High-protein meals may benefit fat oxidation and energy expenditure in individuals with higher body fat.

M. Batterham*, R. Cavanagh, A. Jenkins, L. Tapsell, G. Plasqui, P.M. Clifton

*Corresponding author for this work

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    Aim: Fat oxidation is impaired in obesity. The aim of the present study was to determine if fat oxidation, seen in a high-protein meal response, was influenced by body composition.

    Methods: Subjects were provided with control (14% protein, glycaemic index, GI 65), high-protein high-GI (33% protein, GI 74) and high-protein low-GI (35% protein, GI 45) meals. Substrate oxidation and energy expenditure were measured in room calorimeters over eight hours in 18 subjects. Results were compared using a repeated-measures anova with a customised post-hoc analysis (to compare the protein diets averaged vs control and to compare the low- and high-GI diets) and covariates in a linear model of the form: y = ' + ß1 × fat-free mass (kg) + ß2 × loge fat mass (kg).

    Original languageEnglish
    Pages (from-to)246-252
    JournalNutrition & Dietetics
    Issue number4
    Publication statusPublished - 1 Jan 2008

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