Meals based on cod or veal in combination with high or low glycemic index carbohydrates did not affect diet-induced thermogenesis, appetite sensations, or subsequent energy intake differently

摘要

The objective of this study was to investigate the acute effects of meals containing protein from either cod or veal in combination with high or low glycemic index (GI) carbohydrates, on diet-induced thermogenesis (DIT) (primary endpoint), appetite, energy intake (EI), as well as postpranidal ghrelin, glucose, and insulin responses. Twenty-three overweight men and women (mean?±?SD age: 30.0?±?7.6?y, BMI: 27.2?±?1.4?kg/m2) consumed 4 test meals: cod with mashed potatoes (high GI carbohydrate), cod with wholegrain pasta (low GI carbohydrate), veal with mashed potatoes, and veal with wholegrain pasta (～2010?kJ, ～25.5?E% protein, ～41.0?E% carbohydrate, ～33.5?E% fat). Energy expenditure was measured at baseline and six times postprandially, each lasting 25?min. Additionally, appetite sensations were measured every half hour. Arterialized venous blood samples were drawn every 20?min until anad libitumbuffet-style lunch was served 3.5?h later. DIT did not differ between test meals (P?>?0.05), and there were no differences in appetite sensations orad libitumEI (all,P?>?0.05). Meal-time interactions were found for glucose and insulin (P?=?0.04 andP?