Dietary fat oxidation as a function of body fat  

Oleh:

Westerterp, Klaas R. ; Smeets, Astrid ; Lejeune, Manuela P. ; Wouters-Adriaens, Mirjam P.E. ; Westerterp-Plantenga, Margriet S.

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 87 no. 01 (Jan. 2008), page 132.
Topik: Obesity ; respiration chamber ; energy expenditure ; substrate utilization ; deuterated palmitic acid

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2008.01 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Background: It is hypothesized that low dietary fat oxidation makes subjects prone to weight gain. Objective: The aim of the study was to determine dietary fat oxidation in normal, overweight, and obese subjects. Design: 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. Results: 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). Conclusion: The observed reduction in dietary fat oxidation in subjects with a higher percentage body fat may play a role in human obesity.

Opini Anda

Klik untuk menuliskan opini Anda tentang koleksi ini!

Kembali