Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-29T16:32:46.346Z Has data issue: false hasContentIssue false

Whole-body calorimetry studies in adult men

2. The interaction of exercise and over-feeding on the thermic effect of a meal

Published online by Cambridge University Press:  09 March 2007

Helen M. Dallosso
Affiliation:
Medical Research Council Dunn Clinical Nutrition Centre, Addenbrooke's Hospital, Trumpington Street, Cambridge CE2 1QU
W. P. T. James
Affiliation:
Medical Research Council Dunn Clinical Nutrition Centre, Addenbrooke's Hospital, Trumpington Street, Cambridge CE2 1QU
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.

1. Studies have claimed that an enhancement of the thermic effect of a meal (TEM) is an important adaptive mechanism to account for energy wastage during over-feeding.

2. Eight healthy normal-weight young men were studied during 1 week on a weight-maintenance diet and again during 1 week when they were over-fed by 50% with fat. During each experimental week, the subject occupied a whole-body indirect calorimeter at 26° for two separate periods of 36 h. The periods differed in the amount of exercise they contained. The thermic responses to the identical meals were measured during rest on one occasion and during exercise on a bicycle ergometer on the other.

3. On the maintenance diet the absolute TEM (kJ/min) was 1.51 (SD 0.42) at rest and 1.31 (SD 0.75) during exercise (no significant difference). The equivalent values (kJ/min) on the over-feeding diet were 2.2 (SD 0.48) and 1.97 (SD 0.64) (no significant difference).

4. The absence of a significant interaction between TEM and exercise was also demonstrated by the fact that the effect of over-feeding on total 24 h energy expenditure was unaffected by the subject's level of physical activity while in the calorimeter.

5. In conclusion, the present study has provided no evidence to support the hypothesis that TEM is enhanced during exercise.

Type
Papers of direct relevance to Clinical and Human Nutrition
Copyright
Copyright © The Nutrition Society 1984

References

REFERENCES

Acheson, K. J., Zahorska-Markiewicz, B., Pittet, Ph., Anantharaman, K. & Jéquier, E. (1980). American Journal of Clinical Nutrition 33, 989997.CrossRefGoogle Scholar
Åstrand, I., Guharay, A. & Wahren, J. (1968). Journal of Applied Physiology 25, 528532.CrossRefGoogle Scholar
Bradfield, R. B., Curtis, D. E. & Margen, S. (1968). American Journal of Clinical Nutrition 21, 12081210.CrossRefGoogle Scholar
Bray, G. A., Whipp, B. J. & Koyal, S. N. (1974). American Journal of Clinical Nutrition 27, 254259.CrossRefGoogle Scholar
Brown, D., Cole, T. J., Dauncey, M. J., Marrs, R. W. & Murgatroyd, P. R. (1984). Medical and Biological Engineering and Computing. (In the Press.)Google Scholar
Dallosso, H. M. & James, W. P. T. (1984). British Journal of Nutrition 52, 4964.CrossRefGoogle Scholar
Dallosso, H. M., Murgatroyd, P. R. & James, W. P. T. (1982). Human Nutrition: Clinical Nutrition 36C, 2539.Google Scholar
Garby, L. & Lammert, O. (1977). Acta Physiologica Scandinavica 101, 411417.CrossRefGoogle Scholar
Garrow, J. S. (1974). Energy Balance and Obesity in Man. Amsterdam: Elsevier.Google Scholar
Garrow, J. S. (1978). In Recent Advances in Obesity Research: ii, pp. 200210 [Bray, G. A., editor]. London: Newman publishing.Google Scholar
Garrow, J. S. & Hawes, S. F. (1972). British Journal of Nutrition 27, 211219.CrossRefGoogle Scholar
Jung, R. T., Shetty, P. S., James, W. P. T., Barrand, M. & Callingham, B. A. (1981). Clinical Science 60, 527535.CrossRefGoogle Scholar
Miller, D. S., Mumford, P. & Stock, M. J. (1967). American Journal of Clinical Nutrition 20, 12231229.CrossRefGoogle Scholar
Miller, D. S. & Wise, A. (1975). Lancer ii, 1290.CrossRefGoogle Scholar
Minaker, K. L., Rowe, J. W., Young, J. B., Sparrow, D., Pallotta, J. A. & Landsberg, L. (1982). Metabolism 31, 11811184.CrossRefGoogle Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and widdowson's The Composition of Foods, 4th ed. London: H.M. Stationery Office.Google Scholar
Stock, M. J. (1980). European Journal of Applied Physiology 43, 3540.CrossRefGoogle Scholar
Strang, J. M. & McClugage, H. B. (1931). American Journal of Medical Science 182, 4981.CrossRefGoogle Scholar
Swindells, Y. E. (1972). British Journal of Nutrition 27, 6573.CrossRefGoogle Scholar
Wise, A. (1973). Some aspects of body weight regulation. PhD Thesis, University of London.Google Scholar
Zahorska-Markiewicz, B. (1980). European Journal of Applied Physiology 44, 231235.CrossRefGoogle Scholar
Zed, C. A. & James, W. P. T. (1982). Proceedings of the Nutrition Society 41, 32A.Google Scholar