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Metabolic Characterization of Meat, Fish, and Soda Intake in Males: Secondary Results from a Randomized Inpatient Pilot Study
【Abstract】 Objective This study aimed to evaluate whether a 12‐week, weight‐maintaining, macronutrient‐stable dietary intervention that varies only by meat, fish, or soda consumption alters 24‐hour energy expenditure (24hrEE) and substrate oxidation. Methods Healthy males were recruited to participate in a 12‐week inpatient study and were randomized to a weight‐maintaining dietary intervention that contained varying combinations of meat (0% or 19%), fish (0% or 6%), or soda (0% or 14%) in a factorial design. Macronutrient composition across dietary intervention groups was as follows: 50% of energy from carbohydrates, 30% of energy from fat, and 20% of energy from protein. Whole‐room indirect calorimetry at baseline and week 12 were used to measure 24hrEE and substrate oxidation. Results Twenty‐six males (mean [SEM], age: 46.6 [10.4] years; BMI: 26.9 [4.1] kg/m2) completed all measurements. Fish consumption resulted in higher 24hrEE by 126 (55) kcal/d compared with no fish consumption (P = 0.03), whereas 24hrEE for soda consumption was 132 (56) kcal/d (P = 0.03) lower. Approximately 80% of the decrease in 24hrEE with soda consumption was due to lower awake‐inactive energy expenditure (EE; P = 0.001). No specific EE component accounted for the differences observed with fish consumption. Conclusions The data indicate that dietary sources of protein and carbohydrates appear to influence 24hrEE and inactive EE.
【Author】 Cassie M. Mitchell, Paolo Piaggi, Diane M. O’Brien, Jonathan Krakoff, Susanne B. Votruba
【Journal】 Obesity(IF:4) Time:2021-05-04
【DOI】 10.1002/oby.23167 [Quote]
【Link】 Article PDF
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