期刊
CLINICAL NUTRITION
卷 28, 期 1, 页码 39-45出版社
CHURCHILL LIVINGSTONE
DOI: 10.1016/j.clnu.2008.10.008
关键词
Walnuts; Olive oil; Indirect calorimetry; Thermogenesis; Fat oxidation rate; Satiety
Background & aims: To compare the acute effects of three fatty meals with different fat quality on postprandial thermogenesis, substrate oxidation and satiety. Methods: Twenty-nine healthy men aged between 18 and 30 years participated in a randomised crossover trial comparing the thermogenic effects of three isocaloric meals: high in polyunsaturated fatty acids from walnuts, high in monounsaturated fatty acids from olive oil, and high in saturated fatty acids from fat-rich dairy products. Indirect calorimetry Was used to determine testing metabolic Fate, respiratory quotient, 5-h postprandial energy expenditure and substrate oxidation. Satiety was estimated by using visual analogue scales and measuring caloric intake in a subsequent ad libitum meal. Results: Five-h postprandial thermogenesis was higher by 28% after the high-polyunsaturated meal (p = 0.039) and by 23% higher after the high-monounsaturated meal (p = 0.035) compared with the high-saturated meal. Fat oxidation rates increased nonsignificantly after the two meals rich in unsaturated fatty acids and decreased nonsignificantly after the high-saturated fatty acid meal. Postprandial respiratory quotient, protein and carbohydrate oxidation, and satiety measures were similar among meals. Conclusions: Fat quality determined the thermogenic response to a fatty meal but had no clear effects on substrate oxidation or satiety. (c) 2008 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.
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