Overweight, Obesity
Conditions
Keywords
Dietary Protein, Satiety, Food Intake, Thermic Effect of Food, Diet Induced Thermogenesis
Brief summary
Objectives: To determine the effect of protein content of familiar breakfast meals on subjective appetite, food intake (FI), glycemic response and Thermic Effect of Food (TEF) in normal weight (NW) and overweight (OW)/obese (OB) children. Specific Objectives: 1a.To determine the effect of familiar breakfast meals (450 kcal containing eggs and varying in protein content (15, 30, and 45g) on subjective appetite, glycemic response and food intake at a test meal 4 h later in NW and. OW/OB children. 1b. To describe the effect of isocaloric (450 kcal) familiar breakfasts either high in protein (optimal protein from Objective 1a) or low in protein on TEF and substrate utilization over 5 h in NW and OW/OB children.
Detailed description
Hypothesis: The investigators hypothesize that increasing the high-quality protein content of a breakfast meal will dose dependently increase subjective satiety, lower FI and glycemic response, and increase the TEF in both NW and OW/OB children.
Interventions
OTHERControl Meal
High carbohydrate meal
OTHERLow Protein Meal
Omelet with 15 g of protein
OTHERModerate Protein Meal
Omelet with 30 g of protein
OTHERHigh Protein Meal
Omelet with 45 g of protein
Sponsors
Toronto Metropolitan University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
9 Years to 14 Years
Healthy volunteers
Yes
Inclusion criteria
* Boys and girls between the ages of 9 and 14 y * Only peri-pubertal girls * Normal body weight (between the 5th and 85th BMI percentile for age and gender) * OW/OB (\>85th BMI percentile for age and gender)
Exclusion criteria
* Food sensitivities * Food allergies * Dietary restrictions * Health, learning, emotional or behavioural problems * On any medication
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| 1a) Ad libitum food intake (in kcal) | Four hours after breakfast |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| 1b) The thermic effect of a high versus low protein meal | Resting energy expenditure (REE) at baseline and up to five hours post test meal | REE will be determined by indirect calorimetry under a ventilated hood (ParvoMedics TrueOne 2400 automated metabolic gas analysis system, Parvo Medics, USA) |
| Subjective Appetite | Assessed every 15 min for 4 h | — |
| Blood glucose response | Measures at 15, or 60 min intervals for 4 h | Finger prick capillary blood glucose (in mmol/L) at baseline, after breakfast (30 min), at 60 min, and in 1h intervals onward |
Countries
Canada
Outcome results
None listed