"Postprandial Thermogenesis : A Comparison of Various Proteins and Thei" by Kevin A. Donnelly

Document Type

Thesis - University Access Only

Award Date

2007

Degree Name

Master of Science (MS)

Department / School

Health, Physical Education, and Recreation

Abstract

Purpose: 1) To determine if different proteins produce a different thermogenic response. 2) To determine how different proteins affect subjective assessments of hunger, satiety, desire to eat, and ad libitum food intake.

Methods: Ten subjects (M: n=5; F: n=5) participated in a cross-over investigation for three separate trials consuming whey, casein, and carbohydrate (60g). During each trial the subjects sat reclined for 20 minutes of baseline metabolic measurements via indirect calorimetry. Subjects then had 1 0 minutes to consume whey, casein, or a carbohydrate control. Indirect calorimetry resumed every 15 minutes thereafter for 240 minutes. At 240 minutes subjective assessments of hunger, desire to eat, fullness, and appetite were collected. Subjects were then presented with a pre-weighed and analyzed meal which they consumed ad libitum.

Results: No difference was observed in postprandial thermogenesis, subjective assessments, or energy consumption ad libitum between whey and casein.

Conclusion: Whey and casein proteins produce similar thermogenic responses, subjective assessments of hunger, and energy intake ad Jibitum 240 minutes following the consumption of 60g of each.

Library of Congress Subject Headings

Proteins in human nutrition

Energy metabolism

Whey

Casein

Format

application/pdf

Number of Pages

81

Publisher

South Dakota State University

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