scholarly journals Thermic effect of food in man: Effect of meal composition, and energy content

1990 ◽  
Vol 64 (1) ◽  
pp. 37-44 ◽  
Author(s):  
J. L. Kinabo ◽  
J. V. G. A. Durnin
Keyword(s):  
Metabolic Rate ◽  
Energy Content ◽  
Open Circuit ◽  
Obese Female ◽  
Thermic Effect Of Food ◽  
Low Carbohydrate ◽  
Douglas Bag ◽  
Effect Of Food ◽  
Thermic Effect ◽  
Meal Composition

The effect of meal composition and energy content on the thermic effect of food (TEF) was investigated in sixteen adult, non–obese female subjects. Each subject consumed four different test meals, each meal on a different day. Meals were of high-carbohydrate-low-fat (HCLF) with 0.70, 0.19 and o.11 of the energy content from carbohydrate, fat and protein respectively, and low-carbohydrate-high–fat (LCHF) with 0.24, 0.65 and 0.11 of the energy content from carbohydrate, fat and protein respectively. The energy contents of the test meals for each composition were 2520 kJ (600 kcal) and 5040 kJ (1200 kcal). The basal metabolic rate (BMR) and the postprandial metabolic rate (PP-MR) were measured by open-circuit indirect calorimetry using the Douglas bag technique while the subjects were in the supine position. The mean BMR value was 3.63 (SE 0.07) kJ/min (0.87 kcal/min (SE 0.17)). The 5 H-TEF value for the 2520 kJ (600 kcal) HCLF meal was 228 (SE 11.8) kJ (54 kcal (SE 2.8)) and for the LCHF meal was 228 (SE 9.6) kJ (54 kcal (SE 2.3)). The corresponding values for the 5040 kJ (1200 kcal) meals were 356 (SE 20.4) kJ (85 kcal (SE 4.9)) and 340 (SE 15.8) kJ (81 kcal (SE 3.8)). There was no significant (P =0.49) effect of meal composition on TEF, but the energy content of the meals had a significant (P < 0.001) effect on TEF. In all subjects and for all meals, PP-MR had not returned to premeal level 5 h after a meal, indicating that the TEF values measured underestimate total TFF. The present study suggests that TEF is significantly influenced by the energy content of a meal but not by meal composition.

Impact of body fat mass and percent fat on metabolic rate and thermogenesis in men

1989 ◽  
Vol 256 (5) ◽  
pp. E573-E579 ◽  
Author(s):  
K. R. Segal ◽  
I. Lacayanga ◽  
A. Dunaif ◽  
B. Gutin ◽  
F. X. Pi-Sunyer
Keyword(s):  
Metabolic Rate ◽  
Body Fat ◽  
Fat Mass ◽  
Resting Metabolic Rate ◽  
Fat Free Mass ◽  
Body Fat Mass ◽  
Thermic Effect Of Food ◽  
Group A ◽  
Effect Of Food ◽  
Thermic Effect

To clarify further the independent relationships of body composition parameters to energy expenditure, resting metabolic rate (RMR) and postprandial thermogenesis were studied in four groups who were matched for absolute fat mass (study 1) and relative fatness (study 2). In study 1, five lean [group A, 15.4 +/- 0.6% (+/- SE) body fat] and five obese men (group B, 25.0 +/- 0.9% fat) were matched on body fat mass (13.0 +/- 0.9 vs. 14.4 +/- 0.8 kg, respectively). Fat-free mass (FFM) and total weight were greater for group A than B. RMR was measured for 3 h in the fasted state and after a 720-kcal mixed meal. RMR was greater for group A than B (1.38 +/- 0.08 vs. 1.14 +/- 0.04 kcal/min, P less than 0.05). The thermic effect of food, calculated as 3 h postprandial minus fasting RMR, was greater for group A than B (65 +/- 6 vs. 23 +/- 9 kcal/3 h; P less than 0.05). In study 2, two groups (n = 6 men/group) were matched for percent body fat (33 +/- 1% fat for both) but differed in lean, fat, and total weights: 50.8 +/- 3.1 kg FFM for the lighter (group C) vs. 68.0 +/- 2.8 kg FFM for the heavier (group D) group, P less than 0.05. RMR was lower for group C than D (1.17 +/- 0.06 vs. 1.33 +/- 0.04 kcal/min, P less than 0.05), but the thermic effect of food was not significantly different (31 +/- 3 vs. 20 +/- 6 kcal/3 h).(ABSTRACT TRUNCATED AT 250 WORDS)

Energy Conservation in Amenorrheic Ballet Dancers

2006 ◽  
Vol 21 (3) ◽  
pp. 97-104
Author(s):  
Beth Glace ◽  
Ian Kremenic ◽  
Marijeanne Liederbach
Keyword(s):  
Eating Disorders ◽  
Energy Conservation ◽  
Metabolic Rate ◽  
Body Fat ◽  
Lean Mass ◽  
Resting Metabolic Rate ◽  
Ballet Dancers ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect

Ballet dancers may be at risk of eating disorders, and women with eating disorders are at increased risk for menstrual dysfunction. Caloric intakes of amenorrheic dancers have been reported to be less than those of eumenorrheic dancers, indicating a possible conservation of energy. We evaluated resting metabolic rate and the thermic effect of food following ingestion of a 500-kcal liquid supplement in 8 amenorrheic dancers and 10 eumenorrheic dancers. Body fat was higher for the eumenorrheic group (20%) than the amenorrheic group (15%). Resting metabolic rate did not differ between groups when corrected for body mass (24.2 ± 1.1 kcal/kg/day for amennorheic dancers vs. 25.0 ± 0.9 kcal/kg/day for eumennorheic dancers), nor did resting metabolic rate differ when adjusted for lean mass. However, amennorheic dancers expended significantly less energy post-prandially once adjusted for lean mass (ANOVA, effect of group p = 0.035). Dancers were asked to complete the Eating Disorder Inventory, a self-report scale that measures symptoms of disordered eating; 9 of 10 eumennorheic but only 4 of 8 amennorheic women were willing to complete the questionnaire. Eumennorheic dancers had profiles similar to or less pathologic than those of non-eating-disordered populations. Greater dissatisfaction was expressed by eumennorheic women as body fat increased. Contrary to the findings in previous studies, amennorheic ballet dancers did not exhibit energy conservation via reductions in resting metabolic rate but did expend slightly less energy in thermic effect of food compared to normally menstruating women.

Thermic effect of food after ingested versus tube-delivered meals

1985 ◽  
Vol 248 (3) ◽  
pp. E370-E374 ◽  
Author(s):  
J. O. Hill ◽  
M. DiGirolamo ◽  
S. B. Heymsfield
Keyword(s):  
Metabolic Rate ◽  
Nasogastric Tube ◽  
Test Meal ◽  
Respiratory Quotient ◽  
Time Of Day ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Equivalent Test ◽  
Thermic Effect

We compared, in six subjects, the thermic effect of food (TEF) after the ingestion of a test meal with that observed after the delivery of an equivalent test meal directly into the stomach through a nasogastric tube. TEF was measured after each test meal (i.e., ingested or tube delivered) until postprandial metabolic rate was not different from fasting metabolic rate (as measured at approximately the same time of day on a previous day). TEF after the tube-delivered meal was not significantly different in magnitude or duration from TEF after the ingested meal. The two types of meals also resulted in similar changes in respiratory quotient. These results suggest that the majority of TEF arises after the food reaches the stomach and that very little of TEF is produced by sensory factors or by the mechanical aspects of eating.

scholarly journals Circadian rhythms in resting metabolic rate account for apparent daily rhythms in thermic effect of food

2021 ◽  
Author(s):  
Leonie C Ruddick-Collins ◽  
Alan Flanagan ◽  
Jonathan D Johnston ◽  
Peter J Morgan ◽  
Alexandra M Johnstone
Keyword(s):  
Energy Expenditure ◽  
Metabolic Rate ◽  
Daily Variation ◽  
Resting Metabolic Rate ◽  
Acute Effect ◽  
Research Unit ◽  
Standard Methods ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect

Abstract Context Daily variation in thermic effect of food (TEF) is commonly reported and proposed as a contributing factor to weight gain with late eating. However underlying circadian variability in resting metabolic rate (RMR) is an overlooked factor when calculating TEF associated with eating at different times of the day. Objective To determine whether methodological approaches to calculating TEF contribute to the reported phenomena of daily variation in TEF. Design, Setting and Participants: Fourteen overweight to obese but otherwise healthy subjects, had their resting and postprandial energy expenditure measured over 15.5 hours at a clinical research unit. TEF was calculated for breakfast, lunch and dinner using standard methods (above a baseline and premeal RMR measure) and compared to a method incorporating a circadian RMR where RMR was derived from a sinusoid curve model and TEF was calculated over and above the continuously changing RMR. Main Outcome measures TEF at breakfast, lunch and dinner calculated with different methods. Results Standard methods of calculating TEF above a premeal measured RMR showed that morning TEF [60.8kcal ± 5.6] (mean ± SEM) was 1.6 times greater than TEF at lunch [36.3kcal ± 8.4], and 2.4 times greater than dinner TEF [25.2kcal ± 9.6] (p=0.022). However, adjusting for modelled circadian RMR nullified any differences between breakfast [54.1kcal ± 30.8], lunch [49.5kcal ± 29.4], and dinner [49.1kcal ± 25.7] (p=0.680). Conclusions Differences in TEF between morning and evening can be explained by underlying circadian resting energy expenditure, which is independent of an acute effect of eating.

Exercise Training and Dietary Carbohydrate: Effects on Selected Hormones and the Thermic Effect of Feeding

1993 ◽  
Vol 3 (3) ◽  
pp. 272-289 ◽  
Author(s):  
Kathryn A. Witt ◽  
Jean T. Snook ◽  
Thomas M. O'Dorisio ◽  
Danial Zivony ◽  
William B. Malarkey
Keyword(s):  
Exercise Training ◽  
Metabolic Rate ◽  
Thyroid Stimulating Hormone ◽  
Aerobic Exercise Training ◽  
Plasma Prolactin ◽  
Dietary Carbohydrate ◽  
Carbohydrate Utilization ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect

To determine relationships among dietary carbohydrate, aerobic exercise training, the thermic effect of food (TEF), and hormonal responses to feeding, 8 trained and 7 sedentary men consumed diets providing 15, 45, or 75% of energy as carbohydrate for 5 days. On Day 6, metabolic rate was measured before as well as 30, 60, 90, and 120 min after an 868-kcal liquid iesi breakfast. Blood was sampled hourly during Day 5 and during each metabolic rate measurement. The trained group had a larger TEF (40 ±2.4 vs. 31 ±3.0 kcal/2 hrs), greater insulin sensitivity, and greater plasma prolactin and corlisol levels, As carbohydrate in the treatment diet increased, carbohydrate utilization and thyroid stimulating hormone were higher and thyroxine was lower, but TEF was not significantly different. After the test meal, trained individuals had a higher TEF but the carbohydrate content of the treatment diet did not influence TEF.

Effect of age and aerobic capacity on resting metabolic rate and the thermic effect of food in healthy men

1990 ◽  
Vol 10 (10) ◽  
pp. 1161-1170 ◽  
Author(s):  
Jeanne F. Nichols ◽  
Sheri E. Leiter ◽  
Larry S. Verity ◽  
Pamela L. Adams
Keyword(s):  
Metabolic Rate ◽  
Aerobic Capacity ◽  
Resting Metabolic Rate ◽  
Healthy Men ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Effect Of Age ◽  
Thermic Effect

Meal composition and the thermic effect of food

1990 ◽  
Vol 9 ◽  
pp. 19
Author(s):  
P.G. Curcillo ◽  
J.L. Mullen ◽  
B.R. Patel ◽  
J.D. Luketich
Keyword(s):  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect ◽  
Meal Composition

Role of thermogenesis in the regulation of energy balance in relation to obesity

1989 ◽  
Vol 67 (4) ◽  
pp. 394-401 ◽  
Author(s):  
Jean Himms-Hagen
Keyword(s):  
Adipose Tissue ◽  
Energy Balance ◽  
Energy Expenditure ◽  
Brown Adipose Tissue ◽  
Thermal Balance ◽  
Prominent Feature ◽  
Thermic Effect Of Food ◽  
Brown Adipose ◽  
Effect Of Food ◽  
Thermic Effect

Obligatory thermogenesis is a necessary accompaniment of all metabolic processes involved in maintenance of the body in the living state, and occurs in ail organs. It includes energy expenditure involved in ingesting, digesting, and processing food (thermic effect of food (TEF)). At certain life stages extra energy expenditure for growth, pregnancy, or lactation would also be obligatory. Facultative thermogenesis is superimposed on obligatory thermogenesis and can be rapidly switched on and rapidly suppressed by the nervous system. Facultative thermogenesis is important in both thermal balance, in which control of thermoregulatory thermogenesis (shivering in muscle, nonshivering in brown adipose tissue (BAT)) balances neural control of heat loss mechanisms, and in energy balance, in which control of facultative thermogenesis (exercise-induced in muscle, diet-induced thermogenesis (DIT) in BAT) balances control of energy intake. Thermal balance (i.e., body temperature) is much more stringently controlled than energy balance (i.e., body energy stores). Reduced energy expenditure for thermogenesis is important in two types of obesity in laboratory animals. In the first type, deficient DIT in BAT is a prominent feature of altered energy balance. It may or may not be associated with hyperphagia. In a second type, reduced cold-induced thermogenesis in BAT as well as in other organs is a prominent feature of altered thermal balance. This in turn results in altered energy balance and obesity, exacerbated in some examples by hyperphagia. In some of the hyperphagic obese animals it is likely that the exaggerated obligatory thermic effect of food so alters thermal balance that BAT thermogenesis is suppressed. In all obese animals, deficient hypothalamic control of facultative thermogenesis and (or) food intake is implicated.Key words: thermogenesis, brown adipose tissue, energy balance, obesity, cold, thermoregulation, diet.

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