Satiety and 24h diet-induced thermogenesis as related to macronutrient composition

Abstract

In a 6 months multi-centre study on the effects of fat intake, we showed that consumption of reduced fat products prevented weight gain. Next to passive over-consumption of fat, a low satiating effect may be due to its delayed oxidation. Macronutrients have different satiating efficacies and different priorities in oxidation, namely: protein, carbohydrate and fat. In a 24 h respiration chamber study we showed a higher satiety and a higher diet-induced thermogenesis (DIT) on a high protein high carbohydrate diet than on a high fat diet. The differences in satiety between the two diets was correlated to the differences in DIT between the two diets (r=0.8; p < 0.01). Thus, satiety was related to a metabolic component, namely diet-induced thermogenesis. Therefore, a diet with a higher fat content may lead to a positive energy balance, due to energy intake as well as energy expenditure. Including alcohol makes the energy balance even more positive. Keywords: Energy-expenditure, humans, obesity, satiety, substrate-oxidation