February 1, 2011
PERTH, AustraliaIndividuals who start their day with a breakfast rich in calcium and vitamin D increase fat oxidation rates and energy burning throughout the day while reducing cravings for spontaneous eating, according to a new study published in the journal of Clinical Nutrition.
According to researchers at the Curtin University of Technology, a morning meal containing more than 500 milligrams of calcium and 8.7 micrograms of vitamin D was associated with significantly increased fat and energy burning over 24 hours, compared to a breakfast containing 250 milligrams of calcium and 0.3 micrograms of vitamin D.
Eleven overweight subjects, aged 54 (± 1.2 years) and with a body mass index (BMI) of 31 (± 2.4), participated in a randomized within-subject, sequential meal study comparing a low-calcium breakfast to a high-calcium breakfast. Diet-induced thermogenesis, fat oxidation rates, serum leptin and subjective feelings of hunger/satiety were measured at fasting and hourly over eight hours. Subjects were allowed to eat lunch at liberty.
Researchers Wendy Chan She Ping-Delfos and Mario Soaresa, both from the Curtin University of Technology, Perth, observed those who ate the higher calcium breakfast showed higher fat oxidation rates (P=0.02) and a significantly greater thermogenesis (P=0.01). Further, those with more calcium were able to wait longer to eat dinner after the buffet (P=0. 083) and ate significantly fewer calories (P=0.017) in the following 24-hour period. Serum leptin changes following the higher calcium meal, but not lower calcium meal, was negatively related to 24-hour fat intake (P=0.016).
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