Protein, weight management, and satiety
Protein, weight management, and satiety
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DOI：
10.1093/ajcn/87.5.1558s
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发表时间：
2008-05-01
影响因子：
7.1
通讯作者：
Westerterp-Plantenga, Margriet
中科院分区：
文献类型：
--
作者：
Paddon-Jones, Douglas;Westman, Eric;Westerterp-Plantenga, Margriet
肥胖及其代谢综合征和心血管疾病等并存问题是一个主要的公共卫生问题。要解决这一问题，必须确定针对各种短期和长期机制的治疗干预措施。尽管任何饮食或生活方式的改变都必须是个性化的，但控制能量摄入并适度增加蛋白质摄入量可能是一种有效和实用的减肥策略。与蛋白质摄入相关的潜在有益结果包括：1)增加饱腹感-蛋白质通常比碳水化合物或脂肪在更大程度上增加饱腹感，并可能有助于在随意饮食条件下减少能量消耗；2)产热增加-高蛋白质饮食与增加产热有关，这也会影响饱腹感并增加能量消耗(从长远来看，产热增加导致蛋白质的能量效率相对较低)；以及3)维持或增加无脂肪质量-在某些人，适度较高的蛋白质饮食可能对肌肉蛋白质合成提供刺激作用，有利于保持精瘦的肌肉质量，同时改善代谢状况。然而，任何与蛋白质摄入量适度增加相关的潜在益处都必须根据习惯饮食习惯和个体差异进行评估。
Obesity, with its comorbidities such as metabolic syndrome and cardiovascular diseases, is a major public health concern. To address this problem, it is imperative to identify treatment interventions that target a variety of short- and long-term mechanisms. Although any dietary or lifestyle change must be personalized, controlled energy intake in association with a moderately elevated protein intake may represent an effective and practical weight-loss strategy. Potential beneficial outcomes associated with protein ingestion include the following: 1) increased satiety-protein generally increases satiety to a greater extent than carbohydrate or fat and may facilitate a reduction in energy consumption under ad libitum dietary conditions; 2) increased thermogenesis-higher-protein diets are associated with increased thermogenesis, which also influences satiety and augments energy expenditure (in the longer term, increased thermogenesis contributes to the relatively low-energy efficiency of protein); and 3) maintenance or accretion of fat-free mass-in some individuals, a moderately higher protein diet may provide a stimulatory effect on muscle protein anabolism, favoring the retention of lean muscle mass while improving metabolic profile. Nevertheless, any potential benefits associated with a moderately elevated protein intake must be evaluated in the light of customary dietary practices and individual variability.