Measuring the thermic effect of food
Measuring the thermic effect of food
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DOI：
10.1093/ajcn/63.2.164
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发表时间：
1996-02-01
影响因子：
7.1
通讯作者：
Hill, JO
中科院分区：
文献类型：
--
作者：
Reed, GW;Hill, JO
食物的热效应(TEF)被定义为摄取食物后代谢率的增加，已被广泛研究，但其在体重调节中的作用存在争议。我们分析了131个TEF测试，这些测试来自于摄入不同大小和成分的食物的广泛受试者。每次测试持续6h，其中60%的TEF是在3h后测量的，78%是在4h后测量的，91%是在5h后测量的，我们绘制了三参数曲线来拟合数据，减少了噪声，提供了关于TEF的额外信息。该参数曲线下面积与脱脂体重(FFM)和膳食大小(MS)呈正相关，与膳食大小(MS(2))呈负相关，相关系数(R(2))为0.35。通过连接直线的数据点创建的曲线下的通常面积与相同的因素相关，但R(2)为0.28。参数曲线峰值与FFM、MS呈正相关，与MS(2)、体脂百分比、膳食成分呈负相关。峰值出现的时间与MS和餐中脂肪百分比呈正相关。我们的分析表明，TEF的测量持续时间不足可能会导致错误。一般来说，我们建议测量TEF的时间大于或等于5小时。
The thermic effect of food (TEF), defined as the increase in metabolic rate after ingestion of a meal, has been studied extensively, but its role in body weight regulation is controversial. We analyzed 131 TEF tests from a wide range of subjects ingesting meals of varying sizes and compositions. Each test lasted 6 h. Of the total 6-h TEF, 60% of the total had been measured after 3 h, 78% after 4 h, and 91% after 5 h. We developed a three-parameter curve to fit the data, which reduced noise and gave additional information about the TEF. The area under this parametric curve was positively correlated with fat-free mass (FFM) and meal size (MS) and negatively correlated with meal size squared (MS(2)) with an R(2) of 0.35. The usual area under a curve created by connecting the data points of a line was correlated with the same factors but with an R(2) Of 0.28. The peak of the parametric curve was positively correlated with FFM and MS and negatively correlated with MS(2), percent body fat, and meal composition. The time at which the peak occurred correlated positively with MS and percent fat in the meal. Our analysis suggests that an inadequate measurement duration of the TEF could lead to errors. In general, we recommend that the TEF be measured for greater than or equal to 5 h.