Salmon in combination with high glycemic index carbohydrates increases diet-induced thermogenesis compared with salmon with low glycemic index carbohydrates: An acute randomized cross-over meal test study

TY - JOUR

T1 - Salmon in combination with high glycemic index carbohydrates increases diet-induced thermogenesis compared with salmon with low glycemic index carbohydrates

T2 - An acute randomized cross-over meal test study

AU - Nielsen, Lone Vestergaard

AU - Nyby, Signe

AU - Klingenberg, Lars

AU - Ritz, Christian

AU - Sundekilde, Ulrik Kræmer

AU - Bertram, Hanne C

AU - Westerterp-Plantenga, Margriet S

AU - Liaset, Bjørn

AU - Kristiansen, Karsten

AU - Madsen, Lise

AU - Raben, Anne

N1 - CURIS 2019 NEXS 055

PY - 2019/2

Y1 - 2019/2

N2 - The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p > 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.

AB - The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p > 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.

KW - Faculty of Science

KW - Protein

KW - Fish

KW - Meat

KW - Appetite

KW - Amino acids

KW - Ghrelin

KW - Glucose

KW - Energy expenditure

KW - Energy intake

KW - Mixed meals

U2 - 10.3390/nu11020365

DO - 10.3390/nu11020365

M3 - Journal article

C2 - 30744149

SN - 2072-6643

VL - 11

JO - Nutrients

JF - Nutrients

IS - 2

M1 - 365

ER -