Thermogenesis diet induced

Thermic effect of food It has long been observed that eating a meal increases energy expenditure, a phenomenon also known as diet-induced thermogenesis or specific dynamic action. The increase depends on the type and quantity of food consumed. As an example, the effect of a carbohydrate-rich meal on the oxygen consumption of volunteers before and after exercise is shown in Figure 2.5. 

Thermic effect of food The production of heat by the body increases as much as thirty percent above the resting level during the digestion and absorption of food. This effect is called the thermic effect of food or diet-induced thermogenesis. Over a 24-hour period, the thermic response to food intake may amount to five to ten percent of the total energy expenditure. 

Thome, A., and Wahren, J. (1989). Diet-induced thermogenesis in well-trained subjects. Clin. Physiol. 9,295-305. 

Bachman ES, Dhillon H, Zhang CY, et al. P-AR Signaling required for diet-induced thermogenesis and obesity resistance. Science 2002 297 843-845. 

Lowell BB, Bachman ES. P-Adrenergic receptors, diet-induced thermogenesis, and obesity. J Biol Chem 2003 278 29,385-29,388. 

Harvey C, Walker S. 1993. Review of European CMR database for 21 drugs common to the West and Japan . In E5 Workshop Report ICH-2, Orlando. Henry CJ, Emery B, Piggot S. 1987. Basal metabolic rate and diet-induced thermogenesis in Asians living in Britain . Hum. Nutr. Clin. Nutr. 41(5) 397 102. 

Rothwell, N.T. Stock, M. J. (1979) A role for brown adipose tissue in diet-induced thermogenesis. Nature 281, 31-35. 

Rothwell, N.J. Stock, M.J. (1981) A role for insulin in the diet-induced thermogenesis of cafeteria-fed rats. Metabolism 30, 673-678. 

Rothwell, NJ., Saville, M.E. Stock, M.J. (1982) Effects of feeding a cafeteria diet on energy balance and diet-induced thermogenesis in four strains of rat. J. Nutr. 112, 1515-1524. 

RMR + Physical Activity + DIT where RMR is the resting metabolic rate and DIT is diet-induced thermogenesis. BMR (basal metabolic rate) is used interchangeably with RMR in this equation. 

Our DEE includes a component related to the intake of food known as diet-induced thermogenesis (DIT) or the thermic effect of food (TEE). DIT was formerly called the specific dynamic action (SDA). After the ingestion of food, our metabohc rate increases because energy is required to digest, absorb, distribute, and store nntrients. 

The three main components are basal metabolic rate (BMR), which constitutes 60% of daily whole body expenditure physical activity, which generally contributes -30% of the total and diet-induced thermogenesis, making up the remaining 10%. These proportions vary among individuals, but the figures do illustrate the general dominance of BMR in the daily metabolic rate. 

Henry CJ, Emery B, Piggot S (1987) Basal metabolic rate and diet-induced thermogenesis in Asians living in Britain. Plum Nutrit Clin Nutrit 41(5) 397-402. 

DIT Diet-induced thermogenesis Increased energy expenditure after a meal... 

When food intake is in excess of requirements, a greater proportion is used for synthesis of adipose tissue triacylglycerol reserves, so there is a considerably greater diet-induced thermogenesis. Conversely, in negative energy balance there will be considerably less synthesis of adipose tissue reserves. 

Kasai, M., Nosaka, N., Maki, H., Suzuki, Y., Takeuchi, H., Aoyama, T., Ohra, A., Harada, Y., Okazaki, M., and Kondo, K. Comparison of diet-induced thermogenesis of foods containing medium- versus long-chain triacylglcerols. J. Nutr. Sci. Vitaminol. 48, 536-540, 2002. 

Swennen, Q., E. Delezie, A. Collin, E. Decuypere, and J. Buyse, 2007. Further investigations on the role of diet-induced thermogenesis in the regulation of feed intake in chickens comparison of age-matched broiler versus layer cockerels. Poult. Sci. 86, 895-903. 

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