(P09-09-26) The Effects of Common Meals on Metabolic and Appetite Responses in Healthy Adults; A Randomized Crossover Clinical Trial

Objectives: We evaluated metabolic/appetitive responses of a lean steak, potatoes, and broccoli meal to other common entrée/starch/vegetable combinations.

Methods: In this randomized crossover study, we assessed effects of 7 ~400 kcal meals on food intake and metabolic/appetitive responses. 20 healthy adults (27.0 ± 5.6 y; BMI: 23.7 ± 2.0) completed 7 trials. Ratings of hunger, fullness, desire to eat, and prospective consumption were recorded over a 4-hour period using 100 mm VAS to calculate a composite appetite score. Plasma glucose, insulin, triglycerides (TG), ghrelin, cholecystokinin (CCK), and glucagon-like peptide-1 (GLP-1) were measured before consumption and 1, 2, 3, and 4 hours postprandially. Yogurt parfaits after meals assessed subsequent intake.

Results: Hummus/pita resulted in the least appetite suppression, with lower (p < .05) fullness and higher desire to eat and prospective consumption compared to several other meals. Steak and potatoes, pork pasta, and fried rice suppressed appetite most. TG and CCK iAUC did not differ among meals. Glucose iAUC was lower following steak and potatoes (-1963±747; -1756±553; -2945±811; and -2643±1000, respectively) and the lentil chili meal (-1640±657; -1433±529; -2622±817; and -2320±986, respectively) than after mac and cheese, fried rice, hummus/pita, and pork pasta. Insulin iAUC was lower following steak and potatoes than mac and cheese (-518±223) and fried rice (-1236±464). Similarly, insulin iAUC following the lentil chili meal was lower than the mac and cheese (-518±223), fried rice (-1236±464), and hummus/pita (-968±425). Ghrelin iAUC was higher (p < .05) following steak and potatoes compared with fish tacos (3571±1170), fried rice (4258±1806) and pita/hummus (3568±1486). GLP-1 iAUC was higher for steak and potatoes compared to lentil chili (29408±13104). Fried rice produced a higher GLP-1 iAUC than both fish tacos (16251±5785) and pita/hummus (21084±7867), and pork pasta yielded a higher iAUC than pita/hummus (35140±15137). Parfait intake aligned with these findings being greater following the hummus meal and lower after steak and potatoes (females) and mac and cheese (males).

Conclusions: Results suggest steak and potatoes promote satiety greater than commonly recommended plant-based options, with potential implications for dietary planning/weight management.

Funding Sources: NCBA, TBC