Banca de DEFESA: KARINE MARIA MOREIRA ALMEIDA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : KARINE MARIA MOREIRA ALMEIDA
DATE: 28/02/2024
TIME: 16:00
LOCAL: https://meet.google.com/gcm-voqt-sjo
TITLE:

Impact of individuals’ biological and meals’ nutritional characteristics on the thermic effect of food in humans: meta-regression of clinical trials.

KEY WORDS:

Energy metabolism; Eating; Energy intake; Thermogenesis; Systematic review.

PAGES: 83
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

The thermal effect of food (TEF) has been the subject of investigation as a therapeutic target for overweight and obesity, however, there are still divergences in the literature regarding the possible influencing factors, in addition to few systematic reviews that address the real impact of these elements on the thermogenic response. Thus, this dissertation aimed to contribute to this gap by analyzing the impact of different biological and nutritional characteristics on TEF in humans through a systematic review, with meta-analysis and meta-regression, of clinical trials. A search was carried out for studies published up to November 2023 was carried out, in the databases and platforms used were MEDLINE/PubMed, Embase, CENTRAL, Web of Science and LILACS, in trials with adult and elderly individuals, in a fasting state, that offered a test meal orally and TEF by calorimetry. The average TEF of each group was the stage and the impact of the individuals' age, sex, BMI, and energy content, percentage of macronutrients and degree of food processing of the meals was evaluated using meta-regression analysis. The included studies were analyzed for risk of bias by two evaluators, independently, using the Cochrane RoB 2 tools for randomized trials and ROBINS-I for non-randomized trials. A total of 133 studies were included, with 4139 individuals. After analysis, it was observed that TEF was higher between 60 and 120 minutes after a test meal, as well as in males, eutrophic states and meals with multiple degrees of processing. The percentage of carbohydrates showed no relationship with TEF, while only the proportion of lipids showed a negative relationship with TEF in the main analysis. The proportion of proteins was positively related to TEF only in the subgroup of meals with up to 1000 kcal. These results highlight the relevance of TEF as a potential therapeutic target. However, due to the high heterogeneity of studies, the need for future research with high methodological rigor.

COMMITTEE MEMBERS:
Externo(a) à Instituição - ISABELE REJANE DE OLIVEIRA MARANHÃO PUREZA - CESMAC
Externo(a) à Instituição - MARCOS PEREIRA SANTOS - UFBA
Presidente - 1130431 - NASSIB BEZERRA BUENO