Protein Quality & Satiety Hormones

A Huel breakfast is as satisfying as an animal-protein breakfast, without the meat.

Summary

Researchers at Newcastle University found that Huel (plant-based) produced a similar satiety response as an animal-protein breakfast, and far greater fullness than a high-carb, low-protein meal. Appetite hormones (PYY and GLP-1) rose similarly for Huel and the animal-protein meal, suggesting that protein quality, not source, drives satiety.

Key information

Trial title: The Effect of Consuming Different Dietary Protein Sources at Breakfast Upon Self-Rated Satiety, Peptide YY, Glucagon-Like Peptide-1, and Subsequent Food Intake in Young & Older Adults (read the full paper here)

Partner: Newcastle University (independent from Huel)

Design: Randomized crossover, 18 participants (12 younger, 6 older adults)

Goal: Compare how a Huel breakfast, an animal-based high-protein breakfast, and a high-carb, low-protein breakfast affect subjective appetite and satiety hormones (PYY and GLP-1).

Outcome 

Comparable fullness and appetite hormone response to animal-based meals.

Findings

• PYY and GLP-1 hormones increased similarly after Huel and an animal-based breakfast.

• Both Huel and the animal-protein meal produced stronger satiety responses than the high-carb, low-protein meal.

• Appetite ratings were significantly lower after Huel and the animal-protein meal compared with the high-carb meal.

• Protein source (plant vs. animal) had a similar effect on fullness or hormone response.

• Participants tended to eat less at lunch after consuming Huel or the animal-based breakfast, though this was not statistically significant.

Takeaway

You don’t need animal protein to feel satisfied. Huel’s plant-based formula delivers the same fullness and satiety response as an animal-protein meal, proving plant-based nutrition works just as hard.

All Huel studies were conducted with independent academic or clinical research partners. One trial was fully independent (Newcastle University), while three trials were conducted by independent organisations with Huel funding. Designs include randomized crossover trials, a peer-reviewed pre-/post-intervention, and consumer perception research. Some findings are published (including Frontiers in Nutrition, 2022); others are under academic review.