A reduction in dietary saturated fat decreases body fat content in overweight, hypercholesterolemic males

Puebla, Rafael Ángel Fernández de la; Fuentes, Francisco; Pérez-Martínez, Pablo; Sánchez, Emilio; Paniagua, Juan Antonio Pacheco; López‐Miranda, José; Pérez‐Jiménez, Francisco

doi:10.1016/s0939-4753(03)80031-5

Cited by 31 publications

(27 citation statements)

References 18 publications

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“…Corroborating the present findings, the consumption of an olive oilenriched diet during 4-weeks by overweight and obese men, decreased fat mass accompanied by an increment in lean body mass without significant change in body weight (37). Moreover, after following a MUFA enriched-diet with a mix of olive oil and nuts for 4-weeks, a significant reduction in body weight and fatness was observed in overweight and obese man (38).…”

Section: Obesitysupporting

confidence: 86%

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Alves

Moreira

Macedo

et al. 2014

Obesity

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Objective: Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition. Methods: This 4-week randomized clinical trial included males with BMI of 29.7 6 2.4 kg m 22 and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n 5 22) that followed a hypocaloric-diet; conventional peanuts (CVP, n 5 22) or high-oleic peanuts (HOP, n 5 21) that received the hypocaloric-diet including (not adding) 56 g day 21 of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes. Results: Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4-weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition. Conclusion: Regular peanut consumption, especially the high-oleic type, within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men.

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Section: Obesitysupporting

confidence: 86%

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Alves

Moreira

Macedo

et al. 2014

Obesity

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“…15 The scientific literature about this topic is not abundant, but to our knowledge some small clinical trials are consistent with our findings. [19][20][21] They found that the Mediterranean diet is a good alternative diet for weight loss compared with a low-fat diet, both controlled for energy. 19 Fernández de la Puebla et al 20 found that an isocaloric replacement of a saturated fat-rich diet by a Mediterranean diet decreases total body fat in hypercholesterolemic males.…”

Section: Discussionmentioning

confidence: 99%

“…[19][20][21] They found that the Mediterranean diet is a good alternative diet for weight loss compared with a low-fat diet, both controlled for energy. 19 Fernández de la Puebla et al 20 found that an isocaloric replacement of a saturated fat-rich diet by a Mediterranean diet decreases total body fat in hypercholesterolemic males. Flynn et al 21 reported that a Mediterranean diet is at least as effective as any diet published, in patients attending a weight-loss programme.…”

Section: Discussionmentioning

confidence: 99%

Adherence to a Mediterranean dietary pattern and weight gain in a follow-up study: the SUN cohort

et al. 2005

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Introduction: The promotion of Mediterranean Diets has generated some doubts, because of the concern that its high fat content might lead to the development of obesity. Methods: Longitudinal analysis of 6319 participants in the SUN cohort study. We used a validated semiquantitative food frequency questionnaire (136 items). Baseline adherence to a Mediterranean dietary pattern (MDP) was assessed using a score (score_1) including vegetables, fruits, cereals, nuts, pulses, fish, olive oil and moderate consumption of red wine (positively weighted), whereas meat and dairy products were negatively weighted. We assessed the association between the overall baseline adherence to the MDP (score_1) and subsequent weight change after 28 months of follow-up. We also built another score (score_2) to assess changes in diet during follow-up and appraised the association between the joint exposure to both scores and weight change during follow-up. Results: Participants in the first quartile of score_1 (lowest baseline adherence to MDP) showed a higher weight gain ( þ 0.73 kg) than those in the top quartile ( þ 0.45 kg). The results indicated an inverse dose-response relationship (P for trend ¼ 0.016). A similar inverse association was apparent when we used change in adherence to the MDP (score_2). However, both inverse associations did not remain statistically significant after adjusting for relevant confounders. Consumption of dairy products was inversely associated with weight gain. Conclusions: Although participants increased their average weight during the follow-up period, weight increments were smaller among those with a higher adherence to an 'a priori' defined MDP. Results did not remain statistically significant after multivariate adjustment.

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“…6 Other studies have focused on the type of dietary fat, with some finding a weak positive association with the intake of animal fats and a negative association with the intake of vegetable fats. 7 Most studies have examined the role of the saturated fatty acids and the n-6 and n-3 fatty acids, [8][9][10] with less being known about the role played in body weight by the monounsaturated fatty acids (MUFA). 11 Although the biological effect of a MUFA-rich diet on plasma lipids has been known since the middle of the last century, it was not until more recently that different studies determined the effect of dietary MUFA on the risk for obesity, type 2 diabetes mellitus, the various plasma lipid patterns and numerous other clinical and biological variables.…”

Section: Introductionmentioning

confidence: 99%

Olive oil has a beneficial effect on impaired glucose regulation and other cardiometabolic risk factors. Di@bet.es study

et al. 2013

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BACKGROUND: Despite the marked increase in cardiovascular risk factors in Spain in recent years, the prevalence and incidence of cardiovascular diseases have not risen as expected. Our objective is to examine the association between consumption of olive oil and the presence of cardiometabolic risk factors in the context of a large study representative of the Spanish population. SUBJECTS AND METHODS: A population-based, cross-sectional, cluster sampling study was conducted. The target population was the whole Spanish population. A total of 4572 individuals aged X18 years in 100 clusters (health centers) were randomly selected with a probability proportional to population size. The main outcome measures were clinical and demographic structured survey, lifestyle survey, physical examination (weight, height, body mass index, waist, hip and blood pressure) and oral glucose tolerance test (OGTT) (75 g). RESULTS: Around 90% of the Spanish population use olive oil, at least for dressing, and slightly fewer for cooking or frying. The preference for olive oil is related to age, educational level, alcohol intake, body mass index and serum glucose, insulin and lipids. People who consume olive oil (vs sunflower oil) had a lower risk of obesity (odds ratio ( CONCLUSIONS:The results show that consumption of olive oil has a beneficial effect on different cardiovascular risk factors, particularly in the presence of obesity, impaired glucose tolerance or a sedentary lifestyle.

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A reduction in dietary saturated fat decreases body fat content in overweight, hypercholesterolemic males

Cited by 31 publications

References 18 publications

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Adherence to a Mediterranean dietary pattern and weight gain in a follow-up study: the SUN cohort

Olive oil has a beneficial effect on impaired glucose regulation and other cardiometabolic risk factors. Di@bet.es study

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