Postprandial thermogenesis and substrate utilization after ingestion of different dietary carbohydrates☆

Abstract 

Whole-body thermogenesis, substrate utilization (open-circuit ventilated-hood system), and exogenous carbohydrate oxidation were evaluated in 10 healthy lean male volunteers (aged 27.8 ± 2.5 years) for 6 hours after oral ingestion of 75 g naturally enriched fructose, glucose (both derived from corn starch), cane sugar, and a good digestible corn starch (all mixed with 400 mL water). The integrated areas under the glucose and insulin response curves above baseline were highest with glucose and starch, intermediate with sucrose, and lowest with fructose, whereas there were no significant differences in the integrated nonesterified fatty acid (NEFA) response between carbohydrates. The total increment in energy expenditure (EE) above baseline was similar with fructose (130 ± 24 kJ/6 h) and sucrose (141 ± 17 kJ/6 h), was higher with sucrose as compared with starch (108 ± 24 kJ/6 h, P < .05) and glucose (94 ± 20 kJ/6 h, P < .05), and tended to be higher with fructose as compared with glucose (P = .059). Both the increment in total carbohydrate oxidation (P < .05) and the increment in exogenous carbohydrate oxidation (P < .01) were significantly higher with fructose and sucrose compared with glucose and starch. The initial inhibition of lipid oxidation was higher with sucrose and fructose than with glucose and starch, whereas the integrated decrement in lipid oxidation over 6 hours was only higher with fructose compared with glucose and starch (P < .05). In conclusion, thermogenesis and substrate utilization vary considerably after ingestion of different types of carbohydrate in young lean males, indicating that the carbohydrate composition of the diet may have important consequences for energy and macronutrient balance.

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