Belko A Z, Barbieri T F, Wong E C
Am J Clin Nutr. 1986 Jun;43(6):863-9. doi: 10.1093/ajcn/43.6.863.
The effect of energy content and protein concentration of a test meal and exercise intensity on the thermic effect of food (TEF) was examined. TEF was measured in eight men in response to meals representing 15, 30, and 45% of daily energy requirement; protein concentrations of 15, 30, and 45% of energy of the meal, and exercise intensities of 35, 50, and 65% of maximum capacity. In response to energy content of the meals, total 3-h TEF (mean +/- SEM) 4.0 +/- 0.83, 9.7 +/- 1.15, and 10.8 +/- 0.79 1 O2 for the 15, 30, and 45% meals, respectively, indicating a positive linear and a negative quadratic relationship. Although the 15% protein meal resulted in the smallest TEF, 150-270 min after the meal, total 5-h increase in oxygen consumption did not differ among the three protein meals. Exercise intensity did not alter TEF. Energy content of the test meal had the greatest effect on TEF.
研究了试验餐的能量含量、蛋白质浓度以及运动强度对食物热效应（TEF）的影响。在8名男性中测量了TEF，他们摄入的餐食分别代表每日能量需求的15%、30%和45%；餐食能量中蛋白质浓度分别为15%、30%和45%，运动强度分别为最大能力的35%、50%和65%。对于餐食的能量含量，15%、30%和45%餐食的3小时总TEF（平均值±标准误）分别为4.0±0.83、9.7±1.15和10.8±0.79升氧气，表明呈正线性和负二次关系。尽管15%蛋白质餐导致的TEF最小，但餐后150 - 270分钟，三种蛋白质餐之间5小时的总耗氧量增加没有差异。运动强度并未改变TEF。试验餐的能量含量对TEF影响最大。
