None listed
Conditions
Brief summary
High protein diets are effective at helping individuals maintain a healthy weight due to being highly satiating compared to other macronutrients. Supplementing protein into staple foods that are easily affordable, such as bread, is an easy way to incorporate added protein into a diet. However, it is difficult to recommend increasing protein intake at a population level because current farming practises that produce high-protein products from livestock are not sustainable, especially when considering climate change and increasing populations worldwide. Due to this, high-protein products made from livestock are becoming more expensive and less attainable. Proteins produced from sources other than livestock, such as plants and insects, are becoming more favourable as their production has a lower ecological footprint. However, the satiating effects of proteins are not necessarily equal, and it is unclear whether proteins from plants and insects are able to add a significant satiating effect when supplemented into staple foods. This study will assess the satiating effects plant and insect proteins within a staple food product compared to proteins derived from livestock. Participation in this study will involve attending four 30-minute morning sessions at the CASS Food Research Centre in Deakin University Burwood Campus. Before each session, participants will: • Need to fast for at least 10 hours (overnight). During each session, participants will: • Have their height and weight assessed (this will only occur during the first session). • Be provided with a moderate serving of bread which will be based on their estimated energy requirements which they will need to eat in its entirety. • Complete questionnaires about their liking of the bread and their appetite (approx. 2 minutes). After each session, participants will: • Complete additional appetite questionnaires every 30 minutes over the next 3 hours (approx. 2 minutes each). • Refrain from eating, drinking anything other than water, or doing any moderate to vigorous physical activity during this 3-hour period.
Interventions
There are three intervention treatments in this study and one control treatment. Each intervention treatment is the consumption of white bread formulated with added protein. The proteins in each bread are derived from pea, crickets or whey. Each protein will replace 10% of the wheat flour from a standard recipe (see control treatment). There will be a washout period of at least 24 hours between the treatments.
The dose of bread that participants will receive is 9% of their estimated energy requ
There are three intervention treatments in this study and one control treatment. Each intervention treatment is the consumption of white bread formulated with added protein. The proteins in each bread are derived from pea, crickets or whey. Each protein will replace 10% of the wheat flour from a standard recipe (see control treatment). There will be a washout period of at least 24 hours between the treatments. The dose of bread that participants will receive is 9% of their estimated energy requirement, which is calculated based on their age, sex, and habitual physical activity. Participants will be provided with each treatment on seperate days at the CASS Food Research Centre in Deakin University Burwood. They must consume the portion of bread in its entirety within 30 minutes. Ad libitum intake of water will be allowed. This will be conducted in the presence of the principle researcher, who has 7 years experience in sensory testing in this facility. Participants will be supervised to ensure full consumption of the bread. Participants will need to have fasted for at least 10 hours prior to their appointments. Compliance to this will be checked verbally as they arrive at the facility, and again digitally during the completion of an appetite questionnaire (discussed in the Outcomes section).
Sponsors
Dr Andrew Costanzo
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used) (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
All
Age
18 Years to 55 Years
Healthy volunteers
Yes
Inclusion criteria
Individuals who are: fluent in English; willing to consume products containing wheat, dairy and insects.
Exclusion criteria
Inidividuals who are: smokers; pregnant or lactating; allergic and/or intolerant to wheat/gluten, dairy/lactose, and shellfish; following an energy-restricted diet; have an illness or condition that may prevent them from safely overnight fasting (e.g., diabetes mellitus)
Outcome results
None listed