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Interaction of Protein Preloads and Physical Activity on Intake of an Ultra-Processed, High Sugar/High Fat Food/Low Protein Food
Journal article   Open access   Peer reviewed

Interaction of Protein Preloads and Physical Activity on Intake of an Ultra-Processed, High Sugar/High Fat Food/Low Protein Food

Jennifer A. Nasser, Eram Albajri, Lisa Lanza, Abigail Gilman, Mansour Altayyar, Dimitra Thomopoulos and Michael Bruneau
Nutrients, v 14(4), p884
01 Feb 2022
DOI: https://doi.org/10.3390/nu14040884
PMID: 35215530
Featured in Collection :   Research Supported by Drexel Libraries' OA Programs
url
https://doi.org/10.3390/nu14040884View
Published, Version of Record (VoR)Open Access via Drexel Libraries Read and Publish ProgramCC BY V4.0,  Open

Abstract

Life Sciences & Biomedicine Nutrition & Dietetics Science & Technology
"Loss of control, LOC" eating is a major contributor to the development of obesity. Dietary protein is known to promote satiety, but little attention has been paid to the ability of protein, consumed in close proximity to snacking (20 min), to reduce the intake of ultra-processed, low-protein snack foods. We hypothesized that a high-protein preload (HP, 8 g of protein) consumed in close proximity to eating an ultra-processed snack food would reduce intake of the snack food as compared to a low-protein preload (LP, 1.2 g of protein). Two laboratory test meals were conducted, and the intake of ice cream (1.99 kcal/gram) after consuming dairy-based liquid preloads was measured. Habitual physical activity, a potential modulator of satiety, was assessed by a self-reporting questionnaire. Thirty (responders) out of 50 participants reduced their intake of ice cream after the HP preload, with a significant difference in intake observed between the responders and non-responders (-30 +/- 25 and 18 +/- 18 g, F (1, 49) = 54.36, p < 0.001 for responders and non-responders, respectively). Our data demonstrate that protein consumed in close proximity to ultra-processed snack food can reduce caloric intake by similar to 60 kcal, which could potentially reduce body weight by at least 5 pounds per year.

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Nutrition & Dietetics
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