<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082018000100049</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v20n1a05</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de ingesta de calcio del desayuno en la termogénesis alimentaria y oxidación de grasas postprandial en mujeres con sobrepeso]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of Breakfast Calcium Intake on Food Thermogenesis and Posprandial Fat Oxidation in Overweight Women]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Fernández]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-de-la-Fuente]]></surname>
<given-names><![CDATA[Marcela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bastías-Pérez]]></surname>
<given-names><![CDATA[Marianela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fuentes-Ancán]]></surname>
<given-names><![CDATA[María Josefa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villegas-Parra]]></surname>
<given-names><![CDATA[Débora Inés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Bío-Bío Facultad Ciencias de la Salud y de los Alimentos Departamento de Nutrición y Salud Pública]]></institution>
<addr-line><![CDATA[Chillán ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Bío-Bío Facultad Ciencias de la Salud y de los Alimentos Departamento de Nutrición y Salud Pública]]></institution>
<addr-line><![CDATA[Chillán ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Bío-Bío Facultad Ciencias de la Salud y de los Alimentos Escuela de Nutrición y Dietética]]></institution>
<addr-line><![CDATA[Chillán ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad del Bío-Bío Facultad Ciencias de la Salud y de los Alimentos Escuela de Nutrición y Dietética]]></institution>
<addr-line><![CDATA[Chillán ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad del Bío-Bío Facultad Ciencias de la Salud y de los Alimentos Escuela de Nutrición y Dietética]]></institution>
<addr-line><![CDATA[Chillán ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>20</volume>
<numero>1</numero>
<fpage>49</fpage>
<lpage>58</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082018000100049&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082018000100049&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082018000100049&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: una alta ingesta de calcio se relaciona con mayor termogénesis alimentaria y oxidación de grasa posprandial.  Objetivo: evaluar el efecto de la ingesta de calcio del desayuno con termogénesis alimentaria y oxidación de grasas posprandial, en mujeres con sobrepeso.  Materiales y métodos: estudio experimental, aleatorizado, conformado por 16 mujeres (ocho en el grupo experimental y ocho en el grupo control) entre 20-25 años. Se evaluó IMC, composición corporal mediante bioimpedanciometría, tasa metabólica en reposo en ayuno y posprandial mediante calorimetría indirecta, oxidación de grasa mediante cociente respiratorio y vitamina D sérica por radioinmunoensayo. Se administró al azar un desayuno isocalórico (377 kcal), alto en calcio (625 mg) o habitual en calcio (306 mg). Se describió con mediana y percentiles, y se comparó con pruebas Mann-Whitney y Wilcoxon para muestras pareadas.  Resultados: la mediana de masa grasa y masa libre de grasa fue 30,9 % (27,5-33,9); 69,1 % (66,2-72,5) en el grupo experimental y 32,2 % (30,1-34,7); 67,8 % (65,3-69,9) en el grupo control (p=0,372). El grupo experimental mostró un aumento estadísticamente significativo en la termogénesis posprandial después del desayuno (p=0,035). Ambos grupos mostraron una mediana en cociente respiratorio posprandial aproximado a 1, (p=0,207), oxidando preferentemente carbohidratos.  Conclusiones: las mujeres con desayuno alto en calcio presentan posterior al desayuno mayor termogénesis alimentaria, pero no mayor oxidación de grasa posprandial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: High calcium intake is related to higher food thermogenesis and posprandial fat oxidation.  Objective: 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.  Results: 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.  Conclusions: Women who consumed a high calcium breakfast exhibited higher post-breakfast food thermogenesis, but posprandial fat oxidation was not higher.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[oxidación]]></kwd>
<kwd lng="es"><![CDATA[ácidos grasos]]></kwd>
<kwd lng="es"><![CDATA[termogénesis]]></kwd>
<kwd lng="es"><![CDATA[calcio]]></kwd>
<kwd lng="es"><![CDATA[obesidad]]></kwd>
<kwd lng="es"><![CDATA[vitamina D]]></kwd>
<kwd lng="en"><![CDATA[Oxidation]]></kwd>
<kwd lng="en"><![CDATA[fatty acids]]></kwd>
<kwd lng="en"><![CDATA[thermogenesis]]></kwd>
<kwd lng="en"><![CDATA[calcium]]></kwd>
<kwd lng="en"><![CDATA[obesity]]></kwd>
<kwd lng="en"><![CDATA[vitamin D.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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