Dehnavi Zahra, Barghchi Hanieh, Esfehani Ali Jafarzadeh, Barati Mehdi, Khorasanchi Zahra, Farsi Farima, Ostad Andisheh Norouzian, Ranjbar Golnaz, Rezvani Reza, Gorgani Mitra Rezaie, Safarian Mohammad
Department of Nutrition, School of Medicine Mashhad University of Medical Sciences Mashhad Iran.
Student Research Committee, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran.
Food Sci Nutr. 2023 May 22;11(8):4398-4408. doi: 10.1002/fsn3.3417. eCollection 2023 Aug.
Dietary proteins have been shown to stimulate thermogenesis, increase satiety, and improve insulin sensitivity in the short and long term. Animal-based proteins (AP) and plant-based proteins (PP) have different amino acid profiles, bioavailability, and digestibility, so it seems to have various short- and long-term effects on metabolic responses. This review aimed to compare the findings of controlled clinical trials on postprandial effects of dietary Aps versus PPs on energy expenditure (EE), lipemia, glycemia, and insulinemia. Data are inconclusive regarding the postprandial effects of APs and PPs. However, there is some evidence indicating that APs increase postprandial EE, DIT, and SO more than PPs. With lipemia and glycemia, most studies showed that APs reduce or delay postprandial glycemia and lipemia and increase insulinemia more than PPs. The difference in amino acid composition, digestion and absorption rate, and gastric emptying rate between APs and PPs explains this difference.
膳食蛋白质已被证明在短期和长期内都能刺激产热、增加饱腹感并改善胰岛素敏感性。动物性蛋白质（AP）和植物性蛋白质（PP）具有不同的氨基酸谱、生物利用度和消化率，因此似乎对代谢反应有各种短期和长期影响。本综述旨在比较关于膳食AP与PP对能量消耗（EE）、血脂、血糖和胰岛素血症的餐后效应的对照临床试验结果。关于AP和PP的餐后效应的数据尚无定论。然而，有一些证据表明，AP比PP更能增加餐后EE、饮食诱导的产热（DIT）和饱腹感（SO）。在血脂和血糖方面，大多数研究表明，AP比PP更能降低或延迟餐后血糖和血脂，并增加胰岛素血症。AP和PP在氨基酸组成、消化吸收速率和胃排空速率方面的差异解释了这种差异。
