INFLUENCE OF DIETARY FATTY ACID COMPOSITION ON TIME-COURSE OF DIET ADAPTATION

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This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The number of obese people in the U.S. has become a serious public health problem. Currently, teo-thirds of adult American women are overweight and roughly half of these are obese. This excess weight increases the risk of early death from chronic disease such as cardiovascular disease, stroke, diabetes mellitus, osteoarthritis, and certain cancers. Two of the causes of obesity are a sedentary lifestyle and a high-fat diet. A sedentary lifestyle leads to reduced daily energy expenditure and a slow increase in fat oxidation during a period of days when the subject is eating a high-fat diet. We think, however, this varies depending on the type of dietary fat. Diets high in monounsaturated fat, the type found in olive oil, should result in greater fat oxidation than diets high in saturated fat, the type found in meats and dairy. Obese and non-obese female subjects will be studied for six days each on four different occasions. Each occasion will differ in the fat and exercise treatment. These are: (1) diets high in saturated fat and low levels of exercise and (2) diets high in saturated fat with 1 hour of moderate intensity bike riding. The other two treatments are (1) diets high in monounsaturated fat with low levels of exercise or (2) 1 hour of moderate bicycle exercise. We will measure total fat burning for a day after exercise as well as the burning of fat from a breakfast given to the subjects after they exercise. We expect that the fat gain will be lower for the monounsaturated diet, especially when the subjects perform daily exercise.