Cooling J, Blundell J
Department of Psychology, University of Leeds, UK.
Int J Obes Relat Metab Disord. 1998 Jul;22(7):612-8. doi: 10.1038/sj.ijo.0800635.
To investigate physiological differences between habitual high-fat (HF) and low-fat (LF) consumers, which could influence the balance between energy expenditure and energy intake, and the potential for weight gain.
16 young, lean males (eight HF and eight LF consumers; % energy from fat 44.3 and 32.0, respectively).
Habitual dietary variables (from FFQ), body mass index (BMI), body fat % (measured by impedance), resting metabolic rate (RMR) (indirect calorimetry), substrate oxidation and basal heart rate, postprandial thermogenesis and heart rate in response to a high-fat (low carbohydrate (CHO)) and high-CHO (low fat) challenge.
HF and LF (selected for their intake of fat) did not differ significantly in BMI or % body fat. HF had a significantly higher RMR (1624 vs 1455 kcal/d) and basal heart rate (66 vs 57 bpm) than LF. Differences in oxygen utilisation and heart rate were maintained over a 180 min period, following the high-fat and high-CHO challenge meals. HF had a significantly lower resting respiratory quotient (RQ) than LF and the differences in average RQ were significant over the 180 min examination period. HF had a significantly lower RQ response to the high fat (low CHO) than to the high CHO (low fat) challenge; this effect was not observed in LF. HF had higher total energy intake than LF and a higher absolute (but not %) intake of protein.
Significant differences in basal energy expenditure and fat oxidation between habitual HF and LF consumers have been observed. The contributions of energy intake and protein intake (g not %) remain to be determined. In this particular group of subjects (young adult males) a high energy intake characterised by a large fat component is associated with metabolic adaptations which could offset the weight inducing properties of a high-fat diet. These physiological differences may be important when considering the relationship between dietary-fat and obesity.
研究习惯性高脂肪（HF）和低脂肪（LF）消费者之间的生理差异，这些差异可能影响能量消耗与能量摄入之间的平衡以及体重增加的可能性。
16名年轻、体型瘦的男性（8名HF消费者和8名LF消费者；脂肪供能百分比分别为44.3%和32.0%）。
习惯性饮食变量（通过食物频率问卷）、体重指数（BMI）、体脂百分比（通过阻抗测量）、静息代谢率（RMR）（间接测热法）、底物氧化和基础心率、餐后产热以及对高脂肪（低碳水化合物（CHO））和高CHO（低脂肪）挑战的心率反应。
HF和LF（根据脂肪摄入量选择）在BMI或体脂百分比方面无显著差异。HF的RMR（1624 vs 1455千卡/天）和基础心率（66 vs 57次/分钟）显著高于LF。在高脂肪和高CHO挑战餐后180分钟内，氧利用率和心率的差异持续存在。HF的静息呼吸商（RQ）显著低于LF，且在180分钟检查期内平均RQ的差异显著。HF对高脂肪（低碳水化合物）挑战的RQ反应显著低于对高CHO（低脂肪）挑战的反应；LF未观察到这种效应。HF的总能量摄入量高于LF，蛋白质的绝对摄入量（而非百分比）更高。
已观察到习惯性HF和LF消费者在基础能量消耗和脂肪氧化方面存在显著差异。能量摄入和蛋白质摄入量（克而非百分比）的贡献仍有待确定。在这一特定群体（年轻成年男性）中，以大量脂肪成分特征的高能量摄入与代谢适应相关，这可能抵消高脂肪饮食的致体重增加特性。在考虑膳食脂肪与肥胖之间的关系时，这些生理差异可能很重要。
