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Topical Area: Dietary Patterns

Dietary Patterns (Poster Session)

(P14-008-23) Effect of Protein Source From Lean Red Meat vs. Plant-Based Alternatives on Appetite Control, Satiety, and Energy Intake in Healthy Women With Overweight

Sunday, July 23, 2023
12:45 PM – 1:45 PM ET
Location: Poster Board 8

    Presenting Author(s)

  • MB

    Morgan L. Braden, BS

    Doctoral Candidate
    The University of Texas at Austin
    Austin, Texas, United States

    • Co-Author(s)

  • Jess A. Gwin, PhD

    Nutritional Physiologist
    Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine
    Natick, Massachusetts, United States

  • Heather J. Leidy, PhD

    Associate Professor, Nutritional Sciences & Pediatrics
    The University of Texas at Austin
    Austin, Texas, United States

Disclosure(s):
Morgan L. Braden, BS: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: The objective of this study was to examine whether the consumption of a plant-based diet containing red meat (RED MEAT) decreases appetite, increases satiety, and lowers energy intake compared to a plant-based diet void of red meat (MEATLESS).

Methods: Seventeen healthy women with overweight (mean ± SEM, age: 33±1y; BMI: 27.8±0.1kg/m2) completed the following acute, tightly controlled, crossover design study. Participants were provided with eucaloric, isonitrogenous (76g protein) plant-based diets containing 3 meals (28% of daily calories/meal) and an evening snack (16% of daily calories) that differed only in protein source. The protein sources in the plant-based diet without red meat (MEATLESS) were 100% plant-based, whereas the plant-based diet with red meat (RED MEAT) replaced a portion of plant protein with 2 servings/d of lean beef. During day 6 of each pattern, the participants completed a 12-h controlled-feeding, clinical testing day including repeated appetite and satiety questionnaires and blood sampling. On day 7 of each pattern, the participants completed a free-living testing day in which they were asked to consume their respective protein source and amount at each eating occasion but were provided with a surplus of carbohydrate- and fat-rich foods to consume, ad libitum, during each eating occasion. Energy and macronutrient composition were assessed. A 2 to 3-wk washout period occurred between patterns.

Results: No differences in 12-h hunger, fullness, desire to eat, or prospective food consumption area under the curve were detected between patterns. During the ad libitum testing day, daily total energy intake (2714 ± 219 vs. 2859 ± 147 kcals/d), carbohydrate intake (338 ± 34 vs. 370 ± 22 g/d), and fat intake (69 ± 7 vs. 70 ± 6 g/d) did not differ between RED MEAT vs MEATLESS. Plasma analysis for markers of appetite and satiety, PYY and GLP-1, are ongoing.

Conclusions: These findings suggest that protein source does not impact appetite, satiety, and food intake when consumed as part of a plant-based dietary pattern in healthy women with overweight.

Funding Sources: The Beef Checkoff, not official Army/DoD policy