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Defining the functional properties of dietary protein and protein-rich foods in human energy expenditure

Journal Article


Abstract


  • Food has a number of functional properties that can support the balance between energy intake and energy expenditure and, theoretically, one of these is the thermic effect of food. Including high-protein foods in meals may be advantageous in contributing to energy expenditure but, in practice, the evidence needs to relate to specific foods and normal dietary conditions. Using the human whole room calorimeter facility, we conducted three studies to examine the effects of: (i) higher and lower levels of protein on energy expenditure; (ii) high-protein meals using different foods to deliver the protein; and (iii) omnivorous and vegetarian cuisines in meal tests before and after a period of dietary intervention for weight loss. The meal effect of protein does not appear to differ between foods, and while high-protein diets might support weight loss, it may be difficult to prove a metabolic cause in the free-living environment.

Publication Date


  • 2008

Citation


  • Tan, S., Tapsell, L. C., Batterham, M. & Charlton, K. E. (2008). Defining the functional properties of dietary protein and protein-rich foods in human energy expenditure. Nutrition and Dietetics, 65 (S3), S66-S70.

Scopus Eid


  • 2-s2.0-44949201682

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1444

Has Global Citation Frequency


Start Page


  • S66

End Page


  • S70

Volume


  • 65

Issue


  • S3

Abstract


  • Food has a number of functional properties that can support the balance between energy intake and energy expenditure and, theoretically, one of these is the thermic effect of food. Including high-protein foods in meals may be advantageous in contributing to energy expenditure but, in practice, the evidence needs to relate to specific foods and normal dietary conditions. Using the human whole room calorimeter facility, we conducted three studies to examine the effects of: (i) higher and lower levels of protein on energy expenditure; (ii) high-protein meals using different foods to deliver the protein; and (iii) omnivorous and vegetarian cuisines in meal tests before and after a period of dietary intervention for weight loss. The meal effect of protein does not appear to differ between foods, and while high-protein diets might support weight loss, it may be difficult to prove a metabolic cause in the free-living environment.

Publication Date


  • 2008

Citation


  • Tan, S., Tapsell, L. C., Batterham, M. & Charlton, K. E. (2008). Defining the functional properties of dietary protein and protein-rich foods in human energy expenditure. Nutrition and Dietetics, 65 (S3), S66-S70.

Scopus Eid


  • 2-s2.0-44949201682

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1444

Has Global Citation Frequency


Start Page


  • S66

End Page


  • S70

Volume


  • 65

Issue


  • S3