Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss

Abstract

The purpose of this review is to describe the role of macronutrient composition on the suppression of short-term food intake (FI) and weight loss. The effects of macronutrient composition on short-term FI will be reviewed first, followed by a brief examination of longer-term clinical trials that vary in effects of dietary macronutrient composition on weight loss. The objectives were: 1) to examine the effect of macronutrient composition on the suppression of short-term FI, 2) to determine whether some macronutrient sources suppress FI beyond their provision of energy, 3) to assess the combined effects of macronutrients on FI and glycemic response, and 4) to determine whether knowledge of the effect of macronutrients on short-term FI has led to greater success in spontaneous weight loss, adherence to energy-restricted diets, and better weight maintenance after weight loss. Although knowledge of macronutrient composition on short-term FI regulation has advanced our understanding of the role of diet composition on energy balance, it has yet to lead to greater success in long-term weight loss and weight maintenance. It is clear from this review that many approaches based on manipulating dietary macronutrient composition can help people lose weight as long as they follow the diets. However, only by evaluating the interaction between the physiologic systems that govern FI and body weight may the benefits of dietary macronutrient composition be fully realized. Adv Nutr 2015;6:302S-308S.

Comparison of the Effects of Goat Dairy and Cow Dairy Based Breakfasts on Satiety, Appetite Hormones, and Metabolic Profile

“…It is well known that food macronutrient composition (the relative amounts of protein, fat and carbohydrate) exhibits a direct effect on short-term food intake suppression and satiety [ 13 ]. Proteins, generally agreed to be the most satiating macronutrient, differ in their effects on appetite depending on their composition, absorption and digestion [ 13 , 18 ]. Dietary fats are also a strong regulator of satiety signals, mainly through their influence on gut hormones release [ 26 ].…”

“…And finally, dietary carbohydrates affect appetite feelings in different ways, for example sugars and starches influence satiety and short-term food intake primarily through their effect on blood glucose and insulin responses [ 27 ], while the effect of dietary fibers more likely occurs via modulation of gastric motor function and blunting of postprandial glucose and insulin responses [ 28 ]. But for all of them, the macronutrient dose and source are considered to be important determinants of food intake regulation [ 13 ]. In our study, the meal macronutrient composition and energy content was almost the same for both breakfasts, so the macronutrient dose should not be interfering the satiety effect of each meal.…”

“…Fatty acid composition of goat milk is also different from that of cow milk, containing higher amount of medium-chain FAs (caprylic acid (C8) and, more markedly, capric acid (C10)), while cow milk is higher in butyric (C4) and, sometimes, palmitic (C16:0) acids [ 7 ]. Medium-chain FAs have a high nutritional relevance [ 12 ] because they are rapidly oxidized by the liver, inducing a fast satiating effect [ 13 , 14 ].…”

“…The satiating effect of dietary protein has been previously studied [ 16 , 17 ] with a general conclusion being that relatively high-protein diets could be an effective tool for body weight loss and weight maintenance after weight loss. Although early studies have shown weaker satiating effects of dietary fat when compared to isoenergetic amounts of protein [ 18 , 19 ], dietary fats have also been described as important regulators of satiety signals [ 13 , 20 ].…”

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

“…There is also increasing evidence on the impact of some macronutrients on satiety. Foods high in dietary fibre were reported to have a more suppressive effect on hunger compared to other macronutrients (Bellissimo & Akhavan, 2015). This is attributed to the ability of dietary fibre to increase chewing and limit eating rate by promoting the secretion of saliva and gastric juice thereby leading to the expansion of the stomach with a consequent increase in satiety (Slavin & Green, 2007).…”