Thermogenic effect and substrate oxidation of protein from animal and plant sources in adults
Abstract: Changing nutrient
source is one of the efforts to increase thermogenic effect (TEF) which may be
significant for body weight reduction.
Objective: The aim of this study was to investigate the effects of high
protein diets using animal (chicken) and plant (tofu) sources on the
thermogenic effect (TEF) and substrate oxidation.
Method: Ten female adults (mean age 20.8+1.2 y) participated in two
isocaloric diet ingestions. Each meal provided 30% of the daily basal energy
need (32/26/42% as protein/fat/carbohydrates, respectively). Postprandial
energy expenditure was measured by indirect calorimetry.
Results: There were no significant differences in TEF and substrate
oxidation. The postprandial fat oxidation rate was higher than that at the
preprandial state, while carbohydrate and protein oxidation rates were lower.
Conclusion: No differences were observed in TEF and substrate oxidation
in animal- and plant-based diets. A high protein diet could be beneficial for
weight loss, but animal protein does not appear to offer superior benefits
compared to plant protein.
Keywords: thermic effect of
food; high-protein diet; substrate oxidatio; female adult
Penulis: Ahmed Fahmy Arif
Tsani
Kode Jurnal: jpkesmasdd150756
