Breakfast Intake and Satiety Hormones
- Conditions
- Obesity
- Interventions
- Behavioral: Egg Breakfast (EB)Behavioral: Cereal Breakfast (CB)Behavioral: Weight Loss CounselingBehavioral: Weight Loss Diet
- Registration Number
- NCT02497859
- Lead Sponsor
- Texas Tech University
- Brief Summary
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.
- Detailed Description
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.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Female
- Target Recruitment
- 20
- Calculated BMI of 25.0-39.9 kg/m2
- Sedentary (< 3 hours/week of moderate intensity physical activity)
- Otherwise healthy
- ≥5% body weight loss or gain in the three months preceding the study
- Post-menopausal (has not had period for 12 months)
- Plans to begin an exercise program or change current exercise routines between initiation of study and final study
- Anyone following a medical diet prescription
- Anyone with a chronic disease including type II diabetes, hypothyroidism, hypoparathyroidism, cardiovascular disease, cancer of any type
- Health conditions and chronic illness that contraindicate behavioral weight loss treatment using a low calorie diet
- Anyone who is currently pregnant, or lactating
- Medications that may influence or inhibit appetite, sensory functioning, or hormone signaling
- Plans to begin taking any supplements that may influence weight loss
- Report of medical condition or surgical intervention that affects swallowing or chewing ability
- Anyone with a pacemaker or other internal medical device
- Any practicing vegans or vegetarians
- Any practicing gluten-free diet
- Allergy, aversion, or dislike to any of the foods offered for meals
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Egg Breakfast (EB) Egg Breakfast (EB) The EB will receive the following breakfast: 2 scrambled eggs, 120 mL skim milk, 2 slices of Mrs. Bairds® Extra Thin White Bread, 5 g of butter, and 18 g of Smuckers® Strawberry Jam. Egg Breakfast (EB) Weight Loss Counseling The EB will receive the following breakfast: 2 scrambled eggs, 120 mL skim milk, 2 slices of Mrs. Bairds® Extra Thin White Bread, 5 g of butter, and 18 g of Smuckers® Strawberry Jam. Cereal Breakfast (CB) Cereal Breakfast (CB) The CB will receive the following breakfast: 1.5 cups of Special K® Ready-to-Eat Original Cereal, 200 ml Silk® Original Soymilk, 1 slice of Nature's Own® Double Fiber Wheat Bread, 13 g of butter, and 10 g of Smuckers® Sugar-Free Strawberry Jam. Cereal Breakfast (CB) Weight Loss Diet The CB will receive the following breakfast: 1.5 cups of Special K® Ready-to-Eat Original Cereal, 200 ml Silk® Original Soymilk, 1 slice of Nature's Own® Double Fiber Wheat Bread, 13 g of butter, and 10 g of Smuckers® Sugar-Free Strawberry Jam. Egg Breakfast (EB) Weight Loss Diet The EB will receive the following breakfast: 2 scrambled eggs, 120 mL skim milk, 2 slices of Mrs. Bairds® Extra Thin White Bread, 5 g of butter, and 18 g of Smuckers® Strawberry Jam. Cereal Breakfast (CB) Weight Loss Counseling The CB will receive the following breakfast: 1.5 cups of Special K® Ready-to-Eat Original Cereal, 200 ml Silk® Original Soymilk, 1 slice of Nature's Own® Double Fiber Wheat Bread, 13 g of butter, and 10 g of Smuckers® Sugar-Free Strawberry Jam.
- Primary Outcome Measures
Name Time Method Change in serum satiety and hunger hormones Change (AU) from 30 minutes prior to breakfast consumption to 240 minutes post consumption. Concentrations of ghrelin, GLP1, PYY 3-36, insulin, and serum glucose will be determined. This is only for experiment 1.
Energy intake (kcal) during ad libitum dinner Test day 14 (30 minutes for buffet). This is for experiment 1.
Change in subjective hunger questionnaire (Visual Analog Scale) Change in scores (arbitrary units AU) from 30 minutes prior to breakfast consumption to 240 minutes post consumption. Energy intake (kcal) during ad libitum lunch Test day 14 (30 minutes for buffet). This is for experiment 2. Chocolate brownies will be added to the test lunch.
- Secondary Outcome Measures
Name Time Method Change in body weight in kilograms Change in kilograms from test day 7 to test day 14. Change in blood pressure (mm Hg) Change in mm Hg from test day 7 to test day 14. Change in waist and hip circumference in centimeters Change in centimeters from test day 7 to test day 14. Change in fat mass and lean body mass percentage Change in percentage from test day 0 to test day 14.
Trial Locations
- Locations (1)
Texas Tech University - Department of Nutritional Sciences
🇺🇸Lubbock, Texas, United States