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

Abstract

<jats:p>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, and glucose response of three different meals containing PF, WF, and GF food products in young healthy women. Eleven volunteers completed all three iso-caloric/macronutrient test meals in a single-blind, randomized crossover design: (1) whole food meal (WF); (2) processed food meal (PF); or (3) gluten-free meal (GF). TEM was significantly lower following GF compared with WF (−20.94 kcal/meal, [95% CI, −35.92 to −5.96], p = 0.008) and PF (mean difference: −14.94 kcal/meal, [95% CI, −29.92 to 0.04], p = 0.04), respectively. WF consumption resulted in significantly higher feelings of fullness compared to GF (mean difference: +14.36%, [95% CI, 3.41 to 25.32%], p = 0.011) and PF (mean difference: +16.81%, [95% CI, 5.62 to 28.01%], p = 0.004), respectively, and enhanced palatability (taste of meal) compared to PF meal (mean Δ: +27.41%, [95% CI, 5.53 to 49.30%], p = 0.048). No differences existed for substrate utilization and blood glucose response among trials. Consumption of a GF meal lowers postprandial thermogenesis compared to WF and PF meals and fullness ratings compared to a WF meal which may impact weight control and obesity risk over the long-term.</jats:p>

Polyphenol Supplementation Did Not Affect Insulin Sensitivity and Fat Deposition During One-Month Overfeeding in Randomized Placebo-Controlled Trials in Men and in Women

“…Overfeeding experiments have been used previously to characterize the early changes occurring during weight gain, allowing the description of the kinetics of adipose tissue expansion ( 14 ), the modification of fat inflammation ( 16 ) or the adaptation of energy metabolism in skeletal muscle ( 24 ). Several studies investigated ultraprocessed food ( 25 , 26 ), however, most of the overfeeding interventions have been performed with high fat diets, that do not really reflect actual food habits, and it was shown in several ( 16 – 18 , 27 ) but not all ( 28 , 29 ) studies that high-fat overfeeding can lead to reduced insulin sensitivity. For the present study, we designed a high calorie-high fructose overfeeding protocol, with a daily energy excess of + 50% of the total energy expenditure, provided by ultra-processed food such as soda, chocolate breads, chips and chocolate bars to mimic the western diet ( 30 ).…”

Lower Postprandial Thermogenic Response to an Unprocessed Whole Food Meal Compared to an Iso-Energetic/Macronutrient Meal Replacement in Young Women: A Single-Blind Randomized Cross-Over Trial

“…The increased TEM was associated with significant reductions in total and abdominal body fat and increased lean body mass. More recent work from our laboratory has shown a gluten-free (GF) meal reduced TEM compared to a WF meal and an ultra PF meal [ 14 ]. To our knowledge, the current study is the first direct comparison of an acute meal challenge of iso-caloric/macronutrient meals containing nutritionally engineered MR foods (shakes and bars) versus unrefined WF.…”

“…Previous work from our laboratory has assessed both acute and chronic effects of different meal compositions and ingestion patterns utilizing nutritionally engineered MR meals [ 12 , 13 , 14 ]. For instance, compared to a traditional feeding schedule of three meals per day, increasing protein intake evenly throughout the day (protein pacing) improved body composition and metabolism over an eight-week intervention [ 12 ].…”

“…Further, a pancake meal breakfast combining resistant starch and whey protein was found to increase fat oxidation, peptide YY, and satiety response compared to a carbohydrate starch control, resistant starch alone, and control starch with protein [ 13 ]. More recently, we have examined the acute effects of sandwich meals with differing levels of food processing on postprandial thermogenesis, substrate utilization, hunger/taste ratings, and glucose response [ 14 ] and reported a PF meal consisting of gluten free (GF) ingredients produces a significantly lower thermogenic response (calorie burn) compared to a WF or ultra PF meal of equal caloric and macronutrient composition. In addition, the WF meal resulted in a greater sensation of fullness compared to GF and PF conditions.…”

Nutritional Considerations in Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity

“…Patients with NCGWS had similar rates of overweight (22%), but higher rates of obesity than CeD (15% in NCGWS and 7% in CeD) [ 30 ]. Furthermore, according to a single-blind RCT, GF foods substantially reduce the thermic effect (TE) of a meal by 50% compared with whole foods and by 41% compared with processed foods, even with an isocaloric/macronutrient profile, and the subsequent reduction in metabolic rate increases the risk of weight gain and obesity [ 81 ]. Increasing overweight and obesity prevalence in the general population is also reflective of current trends in CeD/NCGWS patients, which is of concern due to the associated risk of common age-related conditions such as cardiovascular disease and dyslipidemia and the increased risk of mortality [ 82 ].…”