Karine Maria Moreira Almeida, Maria Bárbara Galdino-Silva, Déborah Tenório da Costa Paula, Guilherme César Oliveira de Carvalho, Maykon Douglas Ramos Barros, Thays Cristhyna Guimarães Reis, Mateus de Lima Macena, Nassib Bezerra Bueno
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引用次数: 0
摘要
背景：食物热效应（TEF）可能是预防和治疗肥胖症的治疗目标：目的：分析不同生物和营养特征对人体热效应的影响：数据来源：对 MEDLINE/PubMed、Embase、Cochrane Central Register of Controlled Trials、Web of Science 以及 Latin American and Caribbean Health Sciences Literature 数据库进行了检索，检索期至 2023 年 11 月，无语言限制：纳入了为空腹状态下的成人和老年人提供口服测试餐并使用热量计测量TEF的临床试验。每组的平均TEF为结果，采用分组、元回归和成分分析法评估个人和膳食特征对TEF的影响：数据分析：综述包括 133 项研究，321 个不同的组别。测试餐后 60 分钟的平均 TEF 为 262（95% CI，236-288）千卡/天，并随着时间的推移而下降，直至测试餐后 240 分钟（P 结论：TEF 受特定个体的影响：TEF 受特定个体和餐食特点的影响。总能量含量和脂类含量是与 TEF 关系最密切的膳食特征。然而，由于不同研究在方法上存在重大差异，因此很难确定如何将 TEF 作为肥胖症的潜在治疗目标：系统综述注册：PROSPERO 注册号CRD42023432504。
Impact of Individuals' Biological and Meals' Nutritional Characteristics on the Thermic Effect of Food in Humans: Meta-Regression of Clinical Trials.
Context: The thermic effect of food (TEF) may be a therapeutic target for the prevention and treatment of obesity.
Objective: The impact of different biological and nutritional characteristics on TEF in humans was analyzed.
Data sources: The MEDLINE/PubMed, Embase, Cochrane Central Register of Controlled Trials, Web of Science, and Latin American and Caribbean Health Sciences Literature databases were searched until November 2023 without language restrictions.
Data extraction: Clinical trials were included that offered an oral test meal to adult and elderly individuals in a fasting state and measured TEF using calorimetry. The average TEF of each group was the outcome, and the impact of the individuals' and meal characteristics on the TEF was assessed using subgroups, meta-regression, and compositional analysis.
Data analysis: The review included 133 studies, with 321 different groups. The mean TEF at 60 minutes after the test meal was 262 (95% CI, 236-288) kcal/d and decreased over time until 240 minutes after the test meal (P < .01). Male participants, individuals with normal body mass index, meals with energy content offered according to individual requirements, and meals with a mixed degree of food processing yielded a higher TEF. The total energy content of meals was the variable most strongly associated with TEF. Compositional analysis showed that the amount of lipids in meals was the only macronutrient consistently and negatively associated with TEF.
Conclusions: The TEF is influenced by specific individuals' and meal characteristics. Total energy content and the amount of lipids were the characteristics of the meals most consistently associated with TEF. However, due to important methodological differences between studies, it is difficult to determine how to use TEF as a potential therapeutic target against obesity.
期刊介绍：
Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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