Dietary fat oxidation as a function of body fat

It is hypothesized that low dietary fat oxidation makes subjects prone to weight gain. The aim of the study was to determine dietary fat oxidation in normal, overweight, and obese subjects. The subjects were 38 women and 18 men with a mean (±SD) age of 30 ± 12 y and a body mass index (in kg/m2) of 2...

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Published in:The American journal of clinical nutrition 2008-01, Vol.87 (1), p.132-135
Main Authors: Westerterp, Klaas R, Smeets, Astrid, Lejeune, Manuela P, Wouters-Adriaens, Mirjam PE, Westerterp-Plantenga, Margriet S
Format: Article
Language:English
Subjects:
Adolescent
Adult
Biological and medical sciences
body composition
Body fat
Body Mass Index
Body Weight - physiology
deuterated palmitic acid
Deuterium
dietary fat
Dietary Fats - administration & dosage
Dietary Fats - metabolism
energy expenditure
Energy Metabolism - drug effects
Energy Metabolism - physiology
Feeding. Feeding behavior
Female
Fundamental and applied biological sciences. Psychology
Humans
lipid peroxidation
Male
men
Middle Aged
nutrition physiology
Obesity
Obesity - etiology
Obesity - metabolism
Oils & fats
Overweight - etiology
Overweight - metabolism
Oxidation
Oxidation-Reduction
Oxygen Consumption
Palmitic Acid - metabolism
respiration chamber
Studies
substrate utilization
Thinness - metabolism
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Weight
Weight Gain
women
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Summary:It is hypothesized that low dietary fat oxidation makes subjects prone to weight gain. The aim of the study was to determine dietary fat oxidation in normal, overweight, and obese subjects. The subjects were 38 women and 18 men with a mean (±SD) age of 30 ± 12 y and a body mass index (in kg/m2) of 25 ± 4 (range: 18–39). Dietary fat oxidation was measured with deuterated palmitic acid, given simultaneously with breakfast, while the subjects were fed under controlled conditions in a respiration chamber. Body composition was measured by hydrodensitometry and deuterium dilution. Dietary fat oxidation, measured over 12 h after breakfast, ranged from 4% to 28% with a mean (±SD) of 16 ± 6%. Dietary fat oxidation was negatively related to percentage body fat, and lean subjects had the highest and obese subjects the lowest values (r = −0.65, P < 0.001). The observed reduction in dietary fat oxidation in subjects with a higher percentage body fat may play a role in human obesity.
ISSN:0002-9165
1938-3207
DOI:10.1093/ajcn/87.1.132