Table 1.
Diet composition, expressed as the energy contribution of carbohydrate, protein, fat and alcohol (en% C/P/F/A) of food intake, and diet-induced thermogenesis (DIT), measured as the increase in energy expenditure above basal fasting level over the presented time interval and expressed as a percentage of the energy content of the food ingested (% intake).
| Reference | subjects (n) | diet (en% C/P/F/A) | intake (MJ) | time (h) | DIT (% intake) |
| [3] | 10 | 57/10/33/0 | 1.9 | 4 | 7.1 |
| [11] | 12 | 45/10/45/0 | 2.5 | 4 | 7.2 |
| 12 | 35/8/35/22 | 2.5 | 4 | 8.6 | |
| [24] | 6 | 0/0/0/100 | 0.9 | 4 | 17.1 |
| [5] | 471 | 50/20/30/0 | 9.4 | 24 | 18 |
| [25] | 6 | 73/11/16/0 | 2.8 | 4 | 4.2 |
| [26] | 6 | 65/10/25/0 | 2.5 | 5 | 6.5 |
| [13] | 18 | 80/18/2/0 | 2.2 | 4 | 4.0a |
| 18 | 15/18/67/0 | 2.2 | 4 | 5.0b | |
| [27] | 12 | 45/15/40/0 | 3.1 | 5.5 | 8.3 |
| [6] | 8 | 30/10/60/0 | 8.9 | 24 | 10.5a |
| 8 | 60/30/10/0 | 8.9 | 24 | 14.6b | |
| [28] | 12 | 45/15/40/0 | 3.6 | 5.5 | 7.1 |
| [29] | 24 | 62/27/11/0 | 3.8 | 5 | 8.1 |
| [14] | 12 | 40/12/48/0 | 2.5 | 5 | 4.3a |
| 12 | 68/12/20/0 | 2.5 | 5 | 6.5b | |
| [30] | 14 | 42/15/43/0 | 2.5 | 5 | 5.8 |
| [31] | 13 | 80/17/3/0 | 3.2 | 4 | 5.2 |
| [12] | 19 | 37/32/31/0 | 2.8 | 5 | 8.3 |
| 19 | 65/12/24/0 | 2.8 | 5 | 7.1a | |
| 19 | 24/12/65/0 | 2.8 | 5 | 7.1a | |
| 19 | 43/12/24/23 | 2.8 | 5 | 9.0b |