High Quality Protein for Assisting With Weight Loss
Condition: Obesity
MeSH terms: Weight Loss
Study type: Interventional

Summary: 
      The purpose of this study is to determine if, in presence of a reduced calorie diet, a
      breakfast containing high quality protein source (eggs) would be more effective in reducing
      hunger and increasing feeling of fullness compared to a breakfast containing a lower quality
      of protein, but equal energy density. A previous pilot study with the same endpoints yielded
      borderline significant results; this study has been powered based on that pilot to
      interrogate our hypotheses.
    

Detailed description: 
      This will be a crossover study with 2 experiments. Subjects will follow a reduced energy
      weight loss diet of 1,200-1,500 kcal adjusted to each individual's body weight for totally 2
      weeks in each experiment. They will come to the clinic from day 1 to day 7 and consume egg
      breakfast (EB) for 5 days under our supervision. Then on weekends during this period they
      will continue this breakfast at home based on our advice. The next week they will have cereal
      breakfast (CB) and the process is similar to that in the first week.

      The 1st experiment will test the satiety from egg breakfast (EB) and following energy intake
      in both lunch and dinner, compared with CB (cereal breakfast). Lunch and dinner will be
      offered on 2 test days during each week. Anthropometric and body composition measurements,
      blood pressure, blood draw, satiety questionnaire, as well as energy intake will also be
      collected in the 2 test days and compared between 2 breakfast groups.

      The 2nd one is to test whether EB will help in resisting the intake of foods considered
      tempting, but detrimental to weight loss efforts, compared with CB. The process is similar to
      experiment 1 except no blood draw, no dinner offered. Instead, a tempting food after lunch
      will be offered.
    

Intervention name(s): Egg breakfast (EB); Weight Loss Counseling; Weight Loss Diet; Cereal Breakfast (CB)
Intervention type(s): Behavioral; Behavioral; Behavioral; Behavioral
Intervention description(s): Breakfast is considered as high quality protein diet, but has similar weight, energy, and macronutrients as the active comparator. The details are as follows: weight 291 g,energy 400 kcal, energy density 1.37 kcal/g, carbohydrate 42.9%, fat 35.6%, protein 19.8%, protein digestibility corrected amino acid score (PDCAAS) 100, leucine 1.77 g, glycemic load 24, fiber 1.0 g.; Weight loss counseling will be administered by a Registered Dietitian and will utilize information and materials derived from the Evidence Analysis Library (EAL) of the Academy of Nutrition and Dietetics (AND). Topics will include portion control, macronutrient distribution, snacking, eating out, cooking and grocery shopping, as well as behavioral strategies including self-monitoring, motivational interviewing, goal setting, and problem solving.; Participants will have a 1200-1500kcals diet based on each individual's body weight during the study.; Breakfast is considered as low quality protein diet, but has similar weight, energy, and macronutrients as that in experimental group. The details are as follows: weight 293 g, energy 398 kcal, energy density 1.36 kcal/g, carbohydrate 44.8%, fat 35.4%, protein 19.8%, protein digestibility corrected amino acid score (PDCAAS) 42, leucine 0.48 g, glycemic load 30.8, fiber 4.4 g.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: Within subjects comparison will be performed. Subjects will be assigned to either group A (EB first then CB) or group B (CB first then EB) for a week and then reverse to the opposite breakfast the next week
Masking: None (Open Label)
Primary purpose: Treatment
Keywords: Egg breakfast; Weight loss; Satiety; Insulin; Glucagon-Like Peptide 1; PYY (3-36) peptide; Ghrelin; Glucose; Protein quality