Einfluss von kohlenhydratreduziertem, eiweißreichem Brot auf die postprandiale Thermogenese

Introduction: Diets for weight reduction are frequently based on alterations of the macronutrient ratio. A reduction of carbohydrates has been proposed either during all or selectively during the evening meal. For a carbohydrate-reduced food intake a protein-rich, carbohydrate-poor bread has been developed with low glycemic index and lower insulin-stimulating capacity. The present study should clarify whether or not this bread stimulates postprandial thermogenesis similar to a protein test meal. Methods: Resting energy expenditure and postprandial thermogenesis were examined in 8 healthy, male subjects by indirect calorimetry. Results: Postprandial thermogenesis increased significantly after ingestion of the protein-rich meal during the entire study period. The stimulating effect of the carbohydrate- and the fat-rich test meals was 60% less while two different protein-enriched breads had no stimulatory effect over the 4h period. Conclusion: Carbohydrate-reduced, protein-enriched bread has no effect on postprandial thermogenesis, that is comparable to a protein-rich test meal which means that this mechanism would not be relevant in case that future studies reveal a positive effect on weight reduction.