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Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein

The increase of whole-body energy expenditure seen after a single meal ingestion, referred to as diet-induced thermogenesis (DIT), substantially varies depending on the meal’s macronutrient composition. Brown adipose tissue (BAT), a site of non-shivering thermogenesis, was reported to be involved in...

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Autores principales: Aita, Sayuri, Matsushita, Mami, Yoneshiro, Takeshi, Hatano, Takuya, Kameya, Toshimitsu, Ohkubo, Iwao, Saito, Masayuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9645624/
https://www.ncbi.nlm.nih.gov/pubmed/36386942
http://dx.doi.org/10.3389/fnut.2022.1040444
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author Aita, Sayuri
Matsushita, Mami
Yoneshiro, Takeshi
Hatano, Takuya
Kameya, Toshimitsu
Ohkubo, Iwao
Saito, Masayuki
author_facet Aita, Sayuri
Matsushita, Mami
Yoneshiro, Takeshi
Hatano, Takuya
Kameya, Toshimitsu
Ohkubo, Iwao
Saito, Masayuki
author_sort Aita, Sayuri
collection PubMed
description The increase of whole-body energy expenditure seen after a single meal ingestion, referred to as diet-induced thermogenesis (DIT), substantially varies depending on the meal’s macronutrient composition. Brown adipose tissue (BAT), a site of non-shivering thermogenesis, was reported to be involved in DIT. To examine the effects of meal composition on BAT-associated DIT in humans, healthy male participants underwent fluorodeoxyglucose–positron emission tomography to assess BAT activity, and respiratory gas analysis for 2 h after ingestion of a carbohydrate-, protein-, or fat-rich meal (C-meal, P-meal, and F-meal, respectively). The calculated DIT at 2 h was 6.44 ± 2.01%, 3.49 ± 2.00%, and 2.32 ± 0.90% of the ingested energy after the P-meal, C-meal, and F-meal, respectively. The DIT after C-meal ingestion correlated positively with BAT activity (P = 0.011), and was approximately twice greater in the group with high-BAT activity than in the group with low-BAT activity (4.35 ± 1.74% vs. 2.12 ± 1.76%, P < 0.035). Conversely, the DIT after F-meal or P-meal ingestion did not correlate with BAT activity, with no difference between the two groups. Thus, BAT has a significant role in DIT after ingestion of a carbohydrate-rich meal, but hardly after ingestion either protein- or fat-rich meal.
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spelling pubmed-96456242022-11-15 Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein Aita, Sayuri Matsushita, Mami Yoneshiro, Takeshi Hatano, Takuya Kameya, Toshimitsu Ohkubo, Iwao Saito, Masayuki Front Nutr Nutrition The increase of whole-body energy expenditure seen after a single meal ingestion, referred to as diet-induced thermogenesis (DIT), substantially varies depending on the meal’s macronutrient composition. Brown adipose tissue (BAT), a site of non-shivering thermogenesis, was reported to be involved in DIT. To examine the effects of meal composition on BAT-associated DIT in humans, healthy male participants underwent fluorodeoxyglucose–positron emission tomography to assess BAT activity, and respiratory gas analysis for 2 h after ingestion of a carbohydrate-, protein-, or fat-rich meal (C-meal, P-meal, and F-meal, respectively). The calculated DIT at 2 h was 6.44 ± 2.01%, 3.49 ± 2.00%, and 2.32 ± 0.90% of the ingested energy after the P-meal, C-meal, and F-meal, respectively. The DIT after C-meal ingestion correlated positively with BAT activity (P = 0.011), and was approximately twice greater in the group with high-BAT activity than in the group with low-BAT activity (4.35 ± 1.74% vs. 2.12 ± 1.76%, P < 0.035). Conversely, the DIT after F-meal or P-meal ingestion did not correlate with BAT activity, with no difference between the two groups. Thus, BAT has a significant role in DIT after ingestion of a carbohydrate-rich meal, but hardly after ingestion either protein- or fat-rich meal. Frontiers Media S.A. 2022-10-26 /pmc/articles/PMC9645624/ /pubmed/36386942 http://dx.doi.org/10.3389/fnut.2022.1040444 Text en Copyright © 2022 Aita, Matsushita, Yoneshiro, Hatano, Kameya, Ohkubo and Saito. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Aita, Sayuri
Matsushita, Mami
Yoneshiro, Takeshi
Hatano, Takuya
Kameya, Toshimitsu
Ohkubo, Iwao
Saito, Masayuki
Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein
title Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein
title_full Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein
title_fullStr Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein
title_full_unstemmed Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein
title_short Brown fat-associated postprandial thermogenesis in humans: Different effects of isocaloric meals rich in carbohydrate, fat, and protein
title_sort brown fat-associated postprandial thermogenesis in humans: different effects of isocaloric meals rich in carbohydrate, fat, and protein
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9645624/
https://www.ncbi.nlm.nih.gov/pubmed/36386942
http://dx.doi.org/10.3389/fnut.2022.1040444
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