Basal metabolic rate

From Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Basal_metabolic_rate

Basal metabolic rate (BMR) is the rate of energy expenditure per unit time by endothermic animals at rest. It is reported in energy units per unit time ranging from watt (joule/second) to ml O₂/min or joule per hour per kg body mass J/(h·kg). Proper measurement requires a strict set of criteria to be met. These criteria include being in a physically and psychologically undisturbed state and being in a thermally neutral environment while in the post-absorptive state (i.e., not actively digesting food). In bradymetabolic animals, such as fish and reptiles, the equivalent term standard metabolic rate (SMR) applies. It follows the same criteria as BMR, but requires the documentation of the temperature at which the metabolic rate was measured. This makes BMR a variant of standard metabolic rate measurement that excludes the temperature data, a practice that has led to problems in defining "standard" rates of metabolism for many mammals.

Metabolism comprises the processes that the body needs to function. Basal metabolic rate is the amount of energy per unit of time that a person needs to keep the body functioning at rest. Some of those processes are breathing, blood circulation, controlling body temperature, cell growth, brain and nerve function, and contraction of muscles. Basal metabolic rate affects the rate that a person burns calories and ultimately whether that individual maintains, gains, or loses weight. The basal metabolic rate accounts for about 60 to 75% of the daily calorie expenditure by individuals. It is influenced by several factors. In humans, BMR typically declines by 1–2% per decade after age 20, mostly due to loss of fat-free mass, although the variability between individuals is high.

Description

The body's generation of heat is known as thermogenesis and it can be measured to determine the amount of energy expended. BMR generally decreases with age, and with the decrease in lean body mass (as may happen with aging). Increasing muscle mass has the effect of increasing BMR. Aerobic (resistance) fitness level, a product of cardiovascular exercise, while previously thought to have effect on BMR, has been shown in the 1990s not to correlate with BMR when adjusted for fat-free body mass. But anaerobic exercise does increase resting energy consumption (see "aerobic vs. anaerobic exercise"). Illness, previously consumed food and beverages, environmental temperature, and stress levels can affect one's overall energy expenditure as well as one's BMR.

Indirect calorimetry laboratory with canopy hood (dilution technique)

BMR is measured under very restrictive circumstances when a person is awake. An accurate BMR measurement requires that the person's sympathetic nervous system not be stimulated, a condition which requires complete rest. A more common measurement, which uses less strict criteria, is resting metabolic rate (RMR).

BMR may be measured by gas analysis through either direct or indirect calorimetry, though a rough estimation can be acquired through an equation using age, sex, height, and weight. Studies of energy metabolism using both methods provide convincing evidence for the validity of the respiratory quotient (RQ), which measures the inherent composition and utilization of carbohydrates, fats and proteins as they are converted to energy substrate units that can be used by the body as energy.

Phenotypic flexibility

BMR is a flexible trait (it can be reversibly adjusted within individuals), with, for example, lower temperatures generally resulting in higher basal metabolic rates for both birds and rodents. There are two models to explain how BMR changes in response to temperature: the variable maximum model (VMM) and variable fraction model (VFM). The VMM states that the summit metabolism (or the maximum metabolic rate in response to the cold) increases during the winter, and that the sustained metabolism (or the metabolic rate that can be indefinitely sustained) remains a constant fraction of the former. The VFM says that the summit metabolism does not change, but that the sustained metabolism is a larger fraction of it. The VMM is supported in mammals, and, when using whole-body rates, passerine birds. The VFM is supported in studies of passerine birds using mass-specific metabolic rates (or metabolic rates per unit of mass). This latter measurement has been criticized by Eric Liknes, Sarah Scott, and David Swanson, who say that mass-specific metabolic rates are inconsistent seasonally.

In addition to adjusting to temperature, BMR also may adjust before annual migration cycles. The red knot (ssp. islandica) increases its BMR by about 40% before migrating northward. This is because of the energetic demand of long-distance flights. The increase is likely primarily due to increased mass in organs related to flight. The end destination of migrants affects their BMR: yellow-rumped warblers migrating northward were found to have a 31% higher BMR than those migrating southward.

In humans, BMR is directly proportional to a person's lean body mass. In other words, the more lean body mass a person has, the higher their BMR; but BMR is also affected by acute illnesses and increases with conditions like burns, fractures, infections, fevers, etc. In menstruating females, BMR varies to some extent with the phases of their menstrual cycle. Due to the increase in progesterone, BMR rises at the start of the luteal phase and stays at its highest until this phase ends. There are different findings in research how much of an increase usually occurs. Small sample, early studies, found various figures, such as; a 6% higher postovulatory sleep metabolism, a 7% to 15% higher 24 hour expenditure following ovulation, and an increase and a luteal phase BMR increase by up to 12%. A study by the American Society of Clinical Nutrition found that an experimental group of female volunteers had an 11.5% average increase in 24 hour energy expenditure in the two weeks following ovulation, with a range of 8% to 16%. This group was measured via simultaneously direct and indirect calorimetry and had standardized daily meals and sedentary schedule in order to prevent the increase from being manipulated by change in food intake or activity level. A 2011 study conducted by the Mandya Institute of Medical Sciences found that during a woman's follicular phase and menstrual cycle is no significant difference in BMR, however the calories burned per hour is significantly higher, up to 18%, during the luteal phase. Increased state anxiety (stress level) also temporarily increased BMR.

Physiology

The early work of the scientists J. Arthur Harris and Francis G. Benedict showed that approximate values for BMR could be derived using body surface area (computed from height and weight), age, and sex, along with the oxygen and carbon dioxide measures taken from calorimetry. Studies also showed that by eliminating the sex differences that occur with the accumulation of adipose tissue by expressing metabolic rate per unit of "fat-free" or lean body mass, the values between sexes for basal metabolism are essentially the same. Exercise physiology textbooks have tables to show the conversion of height and body surface area as they relate to weight and basal metabolic values.

The primary organ responsible for regulating metabolism is the hypothalamus. The hypothalamus is located on the diencephalon and forms the floor and part of the lateral walls of the third ventricle of the cerebrum. The chief functions of the hypothalamus are:

1. control and integration of activities of the autonomic nervous system (ANS)
   • The ANS regulates contraction of smooth muscle and cardiac muscle, along with secretions of many endocrine organs such as the thyroid gland (associated with many metabolic disorders).
   • Through the ANS, the hypothalamus is the main regulator of visceral activities, such as heart rate, movement of food through the gastrointestinal tract, and contraction of the urinary bladder.
2. production and regulation of feelings of rage and aggression
3. regulation of body temperature
4. regulation of food intake, through two centers:
   • The feeding center or hunger center is responsible for the sensations that cause us to seek food. When sufficient food or substrates have been received and leptin is high, then the satiety center is stimulated and sends impulses that inhibit the feeding center. When insufficient food is present in the stomach and ghrelin levels are high, receptors in the hypothalamus initiate the sense of hunger.
   • The thirst center operates similarly when certain cells in the hypothalamus are stimulated by the rising osmotic pressure of the extracellular fluid. If thirst is satisfied, osmotic pressure decreases.

All of these functions taken together form a survival mechanism that causes us to sustain the body processes that BMR measures.

BMR estimation formulas

Several equations to predict the number of calories required by humans have been published from the early 20th–21st centuries. In each of the formulas below:

P is total heat production at complete rest,

m is mass (kg),

h is height (cm),

a is age (years).

The original Harris–Benedict equation

Historically, the most notable formula was the Harris–Benedict equation, which was published in 1919:

for men, ${\displaystyle P=\left(\frac{13.7516m}{1\text{kg}}+\frac{5.0033h}{1\text{cm}}-\frac{6.7550a}{1\text{year}}+66.4730\right)\frac{\text{kcal}}{\text{day}},}$

for women, ${\displaystyle P=\left(\frac{9.5634m}{1\text{kg}}+\frac{1.8496h}{1\text{cm}}-\frac{4.6756a}{1\text{year}}+655.0955\right)\frac{\text{kcal}}{\text{day}}.}$

The difference in BMR for men and women is mainly due to differences in body mass. For example, a 55-year-old woman weighing 130 pounds (59 kg) and 66 inches (170 cm) tall would have a BMR of 1,272 kilocalories (5,320 kJ) per day.

The revised Harris–Benedict equation

In 1984, the original Harris–Benedict equations were revised using new data. In comparisons with actual expenditure, the revised equations were found to be more accurate:

for men, ${\displaystyle P=\left(\frac{13.397m}{1\text{kg}}+\frac{4.799h}{1\text{cm}}-\frac{5.677a}{1\text{year}}+88.362\right)\frac{\text{kcal}}{\text{day}},}$

for women, ${\displaystyle P=\left(\frac{9.247m}{1\text{kg}}+\frac{3.098h}{1\text{cm}}-\frac{4.330a}{1\text{year}}+447.593\right)\frac{\text{kcal}}{\text{day}}.}$

It was the best prediction equation until 1990, when Mifflin et al. introduced the equation:

The Mifflin St Jeor equation

${\displaystyle P=\left(\frac{10.0m}{1\text{kg}}+\frac{6.25h}{1\text{cm}}-\frac{5.0a}{1\text{year}}+s\right)\frac{\text{kcal}}{\text{day}},}$

where s is +5 for males and −161 for females.

According to this formula, the woman in the example above has a BMR of 1,204 kilocalories (5,040 kJ) per day. During the last 100 years, lifestyles have changed, and Frankenfield et al. showed it to be about 5% more accurate.

These formulas are based on body mass, which does not take into account the difference in metabolic activity between lean body mass and body fat. Other formulas exist which take into account lean body mass, two of which are the Katch–McArdle formula and Cunningham formula.

The Katch–McArdle formula (resting daily energy expenditure)

The Katch–McArdle formula is used to predict resting daily energy expenditure (RDEE). The Cunningham formula is commonly cited to predict RMR instead of BMR; however, the formulas provided by Katch–McArdle and Cunningham are the same.

${\displaystyle P=370+21.6\cdot \ell ,}$

where ℓ is the lean body mass (LBM in kg):

${\displaystyle \ell =m\left(1-\frac{f}{100}\right),}$

where f is the body fat percentage.

According to this formula, if the woman in the example has a body fat percentage of 30%, her resting daily energy expenditure (the authors use the term of basal and resting metabolism interchangeably) would be 1262 kcal per day.

Causes of individual differences in BMR

The basic metabolic rate varies between individuals. One study of 150 adults representative of the population in Scotland reported basal metabolic rates from as low as 1,027 kilocalories (4,300 kJ) per day to as high as 2,499 kilocalories (10,460 kJ); with a mean BMR of 1,500 kilocalories (6,300 kJ) per day. Statistically, the researchers calculated that 62.3% of this variation was explained by differences in fat free mass. Other factors explaining the variation included fat mass (6.7%), age (1.7%), and experimental error including within-subject difference (2%). The rest of the variation (26.7%) was unexplained. This remaining difference was not explained by sex nor by differing tissue size of highly energetic organs such as the brain.

A study of 150 healthy underweight people (BMI < 18.5) living in Beijing showed they had BMRs 22% higher than expected from their body composition and this was correlated with levels of their circulating thyroid hormones. 

Differences in BMR have been observed when comparing subjects with the same lean body mass. In one study, when comparing individuals with the same lean body mass, the top 5% of BMRs are 1.28–1.32 times the lowest 5% BMR. However, this study did not account for the sex, height, fasting-state, or body fat percentage of the subjects.

Biochemistry

Energy expenditure breakdown
Liver	27%
Brain	19%
Skeletal muscle	18%
Kidneys	10%
Heart	7%
Other organs	19%

Postprandial thermogenesis increases in basal metabolic rate occur at different degrees depending on consumed food composition.

About 70% of a human's total energy expenditure is due to the basal life processes taking place in the organs of the body (see table). About 20% of one's energy expenditure comes from physical activity and another 10% from thermogenesis, or digestion of food (postprandial thermogenesis). All of these processes require an intake of oxygen along with coenzymes to provide energy for survival (usually from macronutrients like carbohydrates, fats, and proteins) and expel carbon dioxide, due to processing by the Krebs cycle.

For the BMR, most of the energy is consumed in maintaining fluid levels in tissues through osmoregulation, and only about one-tenth is consumed for mechanical work, such as digestion, heartbeat, and breathing.

What enables the Krebs cycle to perform metabolic changes to fats, carbohydrates, and proteins is energy, which can be defined as the ability or capacity to do work. The breakdown of large molecules into smaller molecules—associated with release of energy—is catabolism. The building up process is termed anabolism. The breakdown of proteins into amino acids is an example of catabolism, while the formation of proteins from amino acids is an anabolic process.

Exergonic reactions are energy-releasing reactions and are generally catabolic. Endergonic reactions require energy and include anabolic reactions and the contraction of muscle. Metabolism is the total of all catabolic, exergonic, anabolic, endergonic reactions.

Adenosine triphosphate (ATP) is the intermediate molecule that drives the exergonic transfer of energy to switch to endergonic anabolic reactions used in muscle contraction. This is what causes muscles to work which can require a breakdown, and also to build in the rest period, which occurs during the strengthening phase associated with muscular contraction. ATP is composed of adenine, a nitrogen containing base, ribose, a five carbon sugar (collectively called adenosine), and three phosphate groups. ATP is a high energy molecule because it stores large amounts of energy in the chemical bonds of the two terminal phosphate groups. The breaking of these chemical bonds in the Krebs Cycle provides the energy needed for muscular contraction.

Glucose

Because the ratio of hydrogen to oxygen atoms in all carbohydrates is always the same as that in water—that is, 2 to 1—all of the oxygen consumed by the cells is used to oxidize the carbon in the carbohydrate molecule to form carbon dioxide. Consequently, during the complete oxidation of a glucose molecule, six molecules of carbon dioxide and six molecules of water are produced and six molecules of oxygen are consumed.

The overall equation for this reaction is

${\displaystyle {\text{C}}_6^{}{\text{H}}_{12}^{}{\text{O}}_6^{}+6{\text{O}}_2^{}⟶6{\text{CO}}_2^{}+6{\text{H}}_2^{}\text{O}}$

(30–32 ATP molecules produced depending on type of mitochondrial shuttle, 5–5.33 ATP molecules per molecule of oxygen.)

Because the gas exchange in this reaction is equal, the respiratory quotient (R.Q.) for carbohydrate is unity or 1.0:

${\displaystyle \text{R.Q.}=\frac{6{\text{CO}}_2^{}}{6{\text{O}}_2^{}}=\mathrm{1.0.}}$

Fats

The chemical composition for fats differs from that of carbohydrates in that fats contain considerably fewer oxygen atoms in proportion to atoms of carbon and hydrogen. When listed on nutritional information tables, fats are generally divided into six categories: total fats, saturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid, dietary cholesterol, and trans fatty acid. From a basal metabolic or resting metabolic perspective, more energy is needed to burn a saturated fatty acid than an unsaturated fatty acid. The fatty acid molecule is broken down and categorized based on the number of carbon atoms in its molecular structure. The chemical equation for metabolism of the twelve to sixteen carbon atoms in a saturated fatty acid molecule shows the difference between metabolism of carbohydrates and fatty acids. Palmitic acid is a commonly studied example of the saturated fatty acid molecule.

The overall equation for the substrate utilization of palmitic acid is

${\displaystyle {\text{C}}_{16}^{}{\text{H}}_{32}^{}{\text{O}}_2^{}+23{\text{O}}_2^{}⟶16{\text{CO}}_2^{}+16{\text{H}}_2^{}\text{O}}$

(106 ATP molecules produced, 4.61 ATP molecules per molecule of oxygen.)

Thus the R.Q. for palmitic acid is 0.696:

${\displaystyle \text{R.Q.}=\frac{16{\text{CO}}_2^{}}{23{\text{O}}_2^{}}=\mathrm{0.696.}}$

Proteins

Proteins are composed of carbon, hydrogen, oxygen, and nitrogen arranged in a variety of ways to form a large combination of amino acids. Unlike fat the body has no storage deposits of protein. All of it is contained in the body as important parts of tissues, blood hormones, and enzymes. The structural components of the body that contain these amino acids are continually undergoing a process of breakdown and replacement. The respiratory quotient for protein metabolism can be demonstrated by the chemical equation for oxidation of albumin:

${\displaystyle {\text{C}}_{72}^{}{\text{H}}_{112}^{}{\text{N}}_{18}^{}{\text{O}}_{22}^{}\text{S}+77{\text{O}}_2^{}⟶63{\text{CO}}_2^{}+38{\text{H}}_2^{}\text{O}+{\text{SO}}_3^{}+9\text{CO}{({\text{NH}}_2^{})}_2^{}}$

The R.Q. for albumin is 0.818:

${\displaystyle \text{R.Q.}=\frac{63{\text{CO}}_2^{}}{77{\text{O}}_2^{}}=\mathrm{0.818.}}$

The reason this is important in the process of understanding protein metabolism is that the body can blend the three macronutrients and based on the mitochondrial density, a preferred ratio can be established which determines how much fuel is utilized in which packets for work accomplished by the muscles. Protein catabolism (breakdown) has been estimated to supply 10% to 15% of the total energy requirement during a two-hour aerobic training session. This process could severely degrade the protein structures needed to maintain survival such as contractile properties of proteins in the heart, cellular mitochondria, myoglobin storage, and metabolic enzymes within muscles.

The oxidative system (aerobic) is the primary source of ATP supplied to the body at rest and during low intensity activities and uses primarily carbohydrates and fats as substrates. Protein is not normally metabolized significantly, except during long term starvation and long bouts of exercise (greater than 90 minutes.) At rest approximately 70% of the ATP produced is derived from fats and 30% from carbohydrates. Following the onset of activity, as the intensity of the exercise increases, there is a shift in substrate preference from fats to carbohydrates. During high intensity aerobic exercise, almost 100% of the energy is derived from carbohydrates, if an adequate supply is available.

Aerobic vs. anaerobic exercise

Studies published in 1992 and 1997 indicate that the level of aerobic fitness of an individual does not have any correlation with the level of resting metabolism. Both studies find that aerobic fitness levels do not improve the predictive power of fat free mass for resting metabolic rate.

However, recent research from the Journal of Applied Physiology, published in 2012, compared resistance training and aerobic training on body mass and fat mass in overweight adults (STRRIDE AT/RT). When you consider time commitments against health benefits, aerobic training is the optimal mode of exercise for reducing fat mass and body mass as a primary consideration, resistance training is good as a secondary factor when aging and lean mass are a concern. Resistance training causes injuries at a much higher rate than aerobic training. Compared to resistance training, it was found that aerobic training resulted in a significantly more pronounced reduction of body weight by enhancing the cardiovascular system which is what is the principal factor in metabolic utilization of fat substrates. Resistance training if time is available is also helpful in post-exercise metabolism, but it is an adjunctive factor because the body needs to heal sufficiently between resistance training episodes, whereas with aerobic training, the body can accept this every day. RMR and BMR are measurements of daily consumption of calories. The majority of studies that are published on this topic look at aerobic exercise because of its efficacy for health and weight management.

Anaerobic exercise, such as weight lifting, builds additional muscle mass. Muscle contributes to the fat-free mass of an individual and therefore effective results from anaerobic exercise will increase BMR. However, the actual effect on BMR is controversial and difficult to enumerate. Various studies suggest that the resting metabolic rate of trained muscle is around 55 kJ/kg per day. Even a substantial increase in muscle mass, say 5 kg, would make only a minor impact on BMR.

Longevity

See also: Heartbeat hypothesis

In 1926, Raymond Pearl proposed that longevity varies inversely with basal metabolic rate (the "rate of living hypothesis"). Support for this hypothesis comes from the fact that mammals with larger body size have longer maximum life spans (large animals do have higher total metabolic rates, but the metabolic rate at the cellular level is much lower, and the breathing rate and heartbeat are slower in larger animals) and the fact that the longevity of fruit flies varies inversely with ambient temperature. Additionally, the life span of houseflies can be extended by preventing physical activity. This theory has been bolstered by several new studies linking lower basal metabolic rate to increased life expectancy, across the animal kingdom—including humans. Calorie restriction and reduced thyroid hormone levels, both of which decrease the metabolic rate, have been associated with higher longevity in animals.

However, the ratio of total daily energy expenditure to resting metabolic rate can vary between 1.6 and 8.0 between species of mammals. Animals also vary in the degree of coupling between oxidative phosphorylation and ATP production, the amount of saturated fat in mitochondrial membranes, the amount of DNA repair, and many other factors that affect maximum life span.

One problem with understanding the associations of lifespan and metabolism is that changes in metabolism are often confounded by other factors that may affect lifespan. For example under calorie restriction whole body metabolic rate goes down with increasing levels of restriction, but body temperature also follows the same pattern. By manipulating the ambient temperature and exposure to wind it was shown in mice and hamsters that body temperature is a more important modulator of lifespan than metabolic rate.

Organism longevity and basal metabolic rate

In allometric scaling, maximum potential life span (MPLS) is directly related to metabolic rate (MR), where MR is the recharge rate of a biomass made up of covalent bonds. That biomass (W) is subjected to deterioration over time from thermodynamic, entropic pressure. Metabolism is essentially understood as redox coupling, and has nothing to do with thermogenesis. Metabolic efficiency (ME) is then expressed as the efficiency of this coupling, a ratio of amperes captured and used by biomass, to the amperes available for that purpose. MR is measured in watts, W is measured in grams. These factors are combined in a power law, an elaboration on Kleiber's law relating MR to W and MPLS, that appears as MR = W^ (4ME-1)/4ME. When ME is 100%, MR = W^3/4; this is popularly known as quarter power scaling, a version of allometric scaling that is premised upon unrealistic estimates of biological efficiency.

The equation reveals that as ME drops below 20%, for W < one gram, MR/MPLS increases so dramatically as to endow W with virtual immortality by 16%. The smaller W is to begin with, the more dramatic is the increase in MR as ME diminishes. All of the cells of an organism fit into this range, i.e., less than one gram, and so this MR will be referred to as BMR.

But the equation reveals that as ME increases over 25%, BMR approaches zero. The equation also shows that for all W > one gram, where W is the organization of all of the BMRs of the organism's structure, but also includes the activity of the structure, as ME increases over 25%, MR/MPLS increases rather than decreases, as it does for BMR. An MR made up of an organization of BMRs will be referred to as an FMR. As ME decreases below 25%, FMR diminishes rather than increases as it does for BMR.

The antagonism between FMR and BMR is what marks the process of aging of biomass W in energetic terms. The ME for the organism is the same as that for the cells, such that the success of the organism's ability to find food (and lower its ME), is key to maintaining the BMR of the cells driven, otherwise, by starvation, to approaching zero; while at the same time a lower ME diminishes the FMR/MPLS of the organism.

Medical considerations

A person's metabolism varies with their physical condition and activity. Weight training can have a longer impact on metabolism than aerobic training, but there are no known mathematical formulas that can exactly predict the length and duration of a raised metabolism from trophic changes with anabolic neuromuscular training.

A decrease in food intake will typically lower the metabolic rate as the body tries to conserve energy. Researcher Gary Foster estimates that a very low calorie diet of fewer than 800 calories a day would reduce the metabolic rate by more than 10 percent.

The metabolic rate can be affected by some drugs, such as antithyroid agents, drugs used to treat hyperthyroidism, such as propylthiouracil and methimazole, bring the metabolic rate down to normal and restore euthyroidism. Some research^] has focused on developing antiobesity drugs to raise the metabolic rate, such as drugs to stimulate thermogenesis in skeletal muscle.

The metabolic rate may be elevated in stress, illness, and diabetes. Menopause may also affect metabolism.

Cardiovascular implications

Heart rate is determined by the medulla oblongata and part of the pons, two organs located inferior to the hypothalamus on the brain stem. Heart rate is important for basal metabolic rate and resting metabolic rate because it drives the blood supply, stimulating the Krebs cycle. During exercise that achieves the anaerobic threshold, it is possible to deliver substrates that are desired for optimal energy utilization. The anaerobic threshold is defined as the energy utilization level of heart rate exertion that occurs without oxygen during a standardized test with a specific protocol for accuracy of measurement, such as the Bruce Treadmill protocol (see metabolic equivalent of task). With four to six weeks of targeted training the body systems can adapt to a higher perfusion of mitochondrial density for increased oxygen availability for the Krebs cycle, or tricarboxylic cycle, or the glycolytic cycle. This in turn leads to a lower resting heart rate, lower blood pressure, and increased resting or basal metabolic rate.

By measuring heart rate we can then derive estimations of what level of substrate utilization is actually causing biochemical metabolism in our bodies at rest or in activity. This in turn can help a person to maintain an appropriate level of consumption and utilization by studying a graphical representation of the anaerobic threshold. This can be confirmed by blood tests and gas analysis using either direct or indirect calorimetry to show the effect of substrate utilization. The measures of basal metabolic rate and resting metabolic rate are becoming essential tools for maintaining a healthy body weight.

Food energy

From Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Food_energy

Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity.

Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. Other smaller components of the diet, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary to health and survival for other reasons. Some organisms have instead anaerobic respiration, which extracts energy from food by reactions that do not require oxygen.

The energy contents of a given mass of food is usually expressed in the metric (SI) unit of energy, the joule (J), and its multiple the kilojoule (kJ); or in the traditional unit of heat energy, the calorie (cal). In nutritional contexts, the latter is always the "large" variant of the unit, also written "Calorie" (with symbol Cal, both with capital "C") or "kilocalorie" (kcal), and equivalent to 4184 J or 4.184 kJ. Thus, for example, fats and ethanol have the greatest amount of food energy per unit mass, 37 and 29 kJ/g (9 and 7 kcal/g), respectively. Proteins and most carbohydrates have about 17 kJ/g (4 kcal/g), though there are differences between different kinds. For example, the values for glucose, sucrose, and starch are 15.57, 16.48 and 17.48 kilojoules per gram (3.72, 3.94 and 4.18 kcal/g) respectively. The differing energy density of foods (fat, alcohols, carbohydrates and proteins) lies mainly in their varying proportions of carbon, hydrogen, and oxygen atoms. Carbohydrates that are not easily absorbed, such as fibre, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols (including sugar alcohols) and organic acids contribute 10 kJ/g (2.4 kcal/g) and 13 kJ/g (3.1 kcal/g) respectively.

The energy contents of a complex dish or meal can be approximated by adding the energy contents of its components.

History and methods of measurement

Direct calorimetry of combustion

The first determinations of the energy content of food were made by burning a dried sample in a bomb calorimeter and measuring the temperature change in the water surrounding the apparatus, a method known as direct calorimetry.

The Atwater system

Main article: Atwater system

However, the direct calorimetric method generally overestimates the actual energy that the body can obtain from the food, because it also counts the energy contents of dietary fiber and other indigestible components, and does not allow for partial absorption and/or incomplete metabolism of certain substances. For this reason, today the energy content of food is instead obtained indirectly, by using chemical analysis to determine the amount of each digestible dietary component (such as protein, carbohydrates, and fats), and adding the respective food energy contents, previously obtained by measurement of metabolic heat released by the body. In particular, the fibre content is excluded. This method is known as the Modified Atwater system, after Wilbur Atwater who pioneered these measurements in the late 19th century.

The system was later improved by Annabel Merrill and Bernice Watt of the USDA, who derived a system whereby specific calorie conversion factors for different foods were proposed.

Dietary sources of energy

The typical human diet consists chiefly of carbohydrates, fats, proteins, water, ethanol, and indigestible components such as bones, seeds, and fibre (mostly cellulose). Carbohydrates, fats, and proteins typically comprise ninety percent of the dry weight of food. Ruminants can extract food energy from the respiration of cellulose because of bacteria in their rumens that decompose it into digestible carbohydrates.

Other minor components of the human diet that contribute to its energy content are organic acids such as citric and tartaric, and polyols such as glycerol, xylitol, inositol, and sorbitol.

Some nutrients have regulatory roles affected by cell signaling, in addition to providing energy for the body. For example, leucine plays an important role in the regulation of protein metabolism and suppresses an individual's appetite. Small amounts of essential fatty acids, constituents of some fats that cannot be synthesized by the human body, are used (and necessary) for other biochemical processes.

The approximate food energy contents of various human diet components, to be used in package labeling according to the EU regulations and UK regulations, are:

Food component	Energy density
	kJ/g	kcal/g
Fat	37	9
Ethanol	29	7
Proteins	17	4
Carbohydrates	17	4
Organic acids	13	3
Polyols (sugar alcohols, sweeteners) (1)	10	2.4
Fiber (2)	8	2

(1) Some polyols, like erythritol, are not digested and should be excluded from the count.

(2) This entry exists in the EU regulations of 2008, but not in the UK regulations, according to which fibre shall not be counted.

More detailed tables for specific foods have been published by many organizations, such as the United Nations Food and Agriculture Organization also has published a similar table.

Other components of the human diet are either noncaloric, or are usually consumed in such small amounts that they can be neglected.

Energy usage in the human body

Main articles: Bioenergetics and Energy balance (biology)

The food energy actually obtained by respiration is used by the human body for a wide range of purposes, including basal metabolism of various organs and tissues, maintaining the internal body temperature, and exerting muscular force to maintain posture and produce motion. About 20% is used for brain metabolism.

The conversion efficiency of energy from respiration into muscular (physical) power depends on the type of food and on the type of physical energy usage (e.g., which muscles are used, whether the muscle is used aerobically or anaerobically). In general, the efficiency of muscles is rather low: only 18 to 26% of the energy available from respiration is converted into mechanical energy. This low efficiency is the result of about 40% efficiency of generating ATP from the respiration of food, losses in converting energy from ATP into mechanical work inside the muscle, and mechanical losses inside the body. The latter two losses are dependent on the type of exercise and the type of muscle fibers being used (fast-twitch or slow-twitch). For an overall efficiency of 20%, one watt of mechanical power is equivalent to 18 kJ/h (4.3 kcal/h). For example, a manufacturer of rowing equipment shows calories released from "burning" food as four times the actual mechanical work, plus 1,300 kJ (300 kcal) per hour, which amounts to about 20% efficiency at 250 watts of mechanical output. It can take up to 20 hours of little physical output (e.g., walking) to "burn off" 17,000 kJ (4,000 kcal) more than a body would otherwise consume. For reference, each kilogram of body fat is roughly equivalent to 32,300 kilojoules of food energy (i.e., 3,500 kilocalories per pound or 7,700 kilocalories per kilogram).

Recommended daily intake

Many countries and health organizations have published recommendations for healthy levels of daily intake of food energy. For example, the United States government estimates 8,400 and 10,900 kJ (2,000 and 2,600 kcal) needed for women and men, respectively, between ages 26 and 45, whose total physical activity is equivalent to walking around 2.5 to 5 km (1+1⁄2 to 3 mi) per day in addition to the activities of sedentary living. These estimates are for a "reference woman" who is 1.63 m (5 ft 4 in) tall and weighs 57 kg (126 lb) and a "reference man" who is 1.78 m (5 ft 10 in) tall and weighs 70 kg (154 lb). Because caloric requirements vary by height, activity, age, pregnancy status, and other factors, the USDA created the DRI Calculator for Healthcare Professionals in order to determine individual caloric needs.

According to the Food and Agriculture Organization of the United Nations, the average minimum energy requirement per person per day is about 7,500 kJ (1,800 kcal).

Older people and those with sedentary lifestyles require less energy; children and physically active people require more. Recognizing these factors, Australia's National Health and Medical Research Council recommends different daily energy intakes for each age and gender group. Notwithstanding, nutrition labels on Australian food products typically recommend the average daily energy intake of 8,800 kJ (2,100 kcal).

The minimum food energy intake is also higher in cold environments. Increased mental activity has been linked with moderately increased brain energy consumption.

Nutrition labels

The nutritional information label on a pack of Basmati rice in the United Kingdom

Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. To facilitate evaluation by consumers, food energy values (and other nutritional properties) in package labels or tables are often quoted for convenient amounts of the food, rather than per gram or kilogram; such as in "calories per serving" or "kcal per 100 g", or "kJ per package". The units vary depending on country:

Country	Mandatory unit (symbol)	Second unit (symbol)	Common usage
United States	Calorie (Cal)	kilojoule (kJ), optional	calorie (cal)
Canada	Calorie (Cal)	kilojoule (kJ), optional	calorie (cal)
Australia and New Zealand	kilojoule (kJ)	kilocalorie (kcal), optional	AU: kilocalorie (kcal)
United Kingdom	kJ	kcal, mandatory
European Union	kilojoule (kJ)	kilocalorie (kcal), mandatory
Brazil	caloria or quilocaloria (kcal)		caloria

Omnivore

From Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Omnivore 

 

Examples of omnivores. From left to right: humans, dogs, pigs, walking catfish, American crows, gravel ant

An omnivore (/ˈɒmnɪvɔːr/) is an animal that has the ability to eat and survive on both plant and animal matter. Obtaining energy and nutrients from plant and animal matter, omnivores digest carbohydrates, protein, fat, and fiber, and metabolize the nutrients and energy of the sources absorbed. Often, they have the ability to incorporate food sources such as algae, fungi, and bacteria into their diet.

Omnivores come from diverse backgrounds that often independently evolved sophisticated consumption capabilities. For instance, dogs evolved from primarily carnivorous organisms (Carnivora) while pigs evolved from primarily herbivorous organisms (Artiodactyla). Despite this, physical characteristics such as tooth morphology may be reliable indicators of diet in mammals, with such morphological adaptation having been observed in bears.

The variety of different animals that are classified as omnivores can be placed into further sub-categories depending on their feeding behaviors. Frugivores include maned wolves and orangutans; insectivores include swallows and pink fairy armadillos; granivores include large ground finches and mice.

All of these animals are omnivores, yet still fall into special niches in terms of feeding behavior and preferred foods. Being omnivores gives these animals more food security in stressful times or makes possible living in less consistent environments.

Etymology and definitions

The word omnivore derives from Latin omnis 'all' and vora, from vorare 'to eat or devour', having been coined by the French and later adopted by the English in the 1800s. Traditionally the definition for omnivory was entirely behavioral by means of simply "including both animal and vegetable tissue in the diet." In more recent times, with the advent of advanced technological capabilities in fields like gastroenterology, biologists have formulated a standardized variation of omnivore used for labeling a species' actual ability to obtain energy and nutrients from materials. This has subsequently conditioned two context specific definitions.

• Behavioral: This definition is used to specify if a species or individual is actively consuming both plant and animal materials. (e.g. "vegans do not participate in the omnivore based diet.") In the fields of nutrition, sociology and psychology the terms “omnivore” & “omnivory” is often used to distinguish prototypical highly diverse human diet patterns from restricted diet patterns that exclude major categories of food.
• Physiological: This definition is often used in academia to specify species that have the capability to obtain energy and nutrients from both plant and animal matter. (e.g. "humans are omnivores due to their capability to obtain energy and nutrients from both plant and animal materials.")

The taxonomic utility of omnivore's traditional and behavioral definition is limited, since the diet, behavior, and phylogeny of one omnivorous species might be very different from that of another: for instance, an omnivorous pig digging for roots and scavenging for fruit and carrion is taxonomically and ecologically quite distinct from an omnivorous chameleon that eats leaves and insects. The term "omnivory" is also not always comprehensive because it does not deal with mineral foods such as salt licks and the consumption of plant and animal material for medical purposes which would not otherwise be consumed (i.e. zoopharmacognosy) within non-omnivores.

Classification, contradictions and difficulties

Though Carnivora is a taxon for species classification, no such equivalent exists for omnivores, as omnivores are widespread across multiple taxonomic clades. The Carnivora order does not include all carnivorous species, and not all species within the Carnivora taxon are carnivorous. (The members of Carnivora are formally referred to as carnivorans.) It is common to find physiological carnivores consuming materials from plants or physiological herbivores consuming material from animals, e.g. felines eating grass and deer eating birds. From a behavioral aspect, this would make them omnivores, but from the physiological standpoint, this may be due to zoopharmacognosy. Physiologically, animals must be able to obtain both energy and nutrients from plant and animal materials to be considered omnivorous. Thus, such animals are still able to be classified as carnivores and herbivores when they are just obtaining nutrients from materials originating from sources that do not seemingly complement their classification. For instance, it is well documented that animals such as giraffes, camels, and cattle will gnaw on bones, preferably dry bones, for particular minerals and nutrients. Felines, which are usually regarded as obligate carnivores, occasionally eat grass to regurgitate indigestibles (e.g. hair, bones), aid with hemoglobin production, and as a laxative.

Occasionally, it is found that animals historically classified as carnivorous may deliberately eat plant material. For example, in 2013, it was considered that American alligators (Alligator mississippiensis) may be physiologically omnivorous once investigations had been conducted on why they occasionally eat fruits. It was suggested that alligators probably ate fruits both accidentally and deliberately.

"Life-history omnivores" is a specialized classification given to organisms that change their eating habits during their life cycle. Some species, such as grazing waterfowl like geese, are known to eat mainly animal tissue at one stage of their lives, but plant matter at another. The same is true for many insects, such as beetles in the family Meloidae, which begin by eating animal tissue as larvae, but change to eating plant matter after they mature. Likewise, many mosquito species in early life eat plants or assorted detritus, but as they mature, males continue to eat plant matter and nectar whereas the females (such as those of Anopheles, Aedes and Culex) also eat blood to reproduce effectively.

Omnivorous species

General

Although cases exist of herbivores eating meat and carnivores eating plant matter, the classification "omnivore" refers to the adaptation and main food source of the species in general, so these exceptions do not make either individual animals or the species as a whole omnivorous. For the concept of "omnivore" to be regarded as a scientific classification, some clear set of measurable and relevant criteria would need to be considered to differentiate between an "omnivore" and other categories, e.g. faunivore, folivore, and scavenger. Some researchers argue that evolution of any species from herbivory to carnivory or carnivory to herbivory would be rare except via an intermediate stage of omnivory.

Omnivorous mammals

Various mammals are omnivorous in the wild, such as species of hominids, pigs, badgers, bears, foxes, coatis, civets, hedgehogs, opossums, skunks, sloths, squirrels, raccoons, chipmunks, mice, hamsters and rats.

Most bear species are omnivores

Most bear species are omnivores, but individual diets can range from almost exclusively herbivorous (hypocarnivore) to almost exclusively carnivorous (hypercarnivore), depending on what food sources are available locally and seasonally. Polar bears are classified as carnivores, both taxonomically (they are in the order Carnivora), and behaviorally (they subsist on a largely carnivorous diet). Depending on the species of bear, there is generally a preference for one class of food, as plants and animals are digested differently. Canines including wolves, dogs, dingoes, and coyotes eat some plant matter, but they have a general preference and are evolutionarily geared towards meat. However, the maned wolf is a canid whose diet is naturally 50% plant matter.

Like most arboreal species, squirrels are primarily granivores, subsisting on nuts and seeds. However, like virtually all mammals, squirrels avidly consume some animal food when it becomes available. For example, the American eastern gray squirrel has been introduced to parts of Britain, continental Europe and South Africa. Its effect on populations of nesting birds is often serious because of consumption of eggs and nestlings.

Other species

Various birds are omnivorous, with diets varying from berries and nectar to insects, worms, fish, and small rodents. Examples include cranes, cassowaries, chickens, crows and related corvids, kea, rallidae, and rheas. In addition, some lizards (such as Galapagos Lava Lizard), turtles, fish (such as piranhas and catfish), and invertebrates are omnivorous.

Quite often, mainly herbivorous creatures will eagerly eat small quantities of animal food when it becomes available. Although this is trivial most of the time, omnivorous or herbivorous birds, such as sparrows, often will feed their chicks insects while food is most needed for growth. On close inspection it appears that nectar-feeding birds such as sunbirds rely on the ants and other insects that they find in flowers, not for a richer supply of protein, but for essential nutrients such as cobalt/vitamin b12 that are absent from nectar. Similarly, monkeys of many species eat maggoty fruit, sometimes in clear preference to sound fruit. When to refer to such animals as omnivorous, or otherwise, is a question of context and emphasis, rather than of definition.

Submarine sandwich

From Wikipedia, the free encyclopedia

https://en.wikipedia.org/wiki/Submarine_sandwich 

 

Submarine sandwich

A submarine sandwich
Alternative names

List
Place of origin	United States
Region or state	Northeast
Main ingredients	Multiple
Variations	Multiple
Media: Submarine sandwich

A submarine sandwich, commonly known as a sub, hoagie (Philadelphia metropolitan area and Western Pennsylvania English), hero (New York City English), Italian (Maine English), grinder (New England English), wedge (Westchester, NY), or a spuckie (Boston English), is a type of American cold or hot sandwich made from a cylindrical bread roll split lengthwise and filled with meats, cheeses, vegetables, and condiments. It has many different names.

The terms submarine and sub are widespread in the US and not assignable to any certain part, though many of the localized terms are clustered in the northeastern United States.

History and etymology

The Italian sandwich originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries. The popularity of this Italian-American cuisine has grown from its origins in Connecticut, Pennsylvania, Delaware, Maryland, New York, New Jersey, Massachusetts, and Rhode Island to most parts of the United States and Canada, and with the advent of chain restaurants, is now available in many parts of the world. Edwin Eames and Howard Robboy identified thirteen different terms for the submarine sandwich in the United States.

Submarine

The use of the term "submarine" or "sub" (after the resemblance of the roll to the shape of a submarine) is widespread in the United States and Canada. While some accounts source the name as originating in New London, Connecticut (site of the United States Navy's primary submarine base) during World War II, written advertisements from 1940 in Wilmington, Delaware, indicate the term originated prior to the United States's entry into World War II.

Fenian Ram submarine, c. 1920

One theory says the submarine was brought to the U.S. by Dominic Conti (1874–1954), an Italian immigrant who came to New York in the late 19th century. He is said to have named it after seeing the recovered 1901 submarine called Fenian Ram in the Paterson Museum of New Jersey in 1928. His granddaughter has stated the following:

My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti's Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy, which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (this was so the bread wouldn't get soggy).

Party sub

Party sub is the name for a particularly long submarine sandwich, usually cut into pieces and served to guests at parties. The longest on record measured 735 meters (2,411 feet, 5 in).

Hoagie

Workers read the Hog Island News

 

Salami, ham and cheeses on a hoagie roll

The term hoagie originated in the Philadelphia area. In 1953, the Philadelphia Bulletin reported that Italians working at the World War I-era shipyard known as Hog Island, where emergency shipping was produced for the war effort, introduced the sandwich by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the "Hog Island" sandwich; shortened to "Hoggies", then the "hoagie".

Dictionary.com offers the following origin of the term hoagie - n. American English (originally Philadelphia) word for "hero, large sandwich made from a long, split roll"; originally hoggie (c. 1936), traditionally said to be named for Big Band songwriter Hoagland Howard "Hoagy" Carmichael (1899–1981), but the use of the word predates his celebrity and the original spelling seems to suggest another source (perhaps "hog"). Modern spelling is c. 1945, and may have been altered by influence of Carmichael's nickname.

The Philadelphia Almanac and Citizen's Manual offers a different explanation, that the sandwich was created by early-twentieth-century street vendors called "hokey-pokey men", who sold antipasto salad, meats, cookies and buns with a cut in them. When Gilbert and Sullivan's operetta H.M.S. Pinafore opened in Philadelphia in 1879, bakeries produced a long loaf called the pinafore. Entrepreneurial "hokey-pokey men" sliced the loaf in half, stuffed it with antipasto salad, and sold the world's first "hoagie".

Another explanation is that the word hoagie arose in the late 19th to early 20th centuries, among the Italian community in South Philadelphia, when "on the hoke" meant that someone was destitute. Deli owners would give away scraps of cheeses and meats in an Italian bread-roll known as a "hokie", but the Italian immigrants pronounced it "hoagie".

Shortly after World War II, there were numerous varieties of the term in use throughout Philadelphia. By the 1940s, the spelling "hoagie" had come to dominate less-used variations like "hoogie" and "hoggie". It is never spelled hoagy. By 1955, restaurants throughout the area were using the term hoagie. Listings in Pittsburgh show hoagies arriving in 1961 and becoming widespread in that city by 1966.

Former Philadelphia mayor (and later Pennsylvania governor) Ed Rendell declared the hoagie the "Official Sandwich of Philadelphia". However, there are claims that the hoagie was actually a product of nearby Chester. DiCostanza's in Boothwyn claims that the mother of DiConstanza's owner originated the hoagie in 1925 in Chester. DiCostanza relates the story that a customer came into the family deli and through an exchange matching the customer's requests and the deli's offerings, the hoagie was created.

Woolworth's to-go sandwich was called a hoagie in all U.S. stores.

Bánh mì sandwiches are sometimes referred to as "Vietnamese hoagies" in Philadelphia.

Hero

New York style meatball hero with mozzarella

The New York term hero is first attested in 1937. The name is sometimes credited to the New York Herald Tribune food writer Clementine Paddleford in the 1930s, but there is no good evidence for this. It is also sometimes claimed that it is related to the gyro, but this is unlikely as the gyro was unknown in the United States until the 1960s.

Hero (plural usually heros, not heroes) remains the prevailing New York City term for most sandwiches on an oblong roll with a generally Italian flavor, in addition to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball heros, each served with sauce.

Grinder

Pastrami grinder

A common term in New England, especially Connecticut and Western Massachusetts, is grinder, but its origin has several possibilities. One theory has the name coming from Italian-American slang for a dock worker, among whom the sandwich was popular. Others say that it was called a grinder because the bread's hard crust required much chewing.

In Pennsylvania, New York, and parts of New England, the term grinder usually refers to a hot submarine sandwich (meatball, sausage, etc.), whereas a cold sandwich (e.g., cold cuts) is usually called a "sub". In the Philadelphia area, the term grinder is also applied to any hoagie that is toasted in the oven after assembly, whether or not it is made with traditionally hot ingredients.

Italian

The term "Italian sandwich" or simply "Italian" is used in Maine. Local folklore claims that a baker named Giovanni Amato invented the Italian in 1899.

A cross-section of an Italian sandwich

The traditional Maine Italian sandwich is prepared using a long, soft bread roll or bun with meats such as salami, mortadella, capocollo or ham along with provolone, tomato, onion, green bell pepper, Greek olives, pickles, olive oil or salad oil, salt and cracked black pepper. Additional ingredients, such as pepperoni, banana pepper, or lettuce may be added to the sandwich. The sandwich is often cut in half to make it easier to handle.

Wedge

The term wedge is used in the New York counties of Dutchess, Putnam, and Westchester, as well as the Connecticut county of Fairfield – four counties directly north of New York City.

Some base the name wedge on a diagonal cut in the middle of the sandwich, creating two halves or "wedges", or a "wedge" cut out of the top half of the bread with the fillings "wedged" in between, or a sandwich that is served between two "wedges" of bread. It has also been said wedge is just short for "sandwich", with the name having originated from an Italian deli owner located in Yonkers, who got tired of saying the whole word.

Spukie

The term spukie ("spukkie" or "spuckie") is unique to the city of Boston and derives from the Italian word spuccadella, meaning "long roll". The word spuccadella is not typically found in Italian dictionaries, which may suggest that it could be a regional Italian dialect, or possibly a Boston Italian-American innovation. Spukie is typically heard in parts of Dorchester and South Boston. Some bakeries in Boston's North End neighborhood have homemade spuccadellas for sale.

Other names

A Gatsby sandwich

• Blimpie (shaped like a blimp) – from the Hoboken, New Jersey–founded chain, Blimpie
• Gatsby – Cape Town, South Africa
• Po' boy – Louisiana
• Cosmo – Williamsport, Pennsylvania
• Zeppelin or Zep – eastern Pennsylvania
• Smoske – Belgium
• Dagobert – Belgium
• Continental roll ('Conti roll') - Western Australia

Popularity and availability

Rolls filled with condiments have been common in several European countries for more than a century, notably in France and Scotland.

In the United States, from its origins with the Italian-American labor force in the northeast, the sub began to show up on menus of local pizzerias. As time went on and popularity grew, small restaurants, called hoagie shops and sub shops, that specialized in the sandwich began to open.

Pizzerias may have been among the first Italian-American eateries, but even at the turn of the [20th] century distinctions were clear-cut as to what constituted a true ristorante. To be merely a pizza-maker was to be at the bottom of the culinary and social scale; so many pizzeria owners began offering other dishes, including the hero sandwich (also, depending on the region of the United States, called a 'wedge,' a 'hoagie,' a 'sub,' or a 'grinder') made on an Italian loaf of bread with lots of salami, cheese, and peppers.

— John Mariani, America Eats Out, p. 66

Subs or their national equivalents were already popular in many European, Asian, and Australasian countries when late 20th-century franchisee chain restaurants (such as Subway) and fast food made them even more popular and increased the prevalence of the word sub. Many outlets offer non-traditional ingredient combinations.

In the United States, there are many chain restaurants that specialize in subs. Major international chains include Firehouse Subs, Quiznos, Mr. Sub, Jimmy John's, and the largest restaurant chain in the world, Subway. The sandwich is also often available at supermarkets, local delis, and convenience stores. These include Wawa, which annually runs a sub promotional event during the summer called Hoagiefest, and Publix, whose sandwiches are often referred to as "pub subs".