Long-term effects of consumption of full-fat or reduced-fat products in healthy non-obese volunteers: Assessment of energy expenditure and substrate oxidation

• Published in: Metabolism, clinical and experimental clinical and experimental, 1996-08, Vol.45 (8), p.1004-1010
• Main Authors: Verboeket-van de Venne, Wilhelmine P.H.G., Westerterp, Klaas R., Hermans-Limpens, Tanja J.F.M.B., de Graaf, Cees, van het Hof, Karin H., Weststrate, Jan A.
• Format: Article
• Language: English
• Subjects: Adult; Afdeling Humane voeding; Biological and medical sciences; Body Composition; Body Weight; Diet, Fat-Restricted; Dietary Carbohydrates - administration & dosage; Dietary Proteins - administration & dosage; Energy Metabolism; Female; Fundamental and applied biological sciences. Psychology; Human Nutrition; Human Nutrition & Health; Human Nutrition (HNE); Humane Voeding; Humane Voeding & Gezondheid; Humans; Lipids. Glycolipids; Male; Metabolisms and neurohumoral controls; Oxidation-Reduction; Reference Values; Time Factors; Vertebrates: anatomy and physiology, studies on body, several organs or systems; VLAG
• ISSN: 0026-0495; 1532-8600
• DOI: 10.1016/S0026-0495(96)90271-1

A study was performed to evaluate long-term (6-month) effects of consumption of full-fat products or reduced-fat products on energy and substrate metabolism. Subjects (age, 19 to 35 years; body mass index [BMI], 21 to 28 kg · m −2) were studied during a 36-hour stay in a respiration chamber, before (16 men) and in the third month (16 men) and sixth month (19 men and 17 women) of the study. The diet intervention caused, on average, a change in fat intake of (mean ± SE) +23 ± 31 g/d ( P < .001) in the full-fat group and of −5 ± 29 g/d ( P < .05) in the reduced-fat group. Twenty-four-hour energy expenditure (EE), sleeping metabolic rate (SMR), diet-induced thermogenesis (DIT), and EE for physical activity (ACT) were not different between the groups. Fat oxidation was significantly ( P < .05) increased in the full-fat group and was not different from fat intake. During the 6 months of the study, body mass and fat mass were significantly increased in subjects of the full-fat group, whereas there were no changes in body mass or body composition in subjects of the reduced-fat group. It is concluded that in the long run, avoidance of a diet with full-fat products will promote body weight and fat stability.