The effect of raw potato starch on energy expenditure and substrate oxidation

Anna Tagliabue; Anne Raben; Marie Louise Heijnen; Paul Deurenberg; Elisabetta Pasquali; Arne Astrup

doi:10.1093/ajcn/61.5.1070

The effect of raw potato starch on energy expenditure and substrate oxidation

Anna Tagliabue^*, Anne Raben, Marie Louise Heijnen, Paul Deurenberg, Elisabetta Pasquali, Arne Astrup

^*Corresponding author for this work

43 Citations (Scopus)

Abstract

Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0% RS) and 50 g raw potato starch (54% type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.

Original language	English
Book series	American Journal of Clinical Nutrition
Volume	61
Issue number	5
Pages (from-to)	1070-1075
Number of pages	6
ISSN	0002-9165
DOIs	https://doi.org/10.1093/ajcn/61.5.1070
Publication status	Published - 1995

Keywords

diet-induced thermogenesis
Resistant starch
substrate oxidation

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title = "The effect of raw potato starch on energy expenditure and substrate oxidation",

abstract = "Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0% RS) and 50 g raw potato starch (54% type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.",

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author = "Anna Tagliabue and Anne Raben and Heijnen, {Marie Louise} and Paul Deurenberg and Elisabetta Pasquali and Arne Astrup",

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doi = "10.1093/ajcn/61.5.1070",

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T1 - The effect of raw potato starch on energy expenditure and substrate oxidation

AU - Tagliabue, Anna

AU - Raben, Anne

AU - Heijnen, Marie Louise

AU - Deurenberg, Paul

AU - Pasquali, Elisabetta

AU - Astrup, Arne

PY - 1995

Y1 - 1995

N2 - Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0% RS) and 50 g raw potato starch (54% type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.

AB - Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0% RS) and 50 g raw potato starch (54% type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.

KW - diet-induced thermogenesis

KW - Resistant starch

KW - substrate oxidation

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JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

IS - 5

ER -

The effect of raw potato starch on energy expenditure and substrate oxidation

Abstract

Keywords

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