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    Diet induced thermogenesis, fat oxidation and food intake following sequential meals: Influence of calcium and vitamin D

    Access Status
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    Authors
    Chan She Ping-Delfos, Wendy
    Soares, Mario
    Date
    2011
    Type
    Journal Article
    
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    Citation
    Chan She Ping-Delfos, W and Soares, Mario. 2011. Diet induced thermogenesis, fat oxidation and food intake following sequential meals: Influence of calcium and vitamin D. Clinical Nutrition. 30: pp. 376-383.
    Source Title
    Clinical Nutrition
    DOI
    10.1016/j.clnu.2010.11.006
    ISSN
    0261-5614
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/29741
    Collection
    • Curtin Research Publications
    Abstract

    Background & aims: The mechanisms linking dietary calcium and vitamin D to body weight regulation require confirmation. Methods: Eleven subjects, aged (mean ± SEM) 54 ± 1.2 y and BMI 31 ± 2.4 kg/m2, participated in a randomised within-subject, sequential meal protocol comparing a low calcium trial (LCT) to an isoenergetic high calcium trial (HCT). Diet induced thermogenesis (DIT), fat oxidation rates (FOR), serum leptin, subjective feelings of hunger/satiety were measured at fasting and hourly over 8 h. Spontaneous food intake at a buffet and over the following 30 h was recorded. Postprandial responses, calculated as change (Δ) from baseline for each meal, were analysed by paired t-tests and 2 × 2 repeated measures ANOVA. Results: HCT resulted in lesser suppression of ΔFOR (p = 0.02) and a significantly greater DIT (p = 0.01). Further, the buffet to dinner interval was prolonged (p = 0. 083) and reported 24 h energy intake following this trial was significantly reduced (p = 0.017). ∆leptin following HCT but not LCT was negatively related to 24 h fat intake (r = −0.81, p = 0.016). Conclusions: Higher calcium and vitamin D intake at a breakfast meal acutely increased postprandial FOR and DIT over two successive meals, and reduced spontaneous energy intake in the subsequent 24 h period.

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