A Gluten-Free Meal Produces a Lower Postprandial Thermogenic Response Compared to an Iso-Energetic/Macronutrient Whole Food or Processed Food Meal in Young Women: A Single-Blind Randomized Cross-Over Trial.
gluten-free
obesity
thermic effect of a meal
ultra-processed food
whole food
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
09 Jul 2020
09 Jul 2020
Historique:
received:
17
06
2020
revised:
03
07
2020
accepted:
06
07
2020
entrez:
15
7
2020
pubmed:
15
7
2020
medline:
3
3
2021
Statut:
epublish
Résumé
Consumption of ultra-processed food (PF) is associated with obesity risk compared with whole food (WF) intake. Less is known regarding the intake of gluten-free (GF) food products. The purpose of this study was to directly compare the thermic effect (TEM), substrate utilization, hunger/taste ratings, and glucose response of three different meals containing PF, WF, and GF food products in young healthy women. Eleven volunteers completed all three iso-caloric/macronutrient test meals in a single-blind, randomized crossover design: (1) whole food meal (WF); (2) processed food meal (PF); or (3) gluten-free meal (GF). TEM was significantly lower following GF compared with WF (-20.94 kcal/meal, [95% CI, -35.92 to -5.96],
Identifiants
pubmed: 32659919
pii: nu12072035
doi: 10.3390/nu12072035
pmc: PMC7400113
pii:
doi:
Substances chimiques
Blood Glucose
0
Types de publication
Journal Article
Randomized Controlled Trial
Langues
eng
Sous-ensembles de citation
IM
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