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Thermic effect of a meal

1. Methodology and variation in normal young adults

Published online by Cambridge University Press:  09 March 2007

L. S. Piers ,
M. J. Soares ,
Tania Makan  and
P. S. Shetty
L. S. Piers
Affiliation:
Nutrition Research Centre, Department of Physiology, St John's Medical College, Bangalore 560 034, India
M. J. Soares
Affiliation:
Nutrition Research Centre, Department of Physiology, St John's Medical College, Bangalore 560 034, India
Tania Makan
Affiliation:
Nutrition Research Centre, Department of Physiology, St John's Medical College, Bangalore 560 034, India
P. S. Shetty
Affiliation:
Nutrition Research Centre, Department of Physiology, St John's Medical College, Bangalore 560 034, India
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Abstract

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The variation in the thermic effect of a meal (TEM) was investigated in two groups of five subjects following a standard test meal. Results demonstrated a 50 % lower response over 6 h, in the same subjects, when measured intermittently (protocol 2) as compared with a continuous measurement (protocol 1). The variation in TEM among occasions (measured on three occasions in each subject) was large (coefficient of variation (CV) 18.7%, P < 0.02). However, the post-meal total energy output (CV 1.4%, P > 0.05), non-protein respiratory quotient (CV 1.9%, P > 0.05) and substrate oxidation rate were not different (P > 0.05) in the same individual on separate occasions. Small variations in the basal metabolic rate (BMR) from occasion to occasion (CV 2.6%) contributed to the variation in TEM. However, after allowing for the changes in BMR, variation in TEM (CV 8.6%, P > 0.05) was still sizeable though not statistically significant.

Thermic effect: Methodology: Variation of thermic effect

Keywords

Thermic effectMethodologyVariation of thermic effect
Type
Energy Metabolism
Information
British Journal of Nutrition , Volume 67 , Issue 2 , March 1992 , pp. 165 - 175
Copyright
Copyright © The Nutrition Society 1992

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