The purpose of this study is to determine if, in presence of a reduced calorie diet, a breakfast containing high quality protein source (eggs) would be more effective in reducing hunger and increasing feeling of fullness compared to a breakfast containing a lower quality of protein, but equal energy density. A previous pilot study with the same endpoints yielded borderline significant results; this study has been powered based on that pilot to interrogate our hypotheses.
This will be a crossover study with 2 experiments. Subjects will follow a reduced energy weight loss diet of 1,200-1,500 kcal adjusted to each individual's body weight for totally 2 weeks in each experiment. They will come to the clinic from day 1 to day 7 and consume egg breakfast (EB) for 5 days under our supervision. Then on weekends during this period they will continue this breakfast at home based on our advice. The next week they will have cereal breakfast (CB) and the process is similar to that in the first week. The 1st experiment will test the satiety from egg breakfast (EB) and following energy intake in both lunch and dinner, compared with CB (cereal breakfast). Lunch and dinner will be offered on 2 test days during each week. Anthropometric and body composition measurements, blood pressure, blood draw, satiety questionnaire, as well as energy intake will also be collected in the 2 test days and compared between 2 breakfast groups. The 2nd one is to test whether EB will help in resisting the intake of foods considered tempting, but detrimental to weight loss efforts, compared with CB. The process is similar to experiment 1 except no blood draw, no dinner offered. Instead, a tempting food after lunch will be offered.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Enrollment
40
Breakfast is considered as high quality protein diet, but has similar weight, energy, and macronutrients as the active comparator. The details are as follows: weight 291 g,energy 400 kcal, energy density 1.37 kcal/g, carbohydrate 42.9%, fat 35.6%, protein 19.8%, protein digestibility corrected amino acid score (PDCAAS) 100, leucine 1.77 g, glycemic load 24, fiber 1.0 g.
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 will include portion control, macronutrient distribution, snacking, eating out, cooking and grocery shopping, as well as behavioral strategies including self-monitoring, motivational interviewing, goal setting, and problem solving.
Texas Tech University - Department of Nutritional Sciences
Lubbock, Texas, United States
Change of subjective satiety
This will be measured by questionnaire (VAS) and compared the changes between 2 test days (day 7 and day 14) in experiment 1\&2
Time frame: Change in scores (arbitrary units AUC) from 30 minutes before breakfast consumption to 240 minutes after the consumption on day 7 and day 14
Change of objective satiety
It is measured by GLP-1. This will be tested in experiment 1 and changes will be compared between 2 test days.
Time frame: Change in concentration (AUC) from 30 minutes before breakfast consumption to 180 minutes after the consumption on day 7 and day 14
Change of objective satiety
It is measured by PYY 3-36. This will be tested in experiment 1 and changes will be compared between 2 test days.
Time frame: Change in concentration (AUC) from 30 minutes before breakfast consumption to 180 minutes after the consumption on day 7 and day 14.
Change of objective satiety
It is measured by ghrelin. This will be tested in experiment 1 and changes will be compared between 2 test days.
Time frame: Change in concentration (AUC) from 30 minutes before breakfast consumption to 180 minutes after the consumption on day 7 and day 14.
Other change of hormone level
It is measured by serum glucose. This will be tested in experiment 1 and changes will be compared between 2 test days.
Time frame: Change in concentration (AUC) from 30 minutes before breakfast consumption to 180 minutes after the consumption on day 7 and day 14.
Other change of hormone level
It is measured insulin levels. This will be tested in experiment 1 and changes will be compared between 2 test days.
Time frame: Change in concentration (AUC) from 30 minutes before breakfast consumption to 180 minutes after the consumption on day 7 and day 14.
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Participants will have a 1200-1500kcals diet based on each individual's body weight during the study.
Breakfast is considered as low quality protein diet, but has similar weight, energy, and macronutrients as that in experimental group. The details are as follows: weight 293 g, energy 398 kcal, energy density 1.36 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.
Energy intake (kcal) during ad libitum lunch
Energy intake will be compared between 2 test days in experiment 1
Time frame: Test day 7 and day 14
Energy intake (kcal) during ad libitum dinner
Energy intake will be compared between 2 test days in experiment 1
Time frame: Test day 7 and day 14
Energy intake (kcal) during ad libitum lunch
Chocolate brownies will be added to the test lunch. Energy intake will be compared between 2 test days in experiment 2
Time frame: Test day 7 and day 14
Change in body weight (kg)
Body weight change from baseline to day 7, and change from day 7 to day 14 will be compared
Time frame: Day 0, day 7 and day 14
Change in waist and hip circumference (cm)
Waist and hip circumference change from baseline to day 7, and change from day 7 to day 14 will be compared
Time frame: Day 0, day 7 and day 14
Change in blood pressure (mm Hg)
BP change from baseline to day 7, and change from day 7 to day 14 will be compared
Time frame: Day 0, day 7 and day 14
Change in fat mass and lean body mass percentage
Body fat change from baseline to day 7, and change from day 7 to day 14 will be compared
Time frame: Day 0, day 7 and day 14
Self report bias in weight, height and body fat percentage
Difference of measurements between self report survey and objective results
Time frame: Day 0
Self report of desire to lose weight and ideal weight
Time frame: Day 0