Measurement of the Thermic Effect of Food in a Chinese Mixed Diet in Young People

Objective

To determine the thermic effect of food (TEF) in a Chinese mixed diet in young people.

Methods

During the study, the participants were weighed and examined for body composition every morning. The total energy expenditure (TEE) of the participants was measured by the doubly labelled water method for 7 days, and during this period, basal energy expenditure was measured by indirect calorimetry and physical activity energy expenditure was measured by an accelerometer. The value obtained by subtracting basal energy expenditure and physical activity energy expenditure from TEE was used to calculate TEF.

Results

Twenty healthy young students (18–30 years; 10 male) participated in the study. The energy intake of the participants was not significantly different from the Chinese Dietary Reference Intake of energy (P > 0.05). The percentage of energy from protein, fat and carbohydrate were all in the normal range. The intakes of fruits, milk and dietary fiber of the participants were significantly lower than those in the Chinese Dietary Guidelines (P < 0.05). There was no significant difference in the body weight of the participants during the experiment (P > 0.05). When adjusted for body weight, there was no significant difference in either TEE or basal energy expenditure between the male and female participants (P > 0.05). In addition, there was no significant difference in physical activity energy expenditure and TEF between the male and female participants (P > 0.05). The percentage of TEF in TEE was 8.73%.

Conclusion

The percentage of TEF in TEE in a Chinese mixed diet in young people was significantly lower than 10% (P < 0.001). A value of 10% is usually considered to be the TEF in mixed diets as a percentage of TEE.