Dietary and 24-h fat oxidation in Asians and whites who differ in body composition  

Oleh:

Wulan, Siti Narsito ; Westerterp, Klaas R. ; Plasqui, Guy

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 95 no. 06 (Jun. 2012), page 1335-1341 .
Topik: Energy and Protein Metabolism

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2012.01 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Background: With the same BMI, age, and sex, Asians were reported to have a higher body fat percentage than whites. Objective: This study aimed to determine the difference in body composition and its effect on dietary and 24-h fat oxidation between Asians and whites when they were fed a diet that contained 30% of energy as fat. Design: Seventeen Asians (8 men) were matched with 17 whites (8 men) for BMI, age, and sex. Physical activity was measured for 7 d with an accelerometer. During the last 3 d of the activity measurement, subjects were given a diet to maintain energy balances. Energy expenditure and substrate use were measured for 24 h in a respiration chamber. Dietary fat oxidation was determined from the percentage recovery of deuterium in the urine after a breakfast meal that contained deuterated palmitic acid. Body composition was calculated with a 3-compartment model from body mass, body volume (hydrodensitometry), and total body water (deuterium dilution). Results: Asians had 5% higher body fat than whites (28.1 ± 7.3% compared with 23.0 ± 6.9%, respectively; P = 0.03). The fat-free mass index tended to be lower in Asians than in whites (16.3 ± 1.6 compared with 17.0 ± 1.7 kg/m2, respectively; P = 0.07). Dietary fat oxidation as a percentage of fat consumed was 11.7 ± 3.6% compared with 10.8 ± 4.5% (P = 0.50) for Asians and whites, respectively. In Asians and whites, the 24-h fat oxidation as a percentage of total energy expenditure was 17.7 ± 6.9% compared with 19.2 ± 5.1% (P = 0.63), respectively; carbohydrate oxidation was 68.0 ± 6.8% compared with 66.1 ± 5.1% (P = 0.51), respectively; and protein oxidation was 14.3 ± 2.2 compared with 14.7 ± 1.6% (P = 0.61), respectively. Conclusion: Dietary and 24-h fat oxidation were not different between Asians and whites despite differences in body composition.

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