Reed G W, Hill J O
Clinical Nutrition Research Unit, Vanderbilt University, Nashville, TN 37232-2637, USA.
Am J Clin Nutr. 1996 Feb;63(2):164-9. doi: 10.1093/ajcn/63.2.164.
The thermic effect of food (TEF), defined as the increase in metabolic rate after ingestion of a meal, has been studied extensively, but its role in body weight regulation is controversial. We analyzed 131 TEF tests from a wide range of subjects ingesting meals of varying sizes and compositions. Each test lasted 6 h. Of the total 6-h TEF, 60% of the total had been measured after 3 h. 78% after 4 h, and 91% after 5 h. We developed a three-parameter curve to fit the data, which reduced noise and gave additional information about the TEF. The area under this parametric curve was positively correlated with fat-free mass (FFM) and meal size (MS) and negatively correlated with meal size squared (MS2) with an R2 of 0.35. The usual area under a curve created by connecting the data points of a line was correlated with the same factors but with an R2 of 0.28. The peak of the parametric curve was positively correlated with FFM and MS and negatively correlated with MS2, percent body fat, and meal composition. The time at which the peak occurred correlated positively with MS and percent fat in the meal. Our analysis suggests that an inadequate measurement duration of the TEF could lead to errors. In general, we recommend that the TEF be measured for > or = 5 h.
食物的热效应（TEF）被定义为进食后代谢率的增加，对此已进行了广泛研究，但其在体重调节中的作用仍存在争议。我们分析了131项来自广泛受试者的TEF测试，这些受试者摄入了不同大小和成分的餐食。每次测试持续6小时。在总的6小时TEF中，3小时后测量了总量的60%，4小时后测量了78%，5小时后测量了91%。我们绘制了一条三参数曲线来拟合数据，该曲线减少了噪声并提供了有关TEF的更多信息。此参数曲线下的面积与去脂体重（FFM）和餐食大小（MS）呈正相关，与餐食大小的平方（MS2）呈负相关，决定系数R2为0.35。通过连接线的数据点创建的曲线下的常规面积与相同因素相关，但决定系数R2为0.28。参数曲线的峰值与FFM和MS呈正相关，与MS2、体脂百分比和餐食成分呈负相关。峰值出现的时间与MS和餐食中的脂肪百分比呈正相关。我们的分析表明，TEF测量持续时间不足可能会导致误差。一般来说，我们建议TEF测量时间≥5小时。
