The role of phosphorus in diet-induced thermogenesis of lean male subjects -

dc.contributor.authorAbdouni, Lina Omar
dc.contributor.departmentDepartment of Nutrition and Food Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date2017
dc.date.accessioned2017-12-11T16:30:55Z
dc.date.available2017-12-11T16:30:55Z
dc.date.issued2017
dc.date.submitted2017
dc.descriptionThesis. M.S. American University of Beirut. Department of Nutrition and Food Science, 2017. ST:6568
dc.descriptionAdvisor : Dr. Omar Obeid, Professor, Nutrition and Food Sciences ; Members of Committee : Dr. Ammar Olabi, Professor, Nutrition and Food Sciences ; Dr. Maya Bassil, Assistant Professor, Lebanese American University, Department of Natural Sciences.
dc.descriptionIncludes bibliographical references (leaves 85-91)
dc.description.abstractEnergy Expenditure (EE) is the sum of resting metabolic rate (RMR), diet-induced thermogenesis (DIT) and energy expended on physical activity. Diet-induced thermogenesis is the increase that takes place in EE after ingestion of food, noting that this increase is above the RMR and accounts for 5percent to 15percent of total EE. This increase can be largely related to the increased production of ATP which is used to cover the cost of digestion, absorption, transport and storage of the ingested food. Proteins have the highest thermic effect (20percent-30percent) compared with carbohydrates (5percent-10percent) and fats (0percent-3percent). Moreover, proteins contain high quantity of phosphorus that is required for energy production through the synthesis of ATP. However, it is not clear whether the high thermogenesis of proteins is affected by their content of phosphorus. Thus, the aim of the present study was to explore the impact of phosphorus ingestion on DIT and substrate oxidation of healthy lean male subjects consuming two isocaloric meals, a normal protein-low phosphorus meal and a high protein-low phosphorus meal using a low phosphorus containing protein, egg white. This is a single-blind, randomized, and placebo-controlled crossover study that was conducted on healthy lean male subjects who were randomly allocated into two experiments, 12 subjects each, a normal-protein meal experiment (15percent of total E from protein) and a high-protein meal experiment (50percent of total E from protein). Overnight fasted subjects undertook 2 sessions separated by a minimum of one week and were asked to consume the appropriate meal with phosphorus (500 mg) or placebo tablets in a random order. Energy expenditure, percent fat oxidation, percent carbohydrate oxidation and respiratory quotient (RQ) were measured at baseline and for the next four hours following meal consumption in a period of 15 minutes interval with 15 minutes break, using a ventilated hood and canopy system (COSMED QUARK CPET UNIT) for indirect calorimetry measurement. Urine was collected at the end of the experimental per
dc.format.extent1 online resource (xvi, 91 leaves) : illustrations (some color)
dc.identifier.otherb19153946
dc.identifier.urihttp://hdl.handle.net/10938/21002
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:006568
dc.subject.lcshPhosphorus.
dc.subject.lcshMinerals in nutrition.
dc.subject.lcshHigh-protein diet.
dc.subject.lcshAdenosine triphosphatase.
dc.subject.lcshMen -- Nutrition.
dc.titleThe role of phosphorus in diet-induced thermogenesis of lean male subjects -
dc.typeThesis

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