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Imprint
Impact of thermal food processing on energy utilisation in humans
Project
Project code: MRI-PBE-08-1010-energieverwertung
Contract period: 01.06.2020
- 31.12.2023
Purpose of research: Basic research
The impact of thermal processing of raw foods on energy harvest and utilisation is not fully understood. Processes like protein denaturation or the production of resistant starches are expected to affect the energy value of a meal. Calculation of the energy content by merely using the Atwater system might underestimate caloric values. Perturbation of the equilibrium of energy intake and energy expenditure may lead to weight gain and result in obesity. In view of dietary advice given to obese dieters, it should be clearly determined to what extent thermal processing influences the caloric load of a meal. So far, only few studies, mainly conducted in animals, suggest that the gut microbiome might be a key factor for energy harvest and thus affecting energy balance. In addition, it is currently not known if the intestinal microbiome is affected by the ingestion of raw vs. thermally-processed foods. Further, the role of the food-associated microbiome, which may no longer be present after heating and processing, regarding the composition of the gut microbiota has not been investigated either. The core element of the project will be the collection of samples and data in a highly-monitored cross-over, in-patient intervention study. Participants will receive one of two tightly controlled diets that include identical food components either exclusively in a raw state or thermally processed. In order to establish a complete energy balance, energy intake will be determined by direct measurement of the energy content of each meal by bomb calorimetry while accounting for energy loss by direct calorimetry of stools and urine (collected throughout both entire intervention periods). Complementing energy expenditure measurements will also include the Doubly Labeled Water method and indirect calorimetry; with continuous measurement of body core temperature as an add-on. Physical activity of participants will be monitored and anthropometric data will include data on body fat/lean body mass distribution. In addition, meals will be characterized by food metabolomics, and the food-associated microbiome will also be studied. Feces will be collected at intervals throughout both entire intervention periods, allowing for monitoring of the intestinal microbiota during the intervention.
Section overview
Subjects
- Physiology of Nutrition
- Food microbiology
Framework programme
Funding programme
Excutive institution
MRI - Department of Physiology and Biochemistry of Nutrition (MRI-PBE)
