Postprandial thermogenesis and alimentary sensory stimulation in human subjects.
OBJECTIVE
To study the role of alimentary sensory stimulation on the thermic effect of food.


METHODS
Nine male healthy volunteers (age: 20-34y, body mass index (BMI): 17.4-25.3kg/m2).


METHODS
Four experimental situations were investigated on different days. Subjects: 1) ate a four course meal containing 2582kJ (meal), 2) saw, smelt and tasted the same courses (alimentary sensory stimulation), 3) saw, smelt and tasted non-alimentary substances (non-alimentary sensory stimulation), 4) received directly into the stomach the previous meal (tube feeding). Energy expenditure (EE) was measured over a 20 min rest period, then for 110 min.


RESULTS
The changes over midday rest EE were: meal = +12.0%; alimentary sensory stimulation = +3.2%; non-alimentary sensory stimulation= -2.6%; tube feeding = +5.7%. The increase in EE was higher after the meal than after either alimentary sensory stimulation (P < 0.01) or tube feeding (P < 0.01); the increases after the last two were, in turn, greater than after non-alimentary sensory stimulation (P < 0.05). Only after alimentary sensory stimulation, was the increment in EE significantly correlated with BMI (r= -0.700; P < 0.05).


CONCLUSIONS
The early phase of postprandial thermogenesis therefore depends on both sensory and metabolic events. Furthermore, the sensory component was more pronounced in the lean subjects.
Brondel
L
L
Department of Physiology, School of Medicine, University of Burgundy, Dijon, France.
Fricker
J
J
Fantino
M
M
D000328:Adult; D015992:Body Mass Index; D001833:Body Temperature Regulation / Q000502:physiology*; D004435:Eating / Q000502:physiology*; D004734:Energy Metabolism; D004837:Epinephrine / Q000097:blood; D006801:Humans; D008297:Male; D009638:Norepinephrine / Q000097:blood; D019518:Postprandial Period / Q000502:physiology*; D012677:Sensation / Q000502:physiology*
D009638:Norepinephrine; D004837:Epinephrine