Abstract
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).
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 language | English |
|---|---|
| Pages (from-to) | 246-252 |
| Journal | Nutrition & Dietetics |
| Volume | 65 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 1 Jan 2008 |