The acute effects of olive oil v. cream on postprandial thermogenesis and substrate oxidation in postmenopausal women
Soares MJ, Cummings SJ, Mamo JC, Kenrick M, Piers LS
The British journal of nutrition · 56 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
- Universidad u hospital
- Curtin University of Technology
- Gobierno
- Medical Research Council
- Gobierno
- National Health and Medical Research Council
- Gobierno
- National Medical Research Council
- Subvenciones
- National Health and Medical Research Council (981019)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2004-02-01 · Br J Nutr · vol. 91 · número 2 · págs. 245–252
- Editorial
- Cambridge University Press
- Citado
- 89 citas · más que el 87% de estudios similares · 2.2× el promedio de su campo
- Referencias
- 41 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Adipose Tissue and Metabolism
- Palabras clave
- cream, dietary fat source, postprandial thermogenesis, diet-induced thermogenesis, substrate oxidation, carbohydrate oxidation, fat oxidation, postmenopausal women, obesity, resting metabolic rate, energy expenditure, extra virgin olive oil, dietary fat composition, postprandial lipemia, postprandial blood glucose, postprandial insulin response
- MeSH
- animals, cattle, humans, obesity, dietary fats, plant oils, anthropometry, calorimetry, indirect, fasting, single-blind method, oxidation-reduction, oxygen consumption, thermogenesis, postmenopause, postprandial period, dairy products, aged, middle aged, female, olive oil
5 autores
- Mário J. Soares🇦🇺 · autor de correspondenciaCurtin University
- S. J. Cummings🇦🇺The University of Western Australia
- John C.L. Mamo🇦🇺Curtin University
- Margaret Kenrick🇦🇺Curtin University
- Leonard S. Piers🇦🇺Government of Victoria; Menzies School of Health Research
Resumen
El texto original del estudio, en el idioma en que se publicó.
The influence of the source of dietary fat on postprandial thermogenesis and substrate oxidation rates, was examined in twelve postmenopausal women aged 57-73 years, with BMI 21.9-38.3 kg/m(2). A single blind, randomised, paired comparison of two high-fat, isoenergetic, mixed test meals was conducted. The major source of fat was either cream (CREAM) or extra virgin olive oil (EVOO). RMR, diet-induced thermogenesis (DIT) and substrate oxidation rates over 5 h were measured by indirect calorimetry. There were no differences in body weight, RMR, fasting carbohydrate or fat oxidation rates between the two occasions. DIT (EVOO 97 (SD 46) v. CREAM 76 (SD 69) kJ/5 h and EVOO 5.2 (SD 2.5) v. CREAM 4.1 (SD 3.7)% energy) did not differ between the two test meals. The postprandial increase in carbohydrate oxidation rates, relative to their respective fasting values (DeltaCOX), was significantly lower following the EVOO meal (EVOO 10.6 (SD 8.3) v. CREAM 17.5 (SD 10) g/5 h; paired t test, P=0.023), while postprandial fat oxidation rates (DeltaFOX) were significantly higher (EVOO 0.0 (SD 4.4) v. CREAM -3.6 (sd 4.0) g/5 h; P=0.028). In the eight obese subjects, however, DIT was significantly higher following the EVOO meal (EVOO 5.1 (SD 2.0) v. CREAM 2.5 (sd 2.9) %; P=0.01). This was accompanied by a significantly lower DeltaCOX (EVOO 10.9 (SD 9.9) v. CREAM 17.3 (SD 10.5) g/5 h; P=0.03) and significantly higher DeltaFOX (EVOO 0.11 (SD 4.4) v. CREAM -4.1 (SD 4.5) g/5 h, P=0.034). The present study showed that olive oil significantly promoted postprandial fat oxidation and stimulated DIT in abdominally obese postmenopausal women.
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