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Cold-induced heat production preceding shivering

Published online by Cambridge University Press:  08 March 2007

Anne M. J. van Ooijen ,
Wouter D. van Marken Lichtenbelt ,
Anton A. van Steenhoven  and
Klaas R. Westerterp
Anne M. J. van Ooijen*
Affiliation:
Department of Human Biology, Maastricht University, Maastricht, The Netherlands
Wouter D. van Marken Lichtenbelt
Affiliation:
Department of Human Biology, Maastricht University, Maastricht, The Netherlands
Anton A. van Steenhoven
Affiliation:
Department of Energy Technology, University of Technology, Eindhoven, The Netherlands
Klaas R. Westerterp
Affiliation:
Department of Human Biology, Maastricht University, Maastricht, The Netherlands
*
*Corresponding author: A. M. J. van Ooijen, fax +31 (0) 43 3670976, email [email protected]
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Abstract

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Individual changes in heat production and body temperature were studied in response to cold exposure, prior to shivering. The subjects ten women (seven men) were of normal weight, had a mean age of 23 (SD 3) years and average BMI 22·2 (SD 1·6) Kg/m2. They were lying supine under thermoneutral conditions for 30 min and were subsequently exposed to air of 15°C until shivering occurred. Heat production was measured with a ventilated hood. Body composition was measured with underwater weighing and 2H dilution. Body temperatures were measured with thermistors. Heat production during cold exposure prior to shivering increased and reached a plateau. Skin temperature decreased and did not reach a plateau during the test period. The non-shivering interval (NSI) ranged from 20 to 148 min, was not related to body composition and was not significantly different between women (81 (sd 15) min) and men (84 (sd 34) min). NSI was negatively related to skin temperature (r2 0·44, P=0·004), and skin temperature was related to heat production (r2 0·39, P=0·007) In conclusion, subjects with a relatively large heat production during cold exposure maintained a relatively high skin temperature but showed a short NSI, independent of differences in body composition.

Keywords

Individual variationMetabolismNon-shivering intervalTemperature response
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue 3 , March 2005 , pp. 387 - 391
Copyright
Copyright © The Nutrition Society 2005

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