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Related Experiment Videos

Protein meals and postprandial thermogenesis.

J Soucy1, J Leblanc

  • 1Department of Physiology, School of Medicine, Laval University, Quebec city, Canada.

Physiology & Behavior
|March 12, 1999
PubMed
Summary

Sensory stimulation from palatable beef steak, unlike cod fish, significantly increased the thermic response during the cephalic phase of feeding. Protein content, not food type, influenced the gastrointestinal phase thermic response.

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Area of Science:

  • Nutrition Science
  • Human Metabolism
  • Food Science

Background:

  • Meat consumption in North America significantly outweighs fish consumption.
  • Food palatability is a known factor influencing the thermogenic response to feeding.
  • Understanding differential metabolic responses to various protein sources is crucial for dietary guidelines.

Purpose of the Study:

  • To compare the metabolic and thermogenic responses to beef steak versus cod fillet.
  • To investigate the influence of food palatability and protein content on postprandial thermogenesis.
  • To analyze plasma amino acid and glucose levels following consumption of different protein sources.

Main Methods:

  • Two experiments were conducted comparing beef steak and cod fillet meals with controlled protein content.
  • Oxygen consumption was measured to assess thermogenic response during cephalic and gastrointestinal phases.
  • Plasma amino acid and insulin levels were determined, alongside plasma glucose monitoring.

Main Results:

  • Beef steak received higher palatability ratings than cod fillet.
  • A greater thermogenic response was observed during the cephalic phase after consuming beef compared to fish, linked to sensory stimulation.
  • The gastrointestinal phase thermic response was dependent on protein quantity, not food type.
  • Plasma histidine and glutamine levels were elevated after beef consumption, with no clear link to thermogenesis.
  • Insulin levels increased similarly for both meals, while plasma glucose remained stable, indicating enhanced glucose regulation.

Conclusions:

  • Sensory properties of food play a significant role in the cephalic phase thermic response.
  • Protein quantity is the primary determinant of the gastrointestinal phase thermic response.
  • Differential amino acid responses to beef and fish warrant further investigation regarding their metabolic implications.

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