Document Type
Thesis - University Access Only
Award Date
2006
Degree Name
Master of Science (MS)
Department / School
Health, Physical Education, and Recreation
Abstract
Purpose: This study was designed to establish which protein supplement resulted in the greatest dietary-induced thermic effect.
Methods: Ten (n = 10) male subjects (25 ±1.7 yrs) completed a randomized, doubleblind, crossover investigation involving three separate resting-and-reclining energy expenditure measurements taken before and after consumption of a protein shake. Resting-and-reclining metabolic gas-exchange measurements were taken for 20 min; subjects then drank 32 oz of water with protein powder, after which 4 hr of additional resting-and-reclining gas-exchange measurements were taken at 15 min intervals.
Results: Oxygen consumption increased to a greater extent during the WHEY and SOY trials compared to the EGG.
Conclusion: Results suggest that there was no significant difference found between the whey and soy protein supplements, which produced the greatest DIT when compared to egg. Whey and soy resulted in a higher DIT than egg.
Key Words: PROTEIN, POSTPRANDIAL THERMOGENESIS, SUPPLEMENT
Library of Congress Subject Headings
Proteins in human nutrition
Dietary supplements
Energy metabolism
Format
application/pdf
Number of Pages
59
Publisher
South Dakota State University
Recommended Citation
Miller, Jeremy K., "Postprandial Thermogenesis of Various Protein Supplements" (2006). Electronic Theses and Dissertations. 1285.
https://openprairie.sdstate.edu/etd2/1285