Egelandsdal Bjørg, Haug Anna, Rehfeld Jens F, Coutinho Sílvia, Roglà Ricart Lledó, Martens Harald, Monfort-Pires Milena, Martins Catia
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1433 Ås, Norway.
Faculty of Biosciences, Norwegian University of Life Sciences, 1433 Ås, Norway.
Nutrients. 2025 May 4;17(9):1581. doi: 10.3390/nu17091581.
Though evidence is limited, animal products like pork sausages and cheese may affect satiety differently due to their distinct protein, fat, and calcium content. This study therefore compared their acute effects on breakfast using appetite-related markers.
A total of 11 women and 13 men, with a mean age of 23.0 ± 2.6 years and mean BMI of 24.5 ± 2.6 kg/m, participated in this crossover design study. Concentrations of active ghrelin, glucagon-like peptide 1 (GLP-1), glucose-dependent insulinotropic polypeptide (GIP), cholecystokinin (CCK), insulin, glucose, leptin, and blood lipids were measured. Subjective feelings of appetite using visual analogue scales were analyzed (0-4 h) as a response to two test breakfasts meals with a similar energy and macronutrient content. Appetite feelings and energy intake from an ad libitum buffet lunch were subsequently measured. Data were analyzed using two different ANOVA methods.
The pork sausage breakfast was characterized by an earlier triglyceride (TG) peak than the cheese. A slower TG clearance was seen with the cheese breakfast. Ghrelin suppression was longer in the pork sausage breakfast. Active GLP-1 concentration was higher following the cheese breakfast and active GIP declined slower. The two ANOVA methods disagreed regarding the insulin effect. Subjective feelings of hunger before buffet and ad libitum energy intake were higher in males (791 ± 64 kcal) compared with females (344 ± 32 kcal), but did not differ between breakfast types.
Acute consumption of pork and cheese of the same energy, fat, and protein content provided detectable differences in appetite-related hormones and lipid responses. Appetite and lipid metabolism were affected by the major differentiators of the test meals, namely calcium, fatty acids and amino acids compositions.
尽管证据有限，但像猪肉香肠和奶酪这样的动物产品，由于其独特的蛋白质、脂肪和钙含量，可能对饱腹感产生不同的影响。因此，本研究使用与食欲相关的指标比较了它们对早餐的急性影响。
共有11名女性和13名男性参与了这项交叉设计研究，他们的平均年龄为23.0±2.6岁，平均体重指数为24.5±2.6kg/m。测量了活性胃饥饿素、胰高血糖素样肽1（GLP-1）、葡萄糖依赖性促胰岛素多肽（GIP）、胆囊收缩素（CCK）、胰岛素、葡萄糖、瘦素和血脂的浓度。使用视觉模拟量表分析了作为对两种能量和宏量营养素含量相似的测试早餐的反应的主观食欲感受（0-4小时）。随后测量了来自随意自助餐午餐的食欲感受和能量摄入。使用两种不同的方差分析方法分析数据。
猪肉香肠早餐的特点是甘油三酯（TG）峰值出现得比奶酪早餐更早。奶酪早餐的TG清除较慢。猪肉香肠早餐中胃饥饿素的抑制时间更长。奶酪早餐后活性GLP-1浓度更高，活性GIP下降更慢。两种方差分析方法在胰岛素效应方面存在分歧。男性（791±64千卡）在自助餐前的主观饥饿感和随意能量摄入量高于女性（344±32千卡），但不同早餐类型之间没有差异。
急性食用能量、脂肪和蛋白质含量相同的猪肉和奶酪，在与食欲相关的激素和脂质反应方面产生了可检测到的差异。食欲和脂质代谢受测试餐的主要差异因素影响，即钙、脂肪酸和氨基酸组成。
