Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
Obes Facts. 2011;4(5):352-7. doi: 10.1159/000333433. Epub 2011 Oct 14.
There is evidence that increasing the proportion of polyunsaturated fatty acids (PUFA) in a diet can enhance the rate of fat oxidation acutely. Higher PUFA in a diet has also been associated with greater abdominal fat loss in longer term studies. This study aimed to investigate if higher PUFA intake would result in greater fat mass loss over a 12-week period, mainly from the abdominal region.
Data at the 12-week time point from two weight loss studies, both comparing high PUFA versus low PUFA diets was, accessed for 141 overweight subjects from the same area. Specifically, data on anthropometric measurements (weight, height, BMI, body composition, waist and hip circumference, SAT, VAT) and dietary intake were analyzed. The relationship between fat mass and VAT changes was examined using a differential equation.
Energy consumption decreased significantly in both study groups. The low fat groups decreased total dietary fat while the HPUFA groups increased PUFA intake significantly. All anthropometric measurements reduced significantly over time but there was no difference between the two dietary groups. The relationship between fat mass and visceral adipose tissue (VAT) loss was allometric.
A higher PUFA intake did not lead to greater fat mass loss and there was no additional preferential loss of VAT following higher PUFA consumption.
有证据表明，增加饮食中多不饱和脂肪酸（PUFA）的比例可以加速脂肪氧化的速度。在长期研究中，饮食中较高的 PUFA 也与腹部脂肪的更大损失有关。本研究旨在调查在 12 周的时间内，较高的 PUFA 摄入是否会导致更大的脂肪质量损失，主要来自腹部区域。
从同一地区的两项减肥研究中获取了 12 周时间点的数据，这两项研究均比较了高 PUFA 与低 PUFA 饮食，共纳入了 141 名超重受试者。具体来说，分析了人体测量测量值（体重、身高、BMI、身体成分、腰围和臀围、SAT、VAT）和饮食摄入的数据。使用微分方程检查了脂肪质量与 VAT 变化之间的关系。
两组的能量消耗均显著下降。低脂组减少了总膳食脂肪，而 HPUFA 组则显著增加了 PUFA 的摄入量。所有人体测量值随时间显著降低，但两组之间没有差异。脂肪质量与内脏脂肪组织（VAT）损失之间的关系是异速的。
较高的 PUFA 摄入并没有导致更大的脂肪质量损失，并且在较高的 PUFA 消耗后，VAT 没有额外的优先损失。
