Specific dynamic action: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
Line 8: Line 8:
==Types of foods==
==Types of foods==
Raw [[celery]] and [[grapefruit]] are often claimed to have [[negative calorie food|negative caloric balance]] (requiring more energy to digest than recovered from the food), presumably because the thermic effect is greater than the caloric content due to the high fibre matrix that must be unraveled to access their carbohydrates. However, there has been no research carried out to test this hypothesis and a significant amount of the thermic effect depends on the insulin sensitivity of the individual, with more insulin-sensitive individuals having a significant effect while individuals with increasing resistance have negligible to zero effects.<ref>{{cite pmid|1541675}}</ref><ref name='Camastra'>{{cite pmid|10643689 }}</ref>
Raw [[celery]] and [[grapefruit]] are often claimed to have [[negative calorie food|negative caloric balance]] (requiring more energy to digest than recovered from the food), presumably because the thermic effect is greater than the caloric content due to the high fibre matrix that must be unraveled to access their carbohydrates. However, there has been no research carried out to test this hypothesis and a significant amount of the thermic effect depends on the insulin sensitivity of the individual, with more insulin-sensitive individuals having a significant effect while individuals with increasing resistance have negligible to zero effects.<ref>{{cite pmid|1541675}}</ref><ref name='Camastra'>{{cite pmid|10643689 }}</ref>

The Functional Food Centre at Oxford Brookes University conducted a study into the effects of Chilli and medium-chain triglycerides (MCT) on Diet Induced Thermogenesis (DIT). They concluded that "adding chilli and MCT to meals increases DIT by over 50 % which over time may cumulate to help induce weight loss and prevent weight gain or regain".<ref>{{cite pmid|23179202}}</ref>


Australia's Human Nutrition conducted a study on the effect of meal content in lean women's diets on the thermic effect of food and found that the inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.<ref>J{{cite pmid|17164830}}</ref>
Australia's Human Nutrition conducted a study on the effect of meal content in lean women's diets on the thermic effect of food and found that the inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.<ref>J{{cite pmid|17164830}}</ref>

Revision as of 03:10, 11 February 2013

Thermic effect of food, or TEF in shorthand, is the amount of energy expenditure above the resting metabolic rate due to the cost of processing food for use and storage.[1] It is one of the components of metabolism along with resting metabolic rate and the exercise component. Two other terms commonly used to describe the thermic effect of food are dietary induced thermogenesis (DIT) and specific dynamic action (SDA). A commonly-used estimate of the thermic effect of food is about 10% of one's caloric intake, though the effect varies substantially for different food components. For example, dietary fat is very easy to process and has very little thermic effect, while protein is hard to process and has a much larger thermic effect.[2]

Factors that affect the thermic effect of food

The thermic effect of food is increased by both aerobic training of sufficient duration and intensity and by anaerobic weight training. However, the increase is marginal, amounting to 7-8 cal per hour.[1] The primary determinants of daily TEF are the quantity and composition of the food ingested.

Although some believe that TEF is reduced in obesity, discrepant results and inconsistent research methods have failed to validate such claims.[3]

Types of foods

Raw celery and grapefruit are often claimed to have negative caloric balance (requiring more energy to digest than recovered from the food), presumably because the thermic effect is greater than the caloric content due to the high fibre matrix that must be unraveled to access their carbohydrates. However, there has been no research carried out to test this hypothesis and a significant amount of the thermic effect depends on the insulin sensitivity of the individual, with more insulin-sensitive individuals having a significant effect while individuals with increasing resistance have negligible to zero effects.[4][5]

The Functional Food Centre at Oxford Brookes University conducted a study into the effects of Chilli and medium-chain triglycerides (MCT) on Diet Induced Thermogenesis (DIT). They concluded that "adding chilli and MCT to meals increases DIT by over 50 % which over time may cumulate to help induce weight loss and prevent weight gain or regain".[6]

Australia's Human Nutrition conducted a study on the effect of meal content in lean women's diets on the thermic effect of food and found that the inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.[7]

Measuring TEF

The thermic effect of food should be measured for greater than or equal to five hours.[8]

The American Journal of Clinical Nutrition published that TEF lasts beyond 6 hours for the majority of people.[8]

Processed foods and TEF

Research has found that the thermic effect of food contributes to the fact that calories may not all be equal in terms of weight gain. Sadie Barr showed that the consumption of processed foods led to a 50% decrease in postprandial energy expenditure.[9]

References

  1. ^ a b Denzer, CM (2003 September). "The effect of resistance exercise on the thermic effect of food". International Journal of Sport Nutrition and Exercise Metabolism. 13 (3): 396–402. PMID 14669938. Retrieved 2010-08-10. {{cite journal}}: Check date values in: |date= (help); Unknown parameter |coauthors= ignored (|author= suggested) (help)
  2. ^ Christensen, Peter. "What is the thermic effect of food?". Retrieved March 28, 2005.
  3. ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1301/002966402320289359, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with |doi=10.1301/002966402320289359 instead.
  4. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 1541675, please use {{cite journal}} with |pmid=1541675 instead.
  5. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 10643689 , please use {{cite journal}} with |pmid=10643689 instead.
  6. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 23179202, please use {{cite journal}} with |pmid=23179202 instead.
  7. ^ JAttention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 17164830, please use {{cite journal}} with |pmid=17164830 instead.
  8. ^ a b Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 8561055 , please use {{cite journal}} with |pmid=8561055 instead.
  9. ^ Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure
Retrieved from "https://en.wikipedia.org/w/index.php?title=Specific_dynamic_action&oldid=537645510"