Breakfast Macronutrient Composition Influences Thermic Effect of Feeding and Fat Oxidation in Young Women Who Habitually Skip Breakfast

Neumann, Brianna; Dunn, Amy; Johnson, Dallas; Adams, J.; Baum, Jamie

doi:10.3390/nu8080490

Cited by 27Dietary Effects on HealthRegulation of Appetite and ObesityNutrition, Health and Food Behavior

Breakfast Macronutrient Composition Influences Thermic Effect of Feeding and Fat Oxidation in Young Women Who Habitually Skip Breakfast

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Neumann, Brianna, Dunn, Amy, Johnson, Dallas, Adams, J., Baum, Jamie·2016·Nutrients

DOI 10.3390/nu8080490PMC PMC4997403

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Abstract

The purpose of this study was to determine if breakfast macronutrient composition improved thermic effect of feeding (TEF) and appetite after a one-week adaptation in young women who habitually skip breakfast. A randomized, controlled study was conducted in females (24.1 ± 2 years), who skip breakfast (≥5 times/week). Participants were placed into one of three groups for eight days (n = 8 per group): breakfast skipping (SKP; no breakfast), carbohydrate (CHO; 351 kcal; 59 g CHO, 10 g PRO, 8 g fat) or protein (PRO; 350 kcal; 39 g CHO, 30 g PRO, 8 g fat). On days 1 (D1) and 8 (D8), TEF, substrate oxidation, appetite and blood glucose were measured. PRO had higher (p < 0.05) TEF compared to SKP and CHO on D1 and D8, with PRO having 29% higher TEF than CHO on D8. On D1, PRO had 30.6% higher fat oxidation than CHO and on D8, PRO had 40.6% higher fat oxidation than CHO. SKP had higher (p < 0.05) fat oxidation on D1 and D8 compared to PRO and CHO. There was an interaction (p < 0.0001) of time and breakfast on appetite response. In addition, CHO had a significant increase (p < 0.05) in PP hunger response on D8 vs. D1. CHO and PRO had similar PP (postprandial) glucose responses on D1 and D8. Consumption of PRO breakfast for 8 days increased TEF compared to CHO and SKP, while consumption of CHO for one week increased PP hunger response.

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Short- and long-term clinical trials in subjects with T2DM suggested that consuming more lower fat containing proteins than carbohydrates at breakfast help to reduce postprandial hyperglycemia, insulin responses and blood lipids.
“Short- and long-term clinical trials in subjects with T2DM [84,296,297,298,299,300] (Table 2 and Table 3) suggested that consuming more lower fat containing proteins than carbohydrates at breakfast help to reduce postprandial hyperglycemia, insulin responses and blood lipids.”
From Effects of diet, lifestyle, Chrononutrition and alternative dietary interventions on postprandial Glycemia and insulin resistance (2022) · cites this paper as [298]

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Authors: Neumann, B., Dunn, A., Johnson, D., Adams, J., & Baum, J.
Affiliations: University of Arkansas at Fayetteville (US)
Corresponding author: Baum, Jamie
ORCID: Adams, J.
Baum, Jamie
Venue: Nutrients
Publisher: MDPI AG
Published: 2016-08-10
Volume: 8
Issue: 8
Pages: 490
ISSN: 2072-6643 (ISSN-L)
DOI: 10.3390/nu8080490
PMC: PMC4997403
OpenAlex: W2477981234
Cited by: 27
References: 48
Citations by year: 2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2022: 6 · 2021: 3 · 2020: 6 · 2019: 2 · 2018: 5 · 2016: 1
FWCI: 2.15
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Nutrients (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Arkansas Biosciences Institute
Topics: Health Sciences › Medicine › Physiology › Dietary Effects on Health
Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Keywords: breakfast skipping, thermic effect of feeding, fat oxidation, appetite, postprandial blood glucose, young women, dietary adaptation
MeSH terms: Diet, Healthy, Adolescent, Adult, Appetite Regulation, Arkansas, Child, Child Nutritional Physiological Phenomena, Dietary Carbohydrates, Dietary Proteins, Feeding Behavior, Female, Food Preferences, Humans, Oxidation-Reduction, Patient Compliance, Adolescent Nutritional Physiological Phenomena, Thermogenesis, Overweight, Lipid Metabolism, Young Adult, Self Report, Breakfast

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Breakfast Macronutrient Composition Influences Thermic Effect of Feeding and Fat Oxidation in Young Women Who Habitually Skip Breakfast

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