The purpose of the study is to determine how adding a carbohydrate beverage to a meal with different protein levels affects the rate at which one's body burns fats, sugars, and proteins.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Enrollment
29
Meal to provide 15%en from protein.
Meal to provide 30%en from protein.
Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States
Postprandial lipid oxidation rate
Time frame: 4 hours after meal consumption
Energy expenditure measured by postprandial thermogenesis
Time frame: 4 hours after meal consumption
Postprandial protein oxidation
Time frame: 4 hours after meal consumption
Postprandial carbohydrate oxidation
Time frame: 4 hours after meal consumption
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