Salmon in combination with high glycemic index carbohydrates increases diet-induced thermogenesis compared with salmon with low glycemic index carbohydrates: An acute randomized cross-over meal test study
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Salmon in combination with high glycemic index carbohydrates increases diet-induced thermogenesis compared with salmon with low glycemic index carbohydrates : An acute randomized cross-over meal test study. / Nielsen, Lone Vestergaard; Nyby, Signe; Klingenberg, Lars; Ritz, Christian; Sundekilde, Ulrik Kræmer; Bertram, Hanne C; Westerterp-Plantenga, Margriet S; Liaset, Bjørn; Kristiansen, Karsten; Madsen, Lise; Raben, Anne.
I: Nutrients, Bind 11, Nr. 2, 365, 2019.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Salmon in combination with high glycemic index carbohydrates increases diet-induced thermogenesis compared with salmon with low glycemic index carbohydrates
T2 - An acute randomized cross-over meal test study
AU - Nielsen, Lone Vestergaard
AU - Nyby, Signe
AU - Klingenberg, Lars
AU - Ritz, Christian
AU - Sundekilde, Ulrik Kræmer
AU - Bertram, Hanne C
AU - Westerterp-Plantenga, Margriet S
AU - Liaset, Bjørn
AU - Kristiansen, Karsten
AU - Madsen, Lise
AU - Raben, Anne
N1 - CURIS 2019 NEXS 055
PY - 2019
Y1 - 2019
N2 - The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p > 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.
AB - The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p > 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.
KW - Faculty of Science
KW - Protein
KW - Fish
KW - Meat
KW - Appetite
KW - Amino acids
KW - Ghrelin
KW - Glucose
KW - Energy expenditure
KW - Energy intake
KW - Mixed meals
U2 - 10.3390/nu11020365
DO - 10.3390/nu11020365
M3 - Journal article
C2 - 30744149
VL - 11
JO - Nutrients
JF - Nutrients
SN - 2072-6643
IS - 2
M1 - 365
ER -
ID: 213319612