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Protein Valuation in Food Choice Is Positively Associated with Lean Mass in Older Adults

Lookup NU author(s): Professor Emma Stevenson, Dr Liz Williams

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Abstract

BackgroundCalorie for calorie, protein is more satiating than carbohydrate or fat. However, it remains unclear whether humans perceive calories derived from these macronutrients equally and whether lean mass is associated with a tendency to “value” protein when dietary decisions are made.ObjectivesThis study aimed to determine the test-retest reliability of a novel method for quantifying macronutrient valuations in human volunteers and to determine whether “protein valuation” is associated with a higher fat-free mass index (FFMI) in older adults.MethodsA 2-alternative, forced-choice task in which 25 foods were compared in 300 trials was undertaken in 2 studies. In study 1, participants (age range 19–71 y, n = 92) attended 2 test sessions, spaced 1 wk apart. In study 2, older adults (age range 40–85 y; n = 91) completed the food-choice task and assessed the test foods for liking, expected satiety, and perceived healthiness. Body composition and habitual protein intake were assessed in both studies. Data were analyzed through the use of individual binomial logistic regressions and multilevel binomial logistic regressions.ResultsIn study 1, measures of macronutrient valuation showed excellent test-retest reliability; responses in the forced-choice task were highly correlated (week 1 compared with week 2; protein, r = 0.83, P < 0.001; carbohydrate, r = 0.90, P < 0.001; fat, r = 0.90, P < 0.001). Calorie for calorie, protein and carbohydrate were stronger predictors of choice than fat (P < 0.001). In study 2, protein was a stronger predictor than both carbohydrate (P = 0.039) and fat (P = 0.003), and a positive interaction was observed between protein valuation and FFMI (OR = 1.64; 95% CI: 1.38, 1.95; P < 0.001). This was the case after controlling for age, gender, liking for foods, and habitual protein consumption.ConclusionsTogether, these findings demonstrate that adult humans value calories derived from protein, carbohydrate, and fat differently, and that the tendency to value protein is associated with greater lean mass in older adults.


Publication metadata

Author(s): Buckley CM, Austin S, Corfe BM, Green MA, Johnstone AM, Stevenson EJ, Williams EA, Brunstrom JM

Publication type: Article

Publication status: Published

Journal: Journal of Nutrition

Year: 2019

Volume: 149

Issue: 11

Pages: 2056–2064

Print publication date: 01/11/2019

Online publication date: 14/06/2019

Acceptance date: 13/05/2019

Date deposited: 19/06/2019

ISSN (print): 0022-3166

ISSN (electronic): 1541-6100

Publisher: Oxford University Press

URL: https://doi.org/10.1093/jn/nxz124

DOI: 10.1093/jn/nxz124


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