Effect of dairy calcium or supplementary calcium intake on postprandial fat metabolism, appetite, and subsequent energy intake

Lorenzen, Janne Kunchel; Nielsen, S. Pors; Holst, Jens J.; Tetens, Inge; Rehfeld, Jens F.; Astrup, Arne

doi:10.1093/ajcn/85.3.678

Cited by 171 publications

(147 citation statements)

References 42 publications

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“…The 175 ml tap water ingested together with the test compounds contained 21 mg calcium, primarily as CaCO 3 . Although high doses of calcium seem to have an anti-obesity effect (Zemel, 2002), the present dose seems too small to have an effect on thermogenesis, substrate oxidation or food intake (Lorenzen et al, 2007).…”

Section: Respiratory Measurementsmentioning

confidence: 65%

The effect of caffeine, green tea and tyrosine on thermogenesis and energy intake

2007

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Objectives: To investigate the effect of three different food ingredients tyrosine, green tea extract (GTE) and caffeine on resting metabolic rate and haemodynamics, and on ad libitum energy intake (EI) and appetite. Methods: Twelve healthy, normal weight men (age: 23.772.6 years, mean7s.d.) participated in a four-way crossover, randomized, placebo-controlled, double-blind study. Treatments were administered as tablets of 500 mg GTE, 400 mg tyrosine, 50 mg caffeine, or placebo, and were separated by 43-day washout. The acute thermogenic response was measured in a ventilated hood system for 4 h following ingestion. Blood pressure, heart rate (HR), and subjective appetite sensations were assessed hourly and ad libitum EI 4 h post-dose. Results: Caffeine induced a thermogenic response of 6% above baseline value (72725 kJ per 4 h, mean7s.e.) compared to placebo (Po0.0001). The thermogenic responses to GTE and tyrosine were not significantly different from placebo. Tyrosine tended to increase 4-h respiratory quotient by 1% compared to placebo (0.0170.005, P ¼ 0.05). Ad libitum EI was not significantly different between treatments but was reduced by 8% (À4037183 kJ), 8% (À4007335 kJ) and 3% (À1517377 kJ) compared to placebo after intake of tyrosine, GTE and caffeine, respectively. No significant difference in haemodynamics was observed between treatments. Conclusions: Only caffeine was thermogenic in the given dose and caused no haemodynamic side effects. The sample size was probably too small to detect any appetite suppressant properties of the treatments. Further investigations are required.

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Section: Respiratory Measurementsmentioning

confidence: 65%

The effect of caffeine, green tea and tyrosine on thermogenesis and energy intake

2007

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“…More recently, however, Boon et al only observed a tendency towards an increased faecal fat excretion on high-Ca (1200 or 2500 v. 400 mg) diets (23) . In support of a decreased fat absorption, Lorenzen et al (24) SFA are known to increase total and LDL-cholesterol, most probably by suppressing LDL-receptor activity (25) . The reduced absorption of SFA may, at least in part, contribute to the LDL-cholesterol-lowering effects of Ca.…”

Section: Effects Of Calcium On the Serum Lipid Profilementioning

confidence: 99%

Dairy product consumption and the metabolic syndrome

2008

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The metabolic syndrome is an important risk factor for type 2 diabetes mellitus and CVD. Epidemiological studies have now suggested protective effects of dairy product consumption on the development of this syndrome. Here we review the physiological effects and possible mechanisms involved of three main dairy constituents (Ca, protein, fat) on important components of the metabolic syndrome. Ca supplements improve the serum lipoprotein profile, particularly by decreasing serum total and LDL-cholesterol concentrations. They also lower systolic and diastolic blood pressure. Insufficient evidence exists for a significant role of Ca supplements or dairy in body-weight management. Effects of Ca may be related to intestinal binding to fatty acids or bile acids, or to changes in intracellular Ca metabolism by suppressing calciotropic hormones. Dietary proteins may increase satiety in both the short and longer term, which may result in a reduced energy intake. They have also been reported to improve the serum lipoprotein profile as compared with carbohydrates. Dairy proteins are precursors of angiotensin-I-converting enzyme-inhibitory peptides, which may lower blood pressure. Such effects, however, have inconsistently been reported in human studies. Finally, conjugated linoleic acid, which effectively lowers body weight in animals, has no such effect in humans in the quantities provided by dairy products. To reduce the intake of SFA, the consumption of low-fat instead of high-fat dairy products is recommended. In conclusion, more research is warranted to better understand the physiological effects and the mechanisms involved of dairy products in the prevention and treatment of the metabolic syndrome.

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“…A number of mechanisms have been proposed explaining observed low bioavailability of carotenoids from fermented maize. Due to disruption of matrix possibly by activated endogenous enzymes and microorganism, there is an increase in concentration of calcium which might enhance saponification of free fatty acids leading to reduced fat absorption and increase in fatty acid excretion in feces (Lorenzen et al., 2007). Fatty acids are very critical during absorption of lipophilic carotenoids.…”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

540

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Effect of dairy calcium or supplementary calcium intake on postprandial fat metabolism, appetite, and subsequent energy intake

Cited by 171 publications

References 42 publications

The effect of caffeine, green tea and tyrosine on thermogenesis and energy intake

The effect of caffeine, green tea and tyrosine on thermogenesis and energy intake

Dairy product consumption and the metabolic syndrome

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

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