Table 1.
Thermic effect of food calculated with a premeal resting metabolic rate (RMR), baseline RMR of circadian RMR, reported as energy expenditure in kilocalories as well as a percentage of energy intake
| Breakfast | Lunch | Dinner | P | |
|---|---|---|---|---|
| Meal size, kcal | 734.7 ± 28.4 | 729.1 ± 33.3 | 734.7 ± 28.3 | .519 |
| TEF—premeal RMR, kcal | 60.8 ± 5.6a | 36.3 ± 8.4b | 25.2 ± 9.6b | .022 |
| TEF—baseline RMR, kcal | 60.8 ± 5.6 | 67.5 ± 7.9 | 63.7 ± 6.9 | .604 |
| TEF—circadian RMR, kcal | 54.1 ± 5.6 | 49.5 ± 7.9 | 49.1 ± 6.9 | .680 |
| TEF—premeal RMR, %EI | 8.3 ± 0.7a | 5.0 ± 1.2a,b | 3.5 ± 1.3b | .018 |
| TEF—baseline RMR, %EI | 8.3 ± 0.7 | 9.2 ± 0.9 | 8.7 ± 0.9 | .610 |
| TEF—circadian RMR, %EI | 7.4 ± 0.7 | 6.6 ± 0.9 | 6.7 ± 0.9 | .699 |
Mean ± SEM. P based on repeated-measures analysis of variance.
Abbreviations: %EI, percentage of energy intake; RMR, resting metabolic rate; TEF, thermic effect of food.
a ,
b Columns with different letters are significantly different based on post hoc analysis with Sidak adjustment. P less than .05.