EE: Thermic Effect of Food (2014)

EE: Thermic Effect of Food (2014)

• Assessment
  How long should a healthy and non-critically ill individual fast prior to an RMR measurement to avoid the Thermic Effect of Food (TEF)?

  • Conclusion

    Based on the evidence reviewed, consuming meals containing approximately 450kcal to 1,500kcal increases metabolic rate in healthy adults for at least three to five hours. However, the majority of studies did not include a measurement period long enough to observe a return to baseline levels. The thermic effect of food dissipates depending on the amount of calories consumed. One study reported that the thermic effect of consuming approximately 300kcal was negligible after 3.5 hours post-consumption and another study reported that the thermic effect of consuming 1,300kcal was negligible after seven hours post-consumption. Additional research is needed in this area.

  • Grade: II
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: How long should a healthy and non-critically ill individual fast prior to an RMR measurement to avoid the Thermic Effect of Food (TEF)?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
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  • Search Plan and Results: EE: Thermic Effect of Food and Alcohol in Healthy and Non-Critically Ill Individuals 2012