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

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Standard

The effect of raw potato starch on energy expenditure and substrate oxidation. / Tagliabue, Anna; Raben, Anne; Heijnen, Marie Louise; Deurenberg, Paul; Pasquali, Elisabetta; Astrup, Arne.

I: American Journal of Clinical Nutrition, Bind 61, Nr. 5, 1995, s. 1070-1075.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Tagliabue, A, Raben, A, Heijnen, ML, Deurenberg, P, Pasquali, E & Astrup, A 1995, 'The effect of raw potato starch on energy expenditure and substrate oxidation', American Journal of Clinical Nutrition, bind 61, nr. 5, s. 1070-1075. https://doi.org/10.1093/ajcn/61.5.1070

APA

Tagliabue, A., Raben, A., Heijnen, M. L., Deurenberg, P., Pasquali, E., & Astrup, A. (1995). The effect of raw potato starch on energy expenditure and substrate oxidation. American Journal of Clinical Nutrition, 61(5), 1070-1075. https://doi.org/10.1093/ajcn/61.5.1070

Vancouver

Tagliabue A, Raben A, Heijnen ML, Deurenberg P, Pasquali E, Astrup A. The effect of raw potato starch on energy expenditure and substrate oxidation. American Journal of Clinical Nutrition. 1995;61(5):1070-1075. https://doi.org/10.1093/ajcn/61.5.1070

Author

Tagliabue, Anna ; Raben, Anne ; Heijnen, Marie Louise ; Deurenberg, Paul ; Pasquali, Elisabetta ; Astrup, Arne. / The effect of raw potato starch on energy expenditure and substrate oxidation. I: American Journal of Clinical Nutrition. 1995 ; Bind 61, Nr. 5. s. 1070-1075.

Bibtex

@article{74454514e52d490bbecf244594df1aeb,
title = "The effect of raw potato starch on energy expenditure and substrate oxidation",
abstract = "Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0{\%} RS) and 50 g raw potato starch (54{\%} type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.",
keywords = "diet-induced thermogenesis, Resistant starch, substrate oxidation",
author = "Anna Tagliabue and Anne Raben and Heijnen, {Marie Louise} and Paul Deurenberg and Elisabetta Pasquali and Arne Astrup",
year = "1995",
doi = "10.1093/ajcn/61.5.1070",
language = "English",
volume = "61",
pages = "1070--1075",
journal = "American Journal of Clinical Nutrition",
issn = "0002-9165",
publisher = "American Society for Nutrition",
number = "5",

}

RIS

TY - JOUR

T1 - The effect of raw potato starch on energy expenditure and substrate oxidation

AU - Tagliabue, Anna

AU - Raben, Anne

AU - Heijnen, Marie Louise

AU - Deurenberg, Paul

AU - Pasquali, Elisabetta

AU - Astrup, Arne

PY - 1995

Y1 - 1995

N2 - Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0% RS) and 50 g raw potato starch (54% type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.

AB - Because resistant starch (RS) is not absorbed as glucose in the small intestine of healthy humans, postprandial thermogenesis should be lower after the intake of RS as compared with digestible starch. To evaluate this hypothesis, we measured 5-h postprandial thermogenesis and substrate oxidation by indirect calorimetry after ingestion of 50 g pregelatinized (0% RS) and 50 g raw potato starch (54% type II RS) in 15 healthy, normal-weight young males. The subjects consumed each starch (mixed in diluted fruit syrup) twice on separate days and in random order. RS intake was followed by lower thermogenesis (46.5 ± 13.1 compared with 115.4 ± 10.4 kJ/5 h; P = 0.008), lower glucose oxidation (P < 0.0005), and greater fat oxidation (P = 0.013) than was pregelatinized starch consumption. Our results suggest that RS has no thermogenic effect and that its presence does not influence the size of the thermic response to digestible starch.

KW - diet-induced thermogenesis

KW - Resistant starch

KW - substrate oxidation

UR - http://www.scopus.com/inward/record.url?scp=0028999223&partnerID=8YFLogxK

U2 - 10.1093/ajcn/61.5.1070

DO - 10.1093/ajcn/61.5.1070

M3 - Journal article

C2 - 7733031

AN - SCOPUS:0028999223

VL - 61

SP - 1070

EP - 1075

JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

SN - 0002-9165

IS - 5

ER -

ID: 209799331