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British Journal of Nutrition British Journal of Nutrition

Article contents

Differential effects of dairy snacks on appetite, but not overall energy intake

Published online by Cambridge University Press:  02 March 2012

Anestis Dougkas ,
Anne M. Minihane ,
D. Ian Givens ,
Christopher K. Reynolds  and
Parveen Yaqoob
Anestis Dougkas
Affiliation:
Hugh Sinclair Human Nutrition Group, Food and Nutritional Sciences, Faculty of Life Sciences, University of Reading, Reading RG6 6AP, UK Faculty of Life Sciences, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
Anne M. Minihane
Affiliation:
Department of Nutrition, Norwich Medical School, University of East Anglia (UEA), Norwich NR4 7TJ, UK
D. Ian Givens
Affiliation:
Faculty of Life Sciences, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
Christopher K. Reynolds
Affiliation:
Faculty of Life Sciences, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
Parveen Yaqoob*
Affiliation:
Hugh Sinclair Human Nutrition Group, Food and Nutritional Sciences, Faculty of Life Sciences, University of Reading, Reading RG6 6AP, UK
*
* Corresponding author: Professor P. Yaqoob, fax +44 118 378 7708, email p.yaqoob@reading.ac.uk
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Abstract

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Dietary regulation of appetite may contribute to the prevention and management of excess body weight. The present study examined the effect of consumption of individual dairy products as snacks on appetite and subsequent ad libitum lunch energy intake. In a randomised cross-over trial, forty overweight men (age 32 (sd 9) years; BMI 27 (sd 2) kg/m2) attended four sessions 1 week apart and received three isoenergetic (841 kJ) and isovolumetric (410 ml) servings of dairy snacks or water (control) 120 min after breakfast. Appetite profile was determined throughout the morning and ad libitum energy intake was assessed 90 min after the intake of snacks. Concentrations of amino acids, glucose, insulin, ghrelin and peptide tyrosine tyrosine were measured at baseline (0 min) and 80 min after the intake of snacks. Although the results showed that yogurt had the greatest suppressive effect on appetite, this could be confounded by the poor sensory ratings of yogurt. Hunger rating was 8, 10 and 24 % (P < 0·001) lower after the intake of yogurt than cheese, milk and water, respectively. Energy intake was 11, 9 and 12 % (P < 0·02) lower after the intake of yogurt, cheese and milk, respectively, compared with water (4312 (se 226) kJ). Although there was no difference in the postprandial responses of hormones, alanine and isoleucine concentrations were higher after the intake of yogurt than cheese and milk (P < 0·05). In conclusion, all dairy snacks reduced appetite and lunch intake compared with water. Yogurt had the greatest effect on suppressing subjective appetite ratings, but did not affect subsequent food intake compared with milk or cheese.

Keywords

AppetiteDairy productsAmino acidsGhrelinPeptide tyrosine tyrosine
Type
Full Papers
Information
British Journal of Nutrition , Volume 108 , Issue 12 , 28 December 2012 , pp. 2274 - 2285
Copyright
Copyright © The Authors 2012

References

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