Effect of monosodium glutamate on the thermic effect of food and body surface temperature in young women
2018
Toyama, K. ((Kanagawa University of Human Services, Yokosuka, Kanagawa (Japan). Faculty of Health and Social Services, School of Nutrition and Dietetics), (National Institute of Fitness and Sports in Kanoya, Kanoya, Kagoshima (Japan). Graduate School of Physical Education)) | Kuranuki, S. | Nakamura, T. | Yoshitake, Y.
The effect of dietary monosodium glutamate (MSG) supplementation on the thermic effect of food (TEF) remains unclear. We investigated the differences in TEF and body surface temperature produced by meals containing equal amounts of energy but varying concentrations of MSG in 14 non-obese young female volunteers. Subjects were served a 350kcal (1 464kJ) test meal containing 0.5% wt. of MSG (0.5% meal), 0.25% wt. of MSG (0.25% meal), or no MSG (0% meal), and their energy expenditure and body surface temperature in the right supraclavicular region and the lower part of the 7sup(th) rib on the left mid-clavicular line (left lower costal region) were measured over a period of 180 minutes after the start of ingestion. The AUC of TEF at 31-60 minutes after the start of meal ingestion with the 0.5% meal was significantly higher than that with the 0.25% meal and 0% meal (p<0.05). The AUC of the delta left lower costal region body surface temperature at 31-60 minutes after the start of meal ingestion of the 0.5% meal was significantly higher than following ingestion of the 0% meal (p<0.05). Although the present research was carried out under limited conditions, these findings suggest that dietary intake of MSG may restrictively increase the energy expenditure and left lower costal region body surface temperature from an early period after the start of meal ingestion.
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