Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates⁻An Acute Randomized Cross-Over Meal Test Study.

Lone Nielsen,Karsten Kristiansen,Margriet Westerterp-Plantenga,Bjørn Liaset,Signe Nyby,Hanne Bertram,Lise Madsen,Anne Raben,Ulrik Sundekilde,Christian Ritz,Lars Klingenberg

doi:10.3390/nu11020365

Abstract

The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested four iso-caloric test meals: salmon with mashed potatoes (high GI) (SM), salmon with wholegrain pasta (low GI) (SP), veal with mashed potatoes (VM) and veal with wholegrain pasta (VP). Energy expenditure was measured in the fasting state and six times postprandially for 25 min with 5-min breaks between each measurement. Appetite sensations were measured every 30 min. Blood samples, from arterialized venous blood, were drawn every 20 min until an ad libitum buffet-style lunch was served 3.5 h later. DIT was 40% higher after the SM meal compared to the SP meal (p = 0.002). Prospective food consumption was lower after the SM meal compared with the VP meal (p = 0.01). There were no differences in satiety, hunger, fullness, or ad libitum EI between the test meals (all p > 0.05). In conclusion, salmon with high GI carbohydrates increased DIT compared to salmon with low GI carbohydrates. This indicates that DIT is sensitive to the GI of the carbohydrates after intake of salmon but not veal.

Highlights

High protein diets increase diet-induced thermogenesis (DIT) and satiety compared with low protein diets [1,2,3,4]
The current study showed a higher DIT after a meal with salmon and high glycemic index (GI) carbohydrates compared to a meal with salmon and low GI carbohydrates
Salmon with high GI carbohydrates increased DIT compared to macronutrient-balanced meals with salmon and low GI carbohydrates, whereas no difference was found in comparisons with meals with veal and high or low GI carbohydrates

Summary

Introduction

High protein diets increase diet-induced thermogenesis (DIT) and satiety compared with low protein diets [1,2,3,4]. Studies on the impact of different protein sources on DIT are sparse, whereas the Nutrients 2019, 11, 365; doi:10.3390/nu11020365 www.mdpi.com/journal/nutrients. The lack of adequate standardization and the use of different types of protein meals complicate the interpretation of these studies. Fish and seafood are the main dietary contributors to marine n-3 polyunsaturated fatty acids (PUFA), but fish contains vitamin D, selenium, iodine, and high-quality proteins, all being crucial nutrients [13]. Protein from different fish sources has been shown to increase satiety and reduce ad libitum energy intake (EI) compared with animal proteins (beef, chicken, egg, or turkey) [5,6,7,8]. The majority of these studies have methodological shortcomings such as a varying protein content between the tested protein sources [6], texture differences and lack of information regarding weight of the test meals [5], or use of liquid test meals, which may not reflect the effect of foods in solid form [7,14]

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