: Change in mm Hg from baseline to test day 7.
Change in blood pressure (mm Hg)
Time frame: Change in mm Hg from test day 7 to test day 14.
Change in fat mass and lean body mass percentage
Time frame: Change in percentage from test day 0 to test day 14.