De rol van genetische aanleg in het effect van groene thee op vetoxidatie en het energiegebruik.

Previous studies have shown that green tea enhances thermogenesis and fat oxidation. However, differences in outcome between Asian and Caucasian studies suggests that their might be a genetical factor thet influences the thermogenic effect. Differences in allelefrequencies of the enzyme COMT, the main target of catechins in green tea, between populations might underlie the different response to tea between subjects.

We hypothesize that subjects (Asian or Caucasian) with the COMTH allele (Val/Val polymorphism) respond stronger to the GT treatment than subjects with the COMTL allele (Met/Met polymorphism), consequently have an increased EE and that the genetic differences between Asians and Caucasians are responsible for the different outcomes in GT studies with both subjects.

One test arm will last for 36 hours. In total both test arms will last for 72 hours. Hunger and satiety are measured every hour from 08.00 AM till 11.00 PM.

All subjects spent 2 x 36 hours in randomized order in a respiration chamber on the university. On one of these occasions subjects receive green tea (757 mg/capsule) next to their meals, during the other visit the subjects will receive a placebo instead of tea. All subjects are randomly exposed to both treatments.