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Is there a difference on appetite and thermic effects of food depending on the quality of the protein in healthy Korean women?
Author(s) -
Kim Jae-Hee,
Tsani A. Fahmy Arif,
Yeon Seo-Eun,
Ko Su-Young,
Kim Eun-Kyung
Publication year - 2012
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.26.1_supplement.820.28
Subject(s) - postprandial , appetite , thermogenesis , casein , endocrinology , soy protein , medicine , specific dynamic action , chemistry , energy expenditure , food science , obesity , insulin
Objectives The purpose of this study was to compare the thermic effects of food (TEF) and appetite of formulas that were made of different protein sources in healthy Korean women. Methods Nine female college students aged 20.6 years, participated in this double blind study. The two protein test formulas (soy protein and casein) that provided 30% of subjectˈs resting metabolic rate (RMR). Fasting and postprandial thermogenesis were measured before and after meals every 30 minutes for 6 hours by indirect calorimetry. And visual analogue scales were used to measure appetite sensations. Fasting appetite, 60 min and 120 min‐postprandial area under the curve (AUC) of hunger and the satiety quotient (SQ) were used. Results There were no significant differences in postprandial energy expenditure (PEE) between soy protein and casein formulas. But PEE of soy protein increased more slowly (peak on 90 min) than that of casein (peak on 30 min) and decreased relatively faster after peak time. And total thermogenesis (27.0 kcal/6hrs) of casein diet was higher than soy protein (21.8 kcal/6hrs), but not significantly different. However, in the case of caseinˈs fasting appetite, 120 min‐postprandial AUC of hunger (3800 mm¡¿min) was significantly higher than that of soy protein (3133.3 mm¡¿min). Conclusions Further studies using higher protein content should be continued to find the adequate protein source for increasing TEF. Grant Funding Source : Nutrition(ASN)