膳食脂肪氧化作为身体脂肪的一项功能。
Dietary fat oxidation as a function of body fat.
作者信息
Westerterp Klaas R, Smeets Astrid, Lejeune Manuela P, Wouters-Adriaens Mirjam P E, Westerterp-Plantenga Margriet S
机构信息
Department of Human Biology, Maastricht University, Maastricht, Netherlands.
出版信息
Am J Clin Nutr. 2008 Jan;87(1):132-5. doi: 10.1093/ajcn/87.1.132.
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.
背景
据推测，膳食脂肪氧化水平低会使受试者易于体重增加。
目的
本研究旨在测定正常、超重和肥胖受试者的膳食脂肪氧化情况。
设计
受试者包括38名女性和18名男性，平均（±标准差）年龄为30±12岁，体重指数（kg/m²）为25±4（范围：18 - 39）。用氘代棕榈酸测定膳食脂肪氧化，早餐时同时给予，受试者在呼吸室内的控制条件下进食。通过水下密度测定法和氘稀释法测量身体成分。
结果
早餐后12小时测得的膳食脂肪氧化范围为4%至28%，平均（±标准差）为16±6%。膳食脂肪氧化与体脂百分比呈负相关，瘦受试者的值最高，肥胖受试者的值最低（r = -0.65，P < 0.001）。
结论
在体脂百分比更高的受试者中观察到的膳食脂肪氧化减少可能在人类肥胖中起作用。
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