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Inter‐meal Snack Consumption of A Soybean Product Does Not Inhibit Post‐prandial Fat Oxidation
Author(s) -
Iwashita Soh,
Suyama Toru,
Hamada Koichiro,
Hujii Hisao
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.lb426
Subject(s) - meal , food science , chemistry , glycemic , zoology , medicine , insulin , endocrinology , biology
We presented that soybean consumption as an inter‐meal snack did not inhibit fat oxidation compared to wheat (EB2008). In this study, we tested whether inter‐meal snack of a soybean product which has low glycemic and insulinemic responses affect substrate oxidation. Thirteen healthy male volunteers (20.2 yrs, BMI= 22.3 kg/m 2 ) attended three test sessions, either non‐snack (Non), rice cracker (R) or soybean product (S), in a randomized cross over design with one‐week of wash out period. Breakfast was served at 7:30 AM. Subjects started to be measured metabolic rates in the respiratory chamber at 11:15 AM after ~30 min or resting. Then subjects ate lunch at 12:00 PM and test snack (11.3 kJ/kg) at 3:00 PM in S and R sessions. Oxygen consumption and carbon dioxide production in the chamber had been monitored until 9:00 PM to calculate energy expenditure (EE) and substrate oxidation rates (OX). EE and substrate OX before test snack were similar between three treatments. Cumulative EE after snack timing was not different among three treatments. Fat OX in Non was maintained at pre‐snack levels. R inhibited fat OX at 120‐180 min after the consumption (P<0.05), while S did not inhibit during post‐snack phase. Thus, cumulative fat OX was lower in R (P<0.05), but not in S compared to Non. On the contrary, cumulative carbohydrate OX was higher in R than in Non and S (P<0.05). These findings suggested that the snack of a soybean product did not disturb the acceleration of postprandial fat OX.