Satiety and 24h diet-induced thermogenesis as related to macronutrient composition

  • Margriet S. Westerterp-Plantenga

Abstract

In a 6 months multi-centre study on the effects of fat intake, we showed that consumption of reduced fat products prevented weight gain. Next to passive over-consumption of fat, a low satiating effect may be due to its delayed oxidation. Macronutrients have different satiating efficacies and different priorities in oxidation, namely: protein, carbohydrate and fat. In a 24 h respiration chamber study we showed a higher satiety and a higher diet-induced thermogenesis (DIT) on a high protein high carbohydrate diet than on a high fat diet. The differences in satiety between the two diets was correlated to the differences in DIT between the two diets (r=0.8; p < 0.01). Thus, satiety was related to a metabolic component, namely diet-induced thermogenesis. Therefore, a diet with a higher fat content may lead to a positive energy balance, due to energy intake as well as energy expenditure. Including alcohol makes the energy balance even more positive. Keywords: Energy-expenditure, humans, obesity, satiety, substrate-oxidation

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Published
2000-12-01
How to Cite
1.
Westerterp-Plantenga M. Satiety and 24h diet-induced thermogenesis as related to macronutrient composition. fnr [Internet]. 2000Dec.1 [cited 2019Apr.20];:104-7. Available from: https://foodandnutritionresearch.net/index.php/fnr/article/view/105