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Journal articles on the topic 'Thermic Effect of Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 January 2023

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1

Gray, Michelle, Ashley Binns, Keyona Smith, et al. "Thermic Effect Of Food In Children." Medicine & Science in Sports & Exercise 46 (May 2014): 625. http://dx.doi.org/10.1249/01.mss.0000495346.50894.a3.

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2

Reed, G. W., and J. O. Hill. "Measuring the thermic effect of food." American Journal of Clinical Nutrition 63, no. 2 (1996): 164–69. http://dx.doi.org/10.1093/ajcn/63.2.164.

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3

Iossa, S., L. Lionetti, M. P. Mollica, A. Barletta, and G. Liverini. "Thermic effect of food in hypothyroid rats." Journal of Endocrinology 148, no. 1 (1996): 167–74. http://dx.doi.org/10.1677/joe.0.1480167.

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Abstract The regulatory and obligatory components of cephalic and gastrointestinal phases of the thermic effect of food (TEF) were measured in control and hypothyroid rats. A significant decrease (P<0·05) in regulatory and obligatory components of cephalic and gastrointestinal TEF, after either a control or energy-dense meal, was found in hypothyroid rats compared with control rats. Our findings indicate that hypothyroidism is associated with a decreased thermogenic response to food which contributes to the reduced energy expenditure of hypothyroid rats. Our results also suggest that tri-io

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4

Calcagno, Manuel, Hana Kahleova, Jihad Alwarith, et al. "The Thermic Effect of Food: A Review." Journal of the American College of Nutrition 38, no. 6 (2019): 547–51. http://dx.doi.org/10.1080/07315724.2018.1552544.

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5

Nacht, C. A., L. Christin, E. Temler, R. Chiolero, E. Jequier, and K. J. Acheson. "Thermic effect of food: possible implication of parasympathetic nervous system." American Journal of Physiology-Endocrinology and Metabolism 253, no. 5 (1987): E481—E488. http://dx.doi.org/10.1152/ajpendo.1987.253.5.e481.

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To investigate the effect of the autonomic nervous system on the thermic response to food ingestion, respiratory exchange measurements were performed on seven healthy young men for 1 h and 45 min before and 6 h after ingestion of a mixed meal, approximately 560 kcal, 53% carbohydrate, 30% fat, and 17% protein (control) and under the same conditions during infusion of either propranolol (80 micrograms/kg bolus and 1 microgram.kg-1.min-1), atropine (10 micrograms/kg and 10 micrograms.kg-1.min-1), or atropine plus propranolol. The postabsorptive resting metabolic rates were the same on each occas

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6

Molnár, D. "Meal frequency and the thermic effect of food." American Journal of Clinical Nutrition 56, no. 6 (1992): 1069. http://dx.doi.org/10.1093/ajcn/56.6.1069.

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7

Curcillo, P. G., J. L. Mullen, B. R. Patel, and J. D. Luketich. "Meal composition and the thermic effect of food." Clinical Nutrition 9 (January 1990): 19. http://dx.doi.org/10.1016/0261-5614(90)90199-3.

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8

Kinabo, J. L., and J. V. G. A. Durnin. "Effect of exercise on the thermic effect of food in women." International Journal of Food Sciences and Nutrition 45, no. 2 (1994): 91–97. http://dx.doi.org/10.3109/09637489409166147.

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9

Denzer, Charlene M., and John C. Young. "The Effect of Resistance Exercise on the Thermic Effect of Food." International Journal of Sport Nutrition and Exercise Metabolism 13, no. 3 (2003): 396–402. http://dx.doi.org/10.1123/ijsnem.13.3.396.

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Purpose:The thermic effect of food (TEF) is the increment in energy expenditure above resting metabolic rate associated with the cost of absorption and processing of food for storage. Previous studies have shown that TEF is enhanced by aerobic endurance exercise of sufficient duration and intensity. The purpose of this study was to determine if a similar effect occurs with a single bout of resistance exercise (weightlifting).Methods:VO2 was measured in 9 healthy volunteers (3 males and 6 females) for 2 hours after ingestion of a 2760 kJ (660 kcal) carbohydrate meal with and without prior compl

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10

Tai, M. M., P. Castillo, and F. X. Pi-Sunyer. "Meal size and frequency: effect on the thermic effect of food." American Journal of Clinical Nutrition 54, no. 5 (1991): 783–87. http://dx.doi.org/10.1093/ajcn/54.5.783.

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11

Sforzo, G. A., K. W. Goben, and P. A. Frye. "298 EXERCISE INTENSITY AND THE THERMIC EFFECT OF FOOD." Medicine & Science in Sports & Exercise 22, no. 2 (1990): S50. http://dx.doi.org/10.1249/00005768-199004000-00298.

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12

de Jonge, Lillian, and George A. Bray. "The Thermic Effect of Food Is Reduced in Obesity." Nutrition Reviews 60, no. 9 (2002): 295–97. http://dx.doi.org/10.1301/002966402320387233.

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13

D'Alessio, D. A., E. C. Kavle, M. A. Mozzoli, et al. "Thermic effect of food in lean and obese men." Journal of Clinical Investigation 81, no. 6 (1988): 1781–89. http://dx.doi.org/10.1172/jci113520.

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14

Crovetti, R., M. Porrini, A. Santangelo, and G. Testolin. "The influence of thermic effect of food on satiety." European Journal of Clinical Nutrition 52, no. 7 (1998): 482–88. http://dx.doi.org/10.1038/sj.ejcn.1600578.

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15

Goben, Kent W., Gary A. Sforzo, and Patricia A. Frye. "Exercise Intensity and the Thermic EfiWif of Food." International Journal of Sport Nutrition 2, no. 1 (1992): 87–95. http://dx.doi.org/10.1123/ijsn.2.1.87.

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This study investigated the effect of varying exercise intensity on the thermic effect of food (TEF). Sixteen lean male subjects were matched forand randomly assigned to either a high or low intensity group for 30 min of treadmill exercise. Caloric expenditure was measured using indirect calorimetry at rest and at 30-min intervals OYer 3 hrs following each of three conditions: a 750-kcal liquid meal, high or low intensity exercise, and a 750-kcal liquid meal followed by high or low intensity exercise. Low intensity exercise enhanced the TEF during recovery at 60 and 90 min while high intensity

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16

Bronstein, Michele N., Rosa P. Mak, and Janet C. King. "The thermic effect of food in normal-weight and overweight pregnant women." British Journal of Nutrition 74, no. 2 (1995): 261–75. http://dx.doi.org/10.1079/bjn19950129.

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A defective thermic response to food may be an energy-sparing adaptation in both obesity and pregnancy. To evaluate the combined effect of obesity and pregnancy on postprandial thermogenesis, the thermic effect of food was assessed for a 240 min period following a high-carbohydrate meal and a typical mixed meal in nine normal-weight non-pregnant, eight overweight non-pregnant, eight normal-weight pregnant and six overweight pregnant women using indirect calorimetry. A test meal that provided 60% of each subject's measured daily requirement for basal metabolism was used. Pregnant women were stu

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17

Belko, Amy Z., and Teresa F. Barbieri. "Effect of meal size and frequency on the thermic effect of food." Nutrition Research 7, no. 3 (1987): 237–42. http://dx.doi.org/10.1016/s0271-5317(87)80013-1.

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18

Hill, J. O., M. DiGirolamo, and S. B. Heymsfield. "Thermic effect of food after ingested versus tube-delivered meals." American Journal of Physiology-Endocrinology and Metabolism 248, no. 3 (1985): E370—E374. http://dx.doi.org/10.1152/ajpendo.1985.248.3.e370.

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We compared, in six subjects, the thermic effect of food (TEF) after the ingestion of a test meal with that observed after the delivery of an equivalent test meal directly into the stomach through a nasogastric tube. TEF was measured after each test meal (i.e., ingested or tube delivered) until postprandial metabolic rate was not different from fasting metabolic rate (as measured at approximately the same time of day on a previous day). TEF after the tube-delivered meal was not significantly different in magnitude or duration from TEF after the ingested meal. The two types of meals also result

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19

Du, S., T. Rajjo, S. Santosa, and M. Jensen. "The Thermic Effect of Food is Reduced in Older Adults." Hormone and Metabolic Research 46, no. 05 (2013): 365–69. http://dx.doi.org/10.1055/s-0033-1357205.

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20

de Jonee, Lilian, and George A. Bray. "The Thermic Effect of Food and Obesity: A Critical Review." Obesity Research 5, no. 6 (1997): 622–31. http://dx.doi.org/10.1002/j.1550-8528.1997.tb00584.x.

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21

Kinabo, J. L., and J. V. G. A. Durnin. "Thermic effect of food in man: Effect of meal composition, and energy content." British Journal of Nutrition 64, no. 1 (1990): 37–44. http://dx.doi.org/10.1079/bjn19900007.

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The effect of meal composition and energy content on the thermic effect of food (TEF) was investigated in sixteen adult, non–obese female subjects. Each subject consumed four different test meals, each meal on a different day. Meals were of high-carbohydrate-low-fat (HCLF) with 0.70, 0.19 and o.11 of the energy content from carbohydrate, fat and protein respectively, and low-carbohydrate-high–fat (LCHF) with 0.24, 0.65 and 0.11 of the energy content from carbohydrate, fat and protein respectively. The energy contents of the test meals for each composition were 2520 kJ (600 kcal) and 5040 kJ (1

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22

Tai, M. M., T. P. Castillo, and F. X. Pi-Sunyer. "Thermic effect of food during each phase of the menstrual cycle." American Journal of Clinical Nutrition 66, no. 5 (1997): 1110–15. http://dx.doi.org/10.1093/ajcn/66.5.1110.

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23

Tappy, L. "Thermic effect of food and sympathetic nervous system activity in humans." Reproduction Nutrition Development 36, no. 4 (1996): 391–97. http://dx.doi.org/10.1051/rnd:19960405.

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24

Watanabe, Tomonori, Masahiro Nomura, Kimiko Nakayasu, Tomohito Kawano, Susumu Ito, and Yutaka Nakaya. "Relationships between thermic effect of food, insulin resistance and autonomic nervous activity." Journal of Medical Investigation 53, no. 1,2 (2006): 153–58. http://dx.doi.org/10.2152/jmi.53.153.

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25

Granata, Gary P., and L. Jerome Brandon. "The Thermic Effect of Food and Obesity: Discrepant Results and Methodological Variations." Nutrition Reviews 60, no. 8 (2002): 223–33. http://dx.doi.org/10.1301/002966402320289359.

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26

Binns, Ashley, Michelle Gray, and Ro Di Brezzo. "Thermic effect of food, exercise, and total energy expenditure in active females." Journal of Science and Medicine in Sport 18, no. 2 (2015): 204–8. http://dx.doi.org/10.1016/j.jsams.2014.01.008.

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27

Wilms, Britta, Barbara Ernst, Sebastian M. Schmid, Martin Thurnheer, and Bernd Schultes. "Enhanced Thermic Effect of Food After Roux-en-Y Gastric Bypass Surgery." Journal of Clinical Endocrinology & Metabolism 98, no. 9 (2013): 3776–84. http://dx.doi.org/10.1210/jc.2013-1087.

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28

Toyama, Kenji, Xifan Zhao, Sachi Kuranuki, et al. "The effect of fast eating on the thermic effect of food in young Japanese women." International Journal of Food Sciences and Nutrition 66, no. 2 (2015): 140–47. http://dx.doi.org/10.3109/09637486.2014.986069.

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29

Holt, S., N. J. Rothwell, M. J. Stock, and D. A. York. "Effect of hypophysectomy on energy balance and brown fat activity in obese Zucker rats." American Journal of Physiology-Endocrinology and Metabolism 254, no. 2 (1988): E162—E166. http://dx.doi.org/10.1152/ajpendo.1988.254.2.e162.

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Hypophysectomy (HYPX) in genetically obese (fa/fa) Zucker rats significantly reduced body weight and energy gains and stimulated energy expenditure (by 34%), the thermic response to food (by 144%), and brown adipose tissue (BAT) mitochondrial GDP-binding capacity (by 190%) compared with pair-fed, sham-operated obese rats. These changes in energy balance in obese HYPX rats were reversed by corticosterone replacement (1 mg/day), but the increased BAT activity was only partly restored to normal. HYPX had only small effects on energy balance in lean Zucker rats compared with pair-fed, sham-operate

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30

Belko, A. Z., T. F. Barbieri, and E. C. Wong. "Effect of energy and protein intake and exercise intensity on the thermic effect of food." American Journal of Clinical Nutrition 43, no. 6 (1986): 863–69. http://dx.doi.org/10.1093/ajcn/43.6.863.

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31

Zwiauer, K. F., T. Mueller, and K. Widhalm. "Effect of daytime on resting energy expenditure and thermic effect of food in obese adolescents." Journal of the American College of Nutrition 11, no. 3 (1992): 267–71. http://dx.doi.org/10.1080/07315724.1992.10718227.

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32

Son, Hee-Ryoung, Myung-Ju Lee, and Eun-Kyung Kim. "Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride." Korean Journal of Community Nutrition 20, no. 6 (2015): 468. http://dx.doi.org/10.5720/kjcn.2015.20.6.468.

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33

Granata, G. P., L. J. Brandon, D. Benardot, J. A. Doyle, J. C. Rupp, and W. R. Thompson. "THE THERMIC EFFECT OF FOOD IN MALES OF LOW AND MODERATE BODY FATNESS." Medicine & Science in Sports & Exercise 31, Supplement (1999): S196. http://dx.doi.org/10.1097/00005768-199905001-00888.

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34

Sutton, Elizabeth F., George A. Bray, Jeffrey H. Burton, Steven R. Smith, and Leanne M. Redman. "No evidence for metabolic adaptation in thermic effect of food by dietary protein." Obesity 24, no. 8 (2016): 1639–42. http://dx.doi.org/10.1002/oby.21541.

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35

Rubin, Bianca, Joseph Hashim, Sandra Sharp, and Jose Antonio. "Thermic effect of soy versus whey protein – a pilot trial." Journal of the International Society of Sports Nutrition 9, Suppl 1 (2012): P26. http://dx.doi.org/10.1186/1550-2783-9-s1-p26.

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36

Himms-Hagen, Jean. "Role of thermogenesis in the regulation of energy balance in relation to obesity." Canadian Journal of Physiology and Pharmacology 67, no. 4 (1989): 394–401. http://dx.doi.org/10.1139/y89-063.

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Obligatory thermogenesis is a necessary accompaniment of all metabolic processes involved in maintenance of the body in the living state, and occurs in ail organs. It includes energy expenditure involved in ingesting, digesting, and processing food (thermic effect of food (TEF)). At certain life stages extra energy expenditure for growth, pregnancy, or lactation would also be obligatory. Facultative thermogenesis is superimposed on obligatory thermogenesis and can be rapidly switched on and rapidly suppressed by the nervous system. Facultative thermogenesis is important in both thermal balance

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37

Segal, K. R., B. Gutin, J. Albu, and F. X. Pi-Sunyer. "Thermic effects of food and exercise in lean and obese men of similar lean body mass." American Journal of Physiology-Endocrinology and Metabolism 252, no. 1 (1987): E110—E117. http://dx.doi.org/10.1152/ajpendo.1987.252.1.e110.

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The thermic effect of food at rest, during 30 min of cycle exercise, and postexercise with two sequences of exercise and meal (before or after exercise) was compared in eight lean (mean +/- SE, 12.8 +/- 0.7% body fat) and eight obese men (29.7 +/- 0.6% fat) to determine whether exercise before or after a meal enhances thermogenesis. The groups were matched for age, height, and lean body mass (LBM) in order to study the relationship between thermogenesis and body fat independent of LBM. Metabolic rate was measured by indirect calorimetry on five mornings, in randomized order, after an overnight

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38

Tagliaferro, Anthony R., Robert Kertzer, James R. Davis, Colette Janson, and Siu Keung Tse. "Effects of exercise-training on the thermic effect of food and body fatness of adult women." Physiology & Behavior 38, no. 5 (1986): 703–10. http://dx.doi.org/10.1016/0031-9384(86)90267-2.

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39

Matheson, Kelly M., Jennifer E. Cutting, Vera C. Mazurak, Lindsay E. Robinson, and Andrea C. Buchholz. "n-3 Polyunsaturated Fatty Acids Increase: Thermic Effect of Food in Men with Metabolic Syndrome." Canadian Journal of Dietetic Practice and Research 72, no. 4 (2011): 201–4. http://dx.doi.org/10.3148/72.4.2011.201.

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Purpose: Effects on energy metabolism of a test meal and a two-week dietary intervention were observed in men with metabolic syndrome (MetS). Both the meal and the intervention included foods containing fish-derived n-3 polyunsaturated fats (PUFA). Methods: Six men with MetS (46.7 ± 12.1 years, 37.2 ± 5.6 kg/m2, mean ± standard deviation) completed two test days, separated by a 14-day dietary intervention during which they consumed at least 2.0 g per day of n-3 PUFA from supplied foods. Pre- and post-intervention measurements included body composition, resting metabolic rate (RMR), and the the

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40

Granata, Gary P., and L. Jerome Brandon. "Methodological Variations and Inconsistencies Compromise the Science of Examining the Thermic Effect of Food." Nutrition Reviews 60, no. 9 (2002): 299–300. http://dx.doi.org/10.1301/002966402320387242.

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41

Ogata, Hitomi, Fumi Kobayashi, Masanobu Hibi, Shigeho Tanaka, and Kumpei Tokuyama. "A novel approach to calculating the thermic effect of food in a metabolic chamber." Physiological Reports 4, no. 4 (2016): e12717. http://dx.doi.org/10.14814/phy2.12717.

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42

Green, JH, and MF Muers. "The thermic effect of food in underweight patients with emphysematous chronic obstructive pulmonary disease." European Respiratory Journal 4, no. 7 (1991): 813–19. http://dx.doi.org/10.1183/09031936.93.04070813.

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Malnutrition and weight loss commonly occur in patients with the emphysematous type of chronic obstructive pulmonary disease (COPD), despite normal energy intakes. The present study was designed to assess energy expenditure, basal metabolic rate (BMR) and diet-induced thermogenesis (DIT) in ten patients with COPD, together with the oxidation rates of carbohydrate, protein and fat. The BMR was elevated when tested against the Harris-Benedict equation (p less than 0.001) or when compared with six age- and sex-matched controls (11.11 +/- 2.52 vs 8.12 +/- 1.31 kJ.h-1.kg muscle-1, p less than 0.05)

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43

Toyama, Kenji, Sachi Kuranuki, Teiji Nakamura, and Yutaka Yoshitake. "Effect of Monosodium Glutamate on the Thermic Effect of Food and Body Surface Temperature in Young Women." Nippon Shokuhin Kagaku Kogaku Kaishi 65, no. 1 (2018): 15–24. http://dx.doi.org/10.3136/nskkk.65.15.

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44

Iossa, Susanna, Maria Pina Mollica, Lillà Lionetti, Antonio Barletta, and Giovanna Liverini. "Effect of a high-fat diet on energy balance and thermic effect of food in hypothyroid rats." European Journal of Endocrinology 136, no. 3 (1997): 309–15. http://dx.doi.org/10.1530/eje.0.1360309.

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Abstract We have carried out measurements of energy balance in hypothyroid rats fed a low-fat or a high-fat diet for eighteen days. We have also measured cephalic and processing thermic effect of food (TEF) after a low-fat or a high-fat meal. Body lipid gain, carcass lipid content and gross efficiency were significantly (P < 0·05) higher in hypothyroid rats fed a high-fat diet compared with hypothyroid rats fed a low-fat diet, while metabolizable energy intake and energy expenditure remained unchanged. Cephalic TEF after a low-fat meal was significantly (P < 005) lower in hypothyroid rat

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45

Li, Edmund TS, Louisa BY Tsang, and Susan SH Lui. "Resting metabolic rate and thermic effects of a sucrose-sweetened soft drink during the menstrual cycle in young Chinese women." Canadian Journal of Physiology and Pharmacology 77, no. 7 (1999): 544–50. http://dx.doi.org/10.1139/y99-038.

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The resting metabolic rate (RMR) and thermic effects (TEF) of a sucrose-sweetened soft drink in a group (n = 19) of ovulating young Chinese women were determined by indirect calorimetry in the midfollicular and midluteal phases of the menstrual cycle. Urinary luteinizing hormone surge was used to confirm ovulation. The RMR was measured twice in each phase and found to be similar (F(1,18) = 0.863) across the follicular (5018 kJ/24 h) and the luteal (5098 kJ/24 h) phases. Within each phase and on separate days, subjects were given water (280 mL) or sucrose-sweetened soft drink (539 kJ). Soft dri

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46

Weststrate, Jan A., Ingrid Wunnink, Paul Deurenberg, and Joseph G. A. J. Hautvast. "Alcohol and its acute effects on resting metabolic rate and diet-induced thermogenesis." British Journal of Nutrition 64, no. 2 (1990): 413–25. http://dx.doi.org/10.1079/bjn19900042.

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The impact of alcohol (ethanol) on resting energy expenditure of male non-obese volunteers was determined in two studies. In the first study the thermic effect of alcohol on resting metabolic rate (RMR) was assessed in ten male non-obese volunteers. In the second study the impact of alcohol on diet-induced thermogenesis (DIT) was determined in twelve male non-obese volunteers. Energy expenditure was measured with a ventilated-hood system. RMR was measured for 60 min with the subjects in a fasting state. In the first study subjects received in random order 20 g alcohol in concentrations of 75,

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47

Witt, Kathryn A., Jean T. Snook, Thomas M. O'Dorisio, Danial Zivony, and William B. Malarkey. "Exercise Training and Dietary Carbohydrate: Effects on Selected Hormones and the Thermic Effect of Feeding." International Journal of Sport Nutrition 3, no. 3 (1993): 272–89. http://dx.doi.org/10.1123/ijsn.3.3.272.

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To determine relationships among dietary carbohydrate, aerobic exercise training, the thermic effect of food (TEF), and hormonal responses to feeding, 8 trained and 7 sedentary men consumed diets providing 15, 45, or 75% of energy as carbohydrate for 5 days. On Day 6, metabolic rate was measured before as well as 30, 60, 90, and 120 min after an 868-kcal liquid iesi breakfast. Blood was sampled hourly during Day 5 and during each metabolic rate measurement. The trained group had a larger TEF (40 ±2.4 vs. 31 ±3.0 kcal/2 hrs), greater insulin sensitivity, and greater plasma prolactin and corliso

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48

Sobol, S. J., R. Goldsmith, and B. Gutin. "THERMIC EFFECTS OF FOOD AND EXERCISE IN TRAINED AND SEDENTARY WOMEN." Medicine & Science in Sports & Exercise 18, supplement (1986): S90. http://dx.doi.org/10.1249/00005768-198604001-00446.

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49

Gilbert, J., J. Misner, R. Boileau, L. JI, and H. Slaughter. "304 LOWER THERMIC EFFECT OF FOOD POST-EXERCISE IN AEROBICALLY-TRAINED AND RESISTANCE-TRAINED SUBJECTS." Medicine & Science in Sports & Exercise 22, no. 2 (1990): S51. http://dx.doi.org/10.1249/00005768-199004000-00304.

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50

Tataranni, P. A., D. E. Larson, S. Snitker, and E. Ravussin. "Thermic effect of food in humans: methods and results from use of a respiratory chamber." American Journal of Clinical Nutrition 61, no. 5 (1995): 1013–19. http://dx.doi.org/10.1093/ajcn/61.5.1013.

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