title: Breakfast Macronutrient Composition Influences Thermic Effect of Feeding and Fat Oxidation in Young Women Who Habitually Skip Breakfast.
abstract: The purpose of this study was to determine if breakfast macronutrient composition improved thermic effect of feeding (TEF) and appetite after a one-week adaptation in young women who habitually skip breakfast. A randomized, controlled study was conducted in females (24.1 ± 2 years), who skip breakfast (≥5 times/week). Participants were placed into one of three groups for eight days (n = 8 per group): breakfast skipping (SKP; no breakfast), carbohydrate (CHO; 351 kcal; 59 g CHO, 10 g PRO, 8 g fat) or protein (PRO; 350 kcal; 39 g CHO, 30 g PRO, 8 g fat). On days 1 (D1) and 8 (D8), TEF, substrate oxidation, appetite and blood glucose were measured. PRO had higher (p < 0.05) TEF compared to SKP and CHO on D1 and D8, with PRO having 29% higher TEF than CHO on D8. On D1, PRO had 30.6% higher fat oxidation than CHO and on D8, PRO had 40.6% higher fat oxidation than CHO. SKP had higher (p < 0.05) fat oxidation on D1 and D8 compared to PRO and CHO. There was an interaction (p < 0.0001) of time and breakfast on appetite response. In addition, CHO had a significant increase (p < 0.05) in PP hunger response on D8 vs. D1. CHO and PRO had similar PP (postprandial) glucose responses on D1 and D8. Consumption of PRO breakfast for 8 days increased TEF compared to CHO and SKP, while consumption of CHO for one week increased PP hunger response.
authors: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA. blneuman@email.uark.edu.
authors: Brianna L
authors: BL
authors: Neumann
authors: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA. amychristinedunn@gmail.com.
authors: Amy
authors: A
authors: Dunn
authors: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA. DJOHNSON4@uams.edu.
authors: Dallas
authors: D
authors: Johnson
authors: Department of Health, Human Performance and Recreation, University of Arkansas, HPER 321, Fayetteville, AR 72701, USA. jxa014@uark.edu.
authors: J D
authors: JD
authors: Adams
authors: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA. baum@uark.edu.
authors: Jamie I
authors: JI
authors: Baum
mesh_terms: D000293:Adolescent; D017195:Adolescent Nutritional Physiological Phenomena / Q000208:ethnology; D000328:Adult; D001069:Appetite Regulation / Q000208:ethnology; D001131:Arkansas; D062408:Breakfast / Q000208:ethnology; D002648:Child; D002664:Child Nutritional Physiological Phenomena / Q000208:ethnology; D000072001:Diet, Healthy; D004040:Dietary Carbohydrates / Q000009:adverse effects; D004044:Dietary Proteins / Q000627:therapeutic use*; D005247:Feeding Behavior / Q000208:ethnology; D005260:Female; D005518:Food Preferences / Q000208:ethnology; D006801:Humans; D050356:Lipid Metabolism; D050177:Overweight / Q000208:ethnology / Q000209:etiology / Q000517:prevention & control*; D010084:Oxidation-Reduction; D010349:Patient Compliance / Q000208:ethnology; D057566:Self Report; D022722:Thermogenesis; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates; D004044:Dietary Proteins
keywords: appetite; breakfast; energy expenditure; protein; thermic effect of feeding