The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream)
Piers LS, Walker KZ, Stoney RM, Soares MJ, O'Dea K
International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity · 129 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Medical Research Council
Según 1 financiador declarado.
Publicación
- Publicado
- 2002-05-30 · Int J Obes Relat Metab Disord · vol. 26 · número 6 · págs. 814–821
- Editorial
- Springer Nature
- Citado
- 187 citas · más que el 91% de estudios similares · 3.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 34 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Diet, Metabolism, and Disease · Diet and metabolism studies
- Palabras clave
- dietary fat type, monounsaturated fatty acids, extra virgin olive oil, saturated fat, cream, thermic effect of food, resting metabolic rate, substrate oxidation, waist circumference, high-fat breakfast, weight gain prevention, men
- MeSH
- animals, humans, insulin resistance, obesity, insulin, blood glucose, lipids, dietary fats, fatty acids, plant oils, absorptiometry, photon, basal metabolism, body constitution, body mass index, calorimetry, indirect, fasting, body composition, energy metabolism, oxidation-reduction, energy intake, thermogenesis, food, dairy products, adult, middle aged, male, olive oil
5 autores
- LS Piers🇦🇺 · autor de correspondenciaMenzies School of Health Research
- KZ Walker🇦🇺Monash Medical Centre; Monash University
- RM Stoney🇦🇺The Alfred Hospital
- Mário J. Soares🇦🇺Curtin University
- Kerin O’Dea🇦🇺Menzies School of Health Research
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To compare postprandial whole-body fat oxidation rates in humans, following high-fat (43% of total energy) mixed breakfast meals, of fixed energy and macronutrient composition, rich in either monounsaturated fat (MUFA) from extra virgin olive oil or saturated fat (SFA) from cream.
Design
Paired comparison of resting metabolic rate (RMR), thermic effect of a meal and substrate oxidation rates following consumption of isocaloric breakfast meals, differing only in the type of fat, administered in random order 1-2 weeks apart.
Subjects
Fourteen male volunteers, body mass index (BMI) in the range 20-32 kg/m(2), aged 24-49 y and resident in Melbourne, Australia, were recruited by advertisement in the local media or by personal contact.
Measurements
Body size and composition was determined by anthropometry and dual energy X-ray absorptiometry (DEXA). Indirect calorimetry was used to measure RMR, thermic effect of a meal, post-meal total energy expenditure and substrate oxidation rate. Blood pressure and pulse rates were measured with an automated oscillometric system. Fasting and 2 h postprandial glucose and insulin concentrations and the fasting lipid profile were also determined.
Results
In the 5 h following the MUFA breakfast, there was a significantly greater postprandial fat oxidation rate (3.08+/-4.58 g/5 h, P=0.017), and lower postprandial carbohydrate oxidation rate (P=0.025), than after the SFA breakfast. Thermic effect of a meal was significantly higher (55 kJ/5 h, P=0.034) after the MUFA breakfast, in subjects with a high waist circumference (HWC > or = 99 cm) than those with a low waist circumference (LWC<99 cm). This difference was not detected following the SFA breakfast (P=0.910).
Conclusion
If postprandial fat oxidation rates are higher after high MUFA, rather than SFA meals, then a simple change to the type of dietary fat consumed might have beneficial effects in curbing weight gain in men consuming a relatively high-fat diet. This may be particularly evident in men with a large waist circumference.
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