不同蛋白质量和类型对饮食诱导的热生成的影响:系统性审查和元分析
Liana L Guarneiri1, Caryn G Adams1, Bibiana Garcia-Jackson2
1Midwest Biomedical Research, Addison, IL, United States.
Advances in nutrition (Bethesda, Md.)
|November 1, 2024
概括
在急性情况下,较高的蛋白质摄入量会增加饮食诱导的热生成 (DIT) 和每日总能耗 (TDEE). 长期高蛋白饮食也可以增加TDEE和休息能量消耗,但不能增加DIT.
科学领域:
- 营养科学 营养科学
- 代谢健康 代谢健康
- 饮食蛋白质研究 饮食蛋白质研究
背景情况:
- 蛋白质被公认为是最能产生热量的宏观营养素.
- 不同的蛋白质数量和类型对饮食诱导热生成 (DIT) 的确切影响仍然不完全理解.
研究的目的:
- 进行一项元分析,比较与不同蛋白质量或类型的同热量饮食和饮食对能量代谢的影响.
- 综合现有关于蛋白质在能源消耗中的作用的研究.
主要方法:
- 在2024年6月对数据库进行系统的文献搜索,以研究DIT或每日总能耗 (TDEE),以应对变化的蛋白质摄入量.
- 从3894个记录的初始池中包含52项研究.
- 为急性和慢性结局计算标准化平均差异 (SMD) 和95%置信区间 (CI).
主要成果:
- 急性研究:高蛋白饮食明显增加了DIT (SMD:0.45) 和TDEE (SMD:0.52) 与低蛋白饮食相比.
- 慢性研究:高蛋白饮食显著增加TDEE (SMD:0.29) 和休息能量消耗 (SMD:0.18),但没有显著影响DIT.
- 不同类型的蛋白质对能量代谢的显著影响在研究中没有被观察到.
结论:
- 增加蛋白质摄入量,特别是在急性情况下,会增加能源支出的组成部分,包括DIT和TDEE.
- 长期高蛋白饮食有助于增加TDEE和休息能量消耗.
- 目前的证据不支持蛋白质类型对能量代谢的显著影响,其数量是主要的驱动因素.
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