Metabolic control, satiety, and diet across the lifespan


As a leading cause of mortality in Canada, cardiometabolic diseases have been a longstanding priority for researchers and healthcare professionals. Lifestyle modifications are a key strategy in the prevention and management of cardiometabolic disease and its complications. Specifically, adapted dietary recommendations based on the latest scientific evidence are critical in effectively managing and reducing cardiometabolic risk. 

As a second presentation in a series of 3 webinars on Cardiometabolic Health and Risk Reduction – Findings from Recent Canadian Studies, watch a webinar presented by Dr. G. Harvey Anderson and Dr. Hrvoje Fabek.

Did you miss the other webinars in this series? Watch the first webinar (Cardiovascular Health and the Food Matrix) and the third webinar (Association between Dietary Intake and Cardiovascular Risk of Canadians).

CNS 3-part webinar series 2022
Metabolic control, satiety, and diet across the lifespan

Note that this presentation is free of charge and accessible to both CNS members and non-members.

By the end of the webinar, participants will:

  • Better understand the functional role of whole foods in metabolic control across different age groups;
  • Learn more about the effects of protein, including dairy proteins, on the regulation of appetite, satiety, and postprandial glycemia across the lifespan;
  • Gain insight on the dietary patterns, protein sources, and nutrient quality of the diets of Canadians in different age groups.

Key topics addressed:

  • The role of whole foods, such as dairy, and protein in the regulation of metabolism and food intake:
    • Why dairy proteins are unique in the regulation of post-prandial glycemia, satiety, and appetite;
    • The importance of mealtime food combinations in control of post-prandial glycemia and satiety.
  • Metabolic requirements through the lifespan;
  • The intakes of different food groups in Canadians across different age groups (children, adults, elderly):
    • The distribution of different protein sources (animal vs. plant-based) and the impact on dietary nutrient quality.

Key Findings:

  • Glycemic control and metabolic health are largely driven by habitual diets, meal combinations and food composition:
    • Dairy foods combined with high glycemic foods lowered glycemic response in young adults (20-30 years old) and older adults (60-70 years old), compared with water or non-dairy foods;1,2,3
    • Whole foods (with their natural food matrices), such as dairy and pulses, are preferred mealtime components. 
  • Protein is the primary regulator of metabolic responses and satiety:4 
    • Protein in meals is key to controlling post-prandial glycemia and satiety; 
    • The increased protein requirements with aging may be explained by metabolic rigidity.
  • Protein intake drops when plant protein represents 75% or more total daily protein intake, highlighting concerns for diet quality and protein adequacy in the elderly.5 
  • Dairy is a familiar source of high-quality functional proteins and micronutrients:
    • The physiologic functionality of dairy goes beyond its nutrient value and accounts for many positive outcomes associated with its consumption, including improved glucose metabolism and appetite suppression; 
    • Dietary guidance on dairy needs to move beyond “Protein Quality”.
  • Importance of consumption of whole food protein sources with meals should be included in Canada’s Healthy Eating Strategy.


1.    Law M et al. The effect of dairy and nondairy beverages consumed with high glycemic cereal on subjective appetite, food intake, and postprandial glycemia in young adults. Applied Physiology, Nutrition, and Metabolism 2017;42:1201-1209. 
2.    Law M et al. The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults. Applied Physiology, Nutrition, and Metabolism 2017;42:1210-1216.
3.    Vien S et al. Age and sex interact to determine the effects of commonly consumed dairy products on postmeal glycemia, satiety, and later meal food intake in adults. The Journal of Nutrition 2021;151:2161-2174.
4.    Luhovyy BL and Kathirvel P. Food proteins in the regulation of blood glucose control. Advances in Food and Nutrition Research 2022;102:181-231. Doi: 10.1016/bs.afnr.2022.05.001.
5.    Fabek H et al. An examination of contributions of animal-and plant-based dietary patterns on the nutrient quality of diets of adult Canadians. Applied Physiology, Nutrition, and Metabolism 2021;46:877-886. Doi: 10.1139/apnm-2020-1039.

Dr. G. Harvey Anderson


Dr. G. Harvey Anderson is Professor of Nutritional Sciences and Physiology, Faculty of Medicine, University of Toronto. He holds a BSc and MSc from the Faculty of Agriculture, University of Alberta and PhD, Nutritional Biochemistry from the University of Illinois and completed postdoctoral studies at the Massachusetts Institute of Technology. He is Director of the NSERC University-Industry Program in Food Safety, Nutrition and Regulatory Affairs (PFSNRA) and past-Director of the Child Centre for Nutrition, Health, and Development. He has served the University as Associate Dean School of Graduate Studies; Dean and Associate Dean, Research, Faculty of Medicine; Chair, Department of Nutritional Sciences; and as an elected member of the Governing Council.

Dr. Anderson's advocacy for university, industry and government partnerships in developing food and nutrition solutions is shown by his leadership in the formation of the University of Toronto's NSERC-PFSNRA and as Chair of the Board of the International Life Sciences Institute, Washington, D.C. Dr. Anderson has held academic appointments at many Chinese universities where he led the development of an academic program in clinical and public health nutrition at Sun Yat-sen University of Medical Sciences, Guangzhou. His research, supported by peer-reviewed grants since 1970, has elucidated mechanisms explaining the effects of food and components on metabolism, food intake, obesity and diabetes, nutritional support in clinical settings and maternal programming of chronic disease has led to over 400 publications and the training of more than 120 MSc and PhD students, postdoctoral fellows, and research associates.

Dr. Hrvoje Fabek


Dr. Hrvoje Fabek is a Research Associate in the Department of Nutritional Sciences, University of Toronto and Program Manager of the NSERC Program in Food Safety, Nutrition and Regulatory Affairs. Dr. Fabek earned his MSc in 2011 and PhD in 2015 at the University of Guelph in the Department of Food Science, Ontario Agricultural College. His research focus is on understanding the relationship between food structure and physiological functionality. He has carried out work using simulated digestion models to understand the role of dietary fibres and glycemic reductions and is currently managing human nutrition intervention trials in Dr. Harvey Anderson's lab focused on exploring the functionality of an array of functional foods, including dairy, pulses and novel ingredients such as proteins extracted from an array of Canadian crops. He has teaching experience in food science, food chemistry, nutrition, and regulatory affairs.