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  • Assessment
    Over a 3-hour measurement interval and in non-obese populations, what are the thermic effect of feeding (TEF) increases on RMR, expressed as % of energy ingested?
    • Conclusion

      In two studies (Levine JA, et al, 2000 and Bissoli L et al, 1999) with the foremost study receiving a "plus" and the latter receiving a "neutral" research design quality rating, 77 nonobese individuals (23-43 years) consumed approximately 515 kcals and 4-5% of kcals consumed (16-25 kcals) was burned to represent diet-induced thermogenesis over a 3-hour time interval.

    • 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.
    Over a 3-hour measurement interval and in obese populations, what are the thermic effect of feeding (TEF) increases on RMR, expressed as % of energy ingested?
    • Conclusion

      There are no studies reporting the thermic effect of feeding (TEF) increases on RMR, expressed as % of energy ingested and use of area under the curve (AUC) analysis.

    • Grade: V
      • 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.
    Over a 5-6 hour measurement interval and in non-obese individuals, what are the thermic effect of feeding (i.e., meal or snacks) increases on RMR, expressed as % of energy ingested?
    • Conclusion

      In two studies (Kinabo JL, Durnin VJGA, 1990 and Raben GW, et al, 2003) with former study receiving a "plus" and latter study receiving a "neutral" research quality design rating, 37 nonobese individuals (10 men, 27 women, 18-40 years) consumed 600 kcals and, on average, 7-9% of kcals consumed was burned to represent diet-induced thermogenesis over a 5 h observation (assuming normal distribution, 95% of individuals would burn 43-57 kcals).  In one study (Kinabo JL, Durnin VJGA, 1990) of plus quality rating and when the measure is extended over a 6-hour measurement duration with an even larger meal (i.e., 1200 kcals) OR two meals of 600 kcals each, on average, 7-8% of ingested kcals (63-98 kcals) is burned to represent diet-induced thermogenesis in 18 nonobese women (18-34 years).  Over a period of 5-6 hours, 7-9% (approximately 40-100 kcals) of ingested kcals is burned as thermic effect of the meal.

    • 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.
    Over a 5-6 hour measurement interval and in obese individuals, what are the thermic effect of feeding (i.e., meal or snacks) increases on RMR, expressed as % of energy ingested?
    • Conclusion

      There are no studies reporting the thermic effect of feeding (meal or snacks) increases on RMR, expressed as % of energy ingested in obese individuals.

    • Grade: V
      • 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.
    When do thermic effect of meal peaks occur in non-obese and obese individuals?
    • Conclusion

      Thermic effect of meal peaks occur between 60 and 180 minutes in most individuals, though obese and older adult subjects may experience later peaks than nonobese.

      Nonobese and Special Populations (Obese)

      In 11 studies, with 5 given a “plus” (Bielinski, 1985; Kinabo, 1990, Segal et al, 1983 and 1992; Westrate, 1990) and 6 given a neutral research design methods quality rating (Audrain, 1991, Felig, 1983, Perkins, 1990, Poehlman, et al, 1988 ; Visser, 1995 and Westrate JA narrative review, 1993), group mean baseline or fasting RMR was lowest prior to eating, and peaked between 60-180 minutes in non-obese and obese (including clinically obese) adults (ages 18-79 years).  In three 3-hour observations (Segal KR, C A, et al, 1990; Felig, 1983; and Weststrate JA, 1993 (one with a plus and two with a neutral research design quality rating) reported in 12 obese men (ages 30-34 years) and 42 obese women (including 32 including clinically severe obese with BMI >/= 35; 24-40 years), group mean post-prandial meal peaks occurred at 60-90 minutes following ingestion of meals containing 315-720 kcals.  In one 4-hour study (Segal KR, Gutin 1983) of plus research design quality rating, 32 obese women were fed 910 kcals; assuming normal distribution, 95% of individuals experienced a diet-induced peak between 120-150 minutes.  In one study of moderate research quality design (Reed, 1996) including data from 131 nonobese and obese individuals (including clinically severe obese with BMI >/= 35) showed an earlier and higher peak thermic effect of food than did obese. 

    • Grade: I
      • 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.