A Gluten-Free Meal Produces a Lower Postprandial Thermogenic Response Compared to an Iso-Energetic/Macronutrient Whole Food or Processed Food Meal in Young Women: A Single-Blind Randomized Cross-Over Trial.

ABSTRACT: Consumption of ultra-processed food (PF) is associated with obesity risk compared with whole food (WF) intake. Less is known regarding the intake of gluten-free (GF) food products. The purpose of this study was to directly compare the thermic effect (TEM), substrate utilization, hunger/taste ratings, and glucose response of three different meals containing PF, WF, and GF food products in young healthy women. Eleven volunteers completed all three iso-caloric/macronutrient test meals in a single-blind, randomized crossover design: (1) whole food meal (WF); (2) processed food meal (PF); or (3) gluten-free meal (GF). TEM was significantly lower following GF compared with WF (-20.94 kcal/meal, [95% CI, -35.92 to -5.96], p = 0.008) and PF (mean difference: -14.94 kcal/meal, [95% CI, -29.9

SUBMITTER: Dioneda B 

PROVIDER: S-EPMC7400113 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature