Effect of Increasing the Dietary Protein Content of Breakfast on Subjective Appetite, Short-Term Food Intake and Diet-Induced Thermogenesis in Children

• Main Authors: Nick Bellissimo, Tammy Fansabedian, Vincent C.H. Wong, Julia O. Totosy de Zepetnek, Neil R. Brett, Alexander Schwartz, Stephanie Cassin, Katherine Suitor, Dérick Rousseau
• Format: Article
• Language: English
• Published: MDPI AG 2020-10-01
• Series: Nutrients
• Subjects: diet-induced thermogenesis; dietary protein; satiety; glycemic response
• Online Access: https://www.mdpi.com/2072-6643/12/10/3025

Dietary protein affects energy balance by decreasing food intake (FI) and increasing energy expenditure through diet-induced thermogenesis (DIT) in adults. Our objective was to investigate the effects of increasing the dietary protein in an isocaloric breakfast on subjective appetite, FI, blood glucose, and DIT in 9–14 y children. Two randomized repeated measures designs were used. In experiment 1, 17 children (9 boys, 8 girls) consumed isocaloric meals (450 kcal) on four separate mornings containing: 7 g (control), 15 g (low protein, LP), 30 g (medium protein, MP) or 45 g (high protein, HP) of protein. Blood glucose and subjective appetite were measured at baseline and regular intervals for 4 h, and FI was measured at 4 h. In experiment 2, 9 children (6 boys, 3 girls) consumed the control or HP breakfast on two separate mornings, and both DIT and subjective appetite were determined over 5 h. In experiment 1, all dietary protein treatments suppressed subjective appetite compared to control (<i>p</i> < 0.001), and the HP breakfast suppressed FI compared with the LP breakfast and control (<i>p</i> < 0.05). In experiment 2, DIT was higher after HP than control (<i>p</i> < 0.05). In conclusion, increasing the dietary protein content of breakfast had favorable effects on satiety, FI, and DIT in children.