PD557 - IMPACT OF HIGH-PROTEIN DRINKS VS. SEMI-SOLID PORRIDGE FOR BREAKFAST ON POSTPRANDIAL METABOLIC RESILIENCE PARAMETERS USING A COMPUTATIONAL MODEL APPROACH IN YOUNG HEALTHY ADULTS
PD557
IMPACT OF HIGH-PROTEIN DRINKS VS. SEMI-SOLID PORRIDGE FOR BREAKFAST ON POSTPRANDIAL METABOLIC RESILIENCE PARAMETERS USING A COMPUTATIONAL MODEL APPROACH IN YOUNG HEALTHY ADULTS
R. Dörner1,*, M. Grothues1, F. A. Gottschalk1, S. D. O'Donovan2, J. Enderle1, S. Fedde1, A. Stolte1, M. J. Müller1, A. Bosy-Westphal1
1Human Nutrition, Kiel University, Kiel, Germany, 2Department of Biomedical Engineering, Eindhoven University of Technology, Eindhoven, Netherlands
Rationale: Meal replacement drinks are marketed as convenient, protein-rich options. This study compared postprandial responses and metabolic resilience after consuming a liquid meal replacement versus a semi-solid porridge with identical energy and macronutrient composition.
Methods: In a single-blind, randomized crossover study, 20 healthy young adults (24.8 ± 2.9 years; BMI 24.8 ± 4.0 kg/m²) consumed two test meals (liquid vs. semi-solid; 24% protein, 29% carbohydrates, 43% fat). Meals differed in protein source (whey vs. soy/bean) and carbohydrate quality. Postprandial glucose, insulin, and triglycerides over 3 hours were analyzed using linear mixed models. A computational model assessed interactions of these parameters to evaluate metabolic resilience.
Results: The liquid meal induced a higher insulin response (meal: p<0.001; time: p<0.001; interaction: p=0.027) that correlated with fat mass index (r=0.53; p<0.05), and a lower glucose response (meal: p<0.001; time: p<0.001; interaction: p=0.190) compared to porridge. Triglyceride responses did not differ between meals (meal: p=0.276; time: p<0.001; interaction: p<0.01). Modeling showed higher glucose uptake and lower insulin secretion with porridge (p<0.001; p<0.05), while the liquid meal resulted in higher lipolysis (p<0.05) and increased triglyceride appearance in plasma (p<0.01).
Conclusion: Liquid high-protein drinks containing whey protein and maltodextrin may unmask reduced insulin sensitivity in adipose tissue in individuals with higher fat mass, leading to increased insulin secretion, lower glycemia, and a tendency toward higher triglycerides, suggesting reduced metabolic resilience.
Disclosure of Interest: None declared