Comparative study of the effects of distinct breakfast patterns on satiety

• Grant number: 13/13695-7
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): November 01, 2013
• Effective date (End): October 31, 2014
• Field of knowledge: Health Sciences - Medicine - Medical Clinics
• Principal researcher: Sandra Roberta Gouvea Ferreira Vivolo
• Grantee: Aichah Ahmad El Orra
• Home Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Current food pattern, characterized by high intake of saturated and trans fatty acids, refined carbohydrates and low consumption of fruits and vegetables, predisposes weight gain, subclinical inflammation and insulin resistance, contributing to the occurrence of cardiometabolic diseases. World projections of obesity are alarming and health international organizations are looking for strategies to change this scenario. Satiety modulation by changes in dietary composition may help in the weight loss process. Hungry and satiety perceptions are controlled by a complex interaction of hormonal and neural factors. There is evidence that certain dietary patterns, particularly diet rich in fibers, induces satiety. One of the major characteristics of the Mediterranean diet - which is associated with cardioprotection - is the high content of fibers. The objective of this study is to compare the effects of different types of breakfast in satiety of individuals at cardiometabolic risk. Eighty-three participants with weight excess without diabetes will be included in a 10-week cross-over clinical trial. They will be submitted to 2 types of breakfasts - typical Brazilian and Mediterranean-style - for 4 weeks with 2-week washout, both preceded by a food challenge test for several determinations. Breakfasts will be isocaloric but differing regarding fiber content and types of fatty acids. After third weeks of each breakfast, individuals will be asked to answer 24-hour food recalls and inform about their satiety, 10, 30 and 120 minutes after each breakfast consumption, using the Satiety Labeled Intensity Magnitude scale. Associations between satiety levels and nutrients intake and pre-post intervention changes in anthropometry and fasting glucose will be tested. For comparisons of interest, t Student test or the correspondent non-parametric test will be employed. P-value of 0.05 will be considered significant.