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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).

From: Diet induced thermogenesis

Reference subjects (n) diet (en% C/P/F/A) intake (MJ) time (h) DIT (% 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 4.0a
  18 15/18/67/0 2.2 4 5.0b
[27] 12 45/15/40/0 3.1 5.5 8.3
[6] 8 30/10/60/0 8.9 24 10.5a
  8 60/30/10/0 8.9 24 14.6b
[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 4.3a
  12 68/12/20/0 2.5 5 6.5b
[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 7.1a
  19 24/12/65/0 2.8 5 7.1a
  19 43/12/24/23 2.8 5 9.0b