Maffeis C, Schutz Y, Grezzani A, Provera S, Piacentini G, Tatò L
Department of Pediatrics, University of Verona, 37134 Verona, Italy.
J Clin Endocrinol Metab. 2001 Jan;86(1):214-9. doi: 10.1210/jcem.86.1.7132.
Diet composition, in particular fat intake, has been suggested to be a risk factor for obesity in humans. Several mechanisms may contribute to explain the impact of fat intake on fat gain. One factor may be the low thermogenesis induced by a mixed meal rich in fat. In a group of 11 girls (10.1 +/- 0.3 yr), 6 obese (body mass index, 25.6 +/- 0.6 kg/m(2)), and 5 nonobese (body mass index, 19 +/- 1.6 kg/m(2)), we tested the hypothesis that a mixed meal rich in fat can elicit energy saving compared with an isocaloric and isoproteic meal rich in carbohydrate. The postabsorptive resting energy expenditure and the thermic effect of a meal (TEM) after a low fat (LF; 20% fat, 68% carbohydrate, and 12% protein) or an isocaloric (2500 kJ or 600 Cal) and isoproteic high fat (HF; 48% fat, 40% carbohydrate, and 12% protein) meal were measured by indirect calorimetry. Each girl repeated the test with a different, randomly assigned menu (HF or LF) 1 week after the first test. TEM, expressed as a percentage of energy intake was significantly higher after a LF meal than after a HF meal (6.5 +/- 0.7% vs. 4.3 +/- 0.4%; P < 0.01). The postprandial respiratory quotient (RQ) was significantly higher after a LF meal than after a HF meal (0.86 +/- 0.013 vs. 0.83 +/- 0.014; P < 0.001). The HF low carbohydrate meal induced a significantly lower increase in carbohydrate oxidation than the LF meal (20.3 +/- 6.2 vs. 61.3 +/- 7.8 mg/min; P < 0.001). On the contrary, fat oxidation was significantly higher after a HF meal than after a LF meal (-1.3 +/- 2.4 vs. -15.1 +/- 3.6 mg/min; P < 0.01). However, the postprandial fat storage was 8-fold higher after a HF meal than after a LF meal (17.2 +/- 1.7 vs. 1.9 +/- 1.8 g; P < 0.001). These results suggest that a high fat meal is able to induce lower thermogenesis and a higher positive fat balance than an isocaloric and isoproteic low fat meal. Therefore, diet composition per se must be taken into account among the various risk factors that induce obesity in children.
饮食构成，特别是脂肪摄入量，被认为是人类肥胖的一个风险因素。有几种机制可能有助于解释脂肪摄入对脂肪增加的影响。一个因素可能是富含脂肪的混合餐所诱导的低产热。在一组11名女孩（10.1±0.3岁）中，6名肥胖（体重指数，25.6±0.6kg/m²），5名非肥胖（体重指数，19±1.6kg/m²），我们测试了这样一个假设：与等热量、等蛋白质且富含碳水化合物的餐食相比，富含脂肪的混合餐能节省能量。通过间接测热法测量了低脂餐（LF；20%脂肪、68%碳水化合物和12%蛋白质）或等热量（2500kJ或600千卡）、等蛋白质的高脂餐（HF；48%脂肪、40%碳水化合物和12%蛋白质）后餐后静息能量消耗和食物热效应（TEM）。每个女孩在第一次测试1周后，用不同的、随机分配的菜单（HF或LF）重复测试。以能量摄入的百分比表示的TEM在LF餐后显著高于HF餐后（6.5±0.7%对4.3±0.4%；P<0.01）。LF餐后的餐后呼吸商（RQ）显著高于HF餐后（0.86±0.013对0.83±0.014；P<0.001）。HF低碳水化合物餐诱导的碳水化合物氧化增加显著低于LF餐（20.3±6.2对61.3±7.8mg/min；P<0.001）。相反，HF餐后的脂肪氧化显著高于LF餐后（-1.3±2.4对-15.1±3.6mg/min；P<0.01）。然而，HF餐后的餐后脂肪储存比LF餐后高8倍（17.2±1.7对1.9±1.8g；P<0.001）。这些结果表明，与等热量、等蛋白质的低脂餐相比，高脂餐能够诱导更低的产热和更高的正脂肪平衡。因此，在导致儿童肥胖的各种风险因素中，必须考虑饮食构成本身。
