Thermic Effect of Food and Macronutrient Oxidation Rate in Men and Women after Consumption of a Mixed Meal

Myung-Hee Kim; Eun-Kyung Kim

doi:10.4163/kjn.2011.44.6.507

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Kim and Kim: Thermic Effect of Food and Macronutrient Oxidation Rate in Men and Women after Consumption of a Mixed Meal

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2011; 44(6): 507-517.

Published online: 31 December 2011

DOI: https://doi.org/10.4163/kjn.2011.44.6.507

Thermic Effect of Food and Macronutrient Oxidation Rate in Men and Women after Consumption of a Mixed Meal

Myung-Hee Kim, Eun-Kyung Kim

Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung 210-742, Korea.

To whom correspondence should be addressed. (ekkim@gwnu.ac.kr)

Received 7 September 2011 Revised 24 October 2011 Accepted 4 November 2011

Abstract

The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as ΔAUC and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p < 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p < 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p < 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females.

Keywords: thermic effect of food, macronutrient oxidation rate

Figures and Tables

Fig. 1

Changes in incremental energy expenditure (%) from the baseline (REE) at each 30-min time point over 5-hour after the meal for male and female college students. ^*: p < 0.05 by Student t-test between male and female. PPEE: post-prandial energy expenditure, REE: resting energy expenditure.

Fig. 2

ΔAUC of TEF (A), TEF% of energy intake (B), and TEF% of energy intake adjusted for body weight (C) or fat-free mass (D) over 5-hour after the meal for male and female college students. All p-values are derived by Student t-tests between male and female.

Fig. 3

The total amount of carbohydrate oxidation (A1, A2, A3) and the total amount of fat oxidation (B1, B2, B3) adjusted for energy intake, body weight, and fat-free mass over 5-hour after the meal for male and female college students. All p-values were derived by Student t-tests between male and female.

Fig. 4

Relative percentage of substrate oxidation rate over 5-hour after the meal for male (A) and female (B) college students. ^**: p < 0.01 Significantly different between male and female by Student's t-test.

Table 1

Energy content and macronutrients composition of the experimental meal

Table 2

Baseline characteristics of the subjects

¹⁾Mean ± SD ²⁾N (%)

^*: p < 0.05, ^***: p < 0.001 by Student t-test and χ²-test between male and female

Table 3

Resting energy expenditure (REE) of the subjects

¹⁾Mean ± SD ²⁾Fat-free mass

^***: p < 0.001 by Student t-test between male and female

Notes

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2010-0004472).

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