Diet-induced thermogenesis and cumulative food intake curves as a function of familiarity with food and dietary restraint in humans

Westerterp-Plantenga, Margriet S.; Heuvel, E. van den; Wouters, Luc; Hoor, F. ten

doi:10.1016/0031-9384(92)90165-x

Cited by 33 publications

(12 citation statements)

References 16 publications

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“…Moreover, the difference that created the nonsigni®cant energy imbalance, appeared to be mainly the difference in DIT , since activity induced energy expenditure and sleeping metabolic rate did not differ between both situations with different diets . It could be argued, that a higher DIT would be attributable to relative unfamiliarity with the diets, which we have reported before (Westerterp-Plantenga et al, 1992b). However, since the products that the different diets consisted of, were at least for some time familiar to the subjects, it is unlikely that this would have played a role (Westerterp-Plantenga et al, 1992a).…”

Section: Discussionmentioning

confidence: 70%

Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber

Rolland²,

et al. 1999

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Objective: Assessment of a possible relationship between perception of satiety and diet-induced thermogenesis, with different macronutrient compositions, in a controlled situation over 24 h. Design: Two diets with different macronutrient compositions were offered to all subjects in randomized order. Setting: The study was executed in the respiration chambers at the department of Human Biology, Maastricht University. Subjects: Subjects were eight females, ages 23 ± 33 y, BMI 23 AE3 kgam 2 , recruited from University staff and students.Interventions: Subjects were fed in energy balance, with proteinacarbohydrateafat: 29a61a10 and 9a30a61 percentage of energy, with ®xed meal sizes and meal intervals, and a ®xed activity protocol, during 36 h experiments in a respiration chamber. The appetite pro®le was assessed by questionnaires during the day and during meals. Diet induced thermogenesis was determined as part of the energy expenditure. Results: Energy balance was almost complete, with non-signi®cant deviations. Diet-Induced-Thermogenesis (DIT) was 14.6 AE2.9%, on the high proteinacarbohydrate diet, and 10.5 AE3.8% on the high fat diet (P`0.01). With the high proteinahigh carbohydrate diet, satiety was higher during meals (P`0.001; P`0.05), as well as over 24 h (P`0.001), than with the high fat diet. Within one diet, 24 h DIT and satiety were correlated (r 0.6; P`0.05). The difference in DIT between the diets correlated with the differences in satiety (r 0.8; P`0.01). Conclusion: In lean women, satiety and DIT were synchronously higher with a high proteinahigh carbohydrate diet than with a high fat diet. Differences (due to the different macronutrient compositions) in DIT correlated with differences in satiety over 24 h.

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Section: Discussionmentioning

confidence: 70%

Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber

Rolland²,

et al. 1999

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“…37 For this reason we adjusted the diets to be as similar as possible with regard to all sensory factors. Familiarity of food has also been found to affect DIT 38 and for this reason, both diets were composed of food items familiar to the subjects with the exception of Quorn, which is a vegetarian meat substitute that has a similar taste, consistency and appearance to chicken when served, as in the present diets. Naturally, the diets ful®lled the basic criterion of being isoenergetic and isovolumetric.…”

Section: Discussionmentioning

confidence: 99%

Diet induced thermogenesis measured over 24h in a respiration chamber: effect of diet composition

1999

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OBJECTIVE: To study the effect of diet composition on diet-induced thermogenesis (DIT) over 24 h in a respiration chamber. SUBJECTS: Eight healthy female volunteers (age 27 AE 3 y; body mass index, BMI 23 AE 3 kgam 2 ). DIETS: A high protein and carbohydrate (HPaC) (60:10:30; percentage energy (E%)carbohydrate, fat and protein, respectively) and high fat (HF) (30:60:10 respectively) diet, both isoenergetic, isovolumetric, composed of normal food items and matched for organoleptic properties (taste, smell, appearance). DESIGN: Subjects spent two 36 h periods each in a respiration chamber consuming both test diets in random order. Components of 24 h energy expenditure (24 h EE): sleeping metabolic rate, DIT and activity induced energy expenditure were measured. RESULTS: DIT was higher in all subjects while on the HPaC diet (1295 kJad vs 931 kJad; 14.6% vs 10.5% of energy intake; P`0.02). There was no signi®cant difference in other components or total 24 h EE, although there was a trend towards higher EE on the HPaC diet. CONCLUSION: A high protein and carbohydrate diet induces a greater thermic response in healthy individuals when compared to a high fat diet.

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“…In the study of Raben et al, 22 differences in TEF have been positively correlated with differences in palatability of the test meals. In others studies, the effects of spiced meals 23 and cognitive factors such as familiarity with the food, 24 form of the meal, 25,26 have been demonstrated in the development of the TEF, as well as the role of insulin in the cephalic component. 27,28 Experiments conducted on animals also support the in¯uence of alimentary sensory stimulation on postprandial thermogenesis.…”

Section: Alimentary Sensory Thermogenesis L Brondel Et Almentioning

confidence: 93%

Postprandial thermogenesis and alimentary sensory stimulation in human subjects

1999

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OBJECTIVE: To study the role of alimentary sensory stimulation on the thermic effect of food. SUBJECTS: Nine male healthy volunteers (age: 20 ± 34 y, body mass index (BMI): 17.4 ± 25.3 kgam 2 ). DESIGN AND MEASUREMENTS: Four experimental situations were investigated on different days. Subjects: 1) ate a four course meal containing 2582 kJ (meal), 2) saw, smelt and tasted the same courses (alimentary sensory stimulation), 3) saw, smelt and tasted non-alimentary substances (non-alimentary sensory stimulation), 4) received directly into the stomach the previous meal (tube feeding). Energy expenditure (EE) was measured over a 20 min rest period, then for 110 min. RESULTS: The changes over midday rest EE were: meal 12.0%; alimentary sensory stimulation 3.2%; nonalimentary sensory stimulation 72.6%; tube feeding 5.7%. The increase in EE was higher after the meal than after either alimentary sensory stimulation (P`0.01) or tube feeding (P`0.01); the increases after the last two were, in turn, greater than after non-alimentary sensory stimulation (P`0.05). Only after alimentary sensory stimulation, was the increment in EE signi®cantly correlated with BMI (r 70.700; P`0.05). CONCLUSIONS: The early phase of postprandial thermogenesis therefore depends on both sensory and metabolic events. Furthermore, the sensory component was more pronounced in the lean subjects.

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Diet-induced thermogenesis and cumulative food intake curves as a function of familiarity with food and dietary restraint in humans

Cited by 33 publications

References 16 publications

Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber

Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber

Diet induced thermogenesis measured over 24h in a respiration chamber: effect of diet composition

Postprandial thermogenesis and alimentary sensory stimulation in human subjects

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