Plant-Based Meat Analogues and Human Health

Caloric Intake, Ghrelin, GLP-1 Concentration, Glucose, Insulin, Leptin Levels, Satiation, Satiety

seitan, beef, satiation, leptin, ghrelin, GLP-1, insulin

The goal of this intervention trial is to compare the satiation effects induced by a single intake of vegan meat (VM) and genuine meat (GM) in twenty-five healthy participants, aged 25 to 50 years, from both genders. Participants were randomly allocated to consume either VM or GM along with water during a first sage. In a second stage, conducted following the same procedures as the first after a washout period, participants shifted received the alternative meal (they shifted positions regarding first stage). Blood samples were collected under fasting conditions and at 15, 30, 60 and 120 minutes after meal intake to assess the concentration of glucose, cytokines, leptin, ghrelin, glucagon-like peptide-1 (GLP-1), cholecystokinin (CCK) and insulin. Additionally, urine and feces were collected under fasting conditions at the end of each session.

The study was designed as a postprandial, randomized and crossover intervention trial aimed at comparing the satiation induced by a single intake of grilled vegan meat and grilled beef loin at isocaloric and isoprotein conditions. Twenty-five healthy participants (25-50 years old) from both genders (15 females and 10 males) were recruited for the trial and randomly included in a two-stage crossover study. Previously, participants expressed their willingness to participate by signing an informed consent. In the first stage, participants (fasted during the last 12 hours, without having had a late or heavy dinner, and without engaging in intense physical activity the previous afternoon or evening) were randomly allocated to eat whether vegan meat (VM) or genuine meat (GM) along with water (100 cL). Under fasting conditions, blood samples were collected via venous cannula by clinical nurse collaborators, and the fluids were subsequently treated with a protease inhibitor cocktail by experienced laboratory technicians. Consumption of whether VM or GM was carried out in individual sensory booths at room temperature (22ºC). At fixed postprandial times (i.e., 15, 30, 60 and 120 minutes) blood was collected in dipotassium ethylenediaminetetraacetic acid (K2EDTA) Vacutainer® tubes and treated for the analysis of glucose, cytokines, leptin, ghrelin, GLP-1, CCK and insulin concentrations. During the postprandial period, participants were instructed to remain seated and engage in mild intellectual activity, such as reading a book or working on the computer. Any activity that would interfere with the digestion process or influence the postprandial response to the foods under study was discouraged. Participants were specifically asked not to move around, play games or watch movies. After 120 minutes postprandial time, and in order to assess compensatory caloric intake after the first meal, participants were offered to eat spaghetti Bolognese ad libitum with 100 cL of water until they were fully and comfortably satiated. Caloric intake was recorded by calculating the amount of food had during this ad libitum meal. The second stage, conducted after a minimum washout period of two weeks following the first stage, was conducted following the same procedure as described for the first stage. Yet, participants shifted positions in relation to the first meal. Researchers and technicians involved in the analysis of samples were blinded to the origin of the samples and the identity of the participants. This information was guarded by an individual unconnected to the study until the completion of the statistical analysis.

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