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Title:Breakfast dietary protein sources affect satiety and cognitive performance
Author(s):Du, Kristy
Advisor(s):Beverly, Joseph L.
Department / Program:Nutritional Sciences
Discipline:Nutritional Sciences
Degree Granting Institution:University of Illinois at Urbana-Champaign
protein source
cognitive performance
learning and memory
Barnes maze
feeding behavior
Abstract:There is considerable truth to the saying that “Breakfast is the most important meal of the day,” with regular breakfast consumers generally having better macro- and micronutrient intakes, healthier body weights, and quality lifestyle. The growing bodies and developing brains of children and adolescents make them more reliant on regular intake of nutrients and more susceptible to impairments of cognitive performance if the first meal of the day is skipped. While dietary protein has been shown to increase satiety, it has not been well studied as a component of breakfast. The objective of this study was to provide insight on the influence of protein level and composition at breakfast (BF) on subsequent meal size and learning and memory performance. Male Sprague-Dawley rats were entrained to a meal-feeding schedule which included an overnight fast before being provided one of three isocaloric diets as BF equivalent to 20% of average daily intake. Two of the diets were moderately high protein diets (35% energy from protein), with protein provided from either egg white or wheat gluten. The basal diet provided 20% energy from protein, and protein was provided equally by egg white and wheat gluten. Rats provided the egg white diet consumed less during the subsequent period while those that were fed the wheat gluten diet consumed more when compared to those fed the basal diet, suggesting satiation from high protein diets is influenced by protein source. In another cohort of rats, Barnes maze was used to test spatial learning and memory following the same BF protocol. Rats that were not provided breakfast moved slower and displayed compromised working and long-term memory. Rats fed higher dietary protein BF were more active and learned more quickly. Rats fed the egg white diet had better working and long-term memory, whereas rats fed the wheat gluten diet moved faster, but performed test with less accuracy. Together, the present study demonstrated different protein sources at breakfast having varying effects on satiety and cognitive performance, suggesting the importance of the protein component of breakfast on subsequent satiety and cognitive performance.
Issue Date:2013-08-22
Rights Information:Copyright 2013 Kristy Du
Date Available in IDEALS:2013-08-22
Date Deposited:2013-08

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