Defining the functional properties of dietary protein and protein-rich foods in human energy expenditure

2Citations
Citations of this article
20Readers
Mendeley users who have this article in their library.

Abstract

Food has a number of functional properties that can support the balance between energy intake and energy expenditure and, theoretically, one of these is the thermic effect of food. Including high-protein foods in meals may be advantageous in contributing to energy expenditure but, in practice, the evidence needs to relate to specific foods and normal dietary conditions. Using the human whole room calorimeter facility, we conducted three studies to examine the effects of: (i) higher and lower levels of protein on energy expenditure; (ii) high-protein meals using different foods to deliver the protein; and (iii) omnivorous and vegetarian cuisines in meal tests before and after a period of dietary intervention for weight loss. The meal effect of protein does not appear to differ between foods, and while high-protein diets might support weight loss, it may be difficult to prove a metabolic cause in the free-living environment. © Journal compilation © 2008 Dietitians Association of Australia.

References Powered by Scopus

New methods for calculating metabolic rate with special reference to protein metabolism

4320Citations
N/AReaders
Get full text

The effects of high protein diets on thermogenesis, satiety and weight loss: A critical review

645Citations
N/AReaders
Get full text

Food, not nutrients, is the fundamental unit in nutrition

329Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Predicting dropout in dietary weight loss trials using demographic and early weight change characteristics: Implications for trial design

34Citations
N/AReaders
Get full text

Energy expenditure does not differ, but protein oxidation rates appear lower in meals containing predominantly meat versus soy sources of protein

20Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Tan, S. Y., Tapsell, L., Batterham, M., & Charlton, K. (2008, June). Defining the functional properties of dietary protein and protein-rich foods in human energy expenditure. Nutrition and Dietetics. https://doi.org/10.1111/j.1747-0080.2008.00264.x

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 4

36%

Researcher 4

36%

Professor / Associate Prof. 2

18%

Lecturer / Post doc 1

9%

Readers' Discipline

Tooltip

Nursing and Health Professions 2

25%

Social Sciences 2

25%

Agricultural and Biological Sciences 2

25%

Medicine and Dentistry 2

25%

Save time finding and organizing research with Mendeley

Sign up for free