López-Moreno Miguel, Fresán Ujué, Del Coso Juan, Muñoz Alejandro, Aguilar-Navarro Millán, Iglesias-López María Teresa, Amaro-Gahete Francisco J, Gutiérrez-Hellín Jorge
Diet, Planetary Health and Performance, Faculty of Health Sciences, Universidad Francisco de Vitoria, 28223 Madrid, Spain.
Food Biotechnology, Universidad Francisco de Vitoria, 28223 Madrid, Spain.
Nutrients. 2025 Jul 9;17(14):2274. doi: 10.3390/nu17142274.
This study aimed to evaluate the changes in fat utilization associated with transitioning from a traditional to a vegan Mediterranean diet in healthy, physically active men during a ramp exercise test.
In a controlled crossover design, fourteen healthy, physically active men followed a traditional Mediterranean diet for three weeks (baseline). Then, participants transitioned to a four-week isocaloric vegan version of the Mediterranean diet, matched for macronutrient distribution but excluding all animal foods. Immediately after each dietary intervention, participants completed an incremental exercise test (from 30% to 70% of VO) on a cycle ergometer in a fasted state to determine peak fat oxidation (PFO) and its associated exercise intensity (Fatmax). Exercise heart rate and the rating of perceived exertion were also recorded at each exercise intensity.
The traditional and vegan Mediterranean diets provided comparable amounts of energy (2599.6 ± 180.8 and 2634.9 ± 148.3 kcal/day, = 0.140) and total fat (97.0 ± 17.8 and 99.0 ± 13.2 g/day; = 0.620). However, the vegan Mediterranean diet contained a lower proportion of saturated fat (25.2 ± 6.8 vs. 13.6 ± 4.4% of total fat, < 0.010). Still, the dietary transition was not associated with modifications in PFO (0.323 ± 0.153 and 0.347 ± 0.147 g/min; = 0.678) or Fatmax (40.51 ± 7.30 and 40.51 ± 10.71%VO; = 1.000) during exercise. Moreover, the dietary transition did not significantly change the response curves across exercise intensities for fat oxidation ( = 0.553), heart rate ( = 0.280), or the rating of perceived exertion ( = 0.433).
Switching from a traditional to a vegan Mediterranean diet did not affect fat oxidation, exercise intensity at peak fat oxidation, or perceptual responses during exercise in healthy, active men. These findings suggest that physically active individuals can adopt a vegan version of the Mediterranean diet without compromising fat utilization during submaximal aerobic exercise.
NCT06008886. Date of registration: 28 July 2023.
本研究旨在评估健康、有体育锻炼习惯的男性在递增运动试验中，从传统地中海饮食转变为纯素地中海饮食时脂肪利用情况的变化。
在一项对照交叉设计中，14名健康、有体育锻炼习惯的男性遵循传统地中海饮食三周（基线期）。然后，参与者转变为为期四周的等热量纯素地中海饮食，宏量营养素分布匹配，但不包括所有动物性食物。每次饮食干预结束后，参与者在禁食状态下于自行车测力计上完成递增运动试验（从30%到70%的VO），以确定峰值脂肪氧化（PFO）及其相关运动强度（Fatmax）。在每个运动强度下还记录了运动心率和主观用力程度评级。
传统地中海饮食和纯素地中海饮食提供的能量相当（分别为2599.6±180.8和2634.9±148.3千卡/天，P = 0.140），总脂肪含量也相当（分别为97.0±17.8和99.0±13.2克/天；P = 0.620）。然而，纯素地中海饮食中饱和脂肪的比例较低（分别占总脂肪的25.2±6.8%和13.6±4.4%，P<0.010）。尽管如此，饮食转变与运动期间PFO（分别为0.323±0.153和0.347±0.147克/分钟；P = 0.678）或Fatmax（分别为40.51±7.30和40.51±10.71%VO；P = 1.000）的变化无关。此外，饮食转变并未显著改变脂肪氧化（P = 0.553）、心率（P = 0.280）或主观用力程度评级（P = 0.433）在不同运动强度下的反应曲线。
从传统地中海饮食转变为纯素地中海饮食，对健康、活跃男性的脂肪氧化、峰值脂肪氧化时的运动强度或运动期间的感知反应没有影响。这些发现表明，有体育锻炼习惯的个体可以采用纯素地中海饮食，而不会在次最大有氧运动期间损害脂肪利用。
NCT06008886。注册日期：2023年7月28日。
