Healthy Clinical Trial
Official title:
The Influence of Whey Protein Addition to a Fat-based Breakfast on Metabolic and Appetite Parameters Following a Second Meal
The purpose of this study is to investigate whether the addition of whey protein to a breakfast high in fat content will influence acute metabolic and appetite responses, as well as responses to a subsequent lunch meal.
Participants will be asked to report to the lab for their first main trial, having not eaten
for 12 hours, and refrained from caffeine and alcohol intake and strenuous exercise for 24
hours. Both trials will take place at the same time of day.
Upon arrival height and body mass will be recorded and a cannula will be inserted into a
vein in the back of the hand and a 10 ml blood sample will be taken.A visual analogue scale
(VAS) will then be used to subjectively measure the participant's appetite pre-breakfast.
Participants will then be provided with one of the two breakfast meals that are being tested
in a randomised order. The two breakfasts consist of a high fat breakfast or high fat plus
additional whey protein. A drink of water shall also be consumed, the volume of which
depends on the trial being carried out. The high fat breakfast will consist of scrambled egg
yolks made with single cream and butter (Tesco, Hertfordshire, UK). The macronutrient
distribution of the breakfast is 12% protein, 3% carbohydrate, 85% fat (1771 kJ; 423 kcal
total). For the whey protein trial, 23.9g whey protein isolate (Lacprodan DI-9224, Arla
Foods, Denmark) shall be added to water and incorporated into each meal as a drink on the
side, in order to provide 20g whey protein.
A timer shall be set when the participant takes their first mouthful of breakfast, and they
will be required to rest for the following 3 hours. At 15, 30, 45, 60, 90, 120, 150 and 180
minutes post-breakfast 10 ml blood samples shall be collected. Every 30 minutes during this
period the appetite VAS will also be completed. After this participants will be provided
with a standardised lunch meal which shall consist of pasta with a tomato and basil sauce,
olive oil and cheddar cheese, along with a 350 ml drink of water. The macronutrient
distribution of the lunch is 13% protein, 49% carbohydrate, 38% fat. Following this, the
post-breakfast procedure shall be repeated for another period of 3 hours.
;
Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science
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