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Thermogenesis in relation to feeding and exercise training.

International Journal of Obesity

|January 1, 1985

Summary

Sensory stimulation from eating activates metabolic processes, increasing energy expenditure. Bypassing sensory input, like in tube feeding, reduces this thermic effect of food.

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Area of Science:

Physiology
Nutrition Science
Metabolic Studies

Background:

Tube-fed animals exhibit greater weight gain than meal-fed animals on identical diets.
The thermic effect of food (TEF) is a significant component of energy expenditure.
The role of sensory input in meal-induced thermogenesis is not fully understood.

Purpose of the Study:

To investigate the impact of sensory stimulation during food intake on postprandial metabolic rate in humans.
To compare the thermic effect of food when ingested orally versus via gavage.

Main Methods:

Human volunteers consumed isocaloric meals through two different methods: oral ingestion and gastric gavage (tube-feeding).
Resting metabolic rate (RMR) was measured for 90 minutes following each meal.
Postprandial RMR was analyzed to determine the thermic effect of food under each condition.

Main Results:

Oral meal ingestion resulted in a significantly higher resting metabolic rate compared to gastric gavage.
The difference in metabolic rate was most pronounced during the post-digestive period.
Tube-feeding, which bypasses sensory stimulation, led to a reduction in meal-induced thermogenesis.

Conclusions:

Sensory stimulation associated with oral food intake activates oxidative processes, contributing to increased metabolic rate.
These findings suggest that the sensory aspects of eating play a role in regulating energy expenditure, potentially through endocrine pathways.
The absence of sensory input during tube-feeding diminishes the thermic effect of food, highlighting the importance of the cephalic phase of digestion.

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