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Procedure for calculating the digestible and metabolisable energy values of food components making a small contribution to dietary intake
Author(s) -
Livesey G
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740480410
Subject(s) - energy balance , energy (signal processing) , food energy , systematic error , component (thermodynamics) , food intake , body weight , nutrient , material balance , balance (ability) , food science , statistics , mathematics , chemistry , zoology , biology , biochemistry , thermodynamics , ecology , process engineering , physics , endocrinology , organic chemistry , neuroscience , engineering
Three procedures are described for the calculation of digestible or metabolisable energy values of food components making a small contribution to the diet in energy balance experiments. Each procedure is assessed for the extent to which measurement errors associated with energy balance studies are magnified when calculating these values. It is shown that one procedure used currently in the literature is subject to sonsiderable error (for example 30‐fold magnification errors for a component comprising ∼5% of the food dry weight) whereas others are very much less prone to errors of this kind. A new procedure is described which minimises the effects of experimental error. It is concluded that energy values of components contributing a small fraction of energy intake can be determined with greater accuracy by energy balance than is often considered possible.