Abstract
BackgroundDiets high in either resistant starch or protein have been shown to aid in weight management. We examined the effects of meals high in non-resistant or resistant starch with and without elevated protein intake on substrate utilization, energy expenditure, and satiety in lean and overweight/obese women.MethodsWomen of varying levels of adiposity consumed one of four pancake test meals in a single-blind, randomized crossover design: 1) waxy maize (control) starch (WMS); 2) waxy maize starch and whey protein (WMS+WP); 3) resistant starch (RS); or 4) RS and whey protein (RS+WP).ResultsTotal post-prandial energy expenditure did not differ following any of the four test meals (WMS = 197.9 ± 8.9; WMS+WP = 188 ± 8.1; RS = 191.9 ± 8.9; RS+WP = 195.8 ± 8.7, kcals/180 min), although the combination of RS+WP, but not either intervention alone, significantly increased (P <0.01) fat oxidation (WMS = 89.5 ± 5.4; WMS+WP = 84.5 ± 7.2; RS = 97.4 ± 5.4; RS+WP = 107.8 ± 5.4, kcals/180 min). Measures of fullness increased (125 % vs. 45 %) and hunger decreased (55 % vs. 16 %) following WP supplemented versus non-whey conditions (WMS+WP, RS+WP vs. WMS, RS), whereas circulating hunger and satiety factors were not different among any of the test meals. However, peptide YY (PYY) was significantly elevated at 180 min following RS+WP meal.ConclusionsThe combined consumption of dietary resistant starch and protein increases fat oxidation, PYY, and enhances feelings of satiety and fullness to levels that may be clinically relevant if maintained under chronic conditions. This trial was registered at clinicaltrials.gov as NCT02418429.
Highlights
Dietary resistant starch (RS) has received considerable attention as a novel method to control body weight and prevent obesity [1]
Baseline physical characteristics of the 16 subjects who completed testing are presented in Table 2 based on obesity status
Since no body composition-specific differences were observed in the thermogenic responses to the four test meals, lean and overweight/obese women were pooled together for all analyses
Summary
Dietary resistant starch (RS) has received considerable attention as a novel method to control body weight and prevent obesity [1]. RS can be readily used as substrate for microbial fermentation, resulting in the production of short chain. An increasing number of studies in animals [3, 4] and humans [5] support the suggestion that dietary RS may aid in weight control, and several mechanisms have been proposed to mediate this beneficial effect. The production of short chain fatty acids as a result of RS fermentation may enhance total energy expenditure and/or fat oxidation [7]. RS may reduce voluntary energy intake, in part by increasing the production of satiety signals. We examined the effects of meals high in non-resistant or resistant starch with and without elevated protein intake on substrate utilization, energy expenditure, and satiety in lean and overweight/obese women
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