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Diet-induced thermogenesis is influenced by the composition of the nutrients in a meal Filled pastas have a higher fat content than the simple, unfilled types of pasta and therefore the former might induce less thermogenesis

Diet-induced thermogenesis is influenced by the composition of the nutrients in a meal Filled pastas have a higher fat content than the simple, unfilled types of pasta and therefore the former might induce less thermogenesis

Rivista di Scienza dell'Alimentazione 24(2): 209-215

ISSN/ISBN: 1128-7969

In order to verify this hypothesis we measured for 5 hours the post-prandial thermogenesis induced by two test meals of equal caloric content meal A consisted of simple pasta, while meal B (offered tortellini, both meals seasoned with butter and parmesan cheese. Ten healthy, normal weight adults (5 females and 5 males) took part in the trial. The two test meals (+ seasoning) had the following composition: 434 and 421 kcal, 10.6 and 18.4% protein, 68.9 and 36.9% carbohydrate, 20.5 and 44.6% fat for simple pasta and tortellini, respectively. Energy expenditure was measured by indirect calorimetry. In addition, we compared the subjective assessment of the quality of the pasta, as well as the subjective sensations of hunger and satiety expressed by the participants in the post-prandial period by means of visual analog scales. No differences were found in the degree of thermogenesis induced by the two types of meal either when it was expressed as a percentage of caloric content (5.9+/-2.7% and 7.1+/3.1%) or as an increase in basal energy expenditure (pasta = 8.4+/-4.1% and tortellini = 9.9+/-3.6%). The patterns of the feelings of hunger and satiety were also similar. However, the respiratory quotient was significantly higher following intake of the meal containing simple pasta. These results can be explained on the basis of the different composition of the two test meals and of the specific thermogenesis of the nutrients therein. From the results obtained in this experiment we suggest that it may be possible to improve the compliance of obese patients on therapeutic diets by introducing meals containing filled pastas (e.g. tortellini) without producing negative effects on post-prandial thermogenesis.

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