EFFECTS OF DIETARY-FAT ON POSTPRANDIAL SUBSTRATE OXIDATION AND ON CARBOHYDRATE AND FAT BALANCES
EFFECTS OF DIETARY-FAT ON POSTPRANDIAL SUBSTRATE OXIDATION AND ON CARBOHYDRATE AND FAT BALANCES
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DOI：
10.1172/jci112054
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发表时间：
1985-01-01
影响因子：
15.9
通讯作者：
JEQUIER, E
中科院分区：
文献类型：
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作者：
FLATT, JP;RAVUSSIN, E;JEQUIER, E
为了研究膳食脂肪对餐后底物利用和营养平衡的影响，在7名年轻男子中测定了摄入三种不同早餐之一之前1小时和之后9小时的呼吸交换;即，面包、果酱和肉干（482 kcal：27%蛋白质、62%碳水化合物和11%脂肪）;面包、果酱和肉干加50 g含有长链甘油三酯（LCT）的人造黄油;或面包、果酱和肉干加40 g中链甘油三酯（MCT）和10 g LCT人造黄油（858 kcal：15%蛋白质、35%碳水化合物和50%脂肪）。开始进餐后45分钟血糖浓度达到峰值。与低脂餐相比，LCT人造黄油补充剂在任何时候都对循环葡萄糖和胰岛素浓度没有影响，也没有影响呼吸商。当消耗MCT时，在前2小时内，血糖和胰岛素浓度保持较低，而血浆FFA浓度较高。早餐后9小时，在每种情况下氧化的底物的量相似，即，. apprx.碳水化合物、脂肪和蛋白质分别为320、355和125千卡。这导致相当的碳水化合物（平均值±.标准差= -22 . ±. 32，-22。+-。37和-24。+-。22千卡）和蛋白质平衡（-7 . ±-. 9，+7。+-。7和-8。+-。11 kcal）。然而，在低脂肪餐后，脂质平衡为负（-287 . ±. 60 kcal），这与补充LCT和MCT的膳食后的脂肪平衡存在显著差异（P < 0.001），即，+60。+-。33和+57。+-。25 kcal，分别。结果表明，脂肪和碳水化合物氧化的速率不受膳食中脂肪含量的影响。
To study the effect of dietary fat on postprandial substrate utilization and nutrient balance, respiratory exchange was determined in seven young men for 1 h before and 9 h after the ingestion of one of three different breakfasts; i.e., bread, jam, and dried meat (482 kcal: 27% protein, 62% carbohydrate, and 11% fat); bread, jam, and dried meat plus 50 g of margarine containing long-chain triglycerides (LCT); or bread, jam, and dried meat plus 40 g medium-chain triglycerides (MCT) and 10 g LCT margarine (858 kcal: 15% protein, 35% carbohydrate, and 50% fat). Plasma glucose concentrations peaked 45 min after the start of the meals. When compared with the low fat meal, the LCT margarine supplement had no effect at any time on circulating glucose and insulin concentrations, nor on the respiratory quotient. When MCTs were consumed, plasma glucose and insulin concentrations remained lower and plasma FFA concentrations higher during the first 2 h. 9 h after the breakfasts, the amounts of substrates oxidized were similar in each case, i.e., .apprx. 320, 355, and 125 kcal for carbohydrate, fat, and protein, respectively. This resulted in comparable carbohydrate (mean .+-. SD = -22 .+-. 32, -22 .+-. 37, and -24 .+-. 22 kcal) and protein balances (-7 .+-. 9, +7 .+-. 7, and -8 .+-. 11 kcal) after the low fat, LCT- and MCT-supplemented test meals, respectively. However, after the low fat meal, the lipid balance was negative (-287 .+-. 60 kcal), which differed significantly (P < 0.001) from the fat balances after the LCT- and MCT-supplemented meals, i.e., +60 .+-. 33 and +57 .+-. 25 kcal, respectively. The results demonstrate that the rates of fat and of carbohydrate oxidation are not influenced by the fat content of a meal.