The Energy Content and Composition of Meals Consumed after an Overnight Fast and Their Effects on Diet Induced Thermogenesis: A Systematic Review, Meta-Analyses and Meta-Regressions.
Level 1 - systematic review of randomized trials
Systematic review and meta-analysis of randomized crossover trials
PubMed 27792142 · doi:10.3390/nu8110670
What was done
Systematic review, meta-analyses, and meta-regressions evaluating the effects of meal energy intake, macronutrient composition, and eating patterns after an overnight fast on diet-induced thermogenesis. From 2482 initial records, 26 publications comprising 27 studies using randomized crossover designs comparing two or more eating events were included.
What was found
In a mixed model meta-regression, diet-induced thermogenesis increased by 1.1 kJ/h for every 100 kJ increase in energy intake (p < 0.001). High-protein or high-carbohydrate meals yielded higher thermogenesis than high-fat meals, though the effect was not consistently significant. Medium chain triglycerides produced significantly higher thermogenesis than long chain triglycerides (meta-analysis, p = 0.002). Consuming a meal as a single bolus eating event resulted in significantly higher thermogenesis than consuming the same meal as multiple small meals or snacks (meta-analysis, p = 0.02). Fast versus slow meal consumption yielded unclear or inconsistent results, and palatability showed no significant association.
Why it matters
It demonstrates that acute postprandial thermogenesis scales with caloric load, bolus meal patterns, and specific fat chain lengths rather than divided feeding schedules.
Limits
Total participant sample size and subject characteristics are omitted from the abstract. Differences between protein, carbohydrate, and fat were not uniformly significant, and the impact of eating speed could not be resolved.
Cited by
- supports Consuming medium-chain triglycerides increases the thermic effect of food by approximately 45 to 60 calories compared to standard dietary fats.