SummaryWe exploit the detail-independence feature of thermodynamics to examine issues related to the development of obesity. We adopt a 'global' approach consistent with focus on the first law of thermodynamics -namely that the metabolic energy provided by dietary foodstuffs has only three possible fates: the performance of work (be it microscopic or macroscopic), the generation of heat, or storage -primarily in the form of adipose tissue.Quantification of the energy expended, in the form of fat metabolised, during selected endurance events, reveals the inherent limitation of over-reliance on exercise as a primary agent of weight loss. This result prompts examination of various (non-exercise based) possibilities of increasing the rate of heat loss. Since these, too, give little cause for optimism, we are obliged to conclude that obesity can be prevented, or weight loss achieved, only if exercise is supplemented by reduction of food intake.
K E Y W O R D SATP, caloric intake, exercise, heat, weight loss, work
| INTRODUCTIONGiven the generality and inviolability of its laws, it is a pity that the subject matter of thermodynamics is often opaque to biologists, in general, and to the study of obesity, in particular. It is thus not uncommon to read, in both the popular press and academic journals, 1 either that thermodynamics does not apply to the human diet, obesity or weight loss, or that its applicability is restricted. 2 In the following, we take a broad-brush approach to the applicability of thermodynamics to issues of body weight and its loss or gain, capitalising on what is perhaps the greatest virtue of thermodynamics -its detailindependence. This feature allows us to ignore the myriad biophysical and biochemical details underlying digestion, absorption and metabolism of foodstuffs, while following a general 'energy input-energy output' framework.We commence with a brief summary of energy input, emphasising the counter-intuitive consequences of the toroidal structure of the body: whereas ingestion of food places it within the gastrointestinal tract, the food is still topologically on the external surface of the body.The ingesta is kneaded, mixed and reduced to a slurry in the proximal length of the tract. Digestion and absorption occur more distally. It is the absorption of molecular forms of carbohydrates, fats and amino acids out of the gut which ultimately allows the production of biochemical energy, in the form of ATP, available for the electrical, osmotic and mechanical work (both microscopic and macroscopic) necessary for life. These preliminary notions are shown schematically in Figure 1 where it is explicitly acknowledged that components of ingested food that are not digested proceed distally, bypassing the absorption step, to be eliminated.Ingestion, mastication and transport of food along the gastrointestinal tract, whether eventually absorbed or eliminated, requires the performance of work by both skeletal and smooth muscle. Being muscular work, both muscle moieties are ATP-dependent. Absorption of...