| Description |
The role of macronutrients in dietary supplements for athletes has been widely studied. Less is known about the effect of maltodextrin on energy expenditure in the postprandial period. The study compares the thermic effect of a meal (TEM) at rest after ingestion of maltodextrin (MALT) and protein (PRO). Seventeen male subjects (24,6 ± 2,7 y, BMI 25,5 ± 3,1 kg.m-2) completed the crossover, single-blind study. During two separate occasions, held on non-consecutive days, baseline resting metabolic rate and TEM were established by indirect calorimetry using breath-by-breath system of recording (Cortex MetaLyzer 3B device). Before and after administration of testing meals CO2, O2 and respiratory exchange ratio were recorded for each subject. Two isocaloric liquid meals consisting of 100 % maltodextrin and 85 % protein (blend of milk, whey and egg fraction) with the mean 501,28 ± 51 kcal were matched for fat free mass (FFM). The TEM was measured intermittently for 180 min. Nonparametric statistics was used and the value of p < 0.05 was accepted as the limit of significance. An immediate and persisting thermic effect was caused by the test meals. The increment of energy expenditure did not return to the baseline after 3 hours neither in MALT, nor PRO experiment. The TEM calculated in PRO was significantly higher in comparison with MALT both in absolute (64,69 ± 26,21 and 34,85 ± 17,7 kcal/180 min, respectively) and relative values when matched for FFM (1,3 ± 1,11 and 0,48 ± 0,23 kcal/kgFFM/180 min, respectively) (p < 0,01). The TEM, expressed as percentage of energy consumed, averaged 6,95 ± 3,54 % for the MALT meal, compared to 12,9 ± 2,23 % for the PRO meal (p < 0,01). It is concluded that thermic effect of maltodextrin is comparable with the values generally identified for carbohydrates. Energy expenditure above the baseline after ingestion of protein test meal is approximately two fold higher compared to the maltodextrin test meal.
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