Shuran M, Nelson R A
Department of Research, Carle Foundation, Urbana, IL 61801.
Am J Clin Nutr. 1991 Jun;53(6):1361-7. doi: 10.1093/ajcn/53.6.1361.
The objective of this study was to adapt infrared thermography (IRT) to measure heat loss in human beings. IRT images were digitized and a mean body surface temperature was computed; heat losses caused by radiation, convection, and evaporation were calculated by using these data. Because subjects were standing during the procedure a small amount of heat was conducted through the feet; this heat was ignored. Total heat loss measured by IRT was not significantly different from values calculated from simultaneous indirect calorimetry (IC) determinations in fasting health subjects and in postsurgical patients receiving a constant infusion of energy. In healthy subjects, after eating the patterns of response to IRT and IC were as predicted from previous direct calorimetry data. Heat loss measured by IC increased first, 30 min postprandially, followed by an increase in heat loss at 60 min as measured by IRT. It was concluded that IRT as a noninvasive method can be used to quantitate heat loss in human beings.
本研究的目的是采用红外热成像技术（IRT）测量人体的热量散失。IRT图像被数字化，并计算出平均体表温度；利用这些数据计算出由辐射、对流和蒸发引起的热量散失。由于在测量过程中受试者是站立的，通过脚部传导的少量热量被忽略不计。在禁食的健康受试者和接受恒定能量输注的术后患者中，IRT测量的总热量散失与同时进行的间接量热法（IC）测定值无显著差异。在健康受试者中，进食后IRT和IC的反应模式与先前直接量热法数据预测的一致。IC测量的热量散失在餐后30分钟首先增加，随后在60分钟时IRT测量的热量散失增加。得出的结论是，IRT作为一种非侵入性方法可用于定量人体的热量散失。
