Effects of Dietary Protein Intake From Beef/Pork and Soy/Legumes on Appetite, Mood, and Weight Loss

Study Overview
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Brief Summary
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The primary aims of this study are to assess the effects of habitual dietary protein intakes across the acceptable macronutrient distribution range with lean beef/pork or soy/legumes as the predominate sources of protein on indices of daily appetite and mood, and on postprandial appetite, mood, energy expenditure, and glycemic responses during energy-restricted weight loss in overweight adults.

Official Title
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Effects of Dietary Protein Intake From Beef/Pork and Soy/Legumes on Appetite, Mood, and Weight Loss

Conditions
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Appetite, Mood, Weight Loss

Intervention / Treatment
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* Other: Beef/Pork
* Other: Soy/Legumes


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Age range: 21 years and older Body mass index between 27.0-36.9 kg/m2 Non-smoking (within the last 6 months) Weight stable (< 3 kg ( 7 lbs) weight gain or loss within last 3 months) Energy need for weight maintenance 1950-2750 kcal/day Not dietary restrained Menstruating women not pregnant or lactating Constant habitual activity patterns (within last 3 months) No Acute Illness (or have chronic diseases known to influence protein or energy metabolism) Non-diabetic Clinically normal blood profiles (within 10% of clinical normalcy) Non-hypertensive Not taking medications known to influence appetite or metabolism Willingness to eat study foods Able to travel to testing facility Exclusion Criteria: Age: <21 years Body mass index: outside of the 27.0-36.9 kg/m2 range Smoker (currently or within the last 6 months) Gained or lost > 3.0 kg (7 lbs) within the last 3 months Energy need for weight maintenance < 1950 or > 2750 kcal/day Dietary restrained (≥ 14 on Three Factor Eating Questionnaire) Pregnant, lactating, or non-menstruating women Clinically diagnosed as a diabetic, or with liver or kidney disease/dysfunction, or osteoporosis Clinically abnormal blood profiles as identified by our study physician, Arthur Rosen, MD Hypertensive Taking medications (currently or within the last 3 months) known to influence appetite or metabolism Allergies to eggs Lactose intolerance Unwillingness to eat study foods Inability to travel to testing facility

Ages Eligible for Study
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Minimum Age: 21 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Arm 1: Beef/Pork<br>Participants consuming diet with beef/pork as predominate sources of protein | Other: Beef/Pork<br>* Participants consuming diet containing 10, 20 or 30% dietary protein with beef/pork as the predominate sources of protein<br>|
| Experimental: Arm 2: Soy/Legumes<br>Participants consuming diet with soy/legumes as predominate sources of protein | Other: Soy/Legumes<br>* Participants consuming diet containing 10, 20, or 30% dietary protein with soy/legumes as the predominate sources of protein.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Increasing protein intake from lean beef/pork or soy/legumes sources will result in progressively decreased daily composite hunger and desire to eat, and increased fullness. The responses will not be different between groups of subjects. |  | 14 weeks | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Increasing the protein content of a test will result in progressively more robust and sustained changes in postprandial appetite and energy expenditure and blunted glycemic response. The responses will not be different between the groups of participants. |  | 14 weeks |