Korean J Nutr.  2011 Dec;44(6):507-517. 10.4163/kjn.2011.44.6.507.

Thermic Effect of Food and Macronutrient Oxidation Rate in Men and Women after Consumption of a Mixed Meal

• Kim MH
• Kim EK

• KMID: 2268611
• DOI: http://doi.org/10.4163/kjn.2011.44.6.507

Abstract

The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as DeltaAUC and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p < 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p < 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p < 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females.

Keyword

thermic effect of food; macronutrient oxidation rate

MeSH Terms

Aged
Body Weight
Calorimetry, Indirect
Diet
Energy Metabolism
Fasting
Female
Humans
Male
Meals

Figure

• 

  Fig. 1 Changes in incremental energy expenditure (%) from the baseline (REE) at each 30-min time point over 5-hour after the meal for male and female college students. *: p < 0.05 by Student t-test between male and female. PPEE: post-prandial energy expenditure, REE: resting energy expenditure.

• 

  Fig. 2 ΔAUC of TEF (A), TEF% of energy intake (B), and TEF% of energy intake adjusted for body weight (C) or fat-free mass (D) over 5-hour after the meal for male and female college students. All p-values are derived by Student t-tests between male and female.

• 

  Fig. 3 The total amount of carbohydrate oxidation (A1, A2, A3) and the total amount of fat oxidation (B1, B2, B3) adjusted for energy intake, body weight, and fat-free mass over 5-hour after the meal for male and female college students. All p-values were derived by Student t-tests between male and female.

• 

  Fig. 4 Relative percentage of substrate oxidation rate over 5-hour after the meal for male (A) and female (B) college students. **: p < 0.01 Significantly different between male and female by Student's t-test.

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