Following the establishment of causal links between breakfast consumption, the individual components of energy balance, and health it is now important to examine and target the underlying biological mechanisms involved to maximise potential health benefits. To begin investigating the outlined mechanisms healthy, non-obese participants will be recruited to take part in phase I (acute crossover design) of a wider project.
Causal links between breakfast consumption, the individual components of energy balance, and health have recently been established and it is now important to examine and target the underlying biological mechanisms involved to maximised potential health benefits. Specifically, the substitution of a portion of carbohydrate for protein at breakfast may enhance the potential health benefits of breakfast through targeting distinct mechanistic pathways. Broadly, introducing a greater protein load at breakfast increases insulin secretion and delays gastric emptying, thereby eliciting a potentiated insulin response. In turn this may therefore improve glucose tolerance during a subsequent meal. Additionally, maintenance of euglycaemia following breakfast consumption, coupled with the thermic effect of feeding protein may accentuate the elevated energy expenditure following breakfast observed in previous studies. Finally, both the physical and chemical properties of protein exert a marked satiating effect. Collectively, these mechanisms could interact to maximise the net impact of breakfast on energy balance and associated health outcomes. However, whilst the evidence indicates obvious benefits of feeding a higher protein dose at breakfast, relatively little research has focused on the response to protein over multiple meals/days. Furthermore, and importantly, the mechanisms involved in the second-meal phenomenon and the potential for initial meals of varied composition to target these mechanisms have never been systematically investigated. To begin investigating the outlined mechanisms healthy, non-obese participants will be recruited to take part a randomised crossover trial that will contrast the acute metabolic responses to a protein-enriched breakfast, with a carbohydrate rich breakfast, and the total omission of breakfast.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Enrollment
12
A porridge breakfast meal fed at a carbohydrate delivery rate of 7.3 mg/kJ of each participants resting metabolic rate.
A porridge breakfast meal in which 15 grams of whey protein is substituted in place of carbohydrate and a small portion of fat.
University of Bath
Bath, Somerset, United Kingdom
Postprandial glycaemia following breakfast
The postprandial time course response of plasma glucose to each breakfast meal
Time frame: Plasma glucose time course data over 3 hours following breakfast
Postprandial insulinaemia following breakfast
The postprandial time course response of plasma insulin to each breakfast meal
Time frame: Plasma insulin time course data over 3 hours following breakfast
Postprandial glycaemia following ad libitum lunch
The postprandial time course response of Plasma glucose to the ad libitum lunch following each type of breakfast
Time frame: Plasma glucose time course data over 2 hours following lunch
Postprandial insulinaemia following ad libitum lunch
The postprandial time course response of plasma insulin to the ad libitum lunch following each type of breakfast
Time frame: Plasma insulin time course data over 2 hours following lunch
Postprandial incretin hormone response following breakfast
The postprandial time course response of plasma incretin hormones (e.g. GLP-1 \& GIP) to the each breakfast.
Time frame: Plasma insulin time course data over 3 hours following breakfast
Postprandial incretin hormone response following ad libitum lunch
The postprandial time course response of plasma incretin hormones (e.g. GLP-1 \& GIP) to the ad libitum lunch following each type of breakfast
Time frame: Plasma incretin time course data over 3 hours following breakfast
Subjective appetite ratings following breakfast
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Ratings of appetite provided on subjective appetite scales following each type of breakfast. On a scale of 0-100mm with 0 typically being associated with lower subjective ratings and 100 being associated with higher subjective ratings.
Time frame: For 3 hours following each breakfast
Subjective appetite ratings following ad libitum lunch
Ratings of appetite provided on subjective appetite scales following ad libitum lunch. On a scale of 0-100mm with 0 typically being associated with lower subjective ratings and 100 being associated with higher subjective ratings.
Time frame: For 3 hours following the ad libitum lunch
Fuel oxidation following breakfast
Fat and carbohydrate oxidation following each type of breakfast
Time frame: For 3 hours following breakfast
Fuel oxidation following ad libitum lunch
Fat and carbohydrate oxidation following ad libitum lunch
Time frame: For 2 hours following the ad libitum lunch