English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Background  The macronutrient composition of the diet may play a more important role in maintaining a healthy body weight and preventing obesity than previously thought. The primary goal of this research was to determine the extent to which the simple addition of a small serving of a sugar-sweetened beverage (SSB) to meals with different macronutrient compositions impacts appetite, energy metabolism and substrate oxidation.    Methods  Appetite, energy metabolism and substrate oxidation were measured in 27 healthy weight adults (age = 23 ± 5 y; BMI = 23 ± 2 kg/m 2 ) on two occasions in a room calorimeter after consuming a SSB or a non-nutritive-sweetened beverage (NNSB) with a standard (15%E) or high- (30%E) protein meal. Meal carbohydrate (CHO) content was adjusted to maintain equivalent calories for both study visits. All meals were composed of the same foods and provided 17 g of fat and 500 non-beverage calories. Study visits were separated by at least 1 week and menstruating females were studied during the luteal phase (Days 15–20). The effects of sex, protein level and beverage type and their interactions on satiety, appetite for foods with specific taste profiles, diet-induced thermogenesis (DIT) and rates of substrate oxidation were assessed using a 3-way Repeated Measures Analysis of Variance.    Results  Increasing dietary protein decreased hunger and increased satiety. Males were hungrier and less satisfied with the meals than females. Increasing dietary protein also decreased the desire to eat something savory, salty and fatty and the males had a greater appetite for food with these taste profiles. Interestingly, there was no effect of sex, dietary protein or beverage type on the desire to eat something sweet. The inclusion of a SSB markedly suppressed DIT (2.42% ± 5.91%) and fat oxidation (9.87 ± 11.09 g).    Conclusion  Appetite sensations, food preferences, energy expenditure and substrate oxidation are significantly altered in response to changes in meal macronutrient composition produced by modifications in the protein content of a meal and consumption of a SSB. Most notably, consumption of a SSB during a meal markedly reduces energy efficiency and fat oxidation independent of macronutrient composition.    Trial registrations  ClinicalTrials.gov:  NCT02211599 , registered August 05, 2014.    Electronic supplementary material  The online version of this article (doi:10.1186/s40795-017-0170-2) contains supplementary material, which is available to authorized users.

bmc nutrition

Postprandial energy metabolism and substrate oxidation in response to the inclusion of a sugar- or non-nutritive sweetened beverage with meals differing in protein content