Larson D E, Tataranni P A, Ferraro R T, Ravussin E
Clinical Diabetes and Nutrition Section, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Phoenix, AZ, USA.
Am J Clin Nutr. 1995 Nov;62(5):911-7. doi: 10.1093/ajcn/62.5.911.
Epidemiologic studies consistently report associations between obesity and dietary fat but not total energy intake. We measured ad libitum food intake in a laboratory setting and evaluated its relation to body weight and composition, energy expenditure, and macronutrient utilization in 28 women of Pima-Papago heritage (aged 27 +/- 7 y, 85.3 +/- 19.0 kg, 44 +/- 6% body fat; means +/- SD). All women were studied during the follicular phase of the menstrual cycle. After a 4-d weight-maintenance period, the volunteers selected their food for 5 d from computerized vending machines offering a variety of familiar and preferred foods, ie, a "cafeteria diet". Twenty-four-hour energy expenditure and substrate oxidation were measured in a respiratory chamber on the 4th d o weight maintenance and the 5th d of ad libitum intake. Average ad libitum intake was 13,732 +/- 4238 kJ/d (11 +/- 1% protein, 40 +/- 1% fat, 49 +/- 4% carbohydrate), ie, moderate overeating by 27 +/- 37% above weight maintenance requirements (range: -27% to 124%). Percent body fat correlated with daily energy intake (r = 0.53, P < 0.01), the degree of overeating (r = 0.41, P < 0.05), and the selection of a diet higher in fat and lower in carbohydrate (r = 0.70 and r = -0.63, respectively, P < 0.001). Excess carbohydrate intake caused an increase in carbohydrate oxidation (r = 0.51, P < 0.01), whereas excess fat intake resulted in a decrease in fat oxidation (r = -0.53, P < 0.01) and thus a positive fat balance of 85 +/- 65 g/d. The positive relations among degrees of obesity, dietary fat intake and overeating, and the fact that dietary fat does not induce fat oxidation, support the hypothesis that dietary fat promotes obesity in women.
流行病学研究一致报告肥胖与膳食脂肪之间存在关联，但与总能量摄入无关。我们在实验室环境中测量了自由进食的食物摄入量，并评估了其与28名皮马 - 帕帕戈族裔女性（年龄27±7岁，体重85.3±19.0千克，体脂44±6%；均值±标准差）的体重和身体组成、能量消耗以及宏量营养素利用的关系。所有女性均在月经周期的卵泡期进行研究。经过4天的体重维持期后，志愿者从提供各种常见和偏好食物的电脑自动售货机中选择食物，即“自助餐厅饮食”。在体重维持的第4天和自由进食的第5天，在呼吸室内测量24小时能量消耗和底物氧化。自由进食的平均摄入量为13732±4238千焦/天（11±1%蛋白质，40±1%脂肪，49±4%碳水化合物），即比体重维持需求适度多吃27±37%（范围：-27%至124%）。体脂百分比与每日能量摄入相关（r = 0.53，P < 0.01）、多吃程度相关（r = 0.41，P < 0.05），以及选择高脂肪、低碳水化合物饮食相关（分别为r = 0.70和r = -0.63，P < 0.001）。碳水化合物摄入过多导致碳水化合物氧化增加（r = 0.51，P < 0.01），而脂肪摄入过多导致脂肪氧化减少（r = -0.53，P < 0.01），因此每日脂肪正平衡为85±65克。肥胖程度、膳食脂肪摄入量和多吃之间的正相关关系，以及膳食脂肪不会诱导脂肪氧化这一事实，支持了膳食脂肪促进女性肥胖的假说。
