Thermic Effects of Protein from Animal and Plant Sources on Postprandial Energy Expenditures in Healthy Female Adults

Arif Tsani, A. Fahmy; Myunghee Kim; Eunkyung Kim
July 2012
International Proceedings of Chemical, Biological & Environmenta;2012, Vol. 39, p25
Academic Journal
Recently there are many efforts to increase thermic effect of food (TEF) by changing nutrient sources, which may be relevant for weight loss program. The aim of this study was to compare the thermic effects of different protein sources, animal and plant protein diet, on postprandial energy expenditures (PEE). Seven healthy female university students (mean age 22.3±0.5 yrs) participated in two isoenergetic diet ingestions. Animal and plant protein diet were represented by breast chicken and tofu meal, respectively. Each meal provided 15% of individual energy need, which were composed of 22/18/60 % as protein/fat/carbohydrates. Resting energy expenditure were measured in pre- and post-prandial state (every 30-min during 4 hours) using an indirect calorimetry. There were no significant differences in PEE between chicken and tofu meal. PEE of chicken meal group increased more rapidly (peak at 30 min) than those of tofu meal (peak at 120 min). However, PEE of tofu meal decreased relatively faster after peak time. Total thermogenesis of animal protein diet was 16.8 kcal/4h, higher than plant protein diet's (13.7 kcal/4h), but not significantly different. 8.68% of energy intake in animal protein diet and 6.94% in plant protein diet were oxidized as thermic effects for the digestion and absorption of the diets. Further studies that using higher energy content and protein composition in test meals should be continued to find the adequate protein source for increasing TEF.


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