Wong's article seeks to model the energy balance of humans inclusive of both sensible and oxidative energy content of food with the objective of finding means to modify the human energy balance and reduce obesity [1]. The author proposes that the temperature at which foods and beverages are consumed can make a significant contribution to whole body energy balance, and the temperature of foodstuffs can be manipulated to minimize risk for either positive or negative energy balance. He indicates that this important concept has been neglected in conventional nutritional science. With the current epidemic of obesity and associated disease sequelae, researchers in the field can appreciate the importance of exploring novel approaches to its prevention and treatment. However, the conclusion that sensible heat in foods can be a source of significant energy input to the human diet must discounted due to unit conversion...

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