Asknes et al. 1993;
Sweden
Downs & Black score=13
Case Control
N=13

Population: SCI (N=7): Age = 21-34 yrs; Gender: males = 7; Severity of injury: Frankel A = 7, compelete = 7; Time since injury = 1-11 yrs; Chronicity = chronic; Able-bodied controls (N=6): Age = 18-30 yrs; Gender: males = 6.
Treatment: Patients were divided into two group: Group A, received a Liquid form mixed meal (52%-carbohydrates, 37% - fat, 11% - protein); Group B, received water.
Outcome Measures: O2 uptake, respiratory exchange (RE); Blood glucose (BG), insulin, catecholamines; Heart rate; Energy expenditure (EE); all before meal (baseline) and 2 hrs after meal consumption.

1. Basal O2 uptake was ↓ in A than in B (p<0.01). After the meal, groups had ↑ O2 uptake in the first hr, followed by a stable rate for the second hr. Although the elevation was larger in A, the difference between A & B was not found significant. After ingestion, A’s RE rate reached maximum ↑ at 90 min (p<0.05). B had an extremely high rate at 15 min followed by a drop to result in a rate similar to A.
2. Basal EE was ↓ in A than in B (p<0.01). The mean EE after ingestion was 17 watts in A, and 14 watts in B. The thermic effect of the meal was also ↑ in A than B.
3. Heart rate was ↑ in A&B before ingestion (p<0.05). After the meal, heart rate ↑ 6-7 beats/min in both groups (p<0.05).
4. A  had ↓ basal BG concentration, insulin level and noradrenaline level, than B (p<0.05). At 75-120 min post meal, BG levels were ↑ in A than B (p<0.05). At 60 min post meal, A’s insulin levels were ↑ than B’s (p<0.05), but no differences occurred in the second hr. Noradrenaline levels did not change after the meal.