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Perspectivas en Nutrición Humana

versão impressa ISSN 0124-4108


RODRIGUEZ-FERNANDEZ, Alejandra et al. Effect of Breakfast Calcium Intake on Food Thermogenesis and Posprandial Fat Oxidation in Overweight Women. Perspect Nut Hum [online]. 2018, vol.20, n.1, pp.49-58. ISSN 0124-4108.


High calcium intake is related to higher food thermogenesis and posprandial fat oxidation.


Evaluate the calcium intake level at breakfast and both food thermogenesis and posprandial fat oxidation in overweight women.

Materials and Methods:

Experimental study with a random sample of 16 women, experimental group (8) and control group (8) aged 20-25 years. BMI, body composition by bioimpedance, resting metabolic rate at fasting, and posprandial were evaluated by indirect calorimetry; fat oxidation by respiratory quotient; and serum vitamin D by radioimmunoassay. Two types of isocaloric (377 kcal) breakfasts that were high (625 mg) or habitual (306 mg) in calcium were randomly administered. Results were described by medians and percentiles, which were compared by the Mann-Whitney test and Wilcoxon matched-paired test.


Median fat mass and fat-free mass was 30.9 % (27.5-33.9) and 69.1 % (66.2-72.5), and 32.2 % (30.1-34.7) and 67.8% (65.3-69.9) in the experimental and control group, respectively (p=0.372). The experimental group exhibited a statistically significant increase in posprandial breakfast thermogenesis (p=0.035). Both groups showed an approximate posprandial RQ median of 1 (p=0.207); they tended to oxidize carbohydrates.


Women who consumed a high calcium breakfast exhibited higher post-breakfast food thermogenesis, but posprandial fat oxidation was not higher.

Palavras-chave : Oxidation; fatty acids; thermogenesis; calcium; obesity; vitamin D..

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