Piers L S, Walker K Z, Stoney R M, Soares M J, O'Dea K
Menzies School of Health Research, Casuarina, Australia.
Int J Obes Relat Metab Disord. 2002 Jun;26(6):814-21. doi: 10.1038/sj.ijo.0801993.
To compare postprandial whole-body fat oxidation rates in humans, following high-fat (43% of total energy) mixed breakfast meals, of fixed energy and macronutrient composition, rich in either monounsaturated fat (MUFA) from extra virgin olive oil or saturated fat (SFA) from cream.
Paired comparison of resting metabolic rate (RMR), thermic effect of a meal and substrate oxidation rates following consumption of isocaloric breakfast meals, differing only in the type of fat, administered in random order 1-2 weeks apart.
Fourteen male volunteers, body mass index (BMI) in the range 20-32 kg/m(2), aged 24-49 y and resident in Melbourne, Australia, were recruited by advertisement in the local media or by personal contact.
Body size and composition was determined by anthropometry and dual energy X-ray absorptiometry (DEXA). Indirect calorimetry was used to measure RMR, thermic effect of a meal, post-meal total energy expenditure and substrate oxidation rate. Blood pressure and pulse rates were measured with an automated oscillometric system. Fasting and 2 h postprandial glucose and insulin concentrations and the fasting lipid profile were also determined.
In the 5 h following the MUFA breakfast, there was a significantly greater postprandial fat oxidation rate (3.08+/-4.58 g/5 h, P=0.017), and lower postprandial carbohydrate oxidation rate (P=0.025), than after the SFA breakfast. Thermic effect of a meal was significantly higher (55 kJ/5 h, P=0.034) after the MUFA breakfast, in subjects with a high waist circumference (HWC > or = 99 cm) than those with a low waist circumference (LWC<99 cm). This difference was not detected following the SFA breakfast (P=0.910).
If postprandial fat oxidation rates are higher after high MUFA, rather than SFA meals, then a simple change to the type of dietary fat consumed might have beneficial effects in curbing weight gain in men consuming a relatively high-fat diet. This may be particularly evident in men with a large waist circumference.
比较人类食用固定能量和常量营养素组成、富含来自特级初榨橄榄油的单不饱和脂肪（MUFA）或来自奶油的饱和脂肪（SFA）的高脂肪（占总能量的43%）混合早餐后，餐后全身脂肪氧化率。
对静息代谢率（RMR）、进餐的热效应以及食用等热量早餐后底物氧化率进行配对比较，这些早餐仅脂肪类型不同，每隔1 - 2周随机顺序给予。
通过当地媒体广告或个人联系招募了14名男性志愿者，体重指数（BMI）在 20 - 32 kg/m² 范围内，年龄在24 - 49岁，居住在澳大利亚墨尔本。
通过人体测量和双能X线吸收法（DEXA）测定身体大小和组成。使用间接量热法测量RMR、进餐的热效应、餐后总能量消耗和底物氧化率。用自动示波系统测量血压和脉搏率。还测定了空腹和餐后2小时的血糖和胰岛素浓度以及空腹血脂谱。
与食用SFA早餐后相比，食用MUFA早餐后的5小时内，餐后脂肪氧化率显著更高（3.08±4.58 g/5 h，P = 0.017），餐后碳水化合物氧化率更低（P = 0.025）。对于腰围高（HWC≥99 cm）的受试者，食用MUFA早餐后的进餐热效应显著更高（55 kJ/5 h，P = 0. 034），高于腰围低（LWC < 99 cm）的受试者。食用SFA早餐后未检测到这种差异（P = 0.910）。
如果高脂肪饮食中，食用高MUFA而非SFA餐食后餐后脂肪氧化率更高，那么简单改变膳食脂肪类型可能对抑制食用相对高脂肪饮食的男性体重增加有有益影响。这在腰围较大男性中可能尤为明显。
