The In Vivo Net Energy Content of Resistant Starch and Its Effect on Macronutrient Oxidation in Healthy Adults

被引：14

作者：

Giles, Erin D. ^{[1
]}

Brown, Ian L. ^{[2
]}

MacLean, Paul S. ^{[3
]}

Pan, Zhaoxing ^{[4
,5
]}

Melanson, Edward L. ^{[3
,6
,7
]}

Heard, Kennon J. ^{[8
]}

Cornier, Marc-Andre ^{[3
,7
]}

Marden, Tyson ^{[9
]}

Higgins, Janine A. ^{[4
]}

机构：

[1] Texas A&M Univ, Dept Nutr & Food Sci, College Stn, TX 77843 USA

[2] Australian Canc Res Fdn, Sydney, NSW 2001, Australia

[3] Univ Colorado, Div Endocrinol Metab & Diabet, Anschutz Med Campus, Aurora, CO 80045 USA

[4] Univ Colorado, Endocrinol Sect, Dept Pediat, Anschutz Med Campus, Aurora, CO 80045 USA

[5] Univ Colorado, Dept Biostat & Informat, Colorado Sch Publ Hlth, Anschutz Med Campus, Aurora, CO 80045 USA

[6] Univ Colorado, Div Geriatr Med, Anschutz Med Campus, Aurora, CO 80045 USA

[7] Eastern Colorado Vet Affairs Geriatr Res Educ & C, Denver, CO 80045 USA

[8] Univ Colorado, Dept Emergency Med, Anschutz Med Campus, Aurora, CO 80045 USA

[9] Univ Colorado, Colorado Clin & Translat Sci Inst, Anschutz Med Campus, Aurora, CO 80045 USA

来源：

NUTRIENTS | 2019年 / 11卷 / 10期

关键词：

resistant starch; net energy; in vivo; fiber; energy expenditure; fat oxidation; carbohydrate oxidation; food labeling; GLYCEMIC INDEX; METHODOLOGY; EXPENDITURE; GLUCOSE; FOODS; DIET; GAP;

D O I：

10.3390/nu11102484

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The in vivo net energy content of resistant starch (RS) has not been measured in humans so it has not been possible to account for the contribution of RS to dietary energy intake. We aimed to determine the in vivo net energy content of RS and examine its effect on macronutrient oxidation. This was a randomized, double-blind cross-over study. Eighteen healthy adults spent 24 h in a whole room indirect calorimeter to measure total energy expenditure (TEE), substrate oxidation, and postprandial metabolites in response to three diets: 1) digestible starch (DS), 2) RS (33% dietary fiber; RS), or 3) RS with high fiber (RSF, 56% fiber). The in vivo net energy content of RS and RSF are 2.74 +/- 0.41 and 3.16 +/- 0.27 kcal/g, respectively. There was no difference in TEE or protein oxidation between DS, RS, and RSF. However, RS and RSF consumption caused a 32% increase in fat oxidation (p = 0.04) with a concomitant 18% decrease in carbohydrate oxidation (p = 0.03) versus DS. Insulin responses were unaltered after breakfast but lower in RS and RSF after lunch, at equivalent glucose concentrations, indicating improved insulin sensitivity. The average in vivo net energy content of RS is 2.95 kcal/g, regardless of dietary fiber content. RS and RSF consumption increase fat and decrease carbohydrate oxidation with postprandial insulin responses lowered after lunch, suggesting improved insulin sensitivity at subsequent meals.

引用

页数：9