Resistant starch and protein intake enhances fat oxidation and feelings of fullness in lean and overweight/obese women

Nutrition Journal

Paul J. Arciero⁶  Scott Connelly²  Michael J. Ormsbee¹  Arne Astrup⁴  Jens Juul Holst⁵  Emery Ward⁶  Christopher L. Gentile³ 

[1] Discipline of Biokinetics, Exercise & Leisure Studies, University of KwaZulu-Natal, Durban, South Africa;Scott Connelly Foundation, Corona Del Mar, CA, USA;Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, USA;Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark;Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark;Human Nutrition and Metabolism Laboratory, Department of Health and Exercise Sciences, Skidmore College, 815 North Broadway, Saratoga Springs 12866, NY, USA

关键词: Satiety and hunger;    Obesity;    Fat oxidation;    High protein diets;    Resistant starch;   

Others  :  1230014
DOI  :  10.1186/s12937-015-0104-2

 received in 2015-09-11, accepted in 2015-10-23,  发布年份 2015

【 摘 要 】

Background

Diets high in either resistant starch or protein have been shown to aid in weight management. We examined the effects of meals high in non-resistant or resistant starch with and without elevated protein intake on substrate utilization, energy expenditure, and satiety in lean and overweight/obese women.

Methods

Women of varying levels of adiposity consumed one of four pancake test meals in a single-blind, randomized crossover design: 1) waxy maize (control) starch (WMS); 2) waxy maize starch and whey protein (WMS+WP); 3) resistant starch (RS); or 4) RS and whey protein (RS+WP).

Results

Total post-prandial energy expenditure did not differ following any of the four test meals (WMS = 197.9 ± 8.9; WMS+WP = 188 ± 8.1; RS = 191.9 ± 8.9; RS+WP = 195.8 ± 8.7, kcals/180 min), although the combination of RS+WP, but not either intervention alone, significantly increased (P <0.01) fat oxidation (WMS = 89.5 ± 5.4; WMS+WP = 84.5 ± 7.2; RS = 97.4 ± 5.4; RS+WP = 107.8 ± 5.4, kcals/180 min). Measures of fullness increased (125 % vs. 45 %) and hunger decreased (55 % vs. 16 %) following WP supplemented versus non-whey conditions (WMS+WP, RS+WP vs. WMS, RS), whereas circulating hunger and satiety factors were not different among any of the test meals. However, peptide YY (PYY) was significantly elevated at 180 min following RS+WP meal.

Conclusions

The combined consumption of dietary resistant starch and protein increases fat oxidation, PYY, and enhances feelings of satiety and fullness to levels that may be clinically relevant if maintained under chronic conditions. This trial was registered at clinicaltrials.gov as NCT02418429.

【 授权许可】

   
2015 Gentile et al.

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