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PubMed2006

Sonographic subcutaneous and visceral fat indices represent the distribution of body fat volume.

BACKGROUND: A reliable method for direct measurement of both subcutaneous and visceral fat volume is the measurement of fat tissue area from tomographic pictures by CT or by MR imaging. However, these are not widely usable because of high cost and/or exposure to radiation. METHODS: We compared sonographic subcutaneous and visceral fat indices with fat distribution by serial-slice MR imaging in 17 subjects. Sonographic subcutaneous or visceral fat index is standardized thickness of subcutaneous fat tissue or the intra-abdominal depth at the level of umbilicus by height. RESULTS: Sonographic visceral fat index and intra-abdominal depth were significantly correlated with visceral fat volume by serial-slice MR imaging (r = 0.746, r = 0.726, respectively). Similarly, sonographic subcutaneous fat index and subcutaneous fat thickness were significantly correlated with subcutaneous fat volume by serial-slice MR imaging (r = 0.825, r = 0.816, respectively). The ratio of sonographic visceral fat index and sonographic subcutaneous fat index was closely correlated with the ratio of the visceral fat volume and the subcutaneous fat volume by single-slice MR imaging, which proves to be related to cardiovascular disease risk (r = 0.722). CONCLUSION: Sonographic subcutaneous or visceral fat index could be an easily measured and inexpensive indicator for the assessment of fat distribution instead of CT or MR imaging.

Adult↗
PubMed2003

Centrally fat-saturated three-dimensional magnetic resonance angiography of the abdomen using selective central fat-saturation of k-space.

PURPOSE: To assess the usefulness of centrally fat-saturated three-dimensional magnetic resonance (MR) angiography of the abdomen using an elliptical centric view order and selective placement of fat-saturation pulses in the central 30% portion of the k-space in terms of fat signal reduction, image contrast of post-contrast images, and breath-holding time. METHODS: Fat signal in abdomen and breath-holding time were compared between centrally fat-saturated three-dimensional sequence and partially fat-saturated three-dimensional sequence or conventional fat-saturated three-dimensional sequence. Abdominal contrast-enhanced centrally fat-saturated three-dimensional MR angiography was obtained at arterial and equilibrium phases, and image quality was quantitatively and visually evaluated. RESULTS: Centrally fat-saturated three-dimensional sequence suppressed fat signal, as did the conventional fat-saturated three-dimensional sequence, and the breath-hold was prolonged only by 1.5 seconds compared to the partially fat-saturated three-dimensional sequence. Contrast-enhanced centrally fat-saturated three-dimensional MR angiography provided abdominal MR arteriography with large signal difference between vessels and fat, while venous signal was insufficient at equilibrium phase. CONCLUSION: Abdominal contrast-enhanced centrally fat-saturated three-dimensional MR angiography using an elliptical centric view order and selective central fat-saturation of k-space reduced fat signal comparable to conventional fat-saturated three-dimensional sequence, and provided contrast-enhanced MR arteriography with high vascular contrast and minimum prolongation of breath-hold.

Abdomen↗
PubMed2001

Gluteus medius and rump fat depths as additional live animal ultrasound measurements for predicting retail product and trimmable fat in beef carcasses.

This study was conducted to determine the ability of additional ultrasound measures to enhance the prediction accuracy of retail product and trimmable fat yields based on weight and percentage. Thirty-two Hereford-sired steers were ultrasonically measured for 12th-rib fat thickness, longissimus muscle area, rump fat thickness, and gluteus medius depth immediately before slaughter. Chilled carcasses were evaluated for USDA yield grade factors and then fabricated into closely trimmed, boneless subprimals with 0.32 cm s.c. fat. The kilogram weight of end-point product included the weight of trimmed, boneless subprimals plus lean trim weights, chemically adjusted to 20% fat, whereas the fat included the weight of trimmed fat plus the weight of fat in the lean trim. Prediction equations for carcass yield end points were developed using live animal or carcass measurements, and live animal equations were developed including ultrasound ribeye area or using only linear measurements. Multiple regression equations, with and without ultrasound rump fat thickness and gluteus medius depth, had similar R2 values when predicting kilograms of product and percentages of product, suggesting that these alternative variables explained little additional variation. Final unshrunk weight and ultrasound 12th-rib fat thickness explained most of the variation when predicting kilograms of fat. Rump fat and gluteus medius depth accounted for an additional 10% of the variation in kilograms of fat, compared with the equation containing final weight, ultrasound ribeye area, and ultrasound 12th-rib fat thickness; however, the two equations were not significantly different. Prediction equations for the cutability end points had similar R2 values whether live animal ultrasound measurements or actual carcass measurements were used. However, when ultrasound ribeye area was excluded from live animal predictions, lower R2 values were obtained for kilograms of product (0.81 vs 0.67) and percentages of product (0.41 vs 0.17). Conversely, the exclusion of ultrasound ribeye area had little effect on the prediction accuracy for kilograms of fat (0.75 vs 0.74) and percentage fat (0.50 vs 0.40). These data substantiate the ability of live animal ultrasound measures to accurately assess beef carcass composition and suggest that the alternative ultrasound measures, rump fat and gluteus medius depth, improve the accuracy of predicting fat-based carcass yields.

Adipose Tissue↗
PubMed1993

Feeding response of rats to no-fat and high-fat cakes.

The nutritional effects of high-fat diets have been extensively studied in laboratory animals, but as yet few experiments have examined the feeding response of animals to newly developed fat substitutes. The present study used commercially available no-fat (0% fat, 92% carbohydrate) and high-fat (41% fat, 54% carbohydrate) cake to determine the effects of fat substitutes on food preference and caloric intake in rats. The first experiment showed that nondeprived rats found the high-fat and no-fat cakes equally palatable and highly preferred to lab chow. Food deprived rats, however, preferred the high-fat cake to the no-fat cake, which may be related to its higher caloric density. In the second experiment, rats fed high-fat cake, in addition to chow, for 30 days consumed more calories and gained more weight than did rats fed no-fat cake and chow. The no-fat cake group, however, overate and gained more weight than chow-only controls. The hyperphagic response to the no-fat cake can be attributed to its carbohydrate content, moisture, and high palatability. Thus, removing fat from the cake reduced, but did not eliminate, its obesity-promoting effect. Obviously, low-fat foods must be consumed in moderation if used for weight control.

Animal Feed↗
PubMed2003

A reduction in dietary saturated fat decreases body fat content in overweight, hypercholesterolemic males.

BACKGROUND AND AIM: The effect of the quality of dietary fat on body composition is unknown. Our objective was to determine whether body composition is modified by the isocaloric substitution of a diet rich in saturated fat by a diet high in monounsaturated fat (Mediterranean diet) or a carbohydrate-rich diet in overweight subjects with hypercholesterolemia. METHODS AND RESULTS: The study involved 34 hypercholesterolemic males aged 18-63 years with a body mass index (BMI) of 28.2 (2.6), all of whom consumed a diet rich in saturated fat (SAT) for 28 days. They were then randomly divided into two groups of 17 subjects and underwent two dietary periods of 28 days each in a crossover design: a Mediterranean diet high in monounsaturated fat (MONO) and a carbohydrate-rich diet (CHO). The order of the diets was different for the two group. The CHO diet contained 57% CHO and 28% total fat (< 10% saturated fat, 12% monounsaturated fat and 6% polyunsaturated fat); the Mediterranean diet contained 47% CHO and 38% fat (< 10% saturated fat, 22% monounsaturated fat--75% of which was provided by olive oil- and 6% polyunsaturated fat). The variables measured at the end of each dietary intervention period were: 1) body composition by means of bioelectrical impedance; 2) plasma lipoproteins using enzymatic techniques; and 3) fatty acids in cholesterol esters by means of gas chromatography. BMI and the waist/hip ratio remained the same during the three dietary periods. A decrease in fat was observed when changing from a saturated fat diet (23.3 (6.3) kg) to a Mediterranean diet (20.8 (7.2) kg) (p < 0.05), or a carbohydrate-rich diet (20.6 (6.7) kg) (p < 0.05). Lean mass increased when changing from a SAT diet (58.4 (7.0) kg) to a CHO diet (60.2 (7.0) kg) (p < 0.05). CONCLUSION: The isocaloric substitution of a saturated fat-rich diet by a Mediterranean or carbohydrate-rich diet decreases total body fat in hypercholesterolemic males.

Adipose Tissue↗
PubMed2001

The role of dietary fat in the prevention and treatment of obesity. Efficacy and safety of low-fat diets.

BACKGROUND: Does dietary fat play a central role in weight gain and development of obesity? Do low-fat diets have adverse effects on blood lipids? OBJECTIVE AND DESIGN: To answer these questions we have reviewed the evidence linking the dietary fat content to energy balance and obesity, and examined the efficacy and safety of ad libitum low fat, high carbohydrate/protein diets in the prevention and management of obesity. RESULTS: Physiological studies have provided insight into the mechanisms by which the macronutrients differ in their effect on energy balance: (1) energy from fat is less satiating than energy from carbohydrate, and a high fat/carbohydrate ratio in the diet promotes passive overconsumption, a positive energy balance and weight gain in susceptible individuals; (2) fat is more readily absorbed from the intestine and fecal energy loss is much lower with a high dietary fat/carbohydrate ratio; (3) carbohydrate is more thermogenic than fat and energy expenditure is lower during positive energy balance produced by a diet with a high fat/carbohydrate ratio than during positive energy balance produced by a diet with a low fat/carbohydrate ratio. Randomized intervention studies comparing low fat diets to normal fat diets show that low fat diets prevent weight gain in normal weight subjects and produce weight loss in overweight individuals. In our meta-analysis of ad libitum low fat interventions we included 16 trials involving 1728 individuals. The difference in weight loss between intervention and control groups was 2.5 kg (95% CI, 1.5-3.5; P<0.0001). Weight loss was positively related to pre-treatment body weight (r=0.52, P<0.05) and to reduction in percentage energy as fat (0.37 kg/%, P<0.005). Extrapolated to a body mass index (BMI) approximately 30 kg/m(2), and assuming a 10% reduction in dietary fat, the predicted weight loss would be 4.4 kg (95% CI, 2.0-6.8 kg), which has been confirmed in subsequent studies. Newer studies have shown that replacing some carbohydrate with protein may enhance weight loss. CONCLUSION: The American Paradox, the observation that obesity prevalence is increasing despite a slight decrease in population dietary fat consumption, is easily explained by the concomitantly decreasing physical activity, which reduces fat requirements and counteracts the beneficial effect of a slight reduction in dietary fat. Low fat diets with a high content of complex carbohydrates and protein do not produce any adverse effect on cardiovascular risk factors when weight loss is allowed to occur, and they have been shown to decrease mortality among high risk subjects.

Diet, Fat-Restricted↗
PubMed1995

Comparisons of dietary intake and sources of fat in low- and high-fat diets of 18- to 24-year-olds.

OBJECTIVE: To determine the sources of fat in the diets of 18- to 24-year-olds and to identify the food group choices of those consuming 30% of energy or less from fat. DESIGN: This study compared the fat intake, nutrient intake, and food group choices of young men and women consuming 30% or less or more than 30% of energy from fat. SUBJECTS: The 1989-1991 Continuing Survey of Food Intakes by individuals (CSFII) provided the study sample of 1,062 (436 men and 626 women) 18- to 24-year-olds residing in the 48 coterminous states who completed one 24-hour food recall and two 1-day food records. MAIN OUTCOME MEASURES: Dietary fat, vitamin, mineral, and food group intakes were determined by analysis of the 24-hour food recalls and the 1-day food records. STATISTICAL ANALYSIS PERFORMED: Tests were used to detect differences in nutrient and food group intakes between the two groups for both men and women. RESULTS: More than 75% of the sample consumed more than 30% of energy from fat. The men and women who consumed low-fat diets did so by choosing more low-fat dairy products, fruits, and grains. Men who consumed low-fat diets consumed significantly more alcohol than other men; women who consumed low-fat diets showed a similar trend although the difference was not statistically significant. Although men and women who consumed a high-fat diet did consume significantly greater amounts of fat and cholesterol, they also fared better in vitamin and mineral intake. CONCLUSIONS: A minority of young adults consumed 30% or less of energy from fat. Compared with those who consumed more than 30% of energy from fat, men consumed significantly greater mean amounts of vitamin C and folate, and women consumed significantly greater mean amounts of vitamin A and folate. Young adults who consumed more than 30% of energy from fat exceeded current recommendations for dietary fat intake; however, the men were less likely to be at risk for calcium deficiency and the women were less likely to be at risk for vitamin E and zinc deficiencies. Because excess dietary fat and alcohol can lead to chronic disease, dietitians should continue to educate people about the relationship between nutrition and health.

Adolescent↗
PubMed2005

Weight, fat mass, and central distribution of fat increase when women use depot-medroxyprogesterone acetate for contraception.

OBJECTIVE: To compare longitudinal changes in weight, body fat, and ratio of central to peripheral fat mass among first-time depot-medroxyprogesterone acetate (DMPA) users to women using no hormonal contraception, and to evaluate user characteristics associated with that change. DESIGN: Prospective longitudinal study. SUBJECTS: Healthy women, aged 18-35 y, using DMPA for contraception (n=178) and women using no hormonal contraception (n=145). MEASUREMENTS: Weight, body fat, and the central distribution of fat, measured at 3-month intervals for 30 months, by electronic scale and dual-energy X-ray absorptiometry (DEXA). The ratio of central to peripheral distribution of body fat was computed by dividing the body fat in the conventional DEXA trunk region of interest (ROI) by the ROI's that encompass the arms, hips and legs. RESULTS: Women using DMPA had a significantly greater increase in all measures of fatness than women using no hormonal method of contraception (P<0.03). The observed weight of DMPA users increased from a mean of 69.4 kg (s.d.=16.9) at baseline to 75.5 kg (s.d.=25.0) at 30 months; an increase of 6.1 kg (8.8.%). Fat mass increased from a mean of 25.3 kg (s.d.=12.6 kg) at baseline to 31.4 kg (s.d.=17.8); an increase of 6.1 kg (23.6%) in DMPA users. The ratio of central to peripheral fat mass in DMPA users changed from 0.95 (s.d.=0.155) at baseline to 1.01(s.d.=0.198) at 30 months. In contrast, weight, fat mass and the ratio of central to peripheral fat mass of control participants remained virtually unchanged over the same time period. Women with higher baseline physical activity levels had a smaller increase in body fat (P=0.003) and the fat ratio (P=0.03), but not weight (P=0.48). No other user characteristics including, smoking, past oral contraceptive use or previous pregnancies predicted change in level of fatness. CONCLUSIONS: This study has demonstrated a change in body composition toward greater fatness and toward a central redistribution of fat among DMPA users as compared to controls and provides important information to be used when counseling women regarding contraceptive methods. Given the potential long-term implication of these changes, further study is recommended to determine whether the gains in fatness are reversed following DMPA discontinuation and to examine the role of progestins in the development and maintenance of obesity.

Absorptiometry, Photon↗
PubMed1996

Dietary fat in relation to body fat and intraabdominal adipose tissue: a cross-sectional analysis.

Numerous studies report positive links between dietary fat and adiposity. However, the relation between fat intake and intraabdominal adipose tissue (IAAT), a risk factor for cardiovascular disease and diabetes, is not known. We therefore evaluated the association between dietary fat and adipose tissue stores in 135 white men aged 44 +/- 10 y (mean+/- SD: weight, 86 +/- 14 kg; body fat, 23 +/- 8%) and in 214 white women aged 45 +/- 14 y (weight, 64 +/- 12 kg; body fat, 33 +/- 10%). Dietary intake was estimated from 3-d food records, body composition from hydrostatic weighing, IAAT and subcutaneous abdominal adipose tissue (SCAAT) by computed tomography, and physical activity by using the Baecke Questionnaire. After adjustment for fat-free mass, sex, age, physical activity, and nonfat energy intake, fat intake was weakly correlated with fat mass, explaining only 2% of the variance (partial R2 = 0.018, P < 0.01). In a separate model that evaluated type of fat, saturated fat was positively related (partial R2 = 0.025, P < 0.01) to fat mass after adjustment for fat-free mass, sex, age, physical activity, and nonfat energy intake whereas polyunsaturated fat intake was negatively related (partial R2 = 0.007, P = 0.056). On the basis of partial correlation analyses, dietary fat was also associated with SCAAT adjusted for nonfat energy intake and IAAT (partial R2 = 0.014, P < 0.01), but not IAAT adjusted for nonfat energy intake and SCAAT. However, the association between dietary fat and adjusted SCAAT was not significant after further adjustment for sex, age, and physical activity. Thus, results of this cross-sectional analysis suggest that dietary fat independently plays a very minor role in increasing overall adiposity and does not specifically influence fat accretion in the intraabdominal region.

Adipose Tissue↗
PubMed2000

Fat and carbohydrate balances during adaptation to a high-fat.

BACKGROUND: Dietary fat contents are highly variable. Failure to compensate for the positive fat balance that occurs during the shift to a high-fat, low-carbohydrate diet by increasing energy expenditure or by decreasing food intake may result in the gain of fat mass. OBJECTIVE: The objective of this study was to investigate the time course of fat oxidation during adaptation to an isoenergetic high-fat, low-carbohydrate diet. DESIGN: After a 5-d control diet, dietary fat was increased from 37% of energy to 50% of energy for 4 d in 6 healthy, young lean men. Respiratory quotient and substrate macronutrient oxidation and balance were measured in a respiratory chamber. Fasting concentrations of insulin, glucose, and triacylglycerol; maximal oxygen consumption (f1.gif" BORDER="0">O(2)max) during treadmill exercise; and free-living energy expenditure were determined. Body fat was measured by dual-energy X-ray absorptiometry and visceral adipose tissue by computerized tomography. RESULTS: Compared with the baseline diet, the high-fat, low-carbohydrate diet resulted in positive fat and protein balances and a negative carbohydrate balance. Insulin concentration and the postabsorptive respiratory quotient were positively correlated with the fat balance during the high-fat, low-carbohydrate diet, whereas f1.gif" BORDER="0">O(2)max during treadmill exercise was negatively related to fat balance. With use of stepwise regression, f1.gif" BORDER="0">O(2)max was the best predictor of fat balance. There was a negative correlation between fat balance and carbohydrate balance (r(2) = 0.88). CONCLUSION: Both baseline insulin concentration and f1.gif" BORDER="0">O(2)max during treadmill exercise predict fat balance during the shift to a high-fat diet under isoenergetic conditions.

Adipose Tissue↗
PubMed2000

Increase in fat oxidation on a high-fat diet is accompanied by an increase in triglyceride-derived fatty acid oxidation.

The aim of this study is to investigate the mechanism behind the slow increase in fat oxidation on a high-fat diet. Therefore, we determined 24-h substrate oxidation using respiration chambers and the rate of appearance and oxidation of plasma-derived fatty acids in seven healthy nonobese men (age 23 +/- 2 years, height 1.85 +/- 0.03 m, weight 70.4 +/- 2.3 kg, % body fat 13 +/- 1). Before testing, they consumed a low-fat diet (30% fat, 55% carbohydrate) at home for 3 days. Measurements were performed after 1 day consumption of either a low-fat diet (LF), a high-fat diet (HF1, 60% fat, 25% carbohydrate), or a high-fat diet preceded by a glycogen-lowering exercise test (HF1+EX), and after 7 days on a high-fat diet (HF7). After an overnight fast, an infusion of [U-13C]palmitate (0.00806 micromol x min(-1) x kg(-1)) was started and continued for 2 h at rest followed by 1 h of exercise at 50% of maximal power output (Wmax). Whole-body fat oxidation was measured using indirect calorimetry, and plasma-derived fatty acid oxidation was evaluated by measuring breath 13CO2 enrichment and corrected with the acetate recovery factor. Twenty-four-hour fat oxidation gradually increased on the high-fat diet. Both at rest and during exercise, there was no change in rate of appearance of fatty acids and plasma-derived fatty acid oxidation. Triglyceride-derived fatty acid oxidation tended to be higher after 7 days of high-fat diet at rest (P < 0.07). This difference was significant during exercise (P < 0.05). In conclusion, the results from this study suggest that triglyceride-derived fatty acid oxidation (VLDL or intramuscular triglycerides) plays a role in the increase in fat oxidation on a high-fat diet, but plasma-derived fatty acids remain the major source for fat oxidation.

Adult↗
PubMed1996

Dietary fat and body fat: an intervention study.

OBJECTIVE: Assessment of body composition in relation to the habitual diet and after a six month dietary intervention. DESIGN: After a baseline measurement subjects were randomly assigned to either a group consuming reduced-fat products or a group consuming full-fat products for six months. SUBJECTS: 108 women and 109 men, equally distributed over the age range 19-35 with BMI between 21 and 28, and the age range 36-55 with BMI between 24 and 30. MEASUREMENTS: Food intake was measured by three day dietary record, body composition by deuterium dilution. RESULTS: At baseline, explained variance of %body fat on age and fat-carbohydrate ratio in the diet together were 17% (P < 0.0001) and 36% (P < 0.0001) for women and men, respectively, and on diet alone 7-8% (P < 0.01) independent of gender. The diet intervention caused on average a change in fat intake and body fat mass in subjects of the reduced-fat group of -5 +/- 29 g/d (P < 0.05) and -0.1 +/- 2.1 kg (ns), respectively, and of +23 +/- 31 g/d (P < 0.0001) and +0.5 +/- 2.3 kg (P < 0.05) in subjects of the full-fat group. The change in the fat content of the diet was positively related to a change in energy intake (fat-carbohydrate ratio: R2 = 0.15, P < 0.0001; g fat: R2 = 0.70, P < 0.0001), the latter explaining 5% of the variation in the change in body fat mass (P < 0.001). Subjects changing the fat content of the diet showed a consequent change in body fat mass only when energy intake changed as well. CONCLUSION: The fat content of the diet has an effect on body fat as a function of the effect of dietary fat on energy intake.

Adipose Tissue↗
PubMed2006

Subcutaneous fat modulates insulin sensitivity in mice by regulating TNF-alpha expression in visceral fat.

The distribution of fat in obese persons is related to the risk of developing various metabolic disorders, such as glucose intolerance, dyslipidemia and hypertension, and the combination of these conditions is known as the metabolic syndrome. The aim of this study was to investigate the role of subcutaneous fat in regulating insulin resistance and its influence on TNF-alpha expression in visceral fat, by using mice that were subjected to subcutaneous lipectomy with or without subsequent fat transplantation. After partial subcutaneous lipectomy, mice showed significantly greater accumulation of visceral fat compared with sham-operated control mice. Lipectomy led to higher plasma insulin and lower plasma glucose levels after loading with glucose and insulin, respectively, compared with the levels in control mice. Insulin-induced phosphorylation of IRS-1 was decreased in the skeletal muscles of lipectomized mice. Subcutaneous transplantation of fat pads into lipectomized mice reversed the above-mentioned changes indicating insulin resistance in these animals. The fat storage area of adipocytes and TNF- alpha expression by adipocytes in visceral fat were significantly higher in the lipectomized mice than in controls, while subcutaneous transplantation of fat reduced both the fat storage area and TNF-alpha expression. The insulin resistance of lipectomized mice was also ameliorated by systemic neutralization of TNF-alpha activity using a specific antibody. These findings obtained in mice subjected to subcutaneous lipectomy with/without subsequent fat transplantation indicate that subcutaneous fat regulates systemic insulin sensitivity, possibly through altering fat storage and the expression of TNF-alpha by adipocytes in visceral fat. The balance between accumulation of subcutaneous fat and visceral fat may be important with respect to the occurrence of systemic insulin resistance in the metabolic syndrome.

Animals↗
PubMed1997

Role of glycogen-lowering exercise in the change of fat oxidation in response to a high-fat diet.

One of the candidate factors for determining the increase of fat oxidation after a switch from a reduced-fat diet to a high-fat diet is the size of the glycogen storage. Therefore, we studied the effect of low glycogen stores on fat oxidation after a switch from a reduced-fat diet to a high-fat diet. Twelve healthy, nonobese males and females (age: 22 +/- 1 yr, body mass index: 21.0 +/- 0.7, maximal power output: 254 +/- 11 W) consumed a reduced-fat (RF) diet (30, 55, and 15% of energy from fat, carbohydrate, and protein, respectively) three times a day at home for 3 days (days 1-3). On two occasions subjects came to the laboratory on day 3 at 1500 to perform an exhaustive glycogen-lowering exercise (EX), after which they went into the respiration chamber for a 36-h stay. On one occasion, subjects directly entered the respiration chamber at 1800 for a 36-h stay. In the respiration chamber they were given either a high-fat (HF) diet (60, 25, and 15% of energy from fat, carbohydrate, and protein, respectively) or a RF diet. In both cases they were fed at energy balance. All diets were consumed as breakfast, lunch, dinner, and two or more snacks per day. On the HF treatment, fat oxidation was below fat intake, indicating the slow change of oxidation to intake on a HF diet. After the HF+EX treatment, however, fat oxidation matched fat intake. In conclusion, lean subjects are capable of rapidly adjusting fat oxidation to fat intake when glycogen stores are lowered by exhaustive exercise.

Acclimatization↗
PubMed1997

Energy and fat compensation during long-term consumption of reduced fat products.

The objective of this study was to investigate the behavioral response to the long term realistic consumption of reduced fat products. During six months, a control group of 103 subjects had free access to about 45 commercially available full-fat products, and a reduced-fat group of 117 subjects had access to the reduced fat equivalents. These experimental products covered about 37% of total energy intake in the control group and 30% of energy intake in the reduced fat group. Other non-experimental food products were bought in regular shops. The results showed that, compared to a baseline measurement before the start of the study, energy intake increased from 10.4 MJ/day to 11.2 MJ/d in the control group, whereas it remained constant at 10.2 MJ/d in the reduced fat group. Fat intake in the control group increased from 99 g/d (35.6en%) to 123g/d (40.6en%), whereas fat intake in the reduced fat group decreased from 95 g/d (34.en%) to 90 g/d (32.7en%). The energy and fat intake from experimental products was lower in the reduced fat group (3.1 MJ/d, 37 g fat/d) than in the control group (4.2 MJ/d, 71 g fat/d). There was some compensatory response in the consumption of experimental products: the ingested amount of experimental products was about 10% higher in the reduced fat group (447 g/d) than in the control group (399 g/d)[t = 2.6; p < 0.01]. There was no compensatory response in the consumption of non-experimental products. Both the control and reduced fat group consumed about 7.1 MJ/d and 53 g fat/d from non-experimental products. It is concluded that long term consumption of reduced fat products leads to a lower energy and fat intake, compared to the consumption of full-fat products.

Adult↗
PubMed1997

Effect of replacement of fat by nonabsorbable fat (sucrose polyester) in meals or snacks as a function of dietary restraint.

The effect of replacement of fat by nonabsorbable fat on energy intake and on feelings of hunger and satiety was assessed, in normal-weight dietary-restrained (n = 11), dietary-unrestrained (n = 13) and in postobese dietary-restrained women (n = 12), using 2 experimental designs. First, during breakfast and lunch on 2 sequential weekdays, 23 g of dietary fat was replaced by 23 g of a nonabsorbable fat. Second, dietary fat was replaced by a nonabsorbable fat in snacks consumed ad lib during a different week. Fat replacement in meals or in snacks did not result in changes in hunger and satiety ratings throughout the day. Replacement in meals yielded an energy intake reduction of 0.5 MJ/day (not significant) in dietary-unrestrained and in postobese dietary-restrained subjects; this reduction included 44% energy intake compensation. In normal-weight dietary-restrained subjects, energy intake reduction of 0.7 (p < 0.05) MJ/day was observed; this reduction included 22% energy intake compensation. Moreover, fat replacement in meals showed a shift in macronutrient composition from 35-40% energy from fat to 31-32% energy from fat. Replacement in snacks yielded an energy intake reduction of 0.4-0.5 MJ/day (not significant) in normal-weight dietary-restrained subjects and a reduction of 0.6-0.7 (p < 0.05) MJ/day in dietary-unrestrained and in postobese dietary-restrained subjects. In this situation, energy intake from snacks consisted of 48-78% energy from reduced-fat reduced-energy snacks, which implied a replacement of 10-15 g fat by 10-15 g SPE (sucrose polyester) and a shift in macronutrient composition from 35-40 percentage energy from fat to 33-36 percentage energy from fat. These results suggest short-term beneficial effects of fat replacement on energy and fat intake.

Adult↗
PubMed2002

Habitual fat intake and basal fat oxidation in obese and non-obese Caucasians.

OBJECTIVE: To examine the relationship between habitual fat intake and basal fat oxidation in obese and non-obese Caucasian men and women. METHODS: Habitual fat intake was assessed by 7-day weighed dietary records and resting fat oxidation was determined after an overnight fast in 132 weight stable non-diabetic subjects (38 males, 94 females). All subjects were characterized for weight, height, waist-to-hip ratio, physical activity, plasma glucose and insulin response to an oral glucose load, plasma catecholamine and leptin levels. Under-reporters, defined according to plausibility of the relationship between energy expenditure and energy intake, were excluded from the analyses. RESULTS: The mean age was 53.1+/-10.6 y (19-72 y) and mean body mass index (BMI) was 30.7+/-5.8 kg/m(2) (19.4-45.8 kg/m(2)). Sixty-eight subjects were obese (BMI>30 kg/m(2)). Univariate regression analysis revealed a significant, albeit modest, relationship between absolute fat intake and BMI (r(2)=0.06; P<or=0.05) but not between fat intake and fat mass (r(2)=0.026; P=0.08). However, multiple regression analysis revealed significant effects of body fat mass (FM) and sex on basal fat oxidation (bFO) explaining 33% of the variation of bFO (P<or=0.0001; radical s.e.=18.0 g/24 h). In univariate regression analysis, habitual fat intake was significantly related to adjusted fat oxidation, explaining 12% of the variation (P<or=0.0001; radical s.e.=11.7 g/24 h). CONCLUSION: Habitual fat intake has a significant, albeit modest, effect on basal fat oxidation, even when adjusted for sex and body FM. The rather modest effect of habitual fat intake on fat oxidation may in part explain the increased propensity to gain FM on a high-fat diet.

Adult↗