Segal K R, Gutin B, Nyman A M, Pi-Sunyer F X
J Clin Invest. 1985 Sep;76(3):1107-12. doi: 10.1172/JCI112065.
The thermic effect of food at rest, during 30 min of cycle ergometer exercise, and after exercise was studied in eight lean (mean +/- SEM, 10 +/- 1% body fat, hydrostatically-determined) and eight obese men (30 +/- 2% body fat). The lean and obese mean were matched with respect to age, height, weight, and body mass index (BMI) to determine the relationship between thermogenesis and body composition, independent of body weight. All men were overweight, defined as a BMI between 26-34, but the obese had three times more body fat and significantly less lean body mass than the lean men. Metabolic rate was measured by indirect calorimetry under four conditions on separate mornings, in randomized order, after an overnight fast: 3 h of rest in the postabsorptive state; 3 h of rest after a 750-kcal mixed meal (14% protein, 31.5% fat, and 54.5% carbohydrate); during 30 min of cycling and for 3 h post exercise in the postabsorptive state; and during 30 min of cycling performed 30 min after the test meal and for 3 h post exercise. The thermic effect of food, which is the difference between postabsorptive and postprandial energy expenditure, was significantly higher for the lean than the obese men under the rest, post exercise, and exercise conditions: the increments in metabolic rate for the lean and obese men, respectively, were 48 +/- 7 vs. 28 +/- 4 kcal over 3 h rest (P less than 0.05); 44 +/- 7 vs. 16 +/- 5 kcal over 3 h post exercise (P less than 0.05); and 19 +/- 3 vs. 6 +/- 3 kcal over 30 min of exercise (P less than 0.05). The thermic effect of food was significantly negatively related to body fat content under the rest (r = -0.55), post exercise (r = -0.66), and exercise (r = -0.58) conditions. The results of this study indicate that for men of similar total body weight and BMI, body composition is a significant determinant of postprandial thermogenesis; the responses of obese are significantly blunted compared with those of lean men.
我们对8名体重正常的男性（平均±标准误，体脂率10±1%，通过水下称重法测定）和8名肥胖男性（体脂率30±2%）在静息状态、30分钟的周期测力计运动期间以及运动后的食物热效应进行了研究。为了确定产热与身体成分之间的关系（独立于体重），我们在年龄、身高、体重和体重指数（BMI）方面对体重正常和肥胖男性进行了匹配。所有男性均超重，BMI在26 - 34之间，但肥胖男性的体脂是体重正常男性的三倍，瘦体重则显著低于体重正常男性。在单独的早晨，经过一夜禁食后，按照随机顺序，在四种条件下通过间接测热法测量代谢率：在吸收后状态下静息3小时；摄入750千卡混合餐（14%蛋白质、31.5%脂肪和54.5%碳水化合物）后静息3小时；在30分钟的骑行过程中以及运动后在吸收后状态下3小时；在测试餐后30分钟进行30分钟的骑行以及运动后3小时。食物热效应是吸收后和餐后能量消耗之间的差值，在静息、运动后和运动条件下，体重正常男性的食物热效应显著高于肥胖男性：体重正常和肥胖男性在3小时静息期间代谢率的增量分别为48±7千卡和28±4千卡（P<0.05）；运动后3小时分别为44±7千卡和16±5千卡（P<0.05）；在30分钟运动期间分别为19±3千卡和6±3千卡（P<0.05）。在静息（r = -0.55）、运动后（r = -0.66）和运动（r = -0.58）条件下，食物热效应与体脂含量显著负相关。本研究结果表明，对于总体重和BMI相似的男性，身体成分是餐后产热的重要决定因素；与体重正常男性相比，肥胖男性的反应明显迟钝。
