Postprandial effects of consuming a staggered meal on gut peptide and glycemic responses in obese women and men

Eating slowly by staggering a meal may reduce energy intake. Our aim was to examine the effect of eating a portion of beans 15 min before the rest of the meal, on gastrointestinal (GI) peptides, glucose and insulin concentrations and subsequent energy intake in obese adults. This was a randomised crossover design study with 28 obese subjects. Participants consumed a standardised breakfast on test days followed by test meals: (1) control meal containing 86 g (0.5 cup) of beans, and (2) staggered meal in which 86 g (0.5 cup) of beans were consumed 15 min before the rest of the meal. Blood obtained prior to and at 30, 60, and 120 min following the meals was analysed for acylated ghrelin, unacylated ghrelin, glucagon-like peptide-1 (GLP-1), peptide YY, oxyntomodulin, glucose and insulin. Feelings of hunger and satiety were assessed using analog visual scales. Energy intake following the test meal was obtained by computer assisted dietary recalls. Mixed model statistical analysis of data showed time effects for unacylated ghrelin, GLP-1, glucose, insulin, hunger and fullness, however, meal effects were not shown for any of the parameters. GLP-1 area under the curve from baseline to 120 min (AUC_0–120) decreased by 19% (P = 0.024) and that of glucose increased by 7% (P = 0.046) following the staggered compared to the control bean meal. Energy intake subsequent to the test meals did not differ between treatments. In conclusion, lengthening meal times by staggering eating did not benefit hormonal, metabolic or appetite control in obese individuals.