NCT02200796

Role of Dietary Protein on Satiety, Food Intake and Thermic Effect of Food

Role of Dietary Protein in a Familiar Breakfast Meal on Subjective Satiety, Food Intake and Thermic Effect of Food in Normal Weight and Overweight/Obese Children

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 17 (actual)
• Sponsor: Toronto Metropolitan University · Academic / Other
• Sex: All
• Age: 9 Years – 14 Years
• Healthy volunteers: Accepted

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.

Conditions

• Overweight
• Obesity

Interventions

Type	Name	Description
OTHER	Control Meal	High carbohydrate meal
OTHER	Low Protein Meal	Omelet with 15 g of protein
OTHER	Moderate Protein Meal	Omelet with 30 g of protein
OTHER	High Protein Meal	Omelet with 45 g of protein

Timeline

• Start date: 2014-04-01
• Primary completion: 2014-08-01
• Completion: 2014-12-01
• First posted: 2014-07-25
• Last updated: 2020-09-30

Locations

1 site across 1 country: Canada