Hermsdorff Helen Hermana Miranda, Volp Ana Carolina Pinheiro, Bressan Josefina
Universidad de Navarra, Pamplona, España, Universidade Federal de Viçosa, Viçosa, Brasil.
Arch Latinoam Nutr. 2007 Mar;57(1):33-42.
The diet composition can interfere directly in the energy homeostase. In the energy metabolism, the oxidation pathway and diet-induced thermogenesis are differentiated by diet macronutrients proportion. In this respect, the high-protein diet is the most thermogenic, compared to high-carbohydrate and high-lipid diets, while high-carbohydrate diet appears to increase the thermogenic effect more than high-lipid diet, but the studies are controversies. Towards energy intake, it can stimulate or inhibit the energy intake, according to the foods palatability, satiation and satiety degree, related to diet carbohydrate, protein and lipid content. A hierarchy has been observed for the satiating efficacies of the macronutrients protein, carbohydrate and fat, with protein as most satiating and fat as least satiating. In general, there are discrepancies between studies about the regulatory role of macronutrients in the components of energy expenditure and intake, due the methodological differences in the subjects, exposition time for diet, energy density, and total energy content. The present work seeks to analyze the more consistent scientific evidences toward the modulator role of diet composition on the diet induced thermogenesis and energy intake, for better understanding of obesity prevention and control by dietetic intervention.
饮食组成可直接干扰能量稳态。在能量代谢中，氧化途径和饮食诱导的产热作用因饮食中常量营养素的比例而异。在这方面，与高碳水化合物和高脂饮食相比，高蛋白饮食的产热作用最强，而高碳水化合物饮食似乎比高脂饮食更能增强产热作用，但相关研究存在争议。就能量摄入而言，根据食物的适口性、饱腹感和饱足感程度（与饮食中的碳水化合物、蛋白质和脂肪含量有关），它可以刺激或抑制能量摄入。已观察到常量营养素蛋白质、碳水化合物和脂肪的饱腹感功效存在等级差异，其中蛋白质的饱腹感最强，脂肪的饱腹感最弱。总体而言，由于研究对象、饮食暴露时间、能量密度和总能量含量等方法学上的差异，关于常量营养素在能量消耗和摄入组成部分中的调节作用的研究之间存在差异。本研究旨在分析关于饮食组成对饮食诱导的产热和能量摄入的调节作用的更一致的科学证据，以便通过饮食干预更好地理解肥胖的预防和控制。
