Resistant starch and protein intake enhances fat oxidation and feelings of fullness in lean and overweight/obese women

Christopher L Gentile, Emery Ward, Jens Juul Holst, Arne Astrup, Michael J Ormsbee, Scott Connelly, Paul J Arciero, Christopher L Gentile, Emery Ward, Jens Juul Holst, Arne Astrup, Michael J Ormsbee, Scott Connelly, Paul J Arciero

Abstract

Background: Diets high in either resistant starch or protein have been shown to aid in weight management. We examined the effects of meals high in non-resistant or resistant starch with and without elevated protein intake on substrate utilization, energy expenditure, and satiety in lean and overweight/obese women.

Methods: Women of varying levels of adiposity consumed one of four pancake test meals in a single-blind, randomized crossover design: 1) waxy maize (control) starch (WMS); 2) waxy maize starch and whey protein (WMS+WP); 3) resistant starch (RS); or 4) RS and whey protein (RS+WP).

Results: Total post-prandial energy expenditure did not differ following any of the four test meals (WMS = 197.9 ± 8.9; WMS+WP = 188 ± 8.1; RS = 191.9 ± 8.9; RS+WP = 195.8 ± 8.7, kcals/180 min), although the combination of RS+WP, but not either intervention alone, significantly increased (P <0.01) fat oxidation (WMS = 89.5 ± 5.4; WMS+WP = 84.5 ± 7.2; RS = 97.4 ± 5.4; RS+WP = 107.8 ± 5.4, kcals/180 min). Measures of fullness increased (125% vs. 45%) and hunger decreased (55% vs. 16%) following WP supplemented versus non-whey conditions (WMS+WP, RS+WP vs. WMS, RS), whereas circulating hunger and satiety factors were not different among any of the test meals. However, peptide YY (PYY) was significantly elevated at 180 min following RS+WP meal.

Conclusions: The combined consumption of dietary resistant starch and protein increases fat oxidation, PYY, and enhances feelings of satiety and fullness to levels that may be clinically relevant if maintained under chronic conditions. This trial was registered at clinicaltrials.gov as NCT02418429.

Figures

Fig. 1
Fig. 1
Test Day Timeline
Fig. 2
Fig. 2
Effect of test meals on thermic response. Change in resting metabolic rate in the 180 min period immediately following the four test meals. WMS waxy maize control starch meal; WMS+WP waxy maize control starch and whey protein meal; RS resistant starch meal; RS+WP resistant starch and whey protein meal
Fig. 3
Fig. 3
Effect of test meals on the respiratory exchange ratio. Change in respiratory exchange ratio in the 180 min period immediately following the four test meals. WMS waxy maize control starch meal; WMS+WP waxy maize control starch and whey protein meal; RS resistant starch meal; RS+WP resistant starch and whey protein meal
Fig. 4
Fig. 4
Effect of test meals on substrate oxidation. a Change (kcal/day) in carbohydrate oxidation in the 180 min period immediately following the four test meals; (b) Change (kcal/day) in fat oxidation in the 180 min period immediately following the four test meals; (c) Percent change in fat oxidation in the 180 min period immediately following the four test meals; WMS waxy maize control starch meal; WMS+WP waxy maize control starch and whey protein meal; RS resistant starch meal; RS+WP resistant starch and whey protein meal
Fig. 5
Fig. 5
Effect of test meals on circulating factors. Change circulating factors in the 180 min period immediately following the four test meals. a glucose; (b) insulin; (c) glucagon like peptide-1; (d) gastric inhibitory polypeptide; (e) peptide YY 3–36; (f) ghrelin; WMS waxy maize control starch meal; RS resistant starch meal; RS+WP resistant starch and whey protein meal
Fig. 6
Fig. 6
Effect of test meals on feelings of satiety, hunger, and desire to eat. Change in scores of hunger (a); quantity of food individuals though they could eat (b); feelings of fullness (c); and the desire to eat (d) in the 180 min period immediately following the four test meals; WMS waxy maize control starch meal; WMS+WP waxy maize control starch and whey protein meal; RS resistant starch meal; RS+WP resistant starch and whey protein mealTime effect: P = 0.001

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