University of Basel, Basel, Switzerland.
Int J Vitam Nutr Res. 2011 Mar;81(2-3):125-33. doi: 10.1024/0300-9831/a000059.
Dietary proteins influence body weight by affecting four targets for body weight regulation: satiety, thermogenesis, energy efficiency, and body composition. Protein ingestion results in higher ratings of satiety than equicaloric amounts of carbohydrates or fat. Their effect on satiety is mainly due to oxidation of amino acids fed in excess; this effect is higher with ingestion of specific "incomplete" proteins (vegetal) than with animal proteins. Diet-induced thermogenesis is higher for proteins than for other macronutrients. The increase in energy expenditure is caused by protein and urea synthesis and by gluconeogenesis. This effect is higher with animal proteins containing larger amounts of essential amino acids than with vegetable proteins. Specifically, diet-induced thermogenesis increases after protein ingestion by 20 - 30 %, but by only 5 - 10 % after carbohydrates and 0 - 5 % after ingestion of fat. Consumption of higher amounts of protein during dietary treatment of obesity resulted in greater weight loss than with lower amounts of protein in dietary studies lasting up to one year. During weight loss and decreased caloric intake, a relatively increased protein content of the diet maintained fat-free mass (i. e. muscle mass) and increased calcium balance, resulting in preservation of bone mineral content. This is of particular importance during weight loss after bariatric surgery because these patients are at risk for protein malnutrition. Adequate dietary protein intake in diabetes type 2 is of specific importance since proteins are relatively neutral with regard to glucose and lipid metabolism, and they preserve muscle and bone mass, which may be decreased in subjects with poorly controlled diabetes. Ingestion of dietary proteins in diabetes type 1 exerts a delayed postprandial increase in blood glucose levels due to protein-induced stimulation of pancreatic glucagon secretion. Higher than minimal amounts of protein in the diet needed for nitrogen balance may play an important role for the increasing number of elderly obese subjects in our industrialized societies, since proteins exert beneficial effects in the conditions of overweight, metabolic syndrome, cardiovascular risk factors, bone health, and sarcopenia. Adverse effects of increased dietary proteins have been observed in subjects with renal impairment- this problem is frequently observed in the elderly, hypertensive, and diabetic population. Nevertheless, dietary proteins deserve more attention than they have received in the past.
饱腹感、产热、能量效率和身体成分。与等热量的碳水化合物或脂肪相比，蛋白质摄入会产生更高的饱腹感评分。它们对饱腹感的影响主要归因于过量摄入的氨基酸的氧化；这种作用在摄入特定的“不完全”蛋白质（植物性）时比摄入动物性蛋白质时更高。与其他宏量营养素相比，蛋白质引起的饮食产热更高。能量消耗的增加是由蛋白质和尿素合成以及糖异生引起的。这种作用在含有更多必需氨基酸的动物性蛋白质中比在植物性蛋白质中更高。具体来说，蛋白质摄入后，饮食诱导的产热增加 20-30%，但碳水化合物摄入后仅增加 5-10%，脂肪摄入后仅增加 0-5%。在肥胖症的饮食治疗中，摄入较高量的蛋白质会导致体重减轻，而在持续长达一年的饮食研究中，摄入较低量的蛋白质会导致体重减轻。在减肥和减少热量摄入期间，饮食中相对较高的蛋白质含量维持了无脂肪质量（即肌肉质量）并增加了钙平衡，从而保持了骨矿物质含量。这在减肥手术后的减肥期间尤为重要，因为这些患者有蛋白质营养不良的风险。对于 2 型糖尿病患者，摄入足够的饮食蛋白质尤为重要，因为蛋白质对葡萄糖和脂质代谢相对中立，并且可以维持肌肉和骨量，而在血糖控制不佳的患者中，这些可能会减少。1 型糖尿病患者摄入饮食蛋白质会由于蛋白质诱导的胰高血糖素分泌刺激而导致餐后血糖水平延迟升高。对于我们工业化社会中越来越多的肥胖老年患者，饮食中需要高于氮平衡所需的最低量的蛋白质可能会发挥重要作用，因为蛋白质在超重、代谢综合征、心血管危险因素、骨骼健康和肌肉减少症等情况下具有有益作用。在肾功能受损的患者中观察到增加饮食蛋白质的不良反应-这种问题在老年人、高血压和糖尿病患者中经常发生。尽管如此，饮食蛋白质比过去得到了更多的关注。
