膳食蛋白质的饱腹感效应与餐后胃饥饿素分泌无关。

The satiating effect of dietary protein is unrelated to postprandial ghrelin secretion.

作者信息

Moran Lisa J, Luscombe-Marsh Natalie D, Noakes Manny, Wittert Gary A, Keogh Jennifer B, Clifton Peter M

机构信息

Commonwealth Scientific and Industrial Research Organization (Australia), Health Science and Nutrition, University of Adelaide, Australia.

出版信息

J Clin Endocrinol Metab. 2005 Sep;90(9):5205-11. doi: 10.1210/jc.2005-0701. Epub 2005 Jul 12.

DOI:10.1210/jc.2005-0701

PMID:16014402

Abstract

CONTEXT

Increasing dietary protein relative to carbohydrate and fat enhances weight loss, at least in part by increasing satiety. The mechanism for this is unclear.

OBJECTIVE

The objective of this study was to compare the effects of isocaloric test meals with differing protein to fat ratios on fasting and postprandial ghrelin, insulin, glucose, appetite, and energy expenditure before and after weight loss on the respective dietary patterns.

DESIGN

The study design was a randomized parallel design of 12 wk of weight loss (6 MJ/d) and 4 wk of weight maintenance (7.3 MJ/d) with meals administered at wk 0 and 16.

SETTING

The study was performed at an out-patient research clinic.

PATIENTS AND OTHER PARTICIPANTS

Fifty-seven overweight (body mass index, 33.8 +/- 3.5 kg/m2) hyperinsulinemic men (n = 25) and women (n = 32) were studied.

INTERVENTIONS

High-protein/low-fat (34% protein/29% fat) or standard protein/high-fat (18% protein/45% fat) diets/meals were given.

MAIN OUTCOME MEASURES

The main outcome measures were weight loss and fasting and postprandial ghrelin, insulin, glucose, appetite, and energy expenditure before and after weight loss.

RESULTS

Weight loss (9.2 +/- 0.7 kg) and improvements in fasting and postprandial insulin and glucose occurred independently of diet composition. At wk 0 and 16, subjects wanted less to eat after the high-protein/low-fat than the standard protein/high-fat meal (P = 0.02). Fasting ghrelin increased (157.5 +/- 3.4 pg/ml or 46.6 +/- 1.0 pmol/liter; P < 0.001), and the postprandial ghrelin response improved with weight loss (P = 0.043) independently of diet composition. Postprandial hunger decreased with weight loss (P = 0.018) and was predicted by changes in fasting and postprandial ghrelin (r2 = 0.246; P = 0.004). Lean mass was the best predictor of fasting (r2 = 0.182; P = 0.003) and postprandial ghrelin (r2 = 0.096; P = 0.039) levels.

CONCLUSIONS

Exchanging protein for fat produced similar weight loss and improvements in metabolic parameters and ghrelin homeostasis. The reduced appetite observed with increased dietary protein appears not to be mediated by ghrelin homeostasis.

摘要

背景

相对于碳水化合物和脂肪增加膳食蛋白质可促进体重减轻，至少部分是通过增加饱腹感实现的。其机制尚不清楚。

目的

本研究的目的是比较等热量试验餐中不同蛋白质与脂肪比例对减肥前后空腹及餐后胃饥饿素、胰岛素、葡萄糖、食欲和能量消耗的影响，这些试验餐基于各自的饮食模式。

设计

研究设计为随机平行设计，包括12周的体重减轻期（6兆焦耳/天）和4周的体重维持期（7.3兆焦耳/天），在第0周和第16周提供餐食。

地点

研究在门诊研究诊所进行。

患者及其他参与者

研究了57名超重（体重指数，33.8±3.5千克/平方米）的高胰岛素血症男性（n = 25）和女性（n = 32）。

干预措施

给予高蛋白/低脂肪（34%蛋白质/29%脂肪）或标准蛋白质/高脂肪（18%蛋白质/45%脂肪）饮食/餐食。

主要观察指标

主要观察指标为体重减轻情况以及减肥前后空腹及餐后胃饥饿素、胰岛素、葡萄糖、食欲和能量消耗。

结果

体重减轻（9.2±0.7千克）以及空腹和餐后胰岛素及葡萄糖水平的改善与饮食组成无关。在第0周和第16周，与标准蛋白质/高脂肪餐相比，受试者在食用高蛋白/低脂肪餐后想吃的东西更少（P = 0.02）。空腹胃饥饿素增加（157.5±3.4皮克/毫升或46.6±1.0皮摩尔/升；P < 0.001），且餐后胃饥饿素反应随体重减轻而改善（P = 0.043），与饮食组成无关。餐后饥饿感随体重减轻而降低（P = 0.018），且可通过空腹和餐后胃饥饿素的变化预测（r2 = 0.246；P = 0.004）。去脂体重是空腹（r2 = 0.182；P = 0.003）和餐后胃饥饿素水平（r2 = 0.096；P = 0.039）的最佳预测指标。