このページは機械翻訳されています。他のページは英語で表示される場合があります。 View in English

人間の生涯における日々のエネルギー消費

Herman Pontzer ^1,2, Yosuke Yamada ^3,4, Hiroyuki Sagayama ⁵

¹Department of Evolutionary Anthropology, Duke University, Durham, NC, USA. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
²Duke Global Health Institute, Duke University, Durham, NC, USA.
³Institute for Active Health, Kyoto University of Advanced Science, Kyoto, Japan. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁴National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo, Japan.
⁵Faculty of Health and Sport Sciences, University of Tsukuba, Ibaraki, Japan. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶Research Institute for Sport and Exercise Sciences, Liverpool John Moores University, Liverpool, UK.
⁷Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, 0317 Oslo, Norway.
⁸Crewe Alexandra Football Club, Crewe, UK.
⁹David Geffen School of Medicine, University of California, Los Angeles.
¹⁰Unité Mixte de Recherche en Nutrition et Alimentation, CNESTEN-Université Ibn Tofail URAC39, Regional Designated Center of Nutrition Associated with AFRA/IAEA, Rabat, Morocco.
¹¹Department of Physiology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
¹²Maastricht University, Maastricht, Netherlands.
¹³Department of Nutritional Sciences, University of Wisconsin, Madison, WI, USA.
¹⁴Institut Pluridisciplinaire Hubert Curien, CNRS Université de Strasbourg, UMR7178, France.
¹⁵Phillips Research, Eindoven, Netherlands.
¹⁶Institute of Social and Preventive Medicine, Lausanne University Hospital, Lausanne, Switzerland.
¹⁷Division of Gastroenterology, Hepatology, and Nutritiion, Department of Medicine, Vanderbilt University, Nashville, TN, USA.
¹⁸Department of Pediatrics, Baylor College of Medicine, USDA/ARS Children's Nutrition Research Center, Houston, TX, USA.
¹⁹Department of Public Health Sciences, Parkinson School of Health Sciences and Public Health, Loyola University, Maywood, IL, USA.
²⁰Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, MA 02111, USA.
²¹Department of Sport Medicine, Norwegian School of Sport Sciences, Oslo, Norway.
²²Charité-Universitätsmedizin Berlin, corporate member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health (BIH), Institute of Medical Psychology, Berlin, Germany.
²³School of Medicine, University of California Irvine, Irvine, CA, USA.
²⁴Solutions for Developing Countries, University of the West Indies, Mona, Kingston, Jamaica.
²⁵Department of Biomedical and Life Sciences, University of Glasgow, Glasgow, UK.
²⁶Department of Anthropology, University of California Santa Barbara, Santa Barbara, CA, USA.
²⁷Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen, UK.
²⁸State Key Laboratory of Molecular developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China.
²⁹Central Health Laboratory, Ministry of Health and Wellness, Candos, Mauritius.
³⁰Pennington Biomedical Research Center, Baton Rouge, LA, USA.
³¹Institute for Active Health, Kyoto University of Advanced Science, Kyoto, Japan.
³²Department of Medicine, Duke University, Durham, NC, USA.
³³Feinberg School of Medicine, Northwestern University, Chicago, IL, USA.
³⁴Health through Physical Activity, Lifestyle and Sport Research Centre (HPALS), Division of Exercise Science and Sports Medicine (ESSM), FIMS International Collaborating Centre of Sports Medicine, Department of Human Biology, Faculty of Health Sciences, University of Cape Town, Cape Town, South Africa.
³⁵Department of Anthropology, Northwestern University, Evanston, IL, USA.
³⁶Imperial College London Diabetes Centre, Abu Dhabi, United Arab Emirates and Imperial College London, London, UK.
³⁷Department of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, 4630 Kristiansand, Norway.
³⁸The FA Group, Burton-Upon-Trent, Staffordshire, UK.
³⁹Division of Public Health Sciences, Fred Hutchinson Cancer Research Center and School of Public Health, University of Washington, Seattle, WA, USA.
⁴⁰Kenya School of Medicine, Moi University, Eldoret, Kenya.
⁴¹Rwanda Division of Basic Sciences, University of Global Health Equity, Rwanda.
⁴²Helsinki University Central Hospital, Helsinki, Finland.
⁴³School of Sport and Service Management, University of Brighton, Eastbourne, UK.
⁴⁴Department of Nutrition and Movement Sciences, Maastricht University, Maastricht, Netherlands.
⁴⁵The Queen's Medical Research Institute, University of Edinburgh, Edinburgh, UK.
⁴⁶Program in Physical Therapy and Department of Medicine, Washington University School of Medicine, St. Louis, MO, USA.
⁴⁷Biological Sciences and Anthropology, University of Southern California, CA, USA.
⁴⁸Centre for Cardiovascular Sciences, Queen's Medical Research Institute, University of Edinburgh, Edinburgh, UK.
⁴⁹School of Social and Behavioral Sciences, University of Tilburg, Tilburg, Netherlands.
⁵⁰Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark.
⁵¹Department of Psychiatry and Behavioral Sciences, Stanford University, Stanford CA, USA.
⁵²Department of Anthropology, Baylor University, Waco, TX, USA.
⁵³Maastricht University, Maastricht and Lifestyle Medicine Center for Children, Jeroen Bosch Hospital, Hertogenbosch, Netherlands.
⁵⁴Population, Policy, and Practice Research and Teaching Department, UCL Great Ormond Street Institute of Child Health, London, UK.
⁵⁵Department of Anthropology, University of California Los Angeles, Los Angeles, CA, USA.
⁵⁶Department of Human Behavior, Ecology, and Culture, Max Planck Institute for Evolutionary Anthropology, Leipzig, Germany.
⁵⁷Growth and Obesity, Division of Intramural Research, NIH, Bethesda, MD, USA.
⁵⁸Nutritional and Health Related Environmental Studies Section, Division of Human Health, International Atomic Energy Agency, Vienna, Austria.
⁵⁹Division of Epidemiology, Department of Public Health Sciences, Loyola University School of Medicine, Maywood, IL, USA. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶⁰Pennington Biomedical Research Center, Baton Rouge, LA, USA. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶¹Biotech Center and Nutritional Sciences University of Wisconsin, Madison, WI, USA. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶²Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre, Maastricht, Netherlands. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶³Department of Pediatrics, Baylor College of Medicine, USDA/ARS Children's Nutrition Research Center, Houston, TX, USA. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶⁴Center for Energy Metabolism and Reproduction, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, China. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.
⁶⁵CAS Center of Excellence in Animal Evolution and Genetics, Kunming, China.

⁰Department of Evolutionary Anthropology, Duke University, Durham, NC, USA. herman.pontzer@duke.edu j.speakman@abdn.ac.uk yyamada831@gmail.com sagayama.hiroyuki.ka@u.tsukuba.ac.jp aluke@luc.edu jennifer.rood@pbrc.edu dschoell@nutrisci.wisc.edu k.westerterp@maastrichtuniversity.nl wwong@bcm.edu.

Clinical Neuroscience (new York, N.y.) +

|

2021年8月13日

PubMedで要約を見る

まとめ

日々のエネルギー消費量は生涯にわたって変化しますこの研究は幼児の急速な増加から高齢者の減少までの異なるライフステージのエネルギー需要を明らかにし健康戦略に影響を与えています

科学分野

人間の生理学
人生の研究
代謝研究

背景

日々のエネルギー消費は健康に不可欠ですが,その経路は十分に研究されていません.
生活の様々な段階におけるエネルギー需要を理解することは公衆衛生にとって極めて重要です
これまでの研究は,幼児期から高齢期までのエネルギー消費を全面的に分析していなかった.

研究の目的

人間の生涯にわたる総エネルギー消費の軌跡を調査する
異なるエネルギー消費パターンを特徴とする生命の異なる段階を特定する.
生涯を通じて栄養と健康戦略を最適化するためのデータを提供すること.

主な方法

総エネルギー支出の広大で多様なデータベースの分析
正確な支出測定のために二重ラベルされた水法を使用した.
8日から95歳までの男性と女性の参加者も含まれていた.

主要な成果

総エネルギー消費は,無脂肪質と力法則の関係にある.
エネルギー支出の4つの異なるライフステージが特定されました.
支出は幼児期にピークに達し (成人期に約50%),成人期に安定し,高齢化に伴い減少する.

結論

エネルギー消費パターンは人間の生涯にわたって大きく変化し,重要な発達と老化段階を強調しています.
これらの発見は人間の発達と老化過程について重要な洞察を与えてくれます
この研究は,様々な人生の段階に合わせた根拠に基づいた栄養と健康への介入の基盤を提供します.

関連する概念動画

Energy Budgets

Organisms must balance energy intake with the energy required for growth, maintenance and reproduction. These trade-offs result in a variety of survivorship and reproductive strategies, including semelparity and iteroparity. Semelparous species, like annual plants, have only one reproductive episode in their lifetimes and consequently have short lifespans. Iteroparous species, by contrast, have many reproductive events during their lifetimes but have relatively few offspring. These two...

Energy Balance

The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...

Metabolic Rate

The human body is a powerhouse of energy, with every cell performing numerous functions that require energy. This energy production and consumption is measured by the metabolic rate, which quantifies the total heat generated by all the body's chemical reactions and mechanical work. This measurement helps to determine the rate of kilocalorie (kcal) consumption needed to fuel all ongoing activities.
The Basal Metabolic Rate (BMR) measures the energy expended at rest.
Several factors influence...

Production Efficiency

Net production efficiency (NPE) is the efficiency at which organisms assimilate energy into biomass for the next trophic level. Due to low metabolic rates and less energy spent on thermoregulatory processes, the NPE of ectotherms (cold-blooded animals) is 10 times higher than endotherms (warm-blooded animals).

Net Production Efficiency

Energy flows through ecosystems, from one organism to the next. However, only the energy stored in an organism as biomass is available as food for the next...

Energy Basics

Chemical reactions, such as those that occur when you light a match, involve changes in energy as well as matter.

Chemical changes and their accompanying changes in energy are important parts of everyday life. The macronutrients in food undergo metabolic reactions that provide the energy to keep bodies functioning. A variety of fuels (gasoline, natural gas, coal) is burned to produce energy for transportation, heating, and the generation of electricity. Industrial chemical reactions use...

Requirements for Human Life

The Earth and its atmosphere have provided humans with air, water, and food, but these are not the only requirements for survival. Humans also require a specific range of temperature and pressure that the Earth and its atmosphere provides.
Oxygen
Atmospheric air is only about 20 percent oxygen, but that oxygen is a key component of the chemical reactions that keep the body alive, including the reactions that produce ATP. Brain cells are susceptible to a lack of oxygen because they require a...