Einfluss von kohlenhydratreduziertem, eiweißreichem Brot auf die postprandiale Thermogenese

 

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Zusammenfassung

Fragestellung: Diäten zur Gewichtsreduktion beruhen häufig auf Veränderungen der Makronährstoffzusammensetzung. Eine Reduktion der Kohlenhydrate (KH) ist entweder generell oder beschränkt auf die Abendmahlzeit propagiert worden. Für eine KH-reduzierte Ernährung wurde vor Kurzem ein kohlenhydratreduziertes, eiweißreiches Brot entwickelt, das einen niedrigen glykämischen Index und geringe insulinstimulierende Wirkung hat. In der vorliegenden Arbeit sollte geklärt werden, ob bei der Stimulation der postprandialen Thermogenese, diese „Eiweißbrote“ einen zu einer eiweißreichen Testmahlzeit vergleichbaren Effekt haben.

Methodik: Ruheenergieverbrauch und postprandiale Thermogenese wurden bei 8 männlichen, gesunden Probanden mittels indirekter Kalorimetrie untersucht.

Ergebnis: Die postprandiale Thermogenese stieg nach der eiweißreichen Testmahlzeit signifikant über 4 h an. Nach der kohlenhydrat- und fettreichen Mahlzeit war ebenfalls ein signifikanter Anstieg gegenüber dem Ruheenergieverbrauch vorhanden, dieser betrug aber nur 40 % der Eiweißmahlzeit. Bei den beiden untersuchten „Eiweißbroten“ war lediglich zu einem Messzeitpunkt ein signifikanter Anstieg vorhanden, während die 4-stündige Thermogenese nicht signifikant verändert war.

Schlussfolgerung: Kohlenhydratreduzierte, eiweißreiche Brote haben keinen Effekt auf die postprandiale Thermogenese, der mit einer eiweißreichen Testmahlzeit vergleichbar ist, sodass dieser Mechanismus für einen möglichen, aber noch zu belegenden Effekt auf die Gewichtsreduktion, nicht ursächlich infrage kommt.

Abstract

Introduction: Diets for weight reduction are frequently based on alterations of the macronutrient ratio. A reduction of carbohydrates has been proposed either during all or selectively during the evening meal. For a carbohydrate-reduced food intake a protein-rich, carbohydrate-poor bread has been developed with low glycemic index and lower insulin-stimulating capacity. The present study should clarify whether or not this bread stimulates postprandial thermogenesis similar to a protein test meal.

Methods: Resting energy expenditure and postprandial thermogenesis were examined in 8 healthy, male subjects by indirect calorimetry.

Results: Postprandial thermogenesis increased significantly after ingestion of the protein-rich meal during the entire study period. The stimulating effect of the carbohydrate- and the fat-rich test meals was 60 % less while two different protein-enriched breads had no stimulatory effect over the 4 h period.

Conclusion: Carbohydrate-reduced, protein-enriched bread has no effect on postprandial thermogenesis, that is comparable to a protein-rich test meal which means that this mechanism would not be relevant in case that future studies reveal a positive effect on weight reduction.

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