Rastmanesh Reza, Flack Kyle D
American Physical Society, Maryland, MD, United States.
Department of Dietetics and Human Nutrition, University of Kentucky, Lexington, KY, United States.
JMIR Res Protoc. 2023 Mar 3;12:e42846. doi: 10.2196/42846.
According to the first law of thermodynamics, energy cannot be created or destroyed in an isolated system. Water has a characteristically high heat capacity, indicating that the temperature of ingested fluids and meals could contribute to energy homeostasis. Citing the underlying molecular mechanisms, we present a novel hypothesis that states that the temperature of one's food and drink contributes to energy balance and plays a role in the development of obesity. We provide strong associations with certain molecular mechanisms that are activated by heat and correlate them with obesity and a hypothetical trial that could test this hypothesis. We conclude that if meal or drink temperature proves to contribute to energy homeostasis, then depending on its contribution and scale, future clinical trials should attempt to adjust this effect when analyzing data. In addition, previous research and established relationships of disease states with dietary patterns, energy intake, and food component intakes should be revisited. We understand the common assumption that thermal energy in food is absorbed by the body during digestion and dissipated as heat into the environment, not contributing to the energy balance. We challenge this assumption herein, including a proposed study design that would test our hypothesis.
This paper hypothesizes that the temperature of ingested foods or fluids influences energy homeostasis through the expression of heat shock proteins (HSPs), especially HSP-70 and HSP-90, which are expressed to a greater extent in obesity and are known to cause deficits in glucose metabolism.
We provide preliminary evidence supporting our hypothesis that greater dietary temperatures disproportionally induce activation of both intracellular and extracellular HSPs and that these HSPs influence energy balance and contribute to obesity.
This trial protocol has not been initiated and funding has not been sought at the time of this publication.
To date, no clinical trials are available regarding the potential effects of meal and fluid temperature on weight status or its confounding effects in data analysis. A potential mechanism is proposed as a basis by which higher temperatures of foods and beverages might influence energy balance via HSP expression. On the basis of the evidence supporting our hypothesis, we propose a clinical trial that will further elucidate these mechanisms.
INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID): PRR1-10.2196/42846.
根据热力学第一定律，在孤立系统中能量既不能被创造也不能被消灭。水具有显著的高比热容，这表明摄入的液体和食物的温度可能有助于能量平衡。基于潜在的分子机制，我们提出了一个新的假说，即一个人所摄入食物和饮料的温度有助于能量平衡，并在肥胖的发生发展中起作用。我们阐述了与某些受热激活的分子机制的紧密关联，并将它们与肥胖以及一项可以验证该假说的假设性试验联系起来。我们得出结论，如果事实证明膳食或饮料温度有助于能量平衡，那么根据其作用程度和规模，未来的临床试验在分析数据时应尝试调整这种影响。此外，应重新审视先前关于疾病状态与饮食模式、能量摄入及食物成分摄入之间的研究和既定关系。我们理解一个普遍的假设，即食物中的热能在消化过程中被身体吸收，并以热量形式散发到环境中，对能量平衡没有贡献。我们在此对这一假设提出质疑，包括一项将验证我们假说的拟议研究设计。
本文假设摄入食物或液体的温度通过热休克蛋白（HSPs）的表达影响能量平衡，尤其是HSP - 70和HSP - 90，它们在肥胖中表达程度更高，并且已知会导致葡萄糖代谢缺陷。
我们提供了初步证据支持我们的假说，即较高的膳食温度会不成比例地诱导细胞内和细胞外HSPs的激活，并且这些HSPs会影响能量平衡并导致肥胖。
在撰写本文时，该试验方案尚未启动，也未寻求资金支持。
迄今为止，尚无关于膳食和液体温度对体重状况的潜在影响或其在数据分析中的混杂效应的临床试验。我们提出了一种潜在机制，较高温度的食物和饮料可能通过该机制经由HSPs表达影响能量平衡。基于支持我们假说的证据，我们提出一项临床试验，该试验将进一步阐明这些机制。
国际注册报告识别码（IRRID）：PRR1 - 10.2196/42846。
