Dietary Fat Chain Length, Saturation, and PUFA Source Acutely Affect Diet-Induced Thermogenesis but Not Satiety in Adults in a Randomized, Crossover Trial

Structural differences in dietary fatty acids modify their rate of oxidation and effect on satiety, endpoints that may influence the development of obesity. This study tests the hypothesis that meals containing fat sources with elevated unsaturated fats will result in greater postprandial energy expenditure, fat oxidation, and satiety than meals containing fats with greater saturation. In a randomized, 5-way crossover design, healthy men and women (n = 23; age: 25.7 ± 6.6 years; BMI: 27.7 ± 3.8 kg/m2) consumed liquid meals containing 30 g of fat from heavy cream (HC), olive oil (OO), sunflower oil (SFO), flaxseed oil (FSO), and fish oil (FO). Energy expenditure and diet-induced thermogenesis (DIT) were determined by metabolic rate over a 240 min postprandial period. Serum concentrations of ghrelin, glucose, insulin, and triacylglycerol (TAG) were assessed. DIT induced by SFO was 5% lower than HC and FO (p = 0.04). Energy expenditure and substrate oxidation did not differ between fat sources. Postprandial TAG concentrations were significantly affected by fat source (p = 0.0001). Varying fat sources by the degree of saturation and PUFA type modified DIT but not satiety responses in normal to obese adult men and women.

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The acute effects of psyllium on postprandial lipaemia and thermogenesis in overweight and obese men

British Journal Of Nutrition ◽

10.1017/s0007114507864804 ◽

2008 ◽

Vol 99 (5) ◽

pp. 1068-1075 ◽

Cited By ~ 35

Author(s):

A. Khossousi ◽

C. W. Binns ◽

S. S. Dhaliwal ◽

S. Pal

Keyword(s):

Energy Expenditure ◽

Dietary Fibre ◽

Resting Energy Expenditure ◽

Overweight And Obesity ◽

Metabolic Effects ◽

Acute Effects ◽

Postprandial Period ◽

High Fibre ◽

Diet Induced Thermogenesis ◽

Resting Energy

Overweight and obesity is one of the risk factors for developing CVD. At present, very little is known about the acute effects of dietary fibre on lipids, glucose and insulin, resting energy expenditure and diet-induced thermogenesis in overweight and obese individuals. This study examined the postprandial metabolic effects of dietary fibre in overweight and obese men. Ten overweight and obese men consumed a mixed meal accompanied by either a high-fibre or low-fibre supplement on two separate visits, in a random order, 1 week apart. Two isoenergetic breakfast meals with similar composition were consumed by ten overweight/obese men. The meals contained either a low (3 g) or high (15 g) amount of fibre, low-fibre meal (LFM) and high-fibre meal (HFM) respectively. Analysis was carried out using paired t test and ANOVA. Serum TAG incremental area under the curve during 6 h of the postprandial period was significantly lower after the consumption of HFM compared with LFM. At the first hour of the postprandial period, plasma apo B48 concentration after consumption of HFM was significantly lower compared with LFM. The resting energy expenditure and diet-induced thermogenesis after both meals was similar during 6 h of the postprandial period. Collectively, these findings suggest that a single acute dose of dietary fibre in the form of psyllium supplement can decrease arterial exposure to TAG and modify chylomicron responses in the postprandial period.

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Relationship Between Circulating Leptin and Energy Expenditure in Adult Men and Women Aged 18 Years to 81 Years

Obesity Research ◽

10.1002/j.1550-8528.1997.tb00671.x ◽

1997 ◽

Vol 5 (5) ◽

pp. 459-463 ◽

Cited By ~ 28

Author(s):

Susan B. Roberts ◽

Margery Nicholson ◽

Myrlene Staten ◽

Gerard E. Dallal ◽

Ana L. Sawaya ◽

...

Keyword(s):

Energy Expenditure ◽

Men And Women ◽

Adult Men

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Effect of the fatty acid composition of meals on postprandial energy expenditure: a systematic review

Revista da Associação Médica Brasileira ◽

10.1590/1806-9282.65.7.1022 ◽

2019 ◽

Vol 65 (7) ◽

pp. 1022-1031

Author(s):

Lucía Cristina Vázquez Cisneros ◽

Alma Gabriela Martínez Moreno ◽

Antonio López-Espinoza ◽

Ana Cristina Espinoza-Gallardo

Keyword(s):

Systematic Review ◽

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Energy Expenditure ◽

Acid Composition ◽

Positive Effects ◽

Diet Induced Thermogenesis ◽

Postprandial Energy Expenditure ◽

Chain Fatty Acids

SUMMARY The energy imbalance produced by an increase in caloric intake and/or decrease in energy expenditure induces obesity. However, the fatty acid composition of a diet can affect the metabolism in different ways, having a role in the development of obesity. AIM To determine the effect of different fatty acids types and composition on Diet-Induced Thermogenesis (DIT) and postprandial energy expenditure in humans. METHODS A search in the PubMed and Web of Science databases, yielded a total of 269 potential articles as a first result; 254 were excluded according to the criteria. RESULTS Fifteen articles were used for this systematic review. The studies analyzed report different effects of the fatty acids of the treatment on the diet-induced thermogenesis. Evidence indicates that the consumption of polyunsaturated fatty acids causes a greater DIT than saturated fatty acids. Also, the consumption of medium-chain fatty acids compared to long-chain fatty acids has been shown to increase DIT. Likewise, the use of certain oils has shown positive effects on postprandial energy expenditure, as is the case of olive oil, compared to rapeseed oil. CONCLUSIONS The use of specific types of fatty acids in the everyday diet can increase postprandial energy expenditure in humans. Nevertheless, longer-term studies are required.

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Chewing increases postprandial diet-induced thermogenesis

Scientific Reports ◽

10.1038/s41598-021-03109-x ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yuka Hamada ◽

Naoyuki Hayashi

Keyword(s):

Energy Expenditure ◽

Crossover Study ◽

Normal Weight ◽

Overweight And Obesity ◽

Effective Strategy ◽

Liquid Food ◽

Food Bolus ◽

Diet Induced Thermogenesis ◽

Randomized Crossover Study ◽

Postprandial Energy Expenditure

AbstractSlow eating, which involves chewing food slowly and thoroughly, is an effective strategy for controlling appetite in order to avoid being overweight or obese. Slow eating also has the effect of increasing postprandial energy expenditure (diet-induced thermogenesis). It is still unclear whether this is due to oral stimuli; that is, the duration of tasting food in the mouth and the duration of chewing. To investigate the effects of oral stimuli on diet-induced thermogenesis in 11 healthy normal weight males, we conducted a randomized crossover study comprising three trials: (1) drinking liquid food normally, (2) drinking liquid food after tasting, and (3) adding chewing while tasting. Oral stimuli (i.e., the duration of tasting liquid food in the mouth and the duration of chewing) significantly increased diet-induced thermogenesis after drinking liquid food. This result demonstrates that the increase in diet-induced thermogenesis is due to oral stimuli rather than the influence of the food bolus. Increased diet-induced thermogenesis induced by chewing and taste stimuli may help to prevent overweight and obesity.

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