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

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...

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Detalles Bibliográficos
Autores principales: Dioneda, Brittney, Healy, Margaret, Paul, Maia, Sheridan, Caitlin, Mohr, Alex E., Arciero, Paul J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400113/
https://www.ncbi.nlm.nih.gov/pubmed/32659919
http://dx.doi.org/10.3390/nu12072035

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400113/
https://www.ncbi.nlm.nih.gov/pubmed/32659919
http://dx.doi.org/10.3390/nu12072035

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