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Submitted on October 12, 2007
Accepted on January 4, 2008
University of Washington School of Medicine (K.E.FS., J.O., H.S.C., D.E.C.) Seattle, Washington 98195; Veterans Affairs Puget Sound Health Care System (K.E.FS., J.O., D.E.C) Seattle, Washington 98108; University of Virginia Schools of Medicine (J.L., B.D.G., M.O.T.) and Arts and Sciences (Chemistry) (C.E.P.) Charlottesville, Virginia 22903
* To whom correspondence should be addressed. E-mail: kfoster{at}u.washington.edu.
Context Ghrelin is an orexigenic hormone that can increase body weight. Its circulating levels rise before meals and are suppressed following food ingestion. Understanding the effects of specific types of ingested macronutrients on ghrelin regulation could facilitate design of weight-reducing diets.
Objective We sought to understand how ingestion of carbohydrates, proteins, or lipids affect acyl (bioactive) and total ghrelin levels among human subjects, hypothesizing that lipids might suppress ghrelin levels less effectively than do either carbohydrates or proteins.
Design Randomized, within-subjects cross-over study
Setting University Clinical Research Center
Participants 16 healthy human subjects
Interventions Administration of isocaloric, isovolemic beverages composed primarily of carbohydrates, proteins, or lipids
Main Outcome Measures Magnitude of postprandial suppression of total and acyl ghrelin levels (measured with a novel acyl-selective, two-site ELISA)
Results All beverages suppressed plasma acyl and total ghrelin levels. A significant effect of macronutrient class on decremental area-under-the-curve for both acyl and total ghrelin was observed; the rank order for magnitude of suppression was protein > carbohydrate > lipid. Total ghrelin nadir levels were significantly lower following both carbohydrate and protein, compared to lipid beverages. In the first 3 postprandial hours, the rank order for acyl and total ghrelin suppression was carbohydrate > protein > lipid. In the subsequent 3 h, there was a marked rebound above preprandial values of acyl and total ghrelin after carbohydrate ingestion alone.
Conclusions These findings suggest possible mechanisms contributing to the effects of high-protein/low-carbohydrate diets to promote weight loss, and high-fat diets to promote weight gain.
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