Table 1 Diet composition, expressed as the energy contribution of carbohydrate, protein, fat and alcohol (en% C/P/F/A) of food intake, and diet-induced thermogenesis (DIT), measured as the increase in energy expenditure above basal fasting level over the presented time interval and expressed as a percentage of the energy content of the food ingested (% intake).

[3]

10

57/10/33/0

1.9

4

7.1

[11]

12

45/10/45/0

2.5

4

7.2

12

35/8/35/22

2.5

4

8.6

[24]

6

0/0/0/100

0.9

4

17.1

[5]

471

50/20/30/0

9.4

24

18

[25]

6

73/11/16/0

2.8

4

4.2

[26]

6

65/10/25/0

2.5

5

6.5

[13]

18

80/18/2/0

2.2

4

4.0^a

18

15/18/67/0

2.2

4

5.0^b

[27]

12

45/15/40/0

3.1

5.5

8.3

[6]

8

30/10/60/0

8.9

24

10.5^a

8

60/30/10/0

8.9

24

14.6^b

[28]

12

45/15/40/0

3.6

5.5

7.1

[29]

24

62/27/11/0

3.8

5

8.1

[14]

12

40/12/48/0

2.5

5

4.3^a

12

68/12/20/0

2.5

5

6.5^b

[30]

14

42/15/43/0

2.5

5

5.8

[31]

13

80/17/3/0

3.2

4

5.2

[12]

19

37/32/31/0

2.8

5

8.3

19

65/12/24/0

2.8

5

7.1^a

19

24/12/65/0

2.8

5

7.1^a

19

43/12/24/23

2.8

5

9.0^b