The Effect of Hydrolyzed Casein on Energy Expenditure and Subjective Appetite
The primary aim is to examine and compare the effects of hydrolyzed casein (HC), intact
casein (IC) and intact whey protein (IWP) on diet-induced thermogenesis (DIT). Furthermore,
to study the effects on appetite regulation assessed by subjective appetite sensations, ad
libitum energy intake and appetite regulating hormones.
Whey and casein differ in absorption and digestion rate, with whey being a fast protein and
casein being a slow protein. When casein undergoes hydrolysis the absorption and digestion
rates approaches the rates of whey. In the present study the importance of absorption rate
and amino acid composition, in regards to energy expenditure and appetite regulation, will
be examined. HC and IC have identical amino acid composition, but differ in absorption rate,
whereas HC and IWP have similar absorption rates, but differ in amino acid composition. We
hypothesize that consumption of HC will increase DIT and fat oxidation to a greater extend
that IC. Moreover, that HC and IWP will increase satiety shortly after protein consumption,
whereas IC will be more satiating after several hours.
The study is a controlled, randomized, 3-arm crossover study. It consists of three visits in
a respiratory chamber separated by at least two weeks. 26 healthy, overweight and obese (BMI
27-35 kg/m2) young men will be enrolled and randomized to the order of the three protein
supplements (HC, IC or IWP). At each visit protein supplements (containing either HC, IC or
IWP) will be served as breakfast, lunch and dinner. Respiratory measures will be obtained
over 24 hours and appetite will be assessed by visual analogue scales and appetite
regulating hormones. Furthermore, ad libitum energy intake will be assessed.
Clinical Trial Conditions: Increased Energy Expenditure, Increased Satiety
Treatments in this Clinical Trial : Hydrolyzed casein, Intact casein, Intact whey protein
Eligible Clinical Trial Participant Age : Between 22 years to 40 years
Can Healthy Volunteers Participate: Yes
Clinical Trial Lead Sponsor: University of Copenhagen
Detailed Clinical Trial Description: The primary aim is to examine and compare the effects of hydrolyzed casein (HC), intact
casein (IC) and intact whey protein (IWP) on diet-induced thermogenesis (DIT). Furthermore,
to study the effects on appetite regulation assessed by subjective appetite sensations, ad
libitum energy intake and appetite regulating hormones.
Whey and casein differ in absorption and digestion rate, with whey being a fast protein and
casein being a slow protein. When casein undergoes hydrolysis the absorption and digestion
rates approaches the rates of whey. In the present study the importance of absorption rate
and amino acid composition, in regards to energy expenditure and appetite regulation, will
be examined. HC and IC have identical amino acid composition, but differ in absorption rate,
whereas HC and IWP have similar absorption rates, but differ in amino acid composition. We
hypothesize that consumption of HC will increase DIT and fat oxidation to a greater extend
that IC. Moreover, that HC and IWP will increase satiety shortly after protein consumption,
whereas IC will be more satiating after several hours.
The study is a controlled, randomized, 3-arm crossover study. It consists of three visits in
a respiratory chamber separated by at least two weeks. 26 healthy, overweight and obese (BMI
27-35 kg/m2) young men will be enrolled and randomized to the order of the three protein
supplements (HC, IC or IWP). At each visit protein supplements (containing either HC, IC or
IWP) will be served as breakfast, lunch and dinner. Respiratory measures will be obtained
over 24 hours and appetite will be assessed by visual analogue scales and appetite
regulating hormones. Furthermore, ad libitum energy intake will be assessed.
The clinical trial information was obtained from http://clinicaltrials.gov/ct2/show/NCT01677273
