Cisneros Lucía Cristina Vázquez, Moreno Alma Gabriela Martínez, López-Espinoza Antonio, Espinoza-Gallardo Ana Cristina
Centro Universitario de la Costa Sur (CU Costa Sur) - Universidad de Guadalajara (U. de G.), Autlán Jalisco, México.
Centro de Investigaciones en Comportamiento Alimentario y Nutrición (CICAN) - Centro Universitario del Sur (CUSUR) Universidad de Guadalajara, Ciudad Guzmán, Jalisco, México. Study conducted at the Centro de Investigaciones en Comportamiento Alimentario y Nutrición (CICAN) - Centro Universitario del Sur (CUSUR) Universidad de Guadalajara, Ciudad Guzmán Jalisco, México.
Rev Assoc Med Bras (1992). 2019 Aug 5;65(7):1022-1031. doi: 10.1590/1806-9282.65.7.1022.
The energy imbalance produced by an increase in caloric intake and/or decrease in energy expenditure induces obesity. However, the fatty acid composition of a diet can affect the metabolism in different ways, having a role in the development of obesity.
To determine the effect of different fatty acids types and composition on Diet-Induced Thermogenesis (DIT) and postprandial energy expenditure in humans.
A search in the PubMed and Web of Science databases, yielded a total of 269 potential articles as a first result; 254 were excluded according to the criteria.
Fifteen articles were used for this systematic review. The studies analyzed report different effects of the fatty acids of the treatment on the diet-induced thermogenesis. Evidence indicates that the consumption of polyunsaturated fatty acids causes a greater DIT than saturated fatty acids. Also, the consumption of medium-chain fatty acids compared to long-chain fatty acids has been shown to increase DIT. Likewise, the use of certain oils has shown positive effects on postprandial energy expenditure, as is the case of olive oil, compared to rapeseed oil.
The use of specific types of fatty acids in the everyday diet can increase postprandial energy expenditure in humans. Nevertheless, longer-term studies are required.
热量摄入增加和/或能量消耗减少所产生的能量失衡会导致肥胖。然而，饮食中的脂肪酸组成会以不同方式影响新陈代谢，在肥胖的发生发展中起作用。
确定不同类型和组成的脂肪酸对人体饮食诱导产热（DIT）和餐后能量消耗的影响。
在PubMed和科学网数据库中进行检索，最初共得到269篇潜在文章；根据标准排除了254篇。
15篇文章用于本系统评价。所分析的研究报告了治疗中脂肪酸对饮食诱导产热的不同影响。有证据表明，与饱和脂肪酸相比，多不饱和脂肪酸的摄入会导致更高的饮食诱导产热。此外，与长链脂肪酸相比，中链脂肪酸的摄入已被证明会增加饮食诱导产热。同样，某些油类的使用已显示出对餐后能量消耗有积极影响，例如与菜籽油相比，橄榄油就是如此。
在日常饮食中使用特定类型的脂肪酸可增加人体餐后能量消耗。然而，还需要进行更长期的研究。
