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Protein helps in weight loss
- 1. Dietary protein at breakfast in enhancing satiety and reducing energy intake at lunch in overweight premenopausal women
- 2. Menopause Menopause and weight gain tend to go hand in hand, because of low estrogen production, slower metabolism, and poor diet and lack of exercise Decrease in hormone production of estrogen and progesterone by the Ovaries No vaginal bleeding for a year A Natural change
- 3. Menopause Pre Menopause Post Menopause 3 Stages
- 6. Dietary Modifications http://www.eatthis.com/menopause Vitamin D Protein Calcium Fluids Vegetables Omega 3 Egg Nutrients Dietary Iron www.flaticon.com
- 7. What Is Protein? Macromolecules One or more long chain amino acid residues Joined by peptide linkages
- 9. Breakfast A breakfast high in protein helps curb hunger throughout the day Breakfast high in protein can help promote greater weight loss than a carbohydrate-based breakfast that contains the same number of calories Breakfast = better diet quality and greater nutrient intake http://www.aeb.org/images/PDFs/FoodManufacturers/AEB_WP_Protein.pdf
- 10. Fallaize R, Wilson L, Gray J, Morgan LM, Griffin BA. Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal. Eur J Nutr. 2013;52:1353–9
- 13. Satiety and hunger management are key components to control weight Protein increases and maintains weight loss resulting from appetite regulations and energy expenditure
- 16. Appetitive and Metabolic effects of Sausage and egg based convenience breakfast meals in overweight premenopausal women
- 17. Nutrition Journal (2015) 14:17 DOI 10.1186/s12937-015-0002-7 Authors-Tia M Rains, Heather J Leidy, Kristen D Sanoshy, Andrea L Lawless and Kevin C Maki 1 Biofortis Clinical Research Published on 10/2/2105
- 18. Aim To evaluate the effects of consuming two higher-protein breakfast meals, compared with a lower-protein, higher carbohydrate breakfast meal and breakfast skipping, on appetite ratings, postprandial glycemic and insulinemic responses, and ad libitum energy intake at a lunch meal in overweight, premenopausal women 2
- 19. 3 1 screening visit 4 test visits separated by at least 5 days N=34 Test visits were scheduled during the follicular phase of each woman’s menstrual cycle Participants Regular consumers of breakfast and lunch (≥5 days/week)were recruited to participate 18-55 Year old old Premenopausal Women
- 20. 3 Inclusion Body mass index (BMI) 18.5 to 29.9 kg/m2 Regular consumers of breakfast and lunch (≥5 days/week) Exclusion Self-defined smokers Weight change of ±2.7 kg History of cardiac, renal, hepatic, endocrine, pulmonary, biliary, pancreatic, GI or neurologic disorders or cancer (in the last 2 years)
- 21. 3 Avoidance of vigorous physical activity No Consumption of alcoholic beverages And maintenance of habitual caffeine intake within 24 hours of each test visit Study Instructions To replicate the same food and beverage intakes in the Food record made, prior to their first test visit
- 22. 4 Procedures Overnight fast (10–12 hour) Collection of venous blood t = −60 min- water, a caffeinated, non-caloric cola, caffeinated coffee, or tea with non-caloric sweetener t = −12 Study products given with 175 g of water or water only Actual water intake was recorded Visual Analog Scale (VAS) ratings for appetite sensations were completed prior to study product intake (t = −25 and −15 min) and at 30 min intervals until 240 min.
- 23. 4 Visual Analog Scale (VAS) ratings
- 24. 4 Test Products Two commercially-prepared, frozen breakfast meals at two different protein levels [30 g and 39 g/serving] A low protein (LP) meal No breakfast
- 27. Water 4
- 28. 30g 39g Energy(Kcal) Carbohydrate(g) Protein(g) Total Fat(g) Fiber(g) Palatability(au) 2 0 0 0 0 0 - 288 3 44 11 1 7 280 30 13 12 0 7 294 39 13 14 0 6 Test Meal Features Palatability was assessed by a 9-point scale with 1 = “dislike extremely” and 9 = “like extremely.” 4
- 29. Tortellini Sauce Ad libitum Lunch was provided (According to pleasure) 4
- 31. -30 0 60 120 180 240 Time (min) Test Product Consumption (t = -12 min) Ad libitum Lunch = VAS Rating 5
- 32. NB 30g PLP 39g P 0 5000 10000 -5000 15000 Fullness in AUC(mm x min) p < 0.001 for all 5
- 33. NB 30g PLP 39g P Hunger in AUC(mm x min) p < 0.01 for all 0 -10000 -5000 5000 5
- 34. 120 110 100 90 80 70 60 -25 0 30 60 90 120 150 180 210 240 Time (min) Glucose(mg/dl.) NB LP 30g P 39g P 5 (p < 0.001)
- 35. 5 39 g protein condition led to a smaller postprandial change in glucose (p < 0.05) compared to the NB condition 30 g protein condition led to a smaller postprandial glucose change (p < 0.001) vs. the LP condition NB 96 ± 1 mg/dl LP 112 ± 3 mg/dl 30 g P 101 ± 2 mg/dl 39 g P 96 ± 1 mg/dl
- 36. 45 40 35 30 25 20 15 10 5 -25 0 30 60 90 120 150 180 210 240 Time (min) Insulin(pg/ml) NB LP 30g P 39g P 5
- 37. 5 30 g and 39 g protein conditions led to lower insulin AUC (p < 0.05 for both) vs. the LP NB 7 ± 1 pg/mL; LP 37 ± 3 pg/mL 30 g P 20 ± 2 pg/mL 39 g P 16±2 pg/mL p < 0.001 for all
- 38. NB 30g PLP 39g P 0 600 1000 800 1200 5 Lunch energy intake following each condition (t = 240 min) (p < 0.05, note - energy intake at lunch for the 30 g Pro breakfast vs. LP breakfast p = 0.053) Pairwise comparisons between conditions were conducted using Tukey’s adjustment for multiple comparisons 400 200 Lunch(Kcal) 692 kcal 789 LP and 810 kcal NB
- 39. NB LP 30g P 39g P +15% Reduction in Energy Intake p<0.03 5
- 40. 6 Discussion Consumption of protein-rich convenience breakfast meals led to reductions in perceived hunger, increased satiety, and reductions in postprandial glucose and insulin excursions compared to a low-protein meal in normal to overweight, premenopausal women Reduced energy intake at the ad libitum lunch meal, although results only reached significance for the 39 g protein meal Two levels of protein served Both protein levels were sufficient to elicit a greater satiety response and to reduce postprandial glycemic and insulinemic excursions
- 41. Conclusion 7 The results of the present investigation suggest that sausage/egg convenience meals produce- greater appetite control reduce postprandial glycemic and insulinemic Responses lowers energy intake at lunch
- 42. Conclusion 7 The results of the present investigation suggest that sausage/egg convenience meals produce- greater appetite control reduce postprandial glycemic and insulinemic Responses lowers energy intake at lunch