The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics

• Published in: Appetite Vol. 90; pp. 136 - 143
• Main Authors: Marsset-Baglieri, Agnès, Fromentin, Gilles, Nau, Françoise, Airinei, Gheorghe, Piedcoq, Julien, Rémond, Didier, Barbillon, Pierre, Benamouzig, Robert, Tomé, Daniel, Gaudichon, Claire
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2015; Elsevier
• Subjects: Adult; amino acids; Amino Acids - blood; appetite; Appetite - physiology; blood; Blood Glucose - analysis; Cheese; cholesterol; Cholesterol - blood; cottage cheese; Cross-Over Studies; Cytokines - blood; Dietary protein; Eating - physiology; eggs; energy intake; Energy Intake - physiology; Female; Food and Nutrition; Food form; food intake; glucagon; glucagon-like peptide 1; glucose; Healthy Volunteers; hormone secretion; Humans; insulin; Insulin - blood; Kinetics; lactose; Life Sciences; lunch; Male; metabolites; Ovum; Postprandial Period - physiology; Postprandial waves; proteins; Satiation - physiology; Satiety; snacks; triacylglycerols; Triglycerides - blood; urea; Urea - blood; volunteers; Young Adult; Dietary protein; Satiety; Postprandial waves; Food form; Humans
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1016/j.appet.2015.03.010

•Omelette delayed the postprandial amino acid kinetics compared with cottage cheese.•Omelette or cottage cheese displayed similar satiety duration and energy intake.•Although postprandial kinetics were delayed with eggs, satiety was not impacted. Studies have reported a better satiating effect of eggs when compared with common cereal-based breakfasts, an effect that can be attributed to their macronutrient composition. Our aim was to compare the satiating power of an omelette and cottage cheese, both being common food snacks with similar nutrient compositions (containing proteins and lipids) but in different food forms. Thirty healthy volunteers participated in a randomized crossover trial. On each test day, the subjects consumed one of the two snacks, both providing 1346 kJ, 26 g protein, 21 g lipids, and 8 g lactose. The elapsed time between the snack and lunch request, their food intake at lunch, and their satiety scores were recorded. In a subgroup of 10 volunteers, blood was sampled to measure plasma metabolites and hormones. The two preloads were similar in terms of the time between the snack and a request for the buffet (167 ± 8 min), energy intake at the buffet (3988 ± 180 kJ) and appetite ratings. Plasma amino acid and urea concentrations indicated a marked delay in kinetic delivery after the eggs compared with the cottage cheese. In contrast, glucose, triglycerides and cholesterol displayed similar profiles after the snack. GIP and insulin secretions increased significantly after the cottage cheese, while glucagon and GLP-1 secretions were delayed with the omelette. We conclude that despite important differences in protein kinetics and their subsequent effects on hormone secretion, eggs and cottage cheese had a similar satiating power. This strongly suggests that with dose of proteins that is compatible to supplement strategies, i.e. 20–30 g, a modulation of protein kinetics is ineffective in increasing satiety.