Table 2.
EE and Macronutrient Measures During Eucaloric Feeding, Consumption of 4 OF Diets With Varied Macronutrient Content, and Fasting
| Variable | EB (n = 64) | Standard OF (n = 63) | High-CHO OF (n = 62) | High-Fat OF (n = 63) | Low-Protein OF (n = 62) | Fasting (n = 64) |
|---|---|---|---|---|---|---|
| 24-h EE, kcala | 2031 ± 281 (1502, 2810) | 2239 ± 334b (1530, 3175) | 2312 ± 333b (1573, 3339) | 2187 ± 312b (1532, 3114) | 2086 ± 298c (1453, 2895) | 1869 ± 238b (1426, 2655) |
| Change in 24hEE, %a | N/A | 10.2 ± 5.5b (−0.7, 23.8) | 13.8 ± 5.7b (1.3, 31.1) | 7.7 ± 5.2b (−7.2, 18.8) | 2.7 ± 4.5d (−6.9, 13.2) | −7.7 ± 4.8b (−19.3, 4.6) |
| SLEEP, kcale | 1597 ± 221 (1131, 2227) | 1782 ± 275b (1215, 2442) | 1789 ± 276b (1173, 2442) | 1787 ± 281b (1208, 2530) | 1626 ± 239 (1071, 2226) | 1591 ± 205 (1129, 2103) |
| Change in SLEEP, %e | N/A | 11.5 ± 9.7b (−2.0, 63.4) | 11.88 ± 8.77b (−3.7, 47.1) | 11.80 ± 9.46b (−9.8, 54.5) | 1.77 ± 6.35 (−10.7, 19.4) | −0.07 ± 6.90 (−14.5, 17.5) |
| DIT, kcal/da | 163 ± 110 (−74, 446) | 372 ± 145b (103, 649) | 445 ± 152b (120, 809) | 320 ± 131b (65, 674) | 218 ± 108c (7, 484) | N/A |
| TEF, % | 7.8 ± 4.8 (−4.3, 20.2) | 9.1 ± 3.0 (2.8, 17.5) | 11.3 ± 3.5b (3.3, 21.0) | 7.9 ± 2.7 (1.5, 14.8) | 5.4 ± 2.4b (0.2, 11.7) | N/A |
| SPA, % | 5.7 ± 3.4 (0.6, 16.1) | 6.26 ± 3.34 (0.7, 14.5) | 6.50 ± 3.94c(0.7, 17.0) | 5.80 ± 3.57 (0.5, 16.1) | 5.85 ± 3.90 (0.5, 20.3) | 5.21 ± 3.27 (0.5, 18.3) |
| Intake, kcal/24h | 2057 ± 280 (1508, 2921) | 4012 ± 599b (2609, 5615) | 3957 ± 582b (2604, 5620) | 4021 ± 554b (2914, 5377) | 4034 ± 577b (2913, 5625) | N/A |
| EB, kcal/24h | 25 ± 79 (−180, 225) | 1775 ± 321b (539, 2640) | 1640 ± 370b (331, 2391) | 1840 ± 292b (1323, 2505) | 1942 ± 317b (1371, 2864) | −1867 ± 238b (−2655, −1426) |
| Food quotient | 0.87 | 0.87 | 0.94 | 0.78 | 0.86 | N/A |
| RQa | 0.86 ± 0.03 (0.80, 0.93) | 0.89 ± 0.04f (0.82, 0.97) | 0.94 ± 0.04 (0.82, 1.02) | 0.83 ± 0.04f (0.75, 0.9) | 0.91 ± 0.05f (0.8, 1.00) | 0.79 ± 0.03 (0.71, 0.9) |
| Sleeping RQ | 0.83 ± 0.05 (0.67, 1.02) | 0.87 ± 0.05b (0.77, 0.97) | 0.91 ± 0.06b (0.76, 1.05) | 0.81 ± 0.04 (0.73, 0.89) | 0.88 ± 0.05b (0.75, 0.99) | 0.76 ± 0.03b (0.69, 0.87) |
| CHO intake, kcal/24ha | 1030 ± 140 (756, 1463) | 1870 ± 279 (1216, 2617) | 2905 ± 427 (1911, 4125) | 796 ± 110 (577, 1065) | 2078 ± 297 (1500, 2897) | N/A |
| CHO oxidation, kcal/24h | 982 ± 228 (550, 1466) | 1281 ± 296b (653, 1884) | 1655 ± 366b (884, 2379) | 796 ± 270b (211, 1483) | 1389 ± 381b (573, 2167) | 445 ± 203b (−105, 1121) |
| Fat intake, kcal/24ha | 613 ± 83 (449, 870) | 1252 ± 187 (814, 1752) | 285 ± 42 (187, 405) | 2421 ± 334 (1754, 3237) | 1844 ± 264 (1331, 2571) | N/A |
| Fat oxidation, kcal/24h | 652 ± 293 (106, 1555) | 449 ± 320b (−109, 1130) | 171 ± 379b (−613, 1355) | 862 ± 349b (304, 1934) | 473 ± 396b (−200, 1390) | 1119 ± 284b (350, 1838) |
| Protein intake, kcal/24ha | 411 ± 56 (302, 584) | 891 ± 133 (579, 1247) | 764 ± 112 (503, 1085) | 804 ± 111 (583, 1075) | 113 ± 16 (82, 158) | N/A |
| Protein oxidation, kcal/24h | 373 ± 92 (42, 557) | 474 ± 106b (175, 684) | 457 ± 124b (185, 735) | 489 ± 146b (17, 767) | 215 ± 54b (23, 322) | 279 ± 72b (78, 415) |
Data are shown as mean ± standard deviations, with minimum and maximum in parentheses. Comparisons were performed using mixed models to account for repeated measures using a compound symmetry covariance structure and including the variables age, race, sex, percentage body fat, SPA, and diet. P values were corrected for multiple comparisons using the Tukey-Kramer method. Diet-induced thermogenesis (DIT) was calculated by subtracting fasting 24hEE from 24hEE during feeding. TEF% was calculated by dividing DIT by energy consumed in kcal and expressing the result as a percentage. Food quotient was calculated as follows: food quotient = [1.0 × (% carbohydrate / 100)] + [0.707 × (% fat / 100)] + [0.80 × (% protein / 100)]. Overfeeding (OF) diets, given for 24 hours and as 200% of energy requirements, had the following macronutrient compositions: standard diet (n = 64) included 50% carbohydrate (CHO), 30% fat, and 20% protein; high-CHO diet (n = 63) included 75% CHO, 5% fat, and 20% protein; high-fat diet (n = 63) included 20% CHO, 60% fat, and 20% protein; and low-protein diet (n = 62) included 51% CHO, 46% fat, and 3% protein.
Abbreviations: N/A, not applicable; SLEEP, sleeping EE; TEF, thermic effect of food.
All results differed from one another (P ≤ 0.01), except for 24hEE during standard vs high-fat OF diets (P = 0.023).
P < 0.0001 compared with EB.
P ≤ 0.01 compared with EB.
P ≤ 0.001 compared with EB.
SLEEP was extrapolated to 24 hours for comparison.
P < 0.01 compared with food quotient.