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WO2010115899A1 - Aliment de grignotage - Google Patents

Aliment de grignotage Download PDF

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Publication number
WO2010115899A1
WO2010115899A1 PCT/EP2010/054543 EP2010054543W WO2010115899A1 WO 2010115899 A1 WO2010115899 A1 WO 2010115899A1 EP 2010054543 W EP2010054543 W EP 2010054543W WO 2010115899 A1 WO2010115899 A1 WO 2010115899A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
snack food
meal
preload
snack
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2010/054543
Other languages
English (en)
Inventor
Rachel Hackett
Penelope Morris
Moira Taylor
Ian Macdonald
Emma Stevenson
Nerys Astbury
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mars Inc
Original Assignee
Mars Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mars Inc filed Critical Mars Inc
Publication of WO2010115899A1 publication Critical patent/WO2010115899A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the use of protein in a snack food for use in weight maintenance in a male human.
  • the protein-containing snack food increases satiety which leads to a reduction in the calorie intake at the next meal, resulting in maintenance of weight in a male human.
  • the present invention also relates to a method of weight maintenance and a dietary regime comprising consuming the snack food between meals.
  • the addition of snacks in between meals will increase the daily calorie intake for the male human and result in increasing weight, if the male human's activity level remains the same.
  • the present invention provides the use of at least 1Og protein in the manufacture of a snack food comprising from 300 to 450 calories (kcal) for use in weight maintenance in a male human.
  • the snack food comprises 350 to 420 kcal, most preferably the snack food comprises 390 to 410 kcal, for example, 400 kcal.
  • egg albumin, peanut protein, gelatin, soy protein, pea protein and wheat gluten have been compared on satiety and subsequent meal intake. It was found that there was no difference in the effect of the six protein types on postprandial satiation or energy expenditure. The use of 60 to 7Og of each protein source however in a group of only 12 subjects may have masked any satiety response to protein type.
  • the protein is whey protein, peanut protein or soy protein.
  • the protein is whey protein.
  • weight maintenance is achieved by reducing the calorie intake at a subsequent meal to compensate for the calorie content of the snack food, which is generally around from 300 to 450 kcal, preferably 350 to 420 kcal, most preferably 390 to 410 kcal, for example, 400 kcal.
  • the calorie intake at a subsequent meal is reduced by approximately the same amount of calories as is contained in the snack food. This effect, surprisingly, is seen in men and not women.
  • the reduction of subsequent calorie intake is determined by the amount of protein in the snack food.
  • the inventors have surprisingly found that the protein has a dosage effect on satiating effect of the snack food and thus the reduction in calorie intake at the subsequent meal.
  • the calorie intake at the meal is reduced proportionally to the amount of protein present in the snack food.
  • the amount of protein in the snack food is from 10-5Og, more preferably from 20-4Og, most preferably 25 to 35g, for example, 30g.
  • the invention provides a method for reducing calorie intake in a male human at a meal comprising consuming a snack food comprising from 300 to 450 kcal and at least 1Og protein prior to consuming the meal.
  • the snack food is consumed from between 1 minute to 120 minutes prior to the meal, more preferably from 30 to 100 minutes prior to the meal and most preferably from 60 to 90 minutes prior to the meal.
  • the snack food may be preferably consumed 90 minutes prior to the meal.
  • weight maintenance it is meant the achievement of a healthy body weight.
  • this may be the loss of excess weight to a healthy level, and then maintaining the weight at that level.
  • it may mean the increase in body weight for an underweight subject to a healthy level, and then the maintenance of that level.
  • the subject may already be of a healthy weight, and thus weight maintenance in this situation would be maintaining, generally, that weight.
  • weight may fluctuate within reasonable limits and still remain at a healthy level.
  • Healthy means where no adverse effects on health are seen due to weight (e.g. diabetes due to being overweight, or osteoporosis, muscle wastage due to being underweight).
  • the increasing amount of protein in the snack food corresponds to a prolonged satiating effect of the snack food, even though the calorie content of the snack food remains the same in all cases.
  • the calorie intake at the meal is always approximately reduced by an amount equivalent to the calorie content of the snack food.
  • the amount of calories consumed at the meal reduces, with an increased amount of protein that is present in the snack food.
  • the invention also provides, as a third aspect a method of weight loss in a male human comprising consuming a snack food comprising from 300 to 450 kcal and at least 1Og of protein, prior to consuming a meal. This "dosage effect" of the amount of protein reducing the calorie consumption at the subsequent meal, is unexpected since the amount of calories in the snack food remains the same.
  • Weight loss will occur when the snack food of the present invention is consumed if the male human replaces a snack food comprising 300 to 450 kcal or more that contains negligible amounts of protein for example, a standard chocolate bar or a standard packet of crisps in between meals. This is because these snack foods do not provide a satiating effect and therefore the calorie intake at a subsequent meal will not be reduced. By consuming the snack food of the present invention in between meals, and therefore reducing the calorie intake at a subsequent meal, weight loss will occur in the human male.
  • a further aspect of the invention also relates to a method of weight maintenance for a male human comprising consuming a snack food comprising from 300 to 450 kcal and at least 1Og of protein prior to consuming the meal.
  • the male human's weight is maintained as compared to eating three meals a day and no snacks, since the snack provides a satiating effect resulting in the reduction of calorie content at the next meal equivalent to that of the snack food consumed.
  • This calorie reduction is proportional to the amount of protein present in the snack food, which is in an amount from 10 to 5Og.
  • a fifth aspect of the invention relates to a snack food comprising from 300 to 450 kcal and at least 1Og of protein for reducing calorie intake at a subsequent meal in a male human.
  • the protein is whey protein, peanut protein or soy protein and most preferably the protein is whey protein.
  • the snack food further comprises fibre.
  • the fibre is soluble fibre.
  • the addition of fibre to the snack food further increases the satiating effect resulting in a further reduction of calorie intake at the subsequent meal.
  • the calorie intake at the subsequent meal is reduced proportionally to the amount of protein in the snack food.
  • the amount of protein in the snack food has a dosage effect on the reduction of calories in the subsequent meal even though the amount of calories remains the same.
  • the amount of fibre in the snack food is from 8 to 25g, more preferably, from 10 to 2Og, most preferably 12 to 18g, for example, 15g.
  • the snack food may also contain additional nutrients such as vitamins, minerals, fatty acids, amino acids, plant derived micronutrients, including carotenoids, flavanoids, polyphenolic compounds, and others.
  • the snack food may also comprise flavourings, such as fruit flavourings, sweet or savoury flavourings, sweeteners, yeast extract, vegetable flavourings, vanilla flavouring, chocolate flavourings, or any other suitable flavouring.
  • flavourings such as fruit flavourings, sweet or savoury flavourings, sweeteners, yeast extract, vegetable flavourings, vanilla flavouring, chocolate flavourings, or any other suitable flavouring.
  • the snack food may comprise fruit or vegetable pieces, or nuts, seeds and the like.
  • the snack food may be coated (if solid) with a chocolate or chocolate substitute coating, probiotics, sugar or sugar substitute, syrup, fruit, jelly or any other suitable coating.
  • the snack food may have a filling, such as a fruit, chocolate, sugar or sugar substitute filling or any other suitable filling.
  • the protein is present in an amount from 10 to 5Og, more preferably 20 to 4Og, most preferably 25 to 35g, for example, 30g.
  • the composition may be liquid, a semi-solid or solid.
  • the snack food may be a snack drink such as a milkshake-type composition.
  • a semi-solid format it may be in the form of a mousse or a yoghurt-type snack.
  • a solid format it may be in the form of a snack bar, such as a cereal bar, or a nut based bar.
  • a further aspect of the present invention provides a dietary regime for weight maintenance in a male human comprising a snack food, the snack food comprising from 300 to 450 kcal and at least 1Og of protein between breakfast and lunch and/or lunch and dinner.
  • the dietary regime may comprise the consumption of one snack food to be eaten either between breakfast and lunch, or between lunch and dinner.
  • the dietary regime may include two snack foods, one to be eaten between breakfast and lunch and the other to be eaten between lunch and dinner.
  • breakfast it is meant the first meal of the day
  • lunch it is meant a midday meal and by dinner it is meant an evening meal.
  • the calorie consumption at lunch and dinner respectively will be reduced proportionally to the amount of protein present in the snack food when two snack foods are consumed during the day between breakfast and lunch, and lunch and dinner, respectively. If only one snack food is consumed the calorie intake at the meal directly after eating the snack food i.e. lunch or dinner will be reduced in proportion to the amount of protein present in the snack food.
  • the calorie consumption at the meal is reduced by from 300 to 450 kcal.
  • the snack food is consumed from between 1 minute to 120 minutes prior to the next meal i.e. prior to lunch and/or dinner. More preferably the snack food is consumed from 30 to 100 minutes, most preferably the snack food is consumed approximately 90 minutes before the next meal i.e. lunch and/or dinner.
  • Figure 1 shows the energy intake at lunchtime after consuming the snack in the morning for male subjects
  • Figure 2 shows the total energy intake throughout the experimental protocol for the male subject
  • Figure 3 shows the energy intake at lunchtime for the female subjects after consuming the snack food mid-morning
  • Figure 4 shows the total energy intake throughout the experimental protocol for female subjects
  • Figure 5 a shows hunger scores throughout the experimental protocol for the male subjects
  • Figure 5b shows hunger scores throughout the experimental protocol for female subjects
  • Figure 6a shows fullness scores throughout the experimental protocol for the male subjects
  • Figure 6b shows fullness scores throughout the experimental protocol for the female subjects
  • Figure 7a shows the desire-to-eat scores throughout the experimental protocol for the male subjects
  • Figure 7b shows the desire-to-eat scores throughout the experimental protocol for the female subjects
  • Figure 8a shows the thirst scores throughout the experimental protocol for the male subjects
  • Figure 8b shows the thirst scores throughout the experimental protocol for female subjects
  • Figure 9a shows the pleasantness of the test meal rated before and after the meal for male subjects
  • Figure 9b shows the pleasantness of the test meal rated before and after the meal for female subjects
  • Subjects were also required to show no signs of depression (score ⁇ 10 on the Beck Depression Inventory [6]). No subjects had any food allergies, special dietary requirements or significant current or previous medical history. Potential volunteers were excluded if they consumed > 20% energy intake as protein as previous research has shown that appetite responses to a high-protein test meal vary inversely with habitual protein intake in both male and female subjects [7]. Habitual protein intake was assessed by a 3d food diary which was completed for 2 weekdays and 1 weekend day prior to the start of the study and analysed using Microdiet software. Subjects were also informed of the foods they would be required to eat in the study and were excluded if they disliked any of the test foods used.
  • VAS visual analogue scales
  • whey preloads Three whey preloads and a water control preload were used in this study.
  • the whey preloads were formulated using commercially available whey protein powder (Instantized Bipro, Davisco Foods, Switzerland), double cream and maltodextrin powder (Cerestar Foods, UK). The exact composition of each preload is shown in Table 1.
  • the protein preloads were isoenergetic (390 to 410 kcal) and contained 12.5%, 25% or 50% energy from whey protein.
  • Each protein preload was made up to a volume of 400ml with water and flavoured with ImI of vanilla flavouring.
  • Test meal Food intake after consumption of the preloads was assessed via ad libitum consumption of a test meal.
  • the test meal consisted of pasta shapes (farfalle pasta shapes, Tesco, UK) which were cooked in a microwave for 13 min in unsalted water and then served in a tomato based pasta sauce (Dolmio express tomato and basil pasta sauce, Masterfoods, UK) with grated cheddar cheese (Tesco, UK) and olive oil (Tesco, UK).
  • the test meal was prepared and served in specific portions sizes (See Table 2) and was designed to provide the same percentage energy from protein, fat and carbohydrate as reported to be the average UK intake in the 2002-2003 National Food Survey. All test meals were freshly prepared on the morning of each trial, chilled in a refrigerator and then re-heated in a microwave when required. The meals were served at 60 - 65°C.
  • Each subject participated in four trials in a randomized cross-over design. Subjects were instructed to consume a standardised evening meal the night before each trial. The meal was composed to provide 30% of the daily energy requirement for each subject. Each individual's daily energy requirement was calculated using the Schofield Equation [8] to estimate basal metabolic rate and physical activity levels from the International Physical Activity Questionnaire [9]. All evening meals provided 49% energy from carbohydrates, 38% from fat and 14% from protein. These values were based on the average energy intake in the UK reported in the 2002-2003 National Food Survey. The meals were designed to contain foods that the subject reported to eat in their 3d food diary which was completed and analysed before the start of the study.
  • SPSS software version 13; SPSS, Chicago was used for data entry and analysis. All results are expressed as mean values with their standard errors unless otherwise stated.
  • Ad libitum food intake at the test meal was analysed using a two way analysis of variance for repeated measures. Baseline VAS measurements (before the preload was consumed) for each question were compared between trials using analysis of variance (ANOVA) for repeated measures. No significant differences were found between trials therefore repeated measures ANOVA's were carried out on change in VAS score from baseline for all VAS scores collected before the pasta test meal. No statistical analysis has been carried out on the post test meal VAS scores. Significance was set at P ⁇ 0.05 for all statistical tests, unless a Bonferroni correction was applied.
  • Protein content of the preload significantly affected food intake at the test meal ( Figure 1).
  • P ⁇ 0.005 When water was consumed as a preload, subjects ate more compared to the 12.5%, 25% and 50% protein preload trials (P ⁇ 0.005).
  • P ⁇ 0.005 When the 50% protein preload was consumed, energy intake at the test meal was significantly less compared to the 12.5% and 25% protein trials (P ⁇ 0.005). No difference in energy intake was observed between the 12.5% preload and the 25% preload trials.
  • the energy content of the preload (390 to 410 kcal) was taken into account (Figure 2), there were no differences in total energy intake over the experimental period between trials.
  • the primary aim of the present study was to investigate whether a dose response relationship existed between the amount of whey protein present in a liquid preload and food intake at a subsequent meal. It was hypothesised that increasing the percentage energy from whey protein in the preload would decrease appetite and reduce subsequent food intake at an ad libitum meal at lunch time. Male and female subjects were included in this study as it is unclear whether the responses to different concentrations of whey within a preload would differ with gender.
  • the energy content of the preload was 390 to 410 kcal for both the male and female participants.
  • Average daily energy intake for the subjects was estimated from 3 day food diaries completed by the subjects before commencing the study.
  • the average energy intake was 2432 ⁇ 588 kcal for the male participants and 1920 ⁇ 478 kcal for the female participants.
  • the preload therefore provided a larger proportion of total energy intake for the females than for the male participants. It is therefore possible that the energy content of the preload was simply too large to observe any effect of the whey protein in women.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

La présente invention se rapporte à l'utilisation d'une protéine dans un aliment de grignotage destiné à être utilisé dans un programme de perte de poids chez un être humain de sexe masculin. De façon précise, l'aliment de grignotage contenant la protéine augmente l'effet de satiété qui conduit à une diminution de la prise de calories au prochain repas, ayant pour résultat une perte de poids chez un être humain de sexe masculin.
PCT/EP2010/054543 2009-04-02 2010-04-06 Aliment de grignotage Ceased WO2010115899A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0905787.8A GB0905787D0 (en) 2009-04-02 2009-04-02 Snack food
GB0905787.8 2009-04-02

Publications (1)

Publication Number Publication Date
WO2010115899A1 true WO2010115899A1 (fr) 2010-10-14

Family

ID=40750041

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2010/054543 Ceased WO2010115899A1 (fr) 2009-04-02 2010-04-06 Aliment de grignotage

Country Status (2)

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GB (1) GB0905787D0 (fr)
WO (1) WO2010115899A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014204382A1 (fr) * 2013-06-19 2014-12-24 Indevex Ab Administration d'un produit de type composition alimentaire

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5104676A (en) * 1991-06-27 1992-04-14 Abbott Laboratories Weight control product
WO2002011562A2 (fr) * 2000-08-08 2002-02-14 Advanced Functional Foods International, Inc. Complement alimentaire destine a la gestion du poids
US20020150649A1 (en) * 2001-02-14 2002-10-17 Bell Stacey J. Nutritional supplement for pediatric obesity
US6468988B1 (en) * 1999-03-01 2002-10-22 Morris A. Mann Composition that regulates and diminishes appetite and methods relating thereto
US20050276840A1 (en) * 2004-06-15 2005-12-15 Scott Mann Enterprises Method and system for weight management
US20060099277A1 (en) * 2004-10-15 2006-05-11 Jewett Fred F Jr Protein and fruit juice product
US20060280840A1 (en) * 2005-05-24 2006-12-14 Robertson Marion G Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system
WO2008119957A1 (fr) * 2007-04-03 2008-10-09 Mars, Incorporated Aliment à grignoter

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5104676A (en) * 1991-06-27 1992-04-14 Abbott Laboratories Weight control product
US6468988B1 (en) * 1999-03-01 2002-10-22 Morris A. Mann Composition that regulates and diminishes appetite and methods relating thereto
WO2002011562A2 (fr) * 2000-08-08 2002-02-14 Advanced Functional Foods International, Inc. Complement alimentaire destine a la gestion du poids
US20020150649A1 (en) * 2001-02-14 2002-10-17 Bell Stacey J. Nutritional supplement for pediatric obesity
US20050276840A1 (en) * 2004-06-15 2005-12-15 Scott Mann Enterprises Method and system for weight management
US20060099277A1 (en) * 2004-10-15 2006-05-11 Jewett Fred F Jr Protein and fruit juice product
US20060280840A1 (en) * 2005-05-24 2006-12-14 Robertson Marion G Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system
WO2008119957A1 (fr) * 2007-04-03 2008-10-09 Mars, Incorporated Aliment à grignoter

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014204382A1 (fr) * 2013-06-19 2014-12-24 Indevex Ab Administration d'un produit de type composition alimentaire
CN105407740A (zh) * 2013-06-19 2016-03-16 因迪维克斯股份有限公司(上市) 给予食物组合物产品

Also Published As

Publication number Publication date
GB0905787D0 (en) 2009-05-20

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