Comparison of Thermogenic Effect between Meals Containing Protein Predominantly from Animal and Plant Sources

• Published in: International journal of bioscience, biochemistry, bioinformatics (IJBBB) biochemistry, bioinformatics (IJBBB), 2012-09, Vol.2 (5), p.320-323
• Main Authors: Tsani, A. Fahmy Arif, Kim, Myung-Hee, Kim, Eun-Kyung
• Format: Article
• Language: English
• ISSN: 2010-3638; 2010-3638
• DOI: 10.7763/IJBBB.2012.V2.125

Recently there are many efforts to increasethermic effect of food (TEF) by changing nutrient sources,which may be relevant for weight loss program. The aim of thisstudy was to compare the thermic effects of different proteinsources, animal and plant protein diet, on postprandial energyexpenditures (PEE). Seven healthy female university students(mean age 22.3+0.5 yrs) participated in two isoenergetic mealingestions. Animal and plant protein diet were represented bybreast chicken and tofu meal, respectively. Each meal provided15% of individual energy need, which were composed of22/18/60% as protein/fat/carbohydrates. Resting energyexpenditure were measured in pre- and post-prandial state(every 30-min during 4 hours) using an indirect calorimetry.There were no significant differences in PEE between chickenand tofu meal. PEE of chicken meal group increased morerapidly (peak at 30 min) than those of tofu meal (peak at 120min). However, PEE of tofu meal decreased relatively fasterafter peak time. Total thermogenesis of animal protein diet was16.8 kcal/4h, higher than plant protein diet's (13.7 kcal/4h), butnot significantly different. 8.68% of energy intake in animalprotein diet and 6.94% in plant protein diet were oxidized asthermic effects for the digestion and absorption of the diets.Further studies that using higher energy content and proteincomposition in test meals should be continued to find theadequate protein source for increasing TEF.