Abstract
BackgroundThe macronutrient composition of the diet may play a more important role in maintaining a healthy body weight and preventing obesity than previously thought. The primary goal of this research was to determine the extent to which the simple addition of a small serving of a sugar-sweetened beverage (SSB) to meals with different macronutrient compositions impacts appetite, energy metabolism and substrate oxidation.MethodsAppetite, energy metabolism and substrate oxidation were measured in 27 healthy weight adults (age = 23 ± 5 y; BMI = 23 ± 2 kg/m2) on two occasions in a room calorimeter after consuming a SSB or a non-nutritive-sweetened beverage (NNSB) with a standard (15%E) or high- (30%E) protein meal. Meal carbohydrate (CHO) content was adjusted to maintain equivalent calories for both study visits. All meals were composed of the same foods and provided 17 g of fat and 500 non-beverage calories. Study visits were separated by at least 1 week and menstruating females were studied during the luteal phase (Days 15–20). The effects of sex, protein level and beverage type and their interactions on satiety, appetite for foods with specific taste profiles, diet-induced thermogenesis (DIT) and rates of substrate oxidation were assessed using a 3-way Repeated Measures Analysis of Variance.ResultsIncreasing dietary protein decreased hunger and increased satiety. Males were hungrier and less satisfied with the meals than females. Increasing dietary protein also decreased the desire to eat something savory, salty and fatty and the males had a greater appetite for food with these taste profiles. Interestingly, there was no effect of sex, dietary protein or beverage type on the desire to eat something sweet. The inclusion of a SSB markedly suppressed DIT (2.42% ± 5.91%) and fat oxidation (9.87 ± 11.09 g).ConclusionAppetite sensations, food preferences, energy expenditure and substrate oxidation are significantly altered in response to changes in meal macronutrient composition produced by modifications in the protein content of a meal and consumption of a SSB. Most notably, consumption of a SSB during a meal markedly reduces energy efficiency and fat oxidation independent of macronutrient composition.Trial registrationsClinicalTrials.gov: NCT02211599, registered August 05, 2014.
Highlights
The macronutrient composition of the diet may play a more important role in maintaining a healthy body weight and preventing obesity than previously thought
We found that sugar-sweetened beverage (SSB) consumption modifies meal-induced alterations in food preferences, energy expenditure and substrate oxidation, impacting both sides of the energy balance equation
The present results show that, there is an increase in overall daily EE with SSB consumption, not all of the additional calories provided by the SSB are expended
Summary
The macronutrient composition of the diet may play a more important role in maintaining a healthy body weight and preventing obesity than previously thought. Evidence suggests that changes in the macronutrient composition of a diet may play a more dynamic role in sustaining energy balance than counting calories. Concomitant with the increased prevalence of obesity, there has been a shift in the macronutrient composition of the American diet. By NHANES 2013–2014, carbohydrates had increased to 49%E while protein and fat decreased to 16%E and 33%E, respectively [2]. This change in the macronutrient composition of the American diet has increased total energy intake by approximately 984 kJ per day [1, 2]
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