Resistant starch and protein intake enhances fat oxidation and feelings of fullness in lean and overweight/obese women

What this study found

The resistant starch plus whey protein meal produced the most favorable postprandial response, increasing fat oxidation and satiety signaling more than the other meals. Fat oxidation over 180 min was highest with RS+WP at 107.8 ± 5.4 kcal, compared with 97.4 ± 5.4 for RS, 89.5 ± 5.4 for WMS, and 84.5 ± 7.2 for WMS+WP, and the RS+WP effect was significant versus the other meals (P < 0.01). PYY was elevated at 180 min after RS+WP versus RS and WMS (P < 0.05), and hunger, satiety, desire to eat, and fullness improved with whey protein-containing meals versus meals without protein (time x meal…

Study & population

Acute human feeding study in 16 healthy, nonsmoking women, including lean and overweight/obese participants with stable weight and no known cardiovascular or metabolic disease.

Intervention

Participants consumed four single test meals in a crossover design: waxy maize starch alone, waxy maize starch plus whey protein, resistant starch alone, and resistant starch plus whey protein.

Key limitation

Small acute study with only 16 completers, so precision and generalizability are limited.

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