According to Commonwealth University research, a single month of sleeping in a 66-degree room increased subjects' fat-burning ability by up to 10%. Humans have several forms of fat. Extra energy is stored in white fat. Obesity-related white fat accumulation raises the risk of type 2 diabetes and other illnesses. Brown fat, on the other hand, uses chemical energy to generate heat and aid in body temperature regulation. Researchers have previously demonstrated that in reaction to cold, white fat cells in both animals and humans take on properties of brown fat cells. Dr. Francesco S. Celi of Virginia Commonwealth University and Dr. Paul Lee, currently at Australia's Garvan Institute of Medical Research, undertook an investigation into the effects of ambient temperature on brown fat and metabolism. The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) and the NIH Clinical Centre contributed to the study. Diabetes published the findings online on June 22, 2014. The researchers had 5 healthy males, average age 21 years, stay in a clinical research unit at the National Institutes of Health Clinical Centre in Bethesda, Maryland, for 4 months. The men went about their daily duties throughout the day and returned to their separate room at night. The room temperature was adjusted to 24 °C (75 °F) for the first month, 19 °C (66 °F) for the second month, 24 °C again for the third month, and 27 °C (81 °F) for the last month. Each night, the individuals were exposed to the temperature for at least 10 hours. They wore regular hospital attire and merely had bed linens. All meals were given, with calorie and nutritional composition meticulously measured and consumption closely monitored. The men had detailed assessments at the end of each month, including energy expenditure testing, muscle and fat biopsies, and PET/CT scanning of an area of the neck and upper back region to determine brown fat volume and activity. After a month of mild cold exposure, the individuals' brown fat volume increased by 42% and their fat metabolic activity increased by 10%. During the subsequent month of neutral temperature, these modifications recovered to near baseline, and then were totally reversed during the last month of warm exposure. All of the alterations happened irrespective of seasonal variations. A month of cold exposure resulted in an increase in brown fat, as well as enhanced insulin sensitivity after a meal during which subjects were exposed to moderate cold. Prolonged moderate cold exposure caused substantial alterations in metabolic hormones such as leptin and adiponectin. Body composition and calorie consumption were unchanged. According to the findings, individuals may acclimatise to chilly temperatures by growing brown fat, which may contribute to improvements in glucose metabolism. Following exposure to warmer temperatures, these effects can be slowed or reversed.

1. Did you Know; Sleeping in a cold room can help
you slim down
According to Commonwealth University research, a single month of sleeping in a 66-degree room
increased subjects' fat-burning ability by up to 10%. Humans have several forms of fat. Extra energy
is stored in white fat. Obesity-related white fat accumulation raises the risk of type 2 diabetes and
other illnesses. Brown fat, on the other hand, uses chemical energy to generate heat and aid in body
temperature regulation. Researchers have previously demonstrated that in reaction to cold, white fat
cells in both animals and humans take on properties of brown fat cells.
Dr. Francesco S. Celi of Virginia Commonwealth University and Dr. Paul Lee, currently at Australia's
Garvan Institute of Medical Research, undertook an investigation into the effects of ambient
temperature on brown fat and metabolism. The National Institute of Diabetes and Digestive and
Kidney Diseases (NIDDK) and the NIH Clinical Centre contributed to the study. Diabetes published
the findings online on June 22, 2014.
The researchers had 5 healthy males, average age 21 years, stay in a clinical research unit at the
National Institutes of Health Clinical Centre in Bethesda, Maryland, for 4 months. The men went
about their daily duties throughout the day and returned to their separate room at night. The room

2. temperature was adjusted to 24 °C (75 °F) for the first month, 19 °C (66 °F) for the second month, 24
°C again for the third month, and 27 °C (81 °F) for the last month.
Each night, the individuals were exposed to the temperature for at least 10 hours. They wore regular
hospital attire and merely had bed linens. All meals were given, with calorie and nutritional
composition meticulously measured and consumption closely monitored. The men had detailed
assessments at the end of each month, including energy expenditure testing, muscle and fat
biopsies, and PET/CT scanning of an area of the neck and upper back region to determine brown fat
volume and activity.
After a month of mild cold exposure, the individuals' brown fat volume increased by 42% and their fat
metabolic activity increased by 10%. During the subsequent month of neutral temperature, these
modifications recovered to near baseline, and then were totally reversed during the last month of
warm exposure. All of the alterations happened irrespective of seasonal variations.
A month of cold exposure resulted in an increase in brown fat, as well as enhanced insulin sensitivity
after a meal during which subjects were exposed to moderate cold. Prolonged moderate cold
exposure caused substantial alterations in metabolic hormones such as leptin and adiponectin. Body
composition and calorie consumption were unchanged.
According to the findings, individuals may acclimatise to chilly temperatures by growing brown fat,
which may contribute to improvements in glucose metabolism. Following exposure to warmer
temperatures, these effects can be slowed or reversed. "The big unknown until this study was
whether or not we could actually manipulate brown fat to grow and shrink in a human being," adds
Lee. "The increase in insulin sensitivity associated with brown fat gain may open up new avenues for
treating impaired glucose metabolism." by Carol Torgan.