Foods for Appetite Control
- Dietary protein as a modulator of body weight and metabolism in mice (FF012).
- Effect of the ratio of protein, fat and carbohydrate in juvenile diets on lifetime body composition and predisposition to lifestyle diseases (FF013).
- Defining functional properties of protein on human energy expenditure (FF014).
- Appetite control properties of dairy protein based beverages in overweight men (FF014).
- Appetite control properties of dairy, wheat and soy protein based soups in lean and overweight men (FF023).
- Effects of different types of protein on human energy expenditure (FF028).
- Defining the effects of combined whey protein and different forms of carbohydrate in overweight men (FF029).
- Consumer understanding of the attributes and functions of protein (FF030).
Dietary protein as a modulator of body weight and metabolism in mice (FF012)
This study, using an obese mice model, aimed to examine whether different types of protein in the overall diet could possibly reverse weight gain over time.This research suggests that different types of proteins, in the context of the whole diet and over a period of time, may have different effects on body weight gain, visceral fat storage and energy intake.
The study results suggest opportunities for companies to consider formulations targeting the benefits of weight loss over time. For example, manufacturers targeting satiating products might start with whey protein in product formulations, red meat companies might like to pursue the conditions where the potential satiating properties of red meat might be best exposed, and soy companies may consider situations where a high level of energy efficiency is advantageous to the consumer ( for example in aged care, under-nutrition).
Project Leader: Professor Xu-Feng Huang (University of Wollongong).
Effect of the ratio of protein, fat and carbohydrate in juvenile diets on lifetime body composition and predisposition to lifestyle diseases (FF013)
This study, using a pig model, aimed to determine whether different types and amounts of protein during the various growth stages would influence risk of lifestyle diseases (obesity, heart disease and diabetes).The study demonstrated the growth benefits of whey protein concentrate early in life. Some protein seemed to have a greater effect on muscle growth in the intermediate phase, and there was little difference between protein type in the later stages of maturation. At all times, the development of bone (deposition and mineralisation) appeared to decrease with higher protein intakes, but appeared higher with the whey protein source. Body composition was similar, but insulin sensitivity (associated with both obesity and diabetes) appeared better on whey protein.
These findings would have implications for products targeting healthy growth and development, and the prevention of lifestyle diseases, known to begin early in life. It may help companies in deciding on which protein ingredients to work with depending on where they are targeting their products.
Project Leader: Professor Frank Dunshea (Dept. Primary Industry Victoria).
Defining functional properties of protein on human energy expenditure (FF014)
This study aimed to provide an understanding of how higher levels of proteins in the diet might help people to lose weight.
Using a highly controlled experiment with a human calorimeter facility, preliminary analysis of the research results found that higher levels of protein in the diet may have metabolic benefits in overweight adults.
For companies developing products that might help with weight loss, this supports a direction to pursue higher protein formulations, with due consideration for the type of carbohydrate.
Project Leader: Dr. Marijka Batterham (University of Wollongong).
Appetite control properties of dairy protein based beverages in overweight men (FF014)
The effect of type and amount of dairy protein (whey and casein) and of carbohydrate (low or high GI) was examined in this short-term human study. Food (energy) intake at a meal 3 hours after consuming a large cup of a milkshake-type beverage was measured in overweight men.
The study demonstrated the benefits of higher protein beverages on subsequent meal intake compared to high GI beverages, but did not show a difference between types of proteins.
For companies developing beverages to support appetite control, this research supports product concepts that have a higher protein formulation, and provides direction for consideration of the type of carbohydrate included in these formulations.
Project Leader: Associate Professor Manny Noakes (CSIRO).
Appetite control properties of dairy, wheat and soy protein based soups in lean and overweight men (FF023)
This proof of concept study compared the impact of a soup formulation based on gluten, whey, or soy protein enrichment on subsequent meal consumption 3 hours later. The impact on appetite from high protein formulations was observed through assessments of the energy intake of the subsequent meal. This could be explained in terms of differences in appetite control hormones. There may also be differences between the responses of lean and overweight men.
This study provided further support for a direction towards protein enriched formulations in soup like products targeting appetite control
Project Leader: Associate Professor Manny Noakes (CSIRO).
Effects of different types of protein on human energy expenditure (FF028)
This study will build on previous work in the human calorimeter facility to now compare the effects of different types of proteins on human energy expenditure.
The results of this work will provide evidence of effects from different dietary proteins under controlled activity conditions in humans.
This will substantiate some forms of health claims and will provide direction for longer-term clinical research in humans under free-living conditions. This latter research would assess the hypothesised benefits from specifically formulated products based on the knowledge now available.
Project Leader: Dr. Marijka Batterham (University of Wollongong).
Defining the effects of combined whey protein and different forms of carbohydrate in overweight men (FF029)
This proof of concept study will compare the effect of whey protein in a drink combined with fructose or lactose on subsequent meal intake in overweight adult men. Further it will measure changes in other physiological parameters to provide some indication of the mechanisms that might be involved. Food companies interested in appetite control formulations would benefit from this knowledge.
Project Leader: Associate Professor Manny Noakes (CSIRO).
Consumer understanding of the attributes and functions of protein (FF030)
This consumer survey will provide direction for the development of future studies on protein functionality for appetite control and provide insights for food companies on how outcomes from the scientific substantiation of these effects might best be communicated to consumers.
Project Leader: Dr. David Cox (CSIRO).