{"id":44205,"date":"2020-09-29T01:30:02","date_gmt":"2020-09-28T23:30:02","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44205"},"modified":"2020-10-02T14:12:14","modified_gmt":"2020-10-02T12:12:14","slug":"44205","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44205","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abLa influencia del efecto t\u00e9rmico de los alimentos sobre la saciedad\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-XT04lxk2crs\/X3RcMfQrMoI\/AAAAAAAAf38\/jh8eG5FcpKgDugw_72I8l6kX_RpxL1iIACLcBGAsYHQ\/s300\/European_Journal%2Bof%2BClinical%2BNutrition.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-XT04lxk2crs\/X3RcMfQrMoI\/AAAAAAAAf38\/jh8eG5FcpKgDugw_72I8l6kX_RpxL1iIACLcBGAsYHQ\/s0\/European_Journal%2Bof%2BClinical%2BNutrition.jpg\" border=\"0\" data-original-height=\"300\" data-original-width=\"228\" \/><\/a>Crovetti, R., Porrini, M., Santangelo, A., &amp; Testolin, G. (1998).\u00a0<a href=\"https:\/\/www.nature.com\/articles\/1600578.pdf?origin=ppub\">The influence of thermic effect of food on satiety<\/a>.\u00a0<i>European journal of clinical nutrition<\/i>, 52(7), 482-488.<\/p>\n<p>OBJETIVOS: Evaluar el gasto energ\u00e9tico despu\u00e9s de tres comidas isoenerg\u00e9ticas de diferente composici\u00f3n de nutrientes y establecer la relaci\u00f3n entre el efecto t\u00e9rmico de los alimentos (FET), la ingesta energ\u00e9tica posterior de una comida de prueba y las sensaciones de saciedad relacionadas con el consumo.<\/p>\n<p>DISE\u00d1O: El estudio emple\u00f3 un dise\u00f1o de medidas repetidas. Diez sujetos recibieron, en orden aleatorio, tres comidas de 2331 +\/- 36 kJ (557 +\/- 9 kcal). Aproximadamente el 68% de la energ\u00eda proviene de la prote\u00edna en la comida rica en prote\u00ednas (HP), el 69% de los carbohidratos en la comida alta en carbohidratos (HC) y el 70% de la grasa en la comida rica en grasas (HF).<\/p>\n<p>ENTORNO: Los experimentos se realizaron en la Universidad de Mil\u00e1n.<\/p>\n<p>SUJETOS: Diez mujeres sanas de peso corporal normal.<\/p>\n<p>METODOS: El gasto energ\u00e9tico se midi\u00f3 mediante medidas calorim\u00e9tricas indirectas, utilizando un sistema de campana ventilada de circuito abierto; 7 h despu\u00e9s, se evalu\u00f3 la ingesta pesando los alimentos consumidos de una comida de prueba y se calificaron las sensaciones de saciedad mediante un cuestionario de calificaci\u00f3n de saciedad.<\/p>\n<p>RESULTADOS: La TEF fue 261 +\/- 59, 92 +\/- 67 y 97 +\/- 71 kJ durante 7 h despu\u00e9s de las comidas HP, HC y HF, respectivamente. La comida HP fue la m\u00e1s termog\u00e9nica (P &lt;0,001) y determin\u00f3 la mayor sensaci\u00f3n de plenitud (P = 0,002). No hubo diferencias en las sensaciones y el efecto t\u00e9rmico entre las comidas con grasas y carbohidratos. Una relaci\u00f3n significativa vincul\u00f3 la TEF con la sensaci\u00f3n de plenitud (r = 0.41, P = 0.025). La ingesta de energ\u00eda de la comida de prueba fue comparable despu\u00e9s de las comidas HP, HC y HF.<\/p>\n<p>CONCLUSIONES: Nuestros resultados sugieren que el TEF contribuye al poder saciante de los alimentos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crovetti, R., Porrini, M., Santangelo, A., &amp; Testolin, G. (1998).\u00a0The influence of thermic effect of food on satiety.\u00a0European journal of clinical nutrition, 52(7), 482-488. OBJETIVOS: Evaluar el gasto energ\u00e9tico despu\u00e9s de tres comidas isoenerg\u00e9ticas de diferente composici\u00f3n de nutrientes y establecer la relaci\u00f3n entre el efecto t\u00e9rmico de los alimentos (FET), la ingesta energ\u00e9tica posterior [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-44205","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;La influencia del efecto t\u00e9rmico de los alimentos sobre la saciedad&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=44205\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;La influencia del efecto t\u00e9rmico de los alimentos sobre la saciedad&quot; -\" \/>\n<meta property=\"og:description\" content=\"Crovetti, R., Porrini, M., Santangelo, A., &amp; Testolin, G. 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