POLYUNSATURATED-SATURATED RATIO OF DIET FAT INFLUENCES ENERGY SUBSTRATE UTILIZATION IN THE HUMAN
POLYUNSATURATED-SATURATED RATIO OF DIET FAT INFLUENCES ENERGY SUBSTRATE UTILIZATION IN THE HUMAN
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DOI：
10.1016/s0026-0495(98)90009-9
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发表时间：
1988-02-01
影响因子：
9.8
通讯作者：
SCHOELLER, DA
中科院分区：
文献类型：
--
作者：
JONES, PJH;SCHOELLER, DA
为了研究膳食中长链脂肪酸组成对能量底物利用的影响，在8名仅在膳食脂肪多不饱和：饱和（P：S）比率方面改变的受试者中测量了基础代谢率（BMR）和食物的产热效应（TEF）。受试者消耗低P：S（0.241 . ±. 0.02）和高P：S（1.65 . ±. 0.28）比例的饮食7天。在每个饮食阶段的第1天和第7天，使用开路呼吸气体交换测定早餐后230分钟内BMT和TEF期间的脂肪和碳水化合物氧化。在第7天，对于低P：S（0.826 ± 0.05），BMR呼吸商降低（P <0.05）。0.005）与高P：S（0.853 . ±. 0.014）比例饮食，导致基础脂肪氧化速率增加，而P：S（0.074 ± 0.014）比例饮食降低。0.006 g/min）与高P：S（0.059 . ±. 0.008g/min）比率饮食喂养。对于低P：S（1：35 ± 0.01），第7天脂肪氧化对TEF的累积贡献较低（P <0.01）。1.6 g）与高P：S（6.49 . ±. 0.8 g）比率饮食。这被碳水化合物氧化对TEF的贡献（21.0 ± 0.05）的相反差异（P <0.05）所证实。3.0 g和13.1 .+-. 3.4 g，对于每种饮食处理分别）。在第1天，在从家庭和替代测试饮食转换的受试者中，以及在第7天，与高P：S比饮食相比，低P：S比饮食后TEF的热量消耗在统计学上并不低。在第1天，从替代饮食转换的受试者显示出在低P：S（13.5 ± 0.05）之后TEF的总脂肪氧化的显著降低（P <0.05）。2.4 g）与高P：S（17.9 . ±. 1.6 g）比率饮食。这些发现表明，膳食脂肪的长链脂肪酸组成调节脂肪和碳水化合物的氧化急性餐后喂养和慢性喂养后。
In order to examine the effect of dietary long chain fatty acid composition on energy substrate utilization, basal metabolism rate (BMR) and the thermogenic effect of food (TEF) were measured in eight subjects consuming diets varying only in diet fat polyunsaturated:saturated (P:S) ratio. Subjects consumed the low P:S (0.241 .+-. 0.02) and high P:S (1.65 .+-. 0.28) ratio diets for seven days using a crossover design. Fat and carbohydrate oxidation during BMT and TEF over 230 minutes after a breakfast meal were determined on days 1 and 7 of each diet period using open circuit respiratory gas exchange. On day 7, BMR respiratory quotient was reduced (P < .05) for the low P:S (0.826 .+-. 0.005) compared with high P:S (0.853 .+-. 0.014) ratio diet, resulting in an increased basal fat oxidation rate with low P:S (0.074 .+-. 0.006 g/min) compared with high P:S (0.059 .+-. 0.008 g/min) ratio diet feeding. The cumulative contribution of fat oxidation to TEF on day 7 was lower (P < .01) for the low P:S (1:35 .+-. 1.6 g) compared with high P:S (6.49 .+-. 0.8 g) ratio diets. This was paralleled by opposite differences (P < .05) in the contribution of carbohydrate oxidation to TEF (21.0 .+-. 3.0 g and 13.1 .+-. 3.4 g, respectively, for each diet treatment). On day 1 in subjects switching from either home and alternate test diets, and on day 7, caloric expenditure of TEF after low P:S was not statistically lower compared to the high P:S ratio diet. On day 1 subjects switching from the alternate diet showed a significant decrease (P < .05) in total fat oxidation of TEF after low P:S (13.5 .+-. 2.4 g) compared to high P:S (17.9 .+-. 1.6 g) ratio diets. These findings suggest that the long chain fatty acid composition of dietary fat modulates the oxidation of fat and carbohydrate acutely after meal feeding and after chronic feeding.