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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). |
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| 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 |
|
Westerterp Nutrition & Metabolism 2004 1:5 doi:10.1186/1743-7075-1-5 |
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