Diet induced thermogenesis, older and newer data with emphasis on obesity and diabetes mellitus - A narrative review

• Published in: Metabolism open 2024-06, Vol.22, p.100291, Article 100291
• Main Authors: Tzeravini, Evangelia, Tentolouris, Anastasios, Kokkinos, Alexander, Tentolouris, Nikolaos, Katsilambros, Nikolaos
• Format: Article
• Language: English
• Subjects: Diet induced thermogenesis; from the Insulin Resistance, Diabetes and Metabolism Special Issue; Obesity; Postprandial; Thermic effect of food; Weight loss
• ISSN: 2589-9368; 2589-9368
• DOI: 10.1016/j.metop.2024.100291

Obesity is a major public health problem with a prevalence increasing at an alarming rate worldwide. There is an urgent need for efficient approaches to weight management. Diet induced thermogenesis (DIT) is the process by which the body increases its energy expenditure in response to a meal. It is estimated to account for approximately 10 % of total energy expenditure and is considered a potentially modifiable component of energy expenditure. The palatability of food, meal's composition in macronutrients, the circadian rhythm and sleep, as well as individual's characteristics such as age, the presence of obesity or diabetes mellitus, and the proportion of physical activity are the main factors that affect DIT. However, studies examining DIT are mostly characterized by small sample size and the methodology varies considerably between studies. It seems that even today there is a lot of contradiction between the relative studies. Inspite of that, future research might lead to the modification of DIT in order to achieve some weight loss in obese people.