The effect of raw potato

substrate oxidation13
Anna

Tagliabue,

and

Arne

Anne

Raben,

Louise

on energy

Heijnen,

Paul

Because

as glucose

in the

resistant

small

measured

5-h
by

is not absorbed

humans,

thermogenesis

calorimetry

after

consumption.

Our

results

and

ingestion

suggest

mogenic
effect and that its presence
of the thermic response
to digestible

seeds

Resistant

WORDS
substrate

g pre-

that

RS

has

no ther-

does not influence

the size
starch.
Am J Clin Nutr

starch,

diet-induced

thermogene-

oxidation

by food

Until

recently

was

thought

to be

effluents

(7-1

(including
pletely

1) have

cereals,
digested

starch

shown

potatoes,

studies

degradation

of healthy
The

in the

have

starch
resistant
with pancreatic

starch

inhibitors

healthy

revealed

products

not

(14,

1070

bowel.

More-

processed

foods

of

the

meal,

starch,

in the

small

starch

15).

I) in partially
(RS

(eg, bread;

The

RS

function

may

balance.

starch

(17,

inhibitor

18).

Starch

in humans
It is also

that

a diet

high

and corn

both

gastroin-

rats

feeding

of

induced

in a significantly

(19).
possible

potato;

raw

acidity, greater luminal

with feeding
of cooked

malabsorption

also resulted

and

is generated

affect

In

potato starch resulted

in greater luminal
bulk, and slower transit time compared

grains

which

cooked

of food

energy

milled

III),

cooled,

content

and

type

by a glucosidase

prolonged
in RS may

transit

time

be useful

in the

treatment
of obesity
and diabetes
because
of the reduced
amount
of available
energy
present
in RS. However,
because
RS is not digested
and therefore
not absorbed
as glucose
in the
small intestine
of healthy
humans,
lower postprandial
energy
expenditure
can be expected
after the intake of RS as compared
with that of digestible
starch. It was observed
recently
that a
particular
type of RS obtained
by lintnerization
from an amylose-rich
starch
(70%
amylose)
has no thermogenic
effect
either alone or mixed with glucose
(20).
The present
study was performed
to obtain information
on
effect

(type
strate

of replacing

II) potato
oxidation

digestible

potato

starch on postprandial
in a group of healthy

starch

with

thermogenesis
male subjects.

resistant

and sub-

in humans

may

possible
lipid

cross-linking
or protein

carbohydrate-containing
contain

of B-type
RSs

the
starch

in the

foods,

most

RS

granules

human

diet

(type
(16).
are

raw

potato

II; 15) because

Other
represented

types

This research
was a joint study within the European
FLAIR
(Food-Linked
Agro-Industrial
Research)
Concerted
Action
on
Resistant
Starch
(EURESTA)
framework.
Exactly
the same
experiment
was conducted
at the Departments
of Human
Nutrition of the University
of Pavia, Italy; The Royal Veterinary

(13).

and

the Department
Department

Veterinary

and

the

of Human

of Human
and

of

The experiments

1990-1994

and the Danish

trition,

of naturally
by physically
1995;61:1070-5.

University,

Human

performed

Research

Address

University

Centre

Nutrition,

of Pavia,

for Food

Italy;

Research,

Frederiksberg,

The

Denmark;

Agricultural

University

of

Netherlands.

the Danish

Nutrition,

Nutrition,

Agricultural

Department

Wageningen,

un-

of their

Am J C/in Nutr

From

Royal

interacand

Research

depend

structure,
food processthe presence
of amylase

and

Methods

intestine

(RS)

15).

banana

occurring

sources

is not corn-

small

as resistant

of starch

in modified

Among
content

rest

many

that many

absorbed

is defined
digestion

in the

substitutions

from

and legumes)

on several
factors,
including
physical
ing, chewing,
intestinal
transit time,

ripe

hydro-

to dispersion
in boiling
water
and to
amylase
(12). The sum of starch
and

individuals

incomplete

that

bananas,

or absorbed

in vitro

contain
hydrolysis

tions

completely

in the small intestine.

However,
several
in
breath-hydrogen
collection
(1-4),
direct
of the gut (5, 6), or starch measurement
in ileostomy

type
starch

and absorbed
studies
using

intubation

over,

starch

(RS

retrograded

processing

flakes;

the

Introduction

lyzed
vivo

Pasquali,

starch

and

testinal

substrate

of 50

1995;61:1070-5.

sis,

Elisabetta

inaccessible

postpran-

be lower after the intake of RS as

starch. To evaluate
this hypothesis,

postprandial

indirect

(RS)

of healthy

gelatinized
(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

KEY

Deurenberg,

and

reprint

University

of Pavia,

February

Accepted

for

Research

to A Tagliabue,
Via

were

supported

programme

Medical

requests

Received

Printed

in Denmark

and Development

Bassi

from

Technology

grant

12-9537-3.

Council,
Department

21, 27100

by grants

for Food

Pavia,

of Human

Nu-

Italy.

2, 1994.

publication
in USA.

January
1995

5, 1995.
American

Society

for Clinical

Nutrition

Downloaded from ajcn.nutrition.org by guest on October 11, 2015

oxidation

starch

intestine

dial thermogenesis
should
compared
with digestible

starch

expenditure

Astrup

ABSTRACT

we

Marie

starch

RESISIANI
and

Agricultural

the

University

Agricultural

SIARCH-INDUCED

of Frederiksberg,

University

Denmark;

of Wageningen,

tent. The amount

and

in meal

Netherlands.

In each of the participating

centers
five subjects
were selected
according
to the following
criteria:
they had normal
weight
(body
mass index
< 30 kg/rn2);
they
were
healthy
males,
aged 20-31
y; they were non-smokers;
they had no
family
history
of diabetes
or obesity;
they had been weightfor the

the past

past

6 mo.

impedance

3 mo;

Body

and

they

had

composition

analysis

(21).

taken

was

Females

were

tee

study

was

approved

of Copenhagen

on Human

and

by the Municipal
Frederiksberg

Experimentation

Wageningen
volunteers

gave

and

by the

of the

written

Helsinki

informed

1.

Commit-

of Pavia

before

the

All

study.

was

contains

ie, raw

starch

digestible)

chosen

as the test

a large

amount

granules).

was

used

substance

(54%

by wt)

Pregelatinized

as the

control

because

potato

treatment.

starch

starch

and

is

commercially

France).

Analyses

gestible,

slowly

Dunn

Clinical

Nutrition

Raw

and

(Roquette,

prege-

(total

starch,

and

were

performed

RS)

Cambridge,

by Englyst

UK,

et al (15)

de la
popotato

rapidly

containing

as meal

a hand

mixture.

For

whereas

meal

raw

and

A and meal

pregelatinized

mixer

at the

meal

A this

B was

starch

B, respectively,

lowest

and were

Fifty
gram
unsweetened

TABLE

A and

speed

resulted

to avoid

heating

in a drinkable

a porridge-like

gel

B differed

slightly

within

24,

center

measurements.

voided

and

a comfortable

bed

of relaxation,

25),

the

and

and

30 mm before
Soon

were

RMR

the measurements

after

weighed.

their

Afterward

bioelectrical

impedance

was

measured

for 45 mm.

began

subjects

15 mm, and
for 5 h. Two

were

allowed

to

and to void.

under

the ventilated

videotapes.

hood,

A subgroup

participants
of

the

were

permitted

subjects

underwent

that

was

Energy

EE was measured
where

mixture,
with

in total

starch

expenditure

ventilated

of the

eaten

(26).

(30).

hood.

(27-29).
RMR

by open-circuit
The

systems

EE was
and

PMR

indirect

were

calculated
were

con-

calorimetry

described

by using

measured

for

respectively.
Postprandial
or diet-induced
thermogenesis
h was obtained
for each subject
as the sum
lated for 30-mm
intervals
as follows:

Italy

(n = 5)

1.9

21.2

0.7

23.2

1.80

0.01

1.78

0.02

(kg)

71.2

3.0

74.0

(kg/m2)

22.0

1.1

(m)

Fat (% of wt)
(kJ/min)2

I SEM.
RMR,
2 Mean of the four

individuals;

to the research
(RMR)

25.6

(n = 5)

Denmark

RMR

out at a cornfalls

with

in detail

the Weir
45

mm

else-

formula
and

(DII, Id) over

of the DII calcu-

h,
5

of the subjects

(y)

BMI

carried

Characteristics

Weight

were

energy

on the left side of the body.

30 mm

around

2 d from

pre-

of each starch
fruit syrup
by

composition
and energy
content
of the two test
meals
is shown
in Table
2. The raw and pregelatinized
starches
differed
in water content
(16.6%
and 4.9%, respectively)
and
meals

for

12 h before

were

The

therefore

rate

on

4 h after

rately

identified

starch

blood
sampling
during
the measurements.
Details
of blood
sampling
and biochemical
results
are being published
sepa-

pared
immediately
before
feeding.
was mixed
into 500 g diluted
(1:3)

spoon.

measured

to watch

(22).

meals

using

rested

was

for

#{176}C
(which

clothed

admitted

the participants

While

and

meals

The

were

arrival

move

to

Englyst

of that

of 50-60%.

metabolic

they

); abstain

fast

22-25

for

resting

and

the

according

and

fiber/MJ

temperature,

humidity

After

di-

at

g dietary

After this subjects

consumed
the test meal within
postprandial
metabolic
rate (PMR) was measured

Lestrem,

fractions

Center,

described

Cummings

available

of starch
digestible,

the procedures

Height

3.5

zone

Subjects

II,

(100%

latinized
starches
were supplied
by the Institut
National
Recherche
Agronomique
(Nantes,
France).
Pregelatinized
tato starch is obtained
by drum-drying
rehydrated
raw

Age

fat,

room

relative

the

of RS (type

of the raw

Netherlands

(n = 5)

All

(n = 15)

23.3

0.8

1.83 0.03

1.80

0.01

3.5

71.7

3.0

72.3

1.7

23.1

0.6

21.4

0.7

22.2

0.5

18.6 2.4

20.8

1.3

16.2 1.1

18.5 1.0

4.81

4.98

4.61

4.80

0.19

resting
metabolic
rate.
measurements
per subject.

0.19

1.0

0.27

0.12

Downloaded from ajcn.nutrition.org by guest on October 11, 2015

starch

type

A was 30%

content

physical
activity;
and
(EE) measurements.
center the measurements

thermoneutral

Potato

Test

28%

fortable

Starches

raw

in meal

energy

protocol

strenuous
expenditure
In each

and

II declaration.

consent

tein,

Committees

of the Universities

in observance

to avoid

Ethical

starch

metabolizable

The two test meals were given twice to each subject

on
separate
days in a crossover
design,
with half of the subjects
starting
with meal A and half with meal B. The test days were
separated
by
1 wk, but not > 6 wk. Before
each test day
subjects
were instructed
to follow a 3-d standard
weight-maintenance,
carbohydrate-rich
diet (60% carbohydrate,
12% pro-

for

due to the menstrual

are shown
in Table

of digestible

B. The

Experimental

by bioelectrical

excluded

possible
periodicity
in energy
expenditure
cycle. The characteristics
of the volunteers

The

no medication

assessed

1071

was supposed
to derive exclusively
from the in vitro digestible
starch,
ie, fermentation
was not taken into account.
This was
decided
because
fermentation
from raw potato starch has been
demonstrated
to occur only 9 h after ingestion
(23).

Subjects

stable

ThERMOGENESIS

1072

IAGLIABUE

TABLE
Composition
starch

and energy
500

mL

content

diluted

fruit

of test meals
syrup)

Total

starch

(g)

Meal

40.6

27.0

SDS

10.6

2.6

Fruit

8.4

8.4

(g)

2.9

2.9

Fructose

(g)

4.4

4.4

Sucrose

(g)

energy

1.1

A, raw

resistant

starch;

(kJ)3

potato
RDS,

meal

rapidly

There

946

B, pregelatinized

digestible

starch;

potato

SDS,

starch;

slowly

RS,

digestible

starch.
2

Heat

Calculated

of combustion
intestine

DII

(kJ/30

(17.5

the amount
and does

mm)

and glucose

of carbohydrate

not take

PMR

kJ/g)

into

(15.7

digested

account

(kJ/30

mm)

used

includes

package

in the

by
SEM

between-country

version

statistical

induced
mean

3. 1 (SPSS

Inc,

calculations.

intestinal

in

fermentation.

RMR

kJ/g).

and absorbed

three

were

with

among

regard

the participants
from the
=
0.09), weight
(P =

to age

(P

0.81), height (P = 0.47), body mass index (P = 0.37), body fat

content
(P = 0.20),
or RMR (P = 0.51).
Age differed
slightly
(P < 0.05) between
Denmark
(25.6 1.9 y) and Italy (21.2
0.7
(31

y). Because
y old), this

this difference
age difference

was mainly
was not taken

due to one subject

into consideration

in the subsequent
statistical
analyses.
One subject had a clearly
higher body fat content
that exceeded
the normal range of the
total group, and one subject
had a low RMR, which could be
attributed

to low

ferences

in the data

1), it was

(kJ/30min)

no differences

countries

body

weight.

Given

between

decided

the

generally

the participating

to treat

the data

small

countries

as one

dif(Table

entity.

(1)
Energy

Total

postprandial

percentage

thermogenesis

of metabolizable

was

energy

also

expressed

as a

as follows:

NS).

DIT(%)
DIT (kJ/5

h)/metabolizable

energy

of the meal

(Id)

X 100
(2)

Substrate

oxidation

Substrate

oxidation

conditions
Ferranini

after

in the

the

two

postabsorptive

meals

was

and

calculated

G (from

glycogen,

CO2

4.55

g/min)

3.21

4.09

02

according

CO2

2.87
2.88

to

UN

02

(3)
2.59

UN

(4)
F (g/min)

1.67

02

F is fat,

ments

analysis

Duncans

weight,
between

1.92

(5)

UN

(6)

UN

(Lfmin),

CO2

is CO2

produced

and UN is urinary

nitro-

test,

of variance
were

used

height,
body mass
countries.
Results
obtained

meals

(A:

significantly

two

on each

subject

(ANOVA)
to test

for

techniques,

includ-

differences

in age,

index,
fat percentage,
of duplicate
respiratory
with

each

starch

were

and RMR
measureaveraged

and the mean value was used in the statistical

calculations.
Repeated-measures
ANOVA
was used to test the effect of
time and meal on energy expenditure,
respiratory
quotient,
and
substrate
oxidation.
The order in which the meals were offered
(period
effect) and meal X period interaction
were statistically
negligible.
Paired Students
t test was used to compare
mean

of EE after

A significant

the two

increase

0.001,

P
greater

(interaction
18.0 kJ/5

B:

after

pregelatinized

meal

This

B than

increase

after

in

both

test

test

was
meal

starch,
yielding
a difference
between
the
22.2 kJ/5 h (P = 0.008).
DIT expressed
of metabolizable
energy
did not differ between

the meals

(A:

12.6

Substrate

oxidation

4.9%,

B:

Values
for the respiratory
did not differ before the two

test

(A:

are shown
after

of 68.8

as a percentage

increase

meals

observed

0.001).

test

test

was

meal X time, P = 0.006).

DIT averaged
46.5
h after raw starch compared
with 1 15.4 12.4 kJ/5

meals

in respiratory
P = 0.008;

however,

quotient

quotient
B: P

significantly

12.2

greater

and

meals
<

1.3%;

NS).

substrate

(Table

was observed
0.0005).
The

after

test

oxidation

3). A significant

meal

after
both
test
increase
was,
B (interaction

meal
X time: P = 0.002)
(Figure
ib).
Mean
postprandial
substrate
oxidation
over 5 h is shown in Table 3. A significant
time effect in fat oxidation
was observed
after both test meals
(A:

analysis

One-way
ing

6.25

P is protein,

(L/min),
02 is 02 consumed
gen (g/min).
Statistical

CO2

courses

la.

meals
P (g/min)

G is glucose,

1.67

Time

Figure

h after

postprandial

(31):

G (g/min)

where

expenditure

Mean RMR of the 15 subjects

did not differ before test meals
A and B (4.83 0.13 and 4.78 0.12 kJ/min,
respectively,

0.05;

B:

0.005);

there

was

also

a significant

difference
in the oxidation
pattern between
the meals (interaction meal X time: P < 0.0005)
(Figure
ic). Total postprandial
fat oxidation
averaged
15.0 1.0 g/5 h after meal A and 12.9
0.9 g/5 h after meal B (P = 0.013).
These
values
correspond
with 37.7 1.9% and 31.2 1.7% of 5-h EE, respectively
(P

0.001).

greater
B (-0.17

Postprandial

after

Net

after

postprandial

test meal

1.08

g/5

A (1.59
h) (P

fat oxidation
was significantly
0.74 g/5 h) than after test meal
=

0.033).

carbohydrate

both

test meals

significantly

greater

oxidation
increased
significantly
(A and B: P = 0.002),
but the increase
was
after

pregelatinized

starch (interaction
meal X time: P
postprandial
carbohydrate
oxidation

starch
than
0.002)
(Figure

(expressed

after raw
ld). Total

as

glucose

Downloaded from ajcn.nutrition.org by guest on October 11, 2015

the small

of starch

from

was

as

Subjects

946

370

starch;

Chicago)

SEM

statistical

oxidation

expressed

Results

1.1

843

energy

Meal

(g)

(J)2

Metabolizable
1

syrup

44.0

Glucose

Gross

from

SPSS

were

0.0

3.0

sugars

variability.

and substrate

46.5

RS (g)
RDS (g)
(g)

AL

postprandial
thermogenesis
the two meals.
All results
unless
otherwise
specified.

A and B (50 g potato

Meal

El

RESISIANI

STARCH-INDUCED

ThERMOGENESIS

1073

Energy
expenditure
(kJ/min)
Respiratory

a)
5.9

-a-

5.7

-4-

quotient

1.00

5.5

b)

0.95

53

0.90

5.1
4.9

0.85

4.7
0.80

4.5

60

120

180

240

300

60

120

180

240

300

Downloaded from ajcn.nutrition.org by guest on October 11, 2015

Fat oxidation

(g/30 mm)

Carbohydrate
c)

2.2

(g/30

2.0

oxidation

mm)

6.5

1.8
1.6
5.0

1.4
1.2
3.5

1.0
0.8

2.0

0.6
0

60

120

Minutes
FIGURE

1. Postprandial

pregelatinized
b, meal

(meal

effect:

interaction

equivalents)
1.7 g/5
spond

<

meal

180

0.0005,

expenditure

interaction

starch
meal

(a),

after

The
total

quotient

(meal

A). i SEM;

time:

P = 0.002;

44.0

meal

balance

between

carbohydrate

2.1 g) and positive

c, meal

effect:

and

53.6

of 5-h EE, respec-

2.0%

2.0

g/5

digestible

oxidation

after

was

meal

h, P

<

0.0005).

carbohydrate
negative

B (10.5

oxidation
2.7 g/5 h)

(b),

fat

oxidation

(c),
meal

0.013,

and
effect:

interaction

meal

intake
after

of ingested

12.2%
digestible

meal

1.7 g, P

and

5-h

A (-15.7
<

0.0005).

thermogenic
effect
of the meal containing
50 g pregepotato
starch
amounted
to 1 15 kJ in 5 h, equivalent
to

starch

effect

from

Both

180

240

300

after the meal

carbohydrate

oxidation

0.024,

X time:

(d)

after

the

interaction

meal

X time:

0.0005;

d, meal

effect:

<

(Table
sugars

14 kJ/5
induced

h was

contained

Substituting

RS

(Table

2).

intake

of

P = 0.006;
P < 0.0005,

starch
the value

esis

U)

10%
from

that

of their
the

would

and 46.5

the

syrup.

of the

thermogenic

thermic

effect

content

(32-34),

Therefore,

1 15

14

starch

the

energy

be

of pregelatinized

by its digestible

two-thirds

h, ie, a 60% reduction.

small quantity
(8.4 g) of free

If it is supposed

derived

Dividing

about

2) reduced

the same

represents

thermogenesis

pregelatinized
(101

energy.
with

1 15 to 46 kJ over

meals

sugars
those

Discussion
The
latinized

120

P = 0.002.

2.1%

A (2.4

60

15. By ANOVA-a,

averaged
39.2 2.1 g/5 h after meal A and 49.5
h after meal
B (P < 0.0005).
These
values
corre-

with

Minutes
respiratory

tively
(P < 0.0005).
Net postprandial
carbohydrate
was significantly
greater
after test meal B (12.0
than

300

after the meal

energy

B) and raw potato

X time:

240

32.5

14

(46.5

starch-

101 kJ for the

U for the raw

starch-induced
content

pure

of

starch.

thermogeng), we obtain

a value for starch-induced

thermogenesis
of 2.2 kJ/g. This
value encompasses
the cost of starch digestion,
glucose
absorp-

TAGLIABUE

1074
TABLE

El

AL

Fasting

and postprandial

values

for

respiratory

quotient

and substrate

oxidation

in 15 subjects

Fasting
Meal
Respiratory
Protein

(mg/mm)

Carbohydrates

.1 SEM. Meal
of 5 h.

A, raw

potato

Meal

0.85

0.01

0.85

0.01

0.84

3.99

43.66

5.47

50.08

49.15

122.94

(mg/mm)

Meal

44.77

quotient

Fat (mg/mm)

Postprandial2

starch;

3.24

46.91

9.35

124.78

meal

B, pregelatinized

potato

2.93

10.96

Meal

o.Oi

0.01

0.87

3.26

43.10

2.97

49.15

3.24

46.91

2.93

130.85

6.98

164.93

5.62

starch.

2 Mean
3

Significantly

different

from

postprandial

values

tion and
facultative

storing
(obligatory
thermogenesis),
thermogenesis
that is at least partly

mediated
36). The

activation
of the sympathetic
energy
cost of storing
glucose

to be 0.2 kcal/g

established,

however,

in excess
baud

of this
of

effect

observed

containing

should

is quite

h. These

and

absorbing

digestible

No

difference

genic

was

DIT

These

reductions

atory

thermogenesis

in high-fiber
respects

but

not

add

that differed

show

meal.
starch

been

we

lower

postprandial
due

state,

The

present

fiber

studies.

RS

to a meal,

but

in the percentage
conditions

expressed

in DII
low-fiber

explained

composed

(367

because
U).

increase

lowed
respiratory

energy

In particular,
(at

30

in oblig-

study

differs

in at least

In fact,

we

of pure
tested

had

did

use

amounts

noted

that

the

meal

A produced

decrease,

so that

quotient

significantly

was

lower

mean
after

After

have

small

of the

provided

A was

the

stomach

more

absorption

energy

content

in the in-

of the meal

of fat oxidation,

could

as occurs

possibly

useful

is the

effects

reduced

of increasing

energy

during

the

density

almost

the

same

gross

energy

that

intake

RS (Table
2); the 100-kJ
difference
was
moisture
content
of RS. On the contrary,
metabolizable

drate
Table

energy

calculated

from

amount

would

containing
resulting

FAs)
large

be

RS
from

starch

The

or without

to

the

the

higher

difference

amount

in

of carbohy-

is rather

large

(576

kJ;

energy
of the meal
should
be increased
by the energy
contribution
the absorption
of short-chain
fatty
acids
(SC-

produced
intestine

potato

with
due

the

absorbed
in the small intestine
2). However,
the metabolizable

by fermentation
(41). An increase
has been

of undigested
starch
in the
in breath hydrogen,
indicative

observed

h after

ingestion

of raw

(23).

energy

contribution

supplied

by intestinal

fermentation

of RS was estimated
at 8 kJ/g (2 kcal/g; 42). On the basis of
this assumption,
the difference
in metabolizable
energy
between the two test meals would
be reduced
to only 350 kJ.
However,

the value

(acetate,

propionate,

tation
arising
the

of 2 kJ/g

exact

energy

At present,

contribution

our data

no thermogenic

it does

response

on the ratio

resulting

from

not

seem

We thank
Claudia

tion,

Pavia,

and her kitchen

Italy);

the experiments;
Italy)

Narciso

during

Cazzato,
and

and

the

that

5 h after

the

RS (type
its intake,

size

of the

II)
and

thermic
U

Hellas

Cristina

Deborah

Mamini

Bobbio

Pallavicini

Jensen,

(Frederiksberg,

for statistical

Cena,

Caterina

Hellemkjaer

staff

us to conclude

to influence

Franco

Lene

pattern
of SCFAs
RS types,
to learn

starch.

Trentani
Italy);

of SCFAs

the fermen-

it provides.

allow

effect

to digestible

tians

Pavia,

RS depends

and butyrate)

(42). More
studies
are needed
on the
from in vivo fermentation
of various

Pavia,

than

attribut-

Meal

from

carbohydrate
low

probably
meals.

achieved.
This could
be useful
in the prevention
and treatment
of obesity
and diabetes
(20).
In the present
experiment,
the
same
amount
of food (50 g starch
+ 500
mL diluted
syrup)

an early

meal

the

was

two

emptied

in faster

in foods

ib),

fol-

have

30 mm,

rise

of fasting.
On the other
hand,
the greater
carbohydrate
of meal B maintained
an elevated
respiratory
quotient

RS

that

obthan

initial
of the

led to a resumption

One
of

could

resulting

testine.

we

postprandial
this

rapidly,

has

very

(Figure

and

apparent

the possibility
of the fasting

A was

viscous

these

starch

of meal

by a subsequent

we

Under

on

exclude
extension

quotient

mixed

of starch

starch.

effect

in respiratory

two

carbohydrates;

equal
no

not

less

of fermentation,

have been found

meals
(39, 40).
bioavailability

content

we

mm)

thermo-

nutrient

of digestible

RS

the

by differences

starch.
We cannot
might
depend
on an
the

to lower

energy;
in other words,
of digestible
carbohy-

in different

meals

pregelatinized
this effect

U/S

in the present
availability
of

availability
of digestible
carbohydrates.
Furthermore,
served
greater
fat oxidation
after ingestion
of raw
after
that

starch

kJ in 5 h,
of 32.5

is probably

when

rather

experimental

to our

RS has no thermo-

The

viscosity

the

additional

value

that

of ingested
the amount

and/or

these

is close

be 30

3). This

different

up to 120 mm.

by 50 g raw
then

B (Table

to the

kcal/g).

starch,
the

meal

able

periods
content

nutrient.

smaller
reductions
high-fiber
with

meals.

from

meals,
did

found

have

Thie-

after

thermic

as well as to lower sympathetic

stimof a smaller
quantity
of digestible

effect
as a percentage
was proportional
to

drates.
Similar
but
in studies
comparing

which

the measured

by raw

obligatory
thermogenesis
ulation
after the ingestion
nutrient.

38).

(0.4

includes

would

in the

induced

kJ/g

is well

the

in the amount
used
does
not affect
the

carbohydrate

thermogenesis

1 .7

induced

calculations

(36,

1. 1 1 g glucose/g

the

with

at least
not
and probably

be

(35,
been

It is well

in EE

value

latter

starch

comparable

theoretical

genic
effect,
experiment,

The

(37).

estimated

be 1 .9 kJ/g,

thermogenesis

14 g digestible

which

to

kJ/g.

expected

increase

yields

of 2.2

of digesting

The

by Flatt

glucose

of starch

value

kJ/g)

measured
et al (36)

of starch

as well
as the
due to insulin-

nervous
system
as glycogen
has

calculated

Acheson

hydrolysis

thermic
cost

and

intravenous

Because

the

theoretically

et al (38)

effect

(0.8

that

0.05.

<

John

Denmark)
Montomoli

assistance.

Terracina;

(Department
(Policlinico
Lind.

Nutri-

San

Matteo,

Inger-Lise

for their
(Department

the dieti-

Human

help

Gr#{248}nfeldt,
in conducting

of Bio

Statistics,

Downloaded from ajcn.nutrition.org by guest on October 11, 2015

calculated

A, P

for meal

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