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Articles in PresS, published online ahead of print March 1, 2002
J Appl Physiol, 10.1152/jap.00773.2001
Submitted on July 23, 2001
Accepted on February 19, 2002
1 Department of Biology, University of Ottawa, Ottawa, Ontario, Canada
2 Department de Kinesiologie, Universite du Montreal, Montreal, Quebec, Canada
3 Ecole des sciences de l'activite physique, University of Ottawa, Ottawa, Ontario, Canada
4 Department de kinanthropologie, Universite du Quebec a Montreal, Montreal, Quebec, Canada
5 Department des sciences de l'activite physique, Universite du Quebec, Trois-Rivieres, Trois-Rivieres, Canada
* To whom correspondence should be addressed. E-mail: fhaman{at}uottawa.ca.
The relative roles of circulatory glucose, muscle glycogen and lipids in shivering thermogenesis are unclear. Using a combination of indirect calorimetry and stable isotope methodology (U-13C-glucose ingestion), we have quantified the oxidation rates of these substrates in men acutely exposed to cold for 2-h (liquid conditioned suit perfused with 10°C water). Cold exposure stimulated heat production by 2.6-fold and increased the oxidation of plasma glucose from 39.4±2.4 to 93.9±5.5 mg min-1 (+138%), of muscle glycogen from 126.6±7.8 to 264.2±36.9 mg glucosyl units min-1 (+109%), and of lipids from 46.9±3.2 to 176.5±17.3 mg.min-1 (+376%). Despite the observed increase in plasma glucose oxidation, this fuel only supplied 10% of the energy for heat generation. The major source of carbohydrate was muscle glycogen (75% of all glucose oxidized), and lipids produced as much heat as all other fuels combined. During prolonged low-intensity shivering, we conclude that total heat production is unequally shared between lipids (50%), muscle glycogen (30%), plasma glucose (10%) and proteins (10%). Therefore, future research should focus on lipids and muscle glycogen that provide most of the energy for heat production.
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