Diets High In Fish And Sugar-sweetened Beverages Affect Energy Expenditure And Energy Balance.

Abstract

BACKGROUND: Recent evidence indicates that dietary patterns, independent of macronutrient and total calorie consumption, alter body weight. This implies an effect of dietary pattern on 24-hour energy expenditure (24hrEE) and energy balance (EnBal). PURPOSE: To evaluate whether a 12-week weight maintaining, macronutrient stable dietary intervention that varies only by meat, fish or sugar sweetened beverages (SSBs) consumption alters 24hrEE and EnBal. METHODS: 32 healthy males were recruited to participate in a 12-week in-patient study and were randomized to a weight-maintaining dietary intervention that contained a varying combination of meat, fish or SSBs in a factorial design. Macronutrient composition across all dietary intervention groups was: 50% carbohydrate; 30% fat; and 20% protein. Twenty-four hour EE and EnBal were measured in a human metabolic chamber (e.g. room calorimeter). All measurements were performed at baseline and week 12. Descriptive statistics and analyses of co-variance were performed to characterize participants at baseline and quantify the changes in 24hrEE and EnBal over time. RESULTS: 28 males (age: 46.6 ± 10.4 years; body mass index 26.9 ± 4.1 kg/m2; predicted energy needs: 2311 ± 241 kilocalories/day [kcals/d]) completed all measurements. Fish consumption resulted in higher 24h EE by 127.4 ± 51.4 kcals/d compared to no fish consumption (p=0.0217). SSB consumption had a 24hEE that was 136.3 ± 52.4 kcals lower (p=0.0166). Approximately 85% of the decrease in 24hEE with SSB consumption was due to lower awake, inactive EE (p=0.0003) and had greater 24hr EnBal when compared to groups without SSBs (p=0.0489). CONCLUSION: Our data indicate that protein and carbohydrate quality (as reflected by fish versus SSB consumption), rather than % daily intake, influence 24hr EE and inactive EE, and thus EnBal. If so, this would imply a metabolic effect of SSB consumption independent of total calories or macronutrient composition that might contribute to overall increasing adiposity rates. Supported by intramural funding from NIDDK.