The effect of raw potato starch on energy expenditure and substrate oxidation

Tagliabue, Anna; Raben, Anne; Heijnen, M.L.A.; Deurenberg, P.; Pasquali, E; Astrup, Arne

doi:10.1093/ajcn/61.5.1070

Cited by 44 publications

(32 citation statements)

References 25 publications

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“…Rats fed resistant starches consumed significantly (P<0.05) more food than rats on the control diet, yet the increased consumption did not result in increased weight gain ( Table 2). These observations are consistent with other studies where diets containing resistant starch or dietary fiber have reduced energy absorption [14][15][16]. Significant reduction of postprandial glycemia and insulinemia accompanied with reduction in subjective sensation of satiety in humans have been shown [15,17,18].…”

Section: Discussionsupporting

confidence: 91%

Resistant Starches (RS2 and RS3) have Variable Effects on Bone Mineral Status in Rats

Zafar¹,

Martin²,

Weaver³

2010

TONUTRJ

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Nondigestible oligosaccharides may increase mineral absorption by changing the intestinal environment. The effect of feeding a diet containing 5% resistant starch, RS2 (uncooked native) or RS3, (cooked and retrograded) on calcium absorption and bone mineral status was studied in growing male rats for 4 weeks. Almost 100g more feed was consumed with resistant starch compared to control in four weeks. Mineral status improved as determined by femur concentration, but not through absorption. Mineral content of femurs increased 12, 10 and 9% for Ca, Mg and Zn respectively, while Fe decreased 23% after feeding RS3, but not RS2, compared with the control group. There was no increase in the percent retention for any of the tested minerals.45 Ca absorption capacity was not affected by either resistant starch. We conclude that resistant starches improve mineral status possibly through increased food consumption, but not through increased absorption efficiency.

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Section: Discussionsupporting

confidence: 91%

Resistant Starches (RS2 and RS3) have Variable Effects on Bone Mineral Status in Rats

Zafar¹,

Martin²,

Weaver³

2010

TONUTRJ

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“…Other studies examining the effect of GI on EE have been performed with simple sugars (fructose compared to glucose) (Ritz et al, 1991;Raben et al, 1994Raben et al, , 1997Tagliabue et al, 1995), where increased TEF was observed with fructose, which has a lower GI compared to glucose. Significant differences in TEF and satiety with carbohydrate foods were observed by Raben et al (1994) who noted significantly lower TEF and increased fullness with high-fibre (4.7 g/MJ) compared to low-fibre (1.7 g/MJ) meals.…”

Section: Discussionmentioning

confidence: 99%

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

et al. 2006

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Objective: To examine the effect of barley flour (barley cultivar, Hordeum Vulgare var Himalaya 292) incorporated into breakfast and lunch compared with otherwise identical meals containing white wheat flour on the thermic effect of food (TEF), subsequent food intake and metabolic parameters. Design: Randomized single blinded crossover study. Setting: Outpatient setting. Subjects and methods: Fourteen healthy women consumed a test breakfast at 0700 h. Energy expenditure, respiratory quotient (RQ), appetite ratings using a visual analogue scale (VAS), insulin and glucose levels were measured before and after a test lunch at 1330 h. Food intake was recorded for the remainder of the day. Results: The TEF was 5% for both test lunches and meal type did not affect any variable measured by the VAS. There was an increase in post-prandial RQ above baseline (0.80) independent of treatment (0.88 and 0.90 for barley and wheat-containg meals, respectively, Po0.001). Mean area under the glycaemic response curve (AUC) for wheat-containing meals was 4.6871.67 mmol/l/h, 22% higher than for the barley-containing meals (3.6771.91 mmol/l/h), P ¼ 0.05. AUC of insulin in response to wheat-containing meals (78.1735.3 mIU/l/h) was 32% greater than barley-containing meals (52.8724.7 mU/l/h), Po0.02. Ad libitum food intake over the next 10 h was reduced by 23% (9.6 vs 11.0 MJ, Po0.05) after the wheat-containing meals compared to the barley-containing glycaemic index meals. Conclusion: Inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.

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“…They note that the cooking of savanna tubers and other plant foods would have served to both soften them and increase their energy and nutrient content. In their raw form, the starch in roots and tubers is not absorbed in the small intestine and instead is passed through the body as non-digestible carbohydrate (Tagliabue et al, 1995;Englyst and Englyst, 2005).…”

Section: Diet Qualitymentioning

confidence: 99%

The Energetics of Encephalization in Early Hominids

Snodgrass

Leonard

Robertson

2009

The Evolution of Hominin Diets

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Bioenergetics, the study of the use and transfer of energy, can provide important insights into the ecology and evolution of early hominids. Despite a relatively large brain with high metabolic demands, contemporary humans and other primates have resting metabolic rates (RMRs) that are similar to those of other mammals. As a result, a comparatively large proportion of their resting energy budget is spent on brain metabolism among humans (~20-25%) and other primates (~8-10%) compared to other mammals (~3-5%). To understand this shift in energy budget, Aiello and Wheeler's Expensive Tissue Hypothesis (ETH) posits a metabolic trade-off-a reduction in gut size with brain size increase-to explain this phenomenon. Here, we explore the interrelationships between brain size, body size, diet, and body composition using comparative data for humans, non-human primates, and other mammals. Among living primates, the relative proportion of energy allocated to brain metabolism is positively correlated with dietary quality. Contemporary humans fall at the positive end of this relationship, having both a high quality diet and a large brain. Thus, high costs associated with the large human brain are supported, in part, by energy-rich diets. Although contemporary humans display relatively small guts, primates as a group have gut sizes that are similar to non-primate mammals. In contrast, humans and other primates have significantly less skeletal muscle for their size compared to other mammals. These comparative analyses suggest that alterations in diet quality and body composition were necessary conditions for overcoming the constraints on encephalization. Fossil evidence indicates that brain expansion with the emergence of Homo erectus at about 1.8 million years ago was likely associated with important changes in diet, body composition, and body size.

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The effect of raw potato starch on energy expenditure and substrate oxidation

Cited by 44 publications

References 25 publications

Resistant Starches (RS2 and RS3) have Variable Effects on Bone Mineral Status in Rats

Resistant Starches (RS2 and RS3) have Variable Effects on Bone Mineral Status in Rats

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

The Energetics of Encephalization in Early Hominids

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