Breakfast Macronutrient Composition Influences Thermic Effect of Feeding and Fat Oxidation in Young Women Who Habitually Skip Breakfast
نویسندگان
چکیده
The purpose of this study was to determine if breakfast macronutrient composition improved thermic effect of feeding (TEF) and appetite after a one-week adaptation in young women who habitually skip breakfast. A randomized, controlled study was conducted in females (24.1 ± 2 years), who skip breakfast (≥5 times/week). Participants were placed into one of three groups for eight days (n = 8 per group): breakfast skipping (SKP; no breakfast), carbohydrate (CHO; 351 kcal; 59 g CHO, 10 g PRO, 8 g fat) or protein (PRO; 350 kcal; 39 g CHO, 30 g PRO, 8 g fat). On days 1 (D1) and 8 (D8), TEF, substrate oxidation, appetite and blood glucose were measured. PRO had higher (p < 0.05) TEF compared to SKP and CHO on D1 and D8, with PRO having 29% higher TEF than CHO on D8. On D1, PRO had 30.6% higher fat oxidation than CHO and on D8, PRO had 40.6% higher fat oxidation than CHO. SKP had higher (p < 0.05) fat oxidation on D1 and D8 compared to PRO and CHO. There was an interaction (p < 0.0001) of time and breakfast on appetite response. In addition, CHO had a significant increase (p < 0.05) in PP hunger response on D8 vs. D1. CHO and PRO had similar PP (postprandial) glucose responses on D1 and D8. Consumption of PRO breakfast for 8 days increased TEF compared to CHO and SKP, while consumption of CHO for one week increased PP hunger response.
منابع مشابه
Influences of protein to energy ratios in breakfast on mood, alertness and attention in the healthy undergraduate students
Background: The high protein (HP) breakfast reduced gastric emptying and the most satiating macronutrient appears to be dietary protein. Few studies have investigated the effects of protein to energy ratio in breakfast on mood, alertness and attention. Objective: This study was designed to investigate whether the HP breakfast is more beneficial to mood, alertness and attention of the healthy un...
متن کاملSubstrate oxidation influences liking, wanting, macronutrient selection, and consumption of food in humans.
BACKGROUND Several carbohydrate-based models of feeding have been described. The influence of the substrate oxidation rate on liking, wanting, and macronutrient selection, however, is not known in humans. OBJECTIVE The aim of this study was to investigate the influence of the substrate oxidation rate on the above variables. DESIGN A randomized 4-condition study was conducted in 16 normal-we...
متن کاملEffects of red pepper on appetite and energy intake.
Two studies were conducted to investigate the effects of red pepper (capsaicin) on feeding behaviour and energy intake. In the first study, the effects of dietary red pepper added to high-fat (HF) and high-carbohydrate (HC) meals on subsequent energy and macronutrient intakes were examined in thirteen Japanese female subjects. After the ingestion of a standardized dinner on the previous evening...
متن کاملIs advice for breakfast consumption justified? Results from a short-term dietary and metabolic experiment in young healthy men.
Short-term (2 weeks) effects of the consumption of a high-energy (2920 kJ (700 kcal)) or low-energy (418 kJ (100 kcal)) breakfast on dietary patterns, blood variables and energy expenditure (indirect calorimetry) were compared in ten free-living healthy young men in a crossover study. During the high-energy breakfast, total energy intake was increased, the intake of protein and lipids was uncha...
متن کاملBreakfast and Obesity
Breakfast is a main effective component in a safe dietary lifestyle. Obesity is a social and clinical problem of the present century that is highly prevalent among different societies. The worldwide obesity rate has more than doubled since 1980. Many studies showed that the diet of obese people is insufficient. It is also observed that many obese and overweight people skip breakfast or do not p...
متن کامل