Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-23T06:53:57.108Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  09 March 2007

J. L. Kinabo  and
J. V. G. A. Durnin
J. L. Kinabo
Affiliation:
Institute of Physiology, University of Glasgow, Glasgow G12 8QQ
J. V. G. A. Durnin
Affiliation:
Institute of Physiology, University of Glasgow, Glasgow G12 8QQ
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Keywords

Thermic effect of foodMeal compositionEnergy content
Type
Energy Metabolism
Information
British Journal of Nutrition , Volume 64 , Issue 1 , July 1990 , pp. 37 - 44
Copyright
Copyright © The Nutrition Society 1990

References

Acheson, K. J., Schutz, Y., Bessard, T., Ravussin, E., Jequier, E. & Flatt, J. P. (1984). Nutritional influences on lipogenesis and thermogenesis after a high carbohydrate meal. American Journal of Physiology 246, E62–E70.Google Scholar
Belko, A. Z. & Barbieri, T. F. (1987). Effect of meal size and frequency on the thermic effect of food. Nutrition Research 7, 237 242.Google Scholar
Belko, A. Z., Barbieri, T. F. & Wong, E. C. (1986). Effect of energy and protein intake and exercise intensity on the thermic effect of food. American Journal of Clinical Nutrition 43, 863–869.CrossRefGoogle ScholarPubMed
Benedict, F. G. (1915). Factors affecting basal metabolism. Journal of Biological Chemistry 20, 263–269.CrossRefGoogle Scholar
Boothby, W. M., Berkson, J. & Dunn, H. L. (1936). Studies of the energy metabolism of normal individuals: a standard for basal metabolism, with a nomogram for clinical applications. American Journal of Physiology 116, 468–484.CrossRefGoogle Scholar
Bradfield, R. B. & Jourdan, M. H. (1973). Relative importance of specific dynamic action in weight-reduction diets. Lancet ii, 640–643.Google Scholar
Bray, G. A., Whipp, B. J. & Koyal, S. N. (1974). The acute effects of food intake on energy expenditure during cycle ergometry. American Journal of Clinical Nutrition 27, 254–259.Google Scholar
Brooke, O. G. & Ashworth, A. (1972). The influence of malnutrition on the post prandial metabolic rate and respiratory quotient. British Journal of Nutrition 27, 407–415.CrossRefGoogle Scholar
Clough, D. P. & Durnin, J. V. G. A. (1970). The rise in metabolic rate following the ingestion of single large meals by ‘thin’ and ‘average’ men and women. Journal of Physiology 207, 89P.Google Scholar
Davidson, S., Passmore, R., Brock, J. F. & Truswell, A. S. (1979). Human Nutrition and Dietetics, 7th ed. London, Edinburgh and New York: Churchill Livingstone.Google Scholar
Dalloso, H. M. & James, W. P. T. (1982). Whole-body calorimetry studies in adult men: the effect of fat overfeeding on the 24 h energy expenditure. British Journal of Nutrition 52, 49–64.CrossRefGoogle Scholar
Dauncey, M. J. & Bingham, S. A. (1983). Dependence of 24 h energy expenditure in man on the composition of the nutrient intake. British Journal of Nutrition 50, 1–13.CrossRefGoogle Scholar
du Bois, E. F. (1927). Basal Metabolism in Health and Disease. Philadelphia: Lea & Febiger.Google Scholar
Durnin, J. V. G. A. & Womersley, J. (1974). Body fat assessed from total body density and its estimation from skinfold thickness measurement of 484 men and women from 16 to 72 years. British Journal of Nutrition 32, 77–97.CrossRefGoogle Scholar
Flatt, J. P. (1978). The biochemistry of energy expenditure. In Recent Advances in Obesity Research, vol. 11, pp. 211–218 [Bray, G. A., editor]. London: Newman.Google Scholar
Garlick, P. J. (1986). Protein synthesis and energy expenditure in relation to feeding. International Journal for Vitamin and Nutrition Research 56, 197–200.Google Scholar
Garrow, J. S. (1978). The regulation of energy expenditure. In Recent Advances in Obesity Research, vol. 11, pp. 200–210 [Bray, G. A., editor]. London: Newman.Google Scholar
Garrow, J. S. (1986). Chronic effect of over- and under-nutrition in thermogenesis. International Journal for Vitamin and Nutrition Research 56, 201–204.Google ScholarPubMed
Garrow, J. S. & Hawes, S. F. (1972). The role of amino acid oxidation in causing ‘SDA’ in man. British Journal of Nutrition 27, 211–219.CrossRefGoogle Scholar
Glickman, N., Mitchell, H. H., Lambert, E. H. & Keaton, R. W. (1948). The total specific dynamic action of highprotein and high-carbohydrate diets on human subjects. Journal of Nutrition 36, 41–57.CrossRefGoogle ScholarPubMed
Hill, J. O., Heymsfield, S. B., McMannus, C. & Digirolamo, M. (1984). Meal size and thermic response to food in male subjects as a function of maximum aerobic capacity. Metabolism 33, 743–749.CrossRefGoogle ScholarPubMed
Hurni, M., Bernand, B., Pittet, P. G. & Jequier, E. (1982). Metabolic effects of a mixed and a high-carbohydrate low-fat diet in man, measured over 24 h in a respiratory chamber. British Journal of Nutrition 47, 33–42.Google Scholar
Ingbar, S. H. & Braverman, L. E. [editors] (1986). The Thyroid: a Fundamental and Clinical Text, 5th ed. Philadelphia: J. B. Lippincott Co.Google Scholar
Karst, H., Steiniger, J., Noack, R. & Steglich, H. D. (1984). Diet-induced thermogenesis in man: thermic effect of single proteins, carbohydrates and fats depending on their energy amount. Annals of Nutrition and Metabolism 28, 245–252.CrossRefGoogle ScholarPubMed
Landsberg, L. & Young, J. B. (1983). The role of sympathetic nervous system and catecholamines in the regulation of energy metabolism. American Journal of Clinical Nutrition 38, 1018–1024.Google Scholar
Miller, D. S., Mumford, P. & Stock, J. (1967). Thermogenesis in overeating man. American Journal of Clinical Nutrition 20, 1223–1229.CrossRefGoogle ScholarPubMed
Morgan, J. B. & York, D. A. (1983). Thermic effect of feeding in relation to energy balance in man. Annals of Nutrition and Metabolism 27, 71–77.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods. London: H.M. Stationery Office.Google Scholar
Pittet, P. G., Gygax, P. H. & Jequier, E. (1974). Thermic effect of glucose and amino acids in man studied by direct and indirect calorimetry. British Journal of Nutrition 31, 343–349.CrossRefGoogle ScholarPubMed
Ravussin, E., Bogardus, C., Schwartz, R. S., Robbins, D. C., Wolfe, R. R., Horton, E. S., Danforth, E. & Sims, E. A. H. (1985). Glucose-induced thermogenesis and insulin resistance in man. International Journal of Obesity 9, 103–109.Google ScholarPubMed
Rosenberg, K. & Durnin, J. V. G. A. (1978). The effect of alcohol on resting metabolic rate. British Journal of Nutrition 40, 293–298.CrossRefGoogle ScholarPubMed
Schutz, Y., Acheson, K. J. & Jequier, E. (1985). Twenty-four-hour energy expenditure and thermogenesis: Response to progressive carbohydrate overfeeding in man. International Journal of Obesity 9, 111–114.Google ScholarPubMed
Schwartz, R. S., Ravussin, E., Massari, M., O'Connel, M. & Robbins, D. C. (1985). The thermic effect of carbohydrate versus fat feeding in man. Metabolism 34, 285–293.CrossRefGoogle ScholarPubMed
Segal, K. R. & Gutin, B. (1983). Thermic effect of food and exercise in lean and obese women. Metabolism 32, 581–589.Google Scholar
Swindells, Y. E- (1972). The influence of activity and size of meals on caloric response in women. British Journal of Nutrition 27, 65–73.Google Scholar
Weir, J. B.de, V. (1949). New method of calculating metabolic rate with special reference to protein metabolism. Journal of Physiology 109, 1–9.Google Scholar
Welle, S., Lilavivat, U. & Campbell, R. C. (1981). Thermic effect of feeding in man: increased plasma norepinephrine levels following glucose but not protein or fat consumption. Metabolism 30, 953–957.Google Scholar
Zed, C. & James, W. P. T. (1986). Dietary thermogenesis in obesity. Response to carbohydrate and protein meals: the effect of β-adrenergic blockade and semi-starvation. International Journal of Obesity 10, 391–405.Google Scholar