Resistant starch consumption promotes lipid oxidation

doi:10.1186/1743-7075-1-8

Nutrition & Metabolism
Volume 1

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Bell ML
Bessesen DH

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Resistant starch consumption promotes lipid oxidation

Janine A Higgins¹ , Dana R Higbee¹ , William T Donahoo² , Ian L Brown³ , Melanie L Bell⁴ and Daniel H Bessesen¹

¹University of Colorado Health Sciences Center, Center for Human Nutrition, Denver, Colorado 80262. USA

²University of Vermont, Department of Medicine, Burlington, Vermont 05405. USA

³University of Wollongong, Wollongong, NSW, 2522. Australia

⁴Preventive & Social Medicine, University of Otago, Dunedin, New Zealand

author email corresponding author email

Nutrition & Metabolism 2004, 1:8doi:10.1186/1743-7075-1-8


Published:	6 October 2004

Additional files

Additional File 1:

Individual meal (a) and total fat oxidation (b) in response to the RS content of a test breakfast. Meal fat oxidation, assessed via measurement of ¹⁴CO₂in expired air, and total fat oxidation, assessed via indirect calorimetry and calculated from non-protein RQ, and was measured in 12 healthy adults.

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Additional File 2:

Individual area under the glucose curve vs. meal (a) and total fat oxidation (b) in response to a test breakfast. Meal fat oxidation, assessed via measurement of ¹⁴CO₂in expired air, and total fat oxidation, assessed via indirect calorimetry and calculated from non-protein RQ, and was measured in 12 healthy adults. Data from all three test meals (0%, 5.4%, and 10.7% RS) is shown. The relationship between area under the glucose curve and fat oxidation remains the same (i.e. no relationship) when represented as individual doses or, as in this plot, for all doses (see Figure S3).

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Additional File 3:

Individual area under the glucose curve vs. meal fat oxidation in response to a 0% (a) or 5.4% (b) RS test breakfast. Meal fat oxidation, assessed via measurement of ¹⁴CO₂in expired air, and total fat oxidation, assessed via indirect calorimetry and calculated from non-protein RQ, and was measured in healthy adults. Data from individual test meals is shown.

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Additional File 4:

Individual area under the insulin curve vs. meal (a) and total fat oxidation (b) in response to a test breakfast. Meal fat oxidation, assessed via measurement of ¹⁴CO₂in expired air, and total fat oxidation, assessed via indirect calorimetry and calculated from non-protein RQ, and was measured in 12 healthy adults. Data from all three test meals (0%, 5.4%, and 10.7% RS) is shown. (Document type: Powerpoint, PPT)

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