What is the thermic effect of food TEF What variables affect TEF How is TEF measured How is data displayed Thermic effect of food Review History of methodology Weststrate 1990 Reed 1996 ID: 1030244
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1. Thermic Effect of FoodA review of methodology, variables and data presentation
2. What is the thermic effect of food (TEF)?What variables affect TEF?How is TEF measured?How is data displayed?
3. Thermic effect of food ReviewHistory of methodologyWeststrate, 1990Reed, 1996Current methodologyWilms, 2013Mansour, 2012Du, 2014ConclusionReferencesOutline
4. Review thermic effect of foodHistory of methodologyWeststrate, 1990Reed, 1996Current methodologyWilms, 2013Mansour, 2012Du, 2014ConclusionReferencesOutline
5. TEF is the increase in energy expenditure after eatingComposes about 10% of total energyIt includes the energy used for theConsumption of foodTransportation of nutrientsDigestion of nutrients Storage of excess fuelThermic Effect of Food
6. Variables that effect TEF include:Meal sizeMeal compositionGenderAgeBody compositionGlucose/insulin responsesThermic Effect of Food
7. Review thermic effect of foodHistory of methodologyWeststrate, 1990Reed, 1996Current methodologyWilms, 2013Mansour, 2012Du, 2014ConclusionReferencesOutline
8. There is a variation in methodology!Instruments used in measuring RMRStudy protocolsLength of total measurement timeMeasured and break scheduleState of activity allowedChoice of subjectsTest meal compositionSize of the test meal
9. Weststrate, 1993Resting metabolic rate and diet induced thermogenesis: A methodological reappraisal Am J Clin Nutr
10. Obtain a valid RMR- fasting 12 hrs, rest time variedGive patient the meal- delivery of mealMeasure metabolic rate for 3-4 hoursAvg metabolic rate every 5 minutesAvg metabolic rate for every hourSubtract metabolic rate avg from base RMR to get DITAllow patient to move every hour for 2-3 minutes during calibrationMethodology- Weststrate, 1993
11. TEF displayed as kJ/min Meal size variable
12. Controversies to methodology 4 hour time period leads to large intra-individual variability Total DIT is not being shown in 4 hoursMethodology- Weststrate
13. Reed, 1996Measuring the thermic effect of food Am J Clin Nutr
14. Obtain a valid RMR- hoodGive patient the meal Measure metabolic rate for 10 minutes every half hour for 6 subsequent hoursMeasurements record same was as method 1Subjects could relax and use the restroomMethodology- Reed, 1996
15. Sample TEFTEF displayed as kJ/h above RMR6hr markResults- Reed, 1996
16. Total measuring timeTEF displayed as % of meal size Increase time=increased accuracy
17. Variables that affect TEFReed, 1996
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19. Review thermic effect of foodHistory of methodologyWeststrate, 1990Reed, 1996Current methodologyWilms, 2013Mansour, 2012Du, 2014ConclusionReferencesOutline
20. Wilms, 2013Enhanced thermic effect of food after Roux-en-Y gastric bypass surgeryJ Clin Endocrinol Metab
21. Compares REE in lean, obese, and post-gastic bypass women (10 per group) of similar age and genderDoes gastric bypass surgery affect resting energy expenditure and TEF? What is the relationship between TEF and postprandial insulin secretion?Wilms, 2013
22. Obtain a valid RMR (20 mins)- hoodMeal servedcontaining 39 g carbs, 15 g prot, and 3 g fat (246 kcal) in Protiline balance (ensure-like drink) Indirect calorimeter was measured for 90 minutesTwo 30 minute measurements with a 30 minute break. Metabolic rate averaged every ten minutes. During break- patients stayed in a resting stateMethodology- Wilms, 2013
23. TEF measured as kJ/minGastric bypass increased peak and decreased time to peakRYGB (black columns)severely obese (gray columns)lean (open columns) *, P < .01; **, P < .001
24. TEF area under curve (0–90 minutes) was significantly greater in gastric bypass patients than in severely obese and lean women (both P < .01)Gastric bypass surgery is correlated with increased postprandial rise in glucose, insulin, and C-peptide levels (all P < .001)Results
25. Mansour, 2012Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight menMetabolism
26. Compares ginger’s affects on overweight men (BMI 25-29)Will ginger consumption affect TEF and satiety? Does ginger alter appetite-regulating hormones and inflammatory markers? Mansour, 2012
27. Obtain a valid RMR (30 mins)- chamberMeal served- 15 mins to consumestandard breakfast: 5 small corn muffins: 525 kcal, 67.5 g carb, 25 g fat, 7.5 g prot orange juice: 70 kcal, 17.0 g carb, 6 oz. of hot water Indirect calorimeter was measured for 6 hours for 40 minutes/hThe first ten minutes of each measuring period was discarded for stabilization purposesMethodology, Mansour
28. Black- with gingerwhite- without gingerTEF displayed as % increase over RMRTEF increase 42.7kcal/d with ginger
29. There was a significant effect of ginger on TEF (ginger vs control = 42.7 ± 21.4 kcal/d, P = .049) The area under the curve was not different (P = .43) There were no effects of ginger on glucose, insulin, lipids, or inflammatory markersResults
30. Du, 2014The Thermic Effect of Food is Reduced in Older AdultsHorm Metab
31. Compare age’s affects on TEF in 209 men and womenDoes age affect RMR and TEF and if so, how?What is the relationship between body composition, fat distribution and postprandial insulin responses and measured TEF?Du, 2014
32. Obtain a valid RMR (30 mins)-hoodMeal served33% of daily calories (from Ensure) calculated according to REEParticipants were then allowed to get out of bed to use the bathroomIndirect calorimeter was measured hourly for 4 hoursEach reading included a 5 minute stabilization period, followed by a 15min readingMethodology- Du, 2014
33. TEE displayed as kcal/minTEF (TEE-REE) displayed as kcal/minAge adjusted for FFMOlder adults had reduced RMR and TEF
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35. BMR after being adjusted for FFM was less in older adults (p=0.01) TEF food was ̴ 1% less in the older adults (p=0.02) After controlling for meal size and FFM, body fat and fat distribution did not predict TEFBoth BMR and TEF are less in older adults, even when they have similar amounts of lean tissue and consume a similar size mealResults
36. Review thermic effect of foodHistory of methodologyWeststrate, 1990Pier, 1992Reed, 1996Current methodologyWilms, 2013Mansour, 2012Du, 2014ConclusionReferencesOutline
37. Methodology varies between studies (instrument, schedules, meal)If measuring full TEF= 4-6 hoursWays to display results: *Total TEE (avg kcal per min/h, total area under the curve) Total TEF (avg kcal per min/h, total area under the curve)% increase over RMRPeak energy or time to peakTEF % mealKnown variables that effect TEF:Meal sizeBody compositionGenderAgeGlucose/Insulin responsesConclusion
38. Westrate, J. Resting metabolic rate and diet induced thermogenesis: A methodological reappraisal. Am J Clin Nutr November 1993 vol. 58 no. 5 592-601.Reed GW, Hill, JO. Measuring the thermic effect of food. Am J Clin Nutr February 1996 vol. 63 no. 2 164-169 Wilms B, Ernst B, Schmid SM, Thurnheer M, Schultes B. Enhanced thermic effect of food after Roux-en-Y gastric bypass surgery. J Clin Endocrinol Metab. 2013 Sep;98(9):3776-84. Epub 2013 Jul 3.Mansour MS, Ni YM, Roberts AL, Kelleman M, Roychoudhury A, St-Onge MP. Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: a pilot study. Metabolism. 2012 Oct;61(10):1347-52. Epub 2012 Apr 24.Du S, Rajjo T, Santosa S, Jensen MD. The Thermic Effect of Food is Reduced in Older Adults. Horm Metab Res 2014; 46(05): 365-369References