JMIR Publications

ABSTRACT

Background:

According to the first law of thermodynamics, energy cannot be created or destroyed in an isolated system. Water has characteristically high heat capacity, indicating that temperature of ingested fluids and meals should contribute to energy homeostasis, although it is possible that much of the thermal energy in food is dissipated once ingested and does not contribute to energy balance. However, underlying molecular mechanisms by which diet temperature might contribute to energy balance is yet to be explored.

Objective:

We are hypothesizing the temperature of ingested foods/fluids influences energy homeostasis through expression of heat shock proteins (HSPs), especially HSP70 and HSP90, which are expressed to a greater extent in obesity and known to cause deficits in glucose metabolism.

Methods:

We provide preliminary evidence supporting our hypothesis that greater dietary temperatures 1) disproportionally induce activation of both intracellular and extracellular HSPs and 2) these HSPs influence energy balance and obesity.

Results:

To date, no clinical trials are available regarding potential effects of hot meals and fluids on weight status nor about its confounding effects in data analysis. A potential mechanism is proposed as a basis by which greater temperatures of foods and beverages might influence energy balance via HSP expression.

Conclusions:

Following the evidence supporting our hypothesis, we propose a clinical trial that will further elucidate these mechanisms.