A Gluten-Free Meal Produces a Lower Postprandial Thermogenic Response Compared to an Iso-Energetic/Macronutrient Whole Food or Processed Food Meal in Young Women: A Single-Blind Randomized Cross-Over Trial.

The main findings of the current study reveal that a gluten-free (GF) meal is: (1) significantly ( p < 0.01) more thermogenic efficient compared to ultra-processed (PF; −41%) and unprocessed whole food (WF; −50%) meals, respectively; (2) WF meal consumption resulted in significantly ( p < 0.01) greater feelings of fullness compared to GF (+14.36%) and PF (+16.81%), respectively, and enhanced ( p < 0.05) palatability (taste of meal) compared to PF meal (+27.41%); and (3) there was a strong trend ( p = 0.077) for increased desire to eat following the PF compared to WF at 120 (+26.42%) and 180 (16.62%), respectively.

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