Originally Posted by
Musclemar
Καταλληλες επιλογες πρωτεινων για μεγαλυτερη θερμογενεση και μεταβολισμο;
Η πρωτεινη οπως ειναι γνωστον προκαλει θερμογενεση περισσοτερο απο υδατανθρακες και λιπη. Ωστοσο δεν ειναι γενικα γνωστο για το θερμογενετικο αποτελεσμα διαφορων ειδων πρωτεινης.
Αυτη η ερευνα που δημοσιευτηκε στο American Journal of Clinical Nutrition πριν λιγες μερες, δειχνει οτι η θερμικη επιπτωση ηταν μεγαλυτερη οταν καταναλωθηκε whey αντι για καζεινη ή πρωτεινη σογιας.
Οι συμμετεχοντες στην ερευνα ανεφεραν εντελως σε υποκειμενικο επιπεδο οτι ενιωσαν πιο χορτατοι (κορεσμος) μετα απο την καταναλωση καζεινης και σογιας αντι whey.
Το συμπερασμα ειναι οτι τα αποτελεσματα της ερευνας υποδεικνειουν οτι διαφορετικοι τυποι πρωτεινης θα μπορουσαν να χρησιμοποιηθουν για να συντονιστει ο μεταβολισμος και ως επακολουθο και το ενεργειακο ισοζυγιο!
Παρα πολυ ενδιαφερον!!
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Protein choices targeting thermogenesis and metabolism, Acheson KJ et al. Am J Clin Nutr, 2011.Department of Nutrition & Health, Nestl? Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
Abstract
Background: Dietary proteins stimulate thermogenesis and satiety more than does carbohydrate or fat; however, less is known about the differences between protein sources.
Objective: The objective was to determine the differential effects of 3 proteins on energy metabolism, satiety, and glucose control.
Design: Energy metabolism, satiety, and glucose control were measured in 23 lean, healthy subjects on separate occasions, before and 5.5 h after consumption of 4 isocaloric test meals in a randomized, double-blind, crossover design. Three meals consisting of 50% protein (whey, casein, or soy), 40% carbohydrate, and 10% fat and a fourth meal consisting of 95.5% carbohydrate were compared with a glucose meal that provided the same glucose load as the protein meals.
Results: The thermic effect was greater after the whey (14.4 ± 0.5%) than after the casein (12.0 ± 0.6%; P = 0.002) and soy (11.6 ± 0.5%; P = 0.0001) meals and was greater after the whey, casein, and soy meals than after the high-carbohydrate meal (6.6 ± 0.5%; P < 0.0001). Cumulative fat oxidation tended to be greater after the whey meal (16.2 ± 1.1 g) than after the soy meal (13.7 ± 1.0 g; P = 0.097) and was greater after the whey and soy meals than after the high-carbohydrate meal (10.9 ± 0.9 g; P < 0.05). The glycemic response to glucose was attenuated 32% by the proteins (P < 0.001) at the expense of a greater insulin response after whey than after glucose (154%; P = 0.02), casein (143%; P = 0.07), and soy (151%; P = 0.03). Subjective appetite sensations indicated that casein and soy were more satiating than whey (P < 0.01), but whey was more ?liked? compared with casein and soy (P = 0.025 and P = 0.09, respectively).
Conclusion: The results suggest that different protein sources could be used to modulate metabolism and subsequently energy balance.
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