Diet induced thermogenesis measured over 24h in a respiration chamber: effect of diet composition.
Westerterp KR, Wilson SA, Rolland V.
Department of Human Biology, Maastricht University, The Netherlands.
OBJECTIVE: To study the effect of diet composition on diet-induced thermogenesis (DIT) over 24h in a respiration chamber. SUBJECTS: Eight healthy female volunteers (age 27 +/- 3 y; body mass index, BMI 23 +/- 3 kg/m2). DIETS: A high protein and carbohydrate (HP/C) (60:10:30; percentage energy (E%)carbohydrate, fat and protein, respectively) and high fat (HF) (30:60:10 respectively) diet, both isoenergetic, isovolumetric, composed of normal food items and matched for organoleptic properties (taste, smell, appearance). DESIGN: Subjects spent two 36h periods each in a respiration chamber consuming both test diets in random order. Components of 24h energy expenditure (24h EE): sleeping metabolic rate, DIT and activity induced energy expenditure were measured. RESULTS: DIT was higher in all subjects while on the HP/C diet (1295 kJ/d vs 931 kJ/d; 14.6% vs 10.5% of energy intake; P < 0.02). There was no significant difference in other components or total 24h EE, although there was a trend towards higher EE on the HP/C diet. CONCLUSION:
A high protein and carbohydrate diet induces a greater thermic response in healthy individuals when compared to a high fat diet.
Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber.
Westerterp-Plantenga MS, Rolland V, Wilson SA, Westerterp KR.
Department of Human Biology, Maastricht University, The Netherlands.
OBJECTIVE: Assessment of a possible relationship between perception of satiety and diet-induced thermogenesis, with different macronutrient compositions, in a controlled situation over 24 h. DESIGN: Two diets with different macronutrient compositions were offered to all subjects in randomized order. SETTING: The study was executed in the respiration chambers at the department of Human Biology, Maastricht University. SUBJECTS: Subjects were eight females, ages 23-33 y, BMI 23+/-3 kg/m2, recruited from University staff and students. INTERVENTIONS: Subjects were fed in energy balance, with protein/carbohydrate/fat: 29/61/10 and 9/30/61 percentage of energy, with fixed meal sizes and meal intervals, and a fixed activity protocol, during 36 h experiments in a respiration chamber. The appetite profile was assessed by questionnaires during the day and during meals. Diet induced thermogenesis was determined as part of the energy expenditure. RESULTS: Energy balance was almost complete, with non-significant deviations. Diet-Induced-Thermogenesis (DIT) was 14.6+/-2.9%, on the high protein/carbohydrate diet, and 10.5+/-3.8% on the high fat diet (P < 0.01). With the high protein/high carbohydrate diet, satiety was higher during meals (P < 0.001; P < 0.05), as well as over 24 h (P < 0.001), than with the high fat diet. Within one diet, 24 h DIT and satiety were correlated (r = 0.6; P < 0.05). The difference in DIT between the diets correlated with the differences in satiety (r = 0.8; P < 0.01). CONCLUSION:
In lean women, satiety and DIT were synchronously higher with a high protein/high carbohydrate diet than with a high fat diet. Differences (due to the different macronutrient compositions) in DIT correlated with differences in satiety over 24 h.
The significance of protein in food intake and body weight regulation.
Westerterp-Plantenga MS.
Department of Human Biology, PO Box 616, 6200 MD Maastricht, The Netherlands.
[email protected]
PURPOSE OF REVIEW: To highlight the underexposed but important role of protein in food intake and body weight regulation. RECENT FINDINGS: Protein plays a key role in food intake regulation through satiety related to diet-induced thermogenesis. Protein also plays a key role in body weight regulation through its effect on thermogenesis and body composition. A high percentage of energy from dietary protein limits body weight (re)gain through its satiety and energy inefficiency related to the change in body composition. SUMMARY: Protein is more satiating than carbohydrate and fat in the short term, over 24 h and in the long term. Thermogenesis plays a role in this satiety effect, but the role of satiety hormones still needs to be elucidated. On the short-term 'fast' proteins are more satiating than 'slow' proteins, and animal protein induces a higher thermogenesis than vegetable protein. In the longer term the higher postabsorptive satiety and thermogenesis are sustained irrespective of the protein source. High-protein diets affect body weight loss positively only under ad-libitum energy intake conditions, implying also a decreased energy intake. Body composition and metabolic profile are improved.
Additional protein consumption results in a significantly lower body weight regain after weight loss, due to body composition, satiety, thermogenesis, and energy inefficiency, while the metabolic profile improves. Implications from these findings are: for practice, recommendations for increasing the percentage of energy from protein while reducing energy intake; for clinical research, assessment of the paradox of increasing the percentage energy from a highly satiating macronutrient; of the potential roles of protein in a negative and positive energy balance; assessment of possibilities of replacing dietary protein by effective amino acids or peptides that may show a similar impact on body weight regulation.
Diet induced thermogenesis
Klaas R Westerterp
Department of Human Biology, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands
Results
Most studies measure diet-induced thermogenesis as the increase in energy expenditure above basal metabolic rate. Generally, the hierarchy in macronutrient oxidation in the postprandial state is reflected similarly in diet-induced thermogenesis, with the sequence alcohol, protein, carbohydrate, and fat. A mixed diet consumed at energy balance results in a diet induced energy expenditure of 5 to 15 % of daily energy expenditure. Values are higher at a relatively high protein and alcohol consumption and lower at a high fat consumption. Protein induced thermogenesis has an important effect on satiety.
In conclusion, the main determinants of diet-induced thermogenesis are the energy content and the protein- and alcohol fraction of the diet. Protein plays a key role in body weight regulation through satiety related to diet-induced thermogenesis.
The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review.
Halton TL, Hu FB.
Dept. of Nutrition, Harvard School of Public Health, 665 Huntington Ave, Boston, MA 02115, USA.
[email protected]
For years, proponents of some fad diets have claimed that higher amounts of protein facilitate weight loss. Only in recent years have studies begun to examine the effects of high protein diets on energy expenditure, subsequent energy intake and weight loss as compared to lower protein diets. In this study, we conducted a systematic review of randomized investigations on the effects of high protein diets on dietary thermogenesis, satiety, body weight and fat loss.
There is convincing evidence that a higher protein intake increases thermogenesis and satiety compared to diets of lower protein content. The weight of evidence also suggests that high protein meals lead to a reduced subsequent energy intake. Some evidence suggests that diets higher in protein result in an increased weight loss and fat loss as compared to diets lower in protein, but findings have not been consistent. In dietary practice, it may be beneficial to partially replace refined carbohydrate with protein sources that are low in saturated fat. Although recent evidence supports potential benefit, rigorous longer-term studies are needed to investigate the effects of high protein diets on weight loss and weight maintenance.
rotein turnover and thermogenesis in response to high-protein and high-carbohydrate feeding in men.
Robinson SM, Jaccard C, Persaud C, Jackson AA, Jequier E, Schutz Y.
Institute of Physiology, University of Lausanne, Switzerland.
The rates of energy expenditure and wholebody protein turnover were determined during a 9-h period in a group of seven men while they received hourly isocaloric meals of high-protein (HP) or high-carbohydrate (HC) content. Their responses to feeding were compared with those to a short period of fasting (15-24 h).
The 9-h thermic response to the repeated feeding of HP meals was found to be greater than that to the HC meals (9.6 +/- 0.6% vs 5.7 +/- 0.4% of the energy intake, respectively, means +/- SEM, p less than 0.01). The rate of whole-body nitrogen turnover over 9 h increased from 17.6 +/- 2.2 g on the fasting day to 27.4 +/- 1.4 g during HC feeding (NS) and there was a further increase to 58.2 +/- 5.3 g resulting from HP feeding (p less than 0.001). By using theoretical estimates (based upon ATP requirements) of the metabolic cost of protein synthesis, 36 +/- 9% of the thermic response to HC feeding and 68 +/- 3% of the response to HP feeding could be accounted for by the increases in protein synthesis compared with the fasting state.
