The influence of thermic effect of food on satiety

• Published in: European journal of clinical nutrition 1998-07, Vol.52 (7), p.482-488
• Main Authors: CROVETTI, R, PORRINI, M, SANTANGELO, A, TESTOLIN, G
• Format: Article
• Language: English
• Subjects: Adult; Biological and medical sciences; Body Temperature Regulation; Calorimetry, Indirect; Carbohydrates; Circuits; Dietary Carbohydrates - administration & dosage; Dietary Fats - administration & dosage; Dietary Proteins - administration & dosage; Disease control; Eating; Energy expenditure; Energy Intake; Energy Metabolism; Feeding. Feeding behavior; Female; Food; Food intake; Fundamental and applied biological sciences. Psychology; Humans; Hunger; Meals; Metabolism; Nutrition; Proteins; Satiation - physiology; Satiety; Sensation; Ventilation; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1600578

To evaluate energy expenditure after three isoenergetic meals of different nutrient composition and to establish the relationship between the thermic effect of food (TEF), subsequent energy intake from a test meal and satiety sensations related to consumption. The study employed a repeated measures design. Ten subjects received, in a randomized order, three meals of 2331+/-36 kJ (557+/-9 kcal). About 68% of energy from protein in the high protein meal (HP), 69% from carbohydrate in the high carbohydrate meal (HC) and 70% from fat in the high fat meal (HF). The experiments were performed at the University of Milan. Ten normal body-weight healthy women. Energy expenditure was measured by indirect calorimetric measurements, using an open-circuit ventilated-hood system; intake was assessed 7h later by weighing the food consumed from a test meal and satiety sensations were rated by means of a satiety rating questionnaire. TEF was 261+/-59, 92+/-67 and 97+/-71 kJ over 7 h after the HP, HC and HF meals, respectively. The HP meal was the most thermogenic (P < 0.001) and it determined the highest sensation of fullness (P=0.002). There were no differences in the sensations and thermic effect between fat and carbohydrate meals. A significant relationship linked TEF to fullness sensation (r=0.41, P=0.025). Energy intake from the test meal was comparable after HP, HC and HF meals. Our results suggest that TEF contributes to the satiating power of foods.