THE INFLUENCE OF THERMAL EFFECT OF FOOD ON SATIETY

Objectives: To evaluate energy expenditure after three isoenergetic me als of different nutrient composition and to establish the relationshi p between the thermic effect of food (TEF), subsequent energy intake f rom a test meal and satiety sensations related to consumption. Design: 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). Setting: The experiments were performed at the University of Milan. Subjects: Ten normal body-weight healthy wome n. Methods: Energy expenditure was measured by indirect calorimetric m easurements, using an open-circuit ventilated-hood system; intake was assessed 7 h later by weighing the food consumed from a test meal and satiety sensations were rated by means of a satiety rating questionnai re. Results: TEF was 261 +/- 59, 92 +/- 67 and 97 +/- 71 kJ over 7 h a fter the HP, HC and HF meals, respectively. The HP meal was the most t hermogenic (P < 0.001) and it determined the highest sensation of full ness (P = 0.002). There were no differences in the sensations and ther mic effect between fat and carbohydrate meals. A significant relations hip linked TEF to fullness sensation (r = 0.41, P = 0.025). Energy int ake from the test meal was comparable after HP, HC and HF meals. Concl usions: Our results suggest that TEF contributes to the satiating powe r of foods.