进餐的热效应。1. 正常年轻成年人的方法学与变化情况

Thermic effect of a meal. 1. Methodology and variation in normal young adults.

作者信息

Piers L S, Soares M J, Makan T, Shetty P S

机构信息

Department of Physiology, St John's Medical College, Bangalore, India.

出版信息

Br J Nutr. 1992 Mar;67(2):165-75. doi: 10.1079/bjn19920020.

DOI:10.1079/bjn19920020

PMID:1596492

Abstract

The variation in the thermic effect of a meal (TEM) was investigated in two groups of five subjects following a standard test meal. Results demonstrated a 50% lower response over 6 h, in the same subjects, when measured intermittently (protocol 2) as compared with a continuous measurement (protocol 1). The variation in TEM among occasions (measured on three occasions in each subject) was large (coefficient of variation (CV) 18.7%, P less than 0.02). However, the post-meal total energy output (CV 1.4%, P greater than 0.05), non-protein respiratory quotient (CV 1.9%, P greater than 0.05) and substrate oxidation rate were not different (P greater than 0.05) in the same individual on separate occasions. Small variations in the basal metabolic rate (BMR) from occasion to occasion (CV 2.6%) contributed to the variation in TEM. However, after allowing for the changes in BMR, variation in TEM (CV 8.6%, P greater than 0.05) was still sizeable though not statistically significant.

摘要

在两组各五名受试者摄入标准测试餐后，对进餐热效应（TEM）的变化进行了研究。结果表明，与连续测量（方案1）相比，在同一受试者中，间歇性测量（方案2）时，6小时内的反应降低了50%。各次测量时TEM的变化（每位受试者测量三次）很大（变异系数（CV）为18.7%，P<0.02）。然而，同一受试者在不同时间的餐后总能量输出（CV为1.4%，P>0.05）、非蛋白呼吸商（CV为1.9%，P>0.05）和底物氧化率并无差异（P>0.05）。不同时间基础代谢率（BMR）的微小变化（CV为2.6%）导致了TEM的变化。然而，在考虑了BMR的变化后，TEM的变化（CV为8.6%，P>0.05）仍然很大，尽管无统计学意义。