A new method of infrared thermography for quantification of brown adipose tissue activation in healthy adults (TACTICAL): a randomized trial

Table 1 Baseline characteristics of subjects

Characteristics	All (n = 24)	Low-BAT group (n = 18)^a	High-BAT group (n = 6)^a
Age (year)	23 (±0.4)	23 (±0.4)	22 (±0.5)
Body weight (kg)	59 (±1.4)	60 (±1.7)	57 (±1.7)
Height (m)	1.70 (±0.14)	1.70 (±0.17)	1.71 (±0.10)
BMI (kg/m²)	20.4 (±0.3)	20.6 (±0.3)	19.7 (±0.6)
Percentage body fat (BODPOD®)^b	14.4 (±1.0)	15.0 (±1.2)	12.5 (±1.2)
Fasting blood glucose (mmol/L)	4.4 (±0.1)	4.4 (±0.1)	4.2 (±0.1)
Resting EE before capsinoids ingestion (kcal/day)	1483 (±36)	1505 (±47)	1410 (±70)
Resting EE before placebo ingestion (kcal/day)	1478 (±39)	1504 (±43)	1430 (±65)

All values are presented as the mean (± standard error)
BAT Brown adipose tissue, BMI body mass index, EE energy expenditure
^aSubjects were exposed to 5 min of cold stimulation by immersion of both hands and feet in 18 °C water and the cervical–supraclavicular (C-SCV) regions imaged (infrared thermography). The increase in heat production was calculated and compared to the baseline values. Subjects were then divided into two groups: those who showed a relatively smaller percentage change in heat production ( (low-BAT group) and those who showed a greater percentage increase in heat production (high-BAT group). Subjects with a percentage change in heat production of more than the average +1 standard error (SE) were arbitrarily categorized into the high-BAT group. Student’s t test showed no significant differences in other variables between the low-BAT and high-BAT groups
^bBOD POD® Body composition measurement test (COSMED, Rome, Italy)

ISSN: 1880-6562