Kinabo J L, Durnin J V
Institute of Physiology, University of Glasgow.
Br J Nutr. 1990 Jul;64(1):37-44. doi: 10.1079/bjn19900007.
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 0.11 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 0.017)). 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 less than 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 TEF. The present study suggests that TEF is significantly influenced by the energy content of a meal but not by meal composition.
在16名成年非肥胖女性受试者中研究了膳食组成和能量含量对食物热效应（TEF）的影响。每位受试者食用四种不同的测试餐，每餐在不同的日子食用。高碳水化合物低脂（HCLF）餐中碳水化合物、脂肪和蛋白质的能量含量分别为0.70、0.19和0.11，低碳水化合物高脂肪（LCHF）餐中碳水化合物、脂肪和蛋白质的能量含量分别为0.24、0.65和0.11。每种组成的测试餐能量含量分别为2520千焦（600千卡）和5040千焦（1200千卡）。在受试者仰卧位时，使用道格拉斯袋技术通过开路间接量热法测量基础代谢率（BMR）和餐后代谢率（PP-MR）。平均BMR值为3.63（标准误0.07）千焦/分钟（0.87千卡/分钟（标准误0.017））。2520千焦（600千卡）HCLF餐的5小时TEF值为228（标准误11.8）千焦（54千卡（标准误2.8）），LCHF餐的为228（标准误9.6）千焦（54千卡（标准误2.3））。5040千焦（1200千卡）餐的相应值为356（标准误20.4）千焦（85千卡（标准误4.9））和340（标准误15.8）千焦（81千卡（标准误3.8））。膳食组成对TEF没有显著（P = 0.49）影响，但餐食的能量含量对TEF有显著（P小于0.001）影响。在所有受试者和所有餐食中，餐后5小时PP-MR未恢复到餐前水平，表明测得的TEF值低估了总TEF。本研究表明，TEF受餐食能量含量的显著影响，但不受膳食组成的影响。
