Added thermogenic and satiety effects of a mixed nutrient vs a sugar-only beverage

St‐Onge, Marie‐Pierre; Rubiano, F.; Wf, DeNino; Jones, Alfredo; Greenfield, David; Pw, Ferguson; Akrabawi, S. S.; Heymsfield, Steven B.

doi:10.1038/sj.ijo.0802560

Cited by 58 publications

(39 citation statements)

References 19 publications

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“…First, beverages can differ in their effects on satiety and energy intake (43). It has been proposed that the addition of protein, fat, or fiber to a beverage enhances satiety, perhaps by slowing stomach emptying.…”

Section: Discussionmentioning

confidence: 99%

Reduction in consumption of sugar-sweetened beverages is associated with weight loss: the PREMIER trial

Chen

Appel

Loria

et al. 2009

The American Journal of Clinical Nutrition

190

132

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Background: Consumption of liquid calories from beverages has increased in parallel with the obesity epidemic in the US population, but their causal relation remains unclear. Objective: The objective of this study was to examine how changes in beverage consumption affect weight change among adults. Design: This was a prospective study of 810 adults participating in the PREMIER trial, an 18-mo randomized, controlled, behavioral intervention trial. Measurements (weight, height, and 24-h dietary recall) were made at baseline, 6 mo, and 18 mo. Results: Baseline mean intake of liquid calories was 356 kcal/d (19% of total energy intake). After potential confounders and intervention assignment were controlled for, a reduction in liquid calorie intake of 100 kcal/d was associated with a weight loss of 0.25 kg (95% CI: 0.11, 0.39; P , 0.001) at 6 mo and of 0.24 kg (95% CI: 0.06, 0.41; P ¼ 0.008) at 18 mo. A reduction in liquid calorie intake had a stronger effect than did a reduction in solid calorie intake on weight loss. Of the individual beverages, only intake of sugar-sweetened beverages (SSBs) was significantly associated with weight change. A reduction in SSB intake of 1 serving/d was associated with a weight loss of 0.49 kg (95% CI: 0.11, 0.82; P ¼ 0.006) at 6 mo and of 0.65 kg (95% CI: 0.22, 1.09; P ¼ 0.003) at 18 mo. Conclusions: These data support recommendations to limit liquid calorie intake among adults and to reduce SSB consumption as a means to accomplish weight loss or avoid excess weight gain. This trial was registered at clinicaltrials.gov as NCT00000616.

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Section: Discussionmentioning

confidence: 99%

Reduction in consumption of sugar-sweetened beverages is associated with weight loss: the PREMIER trial

Chen

Appel

Loria

et al. 2009

The American Journal of Clinical Nutrition

190

132

View full text Add to dashboard Cite

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“…Another factor that may contribute to the negative relation between calcium and weight is that dietary calcium in the gastrointestinal tract leads to precipitation of insoluble fatty acid-calcium soaps making fat less available for absorption (26). Lastly, ingesting food of a mixed nutrient composition, such as milk, may lead to greater energy expenditure and feelings of satiety than ingesting sugar-only food (27).…”

Section: Introductionmentioning

confidence: 99%

The effect of increasing dairy calcium intake of adolescent girls on changes in body fat and weight

Lappe

McMahon

Laughlin

et al. 2017

The American Journal of Clinical Nutrition

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Background: Overweight is epidemic in adolescents and is a major concern because it tracks into adulthood. Evidence supports the efficacy of high-calcium, high-dairy diets in achieving healthy weight in adults. However, no randomized controlled trials of the effect of dairy food on weight and body fat in adolescents have been reported to our knowledge. Objective: The aim was to determine whether increasing calcium intake to recommended amounts with dairy foods in adolescent girls with habitually low calcium intakes would decrease body fat gain compared with girls who continued their low calcium intake. Participants had above-the-median body mass index (BMI; in kg/m 2 ). Design: We enrolled 274 healthy postmenarcheal 13-to 14-y-old overweight girls who had calcium intakes of #600 mg/d in a 12-mo randomized controlled trial. Girls were randomly assigned in a 1:1 ratio to 1 of 2 groups within each of 3 BMI percentiles: 50th to ,70th, 70th to ,85th, and 85th to ,98th. The assignments were 1) dairy, which included low-fat milk or yogurt servings providing $1200 mg Ca/d or 2) control, which included the usual diet of #600 mg Ca/d. Results: We failed to detect a statistically significant difference between groups in percentage of body fat gain over 12 mo (mean 6 SEM: dairy 0.40% 6 0.53% . control; P , 0.45). The effect of the intervention did not differ by BMI percentile stratum. There was no difference in weight change between the 2 groups. Conclusion: Our findings that the dairy group gained body fat similar to the control group provide no support for dairy food as a stratagem to decrease body fat or weight gain in overweight adolescent girls. This trial was registered at clinicaltrials.gov as NCT01066806.

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“…12 The energy given by a sugar content of beverage was more preserved by the body than a mix nutrient beverage of the equal volume and energy content because these kinds of beverages had a smaller thermic effect. 13 There was also a positive relationship between sugar-sweetened drink intakes and both greater weight gain and risk of type 2 diabetes.…”

Section: Introductionmentioning

confidence: 92%

Micronutrients for Natural Carbonated and Noncarbonated Soft Drink

Azim¹

2017

JNHFE

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Abbreviations: HFCS, high fructose corn syrup; UV, ultraviolet; 5-HMF, 5-hydroxy methyl furfural; NEB, non-enzymatic browning; TPC, total plate count; LSD, least significant differences IntroductionBeverages are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Carbonated beverages constitute the major part of the world wide soft drinks industry. The market for these products also continues to show a remarkable potential for growth. 1 Carbonated Soft Drinks are the beverages with added carbon dioxide that gives an effervescent taste to the beverages. Carbonated soft drinks are further divided into colas and non-colas, as well as diet and regular soft drinks. The cola-flavoured carbonated beverages usually contain added phosphoric acid as acidulant because it can strengthen the acidity. Phosphoric acid has the same characteristics as the cola flavours, which are dry and sometimes balsamic.2,3 Cola soft drinks use cola nut from Cola nitida and Cola acuminata trees of Africa as their flavour agent. Non-cola soft drinks usually use citric acid as acidulant. 4 Non-carbonated soft drinks are soft drinks without carbon dioxide and sparkling taste and they include fruit punch, fruit drinks, ice tea, coffee with sugar, and sport drinks. Non-carbonated soft drinks do not undergo the carbonation process and do not have any sparkling flavour. The sugar used to sweeten the regular soft drinks is either sucrose or high fructose corn syrup. Regular soft drinks have approximately the same amount of sugar as a glass of pineapple or orange juice, 7-14g/100ml. Diet soft drinks use aspartame, saccharine, acesulfam K, or sucralose as their sweetener soft drink is slightly acidic in order to give pleasant tartness to the product and preserve it. The most common acidulated in soft drinks are citric acid and phosphoric acid. 5 Furthermore, Troiano & Schamm 6,7 the beverages are in the top ten contributing foods for several nutrients, included carbohydrates, vitamins,minerals as well as energy, especially to children. The phosphorus content in cola type carbonated beverages could have reduced levels of the active form of vitamin D and led to a decline in calcium absorption and to bone decalcification, increasing bone fracture risk. The calcium: phosphorus ratio is a significant risk factor for bone fractures. 8,9 All cola beverages contain 40 to 70mg phosphorus per 12Oz serving. 10More recently, Low and Alhuthali suggest that the increasing weight loss in tooth enamel during dental erosion in soft drinks can be attributed to the continuous leaching of calcium ions, in addition to phosphorus. Daniela et al.,11 Assessed the erosive potential of a light cola drink when compared to a regular one in situ/ex vivo and suggested that the light cola drink is less erosive than the regular one. AbstractMicronutrients (minerals, vitamins, organic acids and phenolic compounds), Physical, chem...

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Added thermogenic and satiety effects of a mixed nutrient vs a sugar-only beverage

Cited by 58 publications

References 19 publications

Reduction in consumption of sugar-sweetened beverages is associated with weight loss: the PREMIER trial

Reduction in consumption of sugar-sweetened beverages is associated with weight loss: the PREMIER trial

The effect of increasing dairy calcium intake of adolescent girls on changes in body fat and weight

Micronutrients for Natural Carbonated and Noncarbonated Soft Drink

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