n-3 Polyunsaturated Fatty Acids Increase: Thermic Effect of Food in Men with Metabolic Syndrome

2011 ◽  
Vol 72 (4) ◽  
pp. 201-204 ◽  
Author(s):  
Kelly M. Matheson ◽  
Jennifer E. Cutting ◽  
Vera C. Mazurak ◽  
Lindsay E. Robinson ◽  
Andrea C. Buchholz
Keyword(s):  
Metabolic Syndrome ◽  
Body Composition ◽  
Test Meal ◽  
Dietary Intervention ◽  
Resting Metabolic Rate ◽  
Post Intervention ◽  
Thermic Effect Of Food ◽  
Dietary Strategy ◽  
Effect Of Food ◽  
Thermic Effect

Purpose: Effects on energy metabolism of a test meal and a two-week dietary intervention were observed in men with metabolic syndrome (MetS). Both the meal and the intervention included foods containing fish-derived n-3 polyunsaturated fats (PUFA). Methods: Six men with MetS (46.7 ± 12.1 years, 37.2 ± 5.6 kg/m2, mean ± standard deviation) completed two test days, separated by a 14-day dietary intervention during which they consumed at least 2.0 g per day of n-3 PUFA from supplied foods. Pre- and post-intervention measurements included body composition, resting metabolic rate (RMR), and the thermic effect of food (TEF) measured for six hours after ingestion of a test meal consisting of 1.43 g of fish-derived n-3 PUFA. Results: Intakes of n-3 PUFA increased over the 14-day intervention, from 0.43 g per day ± 0.48 to 2.92 g per day ± 1.97 (p=0.013), while no changes were observed in total energy intakes, weight, body composition, or RMR (all p>0.05). The TEF increased by 51.3% (p=0.036), and the non-protein respiratory quotient decreased by 36.0% (p=0.700). Conclusions: Subjects increased their intake of fish-derived n-3 PUFA in an isocaloric manner while maintaining body weight and composition, and increased the TEF. More studies with larger sample sizes and longer intervention periods are required to confirm the use of fish-derived n-3 PUFA as a therapeutic dietary strategy for people with MetS.

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.

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

scholarly journals No major differences in energy metabolism between matched and unmatched groups of ‘large-eating’ and ‘small-eating’ men

1993 ◽  
Vol 70 (2) ◽  
pp. 393-406 ◽  
Author(s):  
Dallas Clark ◽  
Frank Tomas ◽  
Robert T. Withers ◽  
Sally D. Neville ◽  
Stephen R. Nolan ◽  
...  
Keyword(s):  
Energy Expenditure ◽  
Resting Metabolic Rate ◽  
Normal Weight ◽  
Fat Free Mass ◽  
Daily Activities ◽  
Energy Requirements ◽  
Energy Expenditures ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect

Rates of energy expenditure (J/kg fat-free mass (FFM) per min) in normal weight, ‘small-eating’ men were compared with those obtained for normal weight (n 8) and underweight (n 5) ‘large-eating’ men. For the matched groups of ‘large-’ and ‘small-eaters’ there were no differences in resting metabolic rate (RMR) measurements but during controlled daily activities there was a small but significant increase (P < 0.05) in energy expenditure in the ‘large-eaters’. These results contrast with those obtained for the unmatched groups where energy requirements were about 10 % (P < 0.01) higher in the underweight ‘large-eaters’ at rest but were not different during the more energetic (walking) activities. However, after adjustment for differences in FFM between these two groups, the resting energy expenditures of the ‘large-eaters’ (82·54 (SE 1·51) J/kg FFM per min) were similar to those of the ‘small-eaters’ (81·87 (SE 1·51) J/kg FFM per min). Oral temperatures were significantly higher in the matched (0·35–0·65°) and unmatched (0·7–0·9°) ‘large-eaters’ both at rest and during the different activities, but the thermic effect of food (50 kJ/kg FFM) was one fifth lower (not significant) in both groups of ‘large-eaters’. These results provide little evidence for any major metabolic differences between groups of ‘large-eating’ and ‘small-eating’ men.

The Effect of Resistance Exercise on the Thermic Effect of Food

2003 ◽  
Vol 13 (3) ◽  
pp. 396-402 ◽  
Author(s):  
Charlene M. Denzer ◽  
John C. Young
Keyword(s):  
Oxygen Consumption ◽  
Resistance Exercise ◽  
Response Curve ◽  
Resting Metabolic Rate ◽  
Thermic Effect Of Food ◽  
Single Bout ◽  
Effect Of Food ◽  
The Cost ◽  
Thermic Effect ◽  
Carbohydrate Meal

Purpose:The thermic effect of food (TEF) is the increment in energy expenditure above resting metabolic rate associated with the cost of absorption and processing of food for storage. Previous studies have shown that TEF is enhanced by aerobic endurance exercise of sufficient duration and intensity. The purpose of this study was to determine if a similar effect occurs with a single bout of resistance exercise (weightlifting).Methods:VO2 was measured in 9 healthy volunteers (3 males and 6 females) for 2 hours after ingestion of a 2760 kJ (660 kcal) carbohydrate meal with and without prior completion of a resistance training regimen (2 sets of 10 repetitions of 10 different exercises).Results:The meal caused an immediate and persistent thermic effect in both the control and the exercise trial. Mean oxygen consumption over baseline increased 20% in the control trial and 34% in the exercise trial. TEF calculated from VO2 and RER (total area under the response curve above baseline) was 73% greater in the exercise trial compared with the control trial (159 ± 18 vs. 92 ± 14 KJ/2 hrs, p < .02).Conclusion:These results indicate that TEF in response to a carbohydrate meal is enhanced following a single bout of resistance exercise.

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