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Eur J Nutr (2010) 49:493500 DOI 10.1007/s00394-010-0108-9
ORIGINAL CONTRIBUTION
Postprandial ghrelin and PYY responses of male subjects on low carbohydrate meals to varied balancing proportions of proteins and fats
Dalia El Khoury Rola El-Rassi Sami Azar
Nahla Hwalla
Received: 28 December 2009 / Accepted: 6 April 2010 / Published online: 16 April 2010 Springer-Verlag 2010
AbstractPurpose This study was conducted to investigate whether a higher proportion of protein or fat is more favorable for optimal ghrelin and peptide YY (PYY) release in subjects consuming low carbohydrate meals.
Methods Eight normal weight men received, on three separate occasions, high protein low fat (HPLF) (40% protein, 25% fat), low protein high fat (LPHF) (10% protein, 55% fat) or medium protein medium fat (MPMF) (25% protein, 40% fat) meals, with equal low carbohydrates content in all three meals (35% of energy). Post-prandial blood samples were collected before and 15, 30, 60, 120, 180 and 240 min following the ingestion of each meal. Plasma acylated ghrelin and PYY3-36 as well as serum insulin, glucose and triglycerides were measured. Results Comparing meals and considering each time point separately, a trend for a statistically signicant difference in acylated ghrelin was observed between HPLF and LPHF meals and a statistically signicant change of PYY from baseline was noted between HPLF and LPHF meals as compared to the MPMF meal at certain time points. When data were pooled together, a statistically signicant difference in acylated ghrelin change from baseline was observed between HPLF and LPHF meals, while both HPLF and LPHF meals resulted in a
signicantly higher PYY3-36 release in comparison to MPMF meal. AUC data analysis for PYY3-36 revealed signicantly higher values following HPLF in comparison to MPMF meal. Correlation analysis revealed a signicant negative correlation between acylated ghrelin and insulin only with the HPLF meal. Postprandial glucose and triglyceride levels were not signicantly different between the three meals.
Conclusions In subjects consuming low carbohydrate meals, higher concentrations of proteins to fat seem to have more favorable effects on postprandial appetite hormones.
Keywords Proteins Fats Peptide YY Ghrelin
Males
Introduction
Understanding the effects of different macronutrient proportions in a diet is essential for providing sound advice to individuals attempting to lose weight [1]. High-carbohydrate (HC) low-fat (LF) diets have been previously recommended...