High Protein Breakfast on Weight Management and Glycemic Control in 'Breakfast-skipping' Teens
| Status: | Recruiting |
|---|---|
| Healthy: | No |
| Age Range: | 15 - 21 |
| Updated: | 2/15/2018 |
| Start Date: | December 12, 2016 |
| End Date: | December 12, 2018 |
| Contact: | Heather Leidy, PhD |
| Email: | hleidy@purdue.edu |
| Phone: | 765-496-0184 |
Long-term Effects of Consuming a High Protein, Beef Breakfast on Weight Management and Glycemic Control in Overweight 'Breakfast-skipping' Young People
75 overweight, habitual 'breakfast-skipping' adolescents will complete the following
long-term, randomized controlled trial. Participants will be randomly assigned to the
following breakfast treatments: 350 kcal high protein breakfasts containing 30 g protein
(primarily from lean beef), 35 g carbohydrates, and 10 g fat; 350 kcal normal protein
breakfasts containing 10 g protein, 55 g carbohydrates, and 10 g fat; or will continue to
skip breakfast. The following outcomes will be assessed during baseline and 4-month
(post-intervention): body weight & body composition; waist circumference; daily food intake;
24-h free-living glycemic control; and pre and post-prandial satiety. In addition, body
weight and free-living breakfast intake (quantity, quality, and type) will also be assessed
at 2-month follow-up
long-term, randomized controlled trial. Participants will be randomly assigned to the
following breakfast treatments: 350 kcal high protein breakfasts containing 30 g protein
(primarily from lean beef), 35 g carbohydrates, and 10 g fat; 350 kcal normal protein
breakfasts containing 10 g protein, 55 g carbohydrates, and 10 g fat; or will continue to
skip breakfast. The following outcomes will be assessed during baseline and 4-month
(post-intervention): body weight & body composition; waist circumference; daily food intake;
24-h free-living glycemic control; and pre and post-prandial satiety. In addition, body
weight and free-living breakfast intake (quantity, quality, and type) will also be assessed
at 2-month follow-up
The NP and HP groups will be provided with their respective breakfast meals to consume, at
home, between 6:00-8:00 am each day over the 4-mo intervention. The energy content of the NP
and HP breakfast meals will be standardized to 350 kcal. The energy content of the breakfast
meals is ~18% of daily energy intake estimated from the energy expenditure equations specific
for adolescents ages 13-16 y. The NP breakfasts will be 11% protein (10 g protein), 63% CHO,
and 26% fat, whereas the HP breakfasts will be 34% protein (30 g protein), 40% CHO, and 26%
fat. The types of protein incorporated within the NP and HP meals will include a combination
of beef (40%), dairy (20%), eggs (20%), and plant-based (20%) proteins. The NP and HP meals
will include the same types of breakfasts but will vary in protein and CHO content. An 8-d
breakfast rotation will occur throughout the study.
home, between 6:00-8:00 am each day over the 4-mo intervention. The energy content of the NP
and HP breakfast meals will be standardized to 350 kcal. The energy content of the breakfast
meals is ~18% of daily energy intake estimated from the energy expenditure equations specific
for adolescents ages 13-16 y. The NP breakfasts will be 11% protein (10 g protein), 63% CHO,
and 26% fat, whereas the HP breakfasts will be 34% protein (30 g protein), 40% CHO, and 26%
fat. The types of protein incorporated within the NP and HP meals will include a combination
of beef (40%), dairy (20%), eggs (20%), and plant-based (20%) proteins. The NP and HP meals
will include the same types of breakfasts but will vary in protein and CHO content. An 8-d
breakfast rotation will occur throughout the study.
Inclusion Criteria:
1. Males and females
2. All ethnicities
3. Age: 15-21y
4. BMI/BMI Percentile: 20-34.0 kg/m2
5. Never smoked or used other tobacco products
6. Willing to consume the study breakfasts
7. Generally healthy (as assessed by Medical History Questionnaire)
Exclusion Criteria:
1. Clinically diagnosed with an eating disorder
2. Metabolic, hormonal, and/or neural conditions/diseases that influence metabolism or
appetite
3. Currently or previously on a weight loss or other special diet (in the past 6 months)
4. Gained/lost ≥4.5kg over the past 6 months
5. Taking medication that would directly influence appetite (weight-loss drugs or
antidepressant, steroid, or thyroid medication, unless dosage has been stable for at
least 6 months)
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