Effect of meal size and frequency on the thermic effect of food |
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| Affiliation: | 1. Departamento de Nutrición, Diabetes y Metabolismo, Escuela de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile;2. UDA-Ciencias de la Salud, Carrera de Nutrición y Dietética, Escuela de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile;3. Istituto di Ingegneria Biomedica, Consiglio Nazionale delle Ricerche, Padova, Italy;4. Pennington Biomedical Research Center, Baton Rouge, LA, USA;1. University de Tunis El Manar, Faculty des Sciences de Tunis, LR 206 Micro-organisms and Bio-molecules Actives, Tunisia;2. Charles Nicolle Hospital, Hepato-Gastroenterology Department, Tunis, Tunisia;3. Military Hospital of Tunis, Laboratory of Immunology, Tunis, Tunisia;4. Department of Virology, Amiens University Hospital, Amiens, France;5. Virology Research Unit, EA 4294, Jules Verne University of Picardie, Amiens, France;6. Research Unit of Haematological and Autoimmune Diseases, Faculty of Pharmacy, University of Monastir, Monastir, Tunisia |
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| Abstract: | ![]()
Results from previous studies suggest that energy content and frequency of meals may affect total daily thermic effect of food (TEF). TEF response to 2 large meals, each representing 50% of daily energy needs, was compared to the TEF response to 4 small meals, each representing 25% of daily energy needs. Total 10-hour TEF, measured as increase in oxygen consumption from rest, did not differ between the large and small meal patterns (43.43 ±5.01 vs. 43.42±4.72 liters, respectively). Measured TEF was significantly greater than predicted response due to a more complete measurement period. An optimum pattern for energy intake to either maximize or minimize TEF was not observed. |
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