Dietary fat content alters insulin-mediated glucose metabolism in healthy men

Objective: To investigate whether a hypo-energetic low-fat diet is superior to a hypo-energetic high-fat diet for the treatment of obesity. Design: Open-label, 10-week dietary intervention comparing two hypo-energetic (À600 kcal/day) diets with a fat energy percent of 20-25 or 40-45. Subjects: Obese (BMI X30 kg/m 2 ) adult subjects (n ¼ 771), from eight European centers. Measurements: Body weight loss, dropout rates, proportion of subjects who lost more than 10% of initial body weight, blood lipid profile, insulin and glucose. Results: The dietary fat energy percent was 25% in the low-fat group and 40% in the high-fat group (mean difference: 16 (95% confidence interval (CI) 15-17)%). Average weight loss was 6.9 kg in the low-fat group and 6.6 kg in the high-fat group (mean difference: 0.3 (95% CI À0.2 to 0.8) kg). Dropout was 13.6% (n ¼ 53) in the low-fat group and 18.3% (n ¼ 70) in the high-fat group (P ¼ 0.001). Among completers, more subjects lost 410% in the low-fat group than in the high-fat group ((20.8%, n ¼ 70) versus (14.7%, n ¼ 46), P ¼ 0.02). Fasting plasma total, low-density lipoprotein-and high-density lipoprotein-cholesterol decreased in both groups, but more so in the low-fat group than in the high-fat group. Fasting plasma insulin and glucose were lowered equally by both diets. Conclusions: The low-fat diet produced similar mean weight loss as the high-fat diet, but resulted in more subjects losing 410% of initial body weight and fewer dropouts. Both diets produced favorable changes in fasting blood lipids, insulin and glucose.

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“…Both diets produced beneficial changes in the fasting blood lipid profile, plasma insulin and glucose. 12 .…”

Section: Nugenob Low-versus High-fat Diet M Petersen Et Almentioning

confidence: 99%

“…10,11 The same changes in the diet induce a lowering of fasting plasma insulin concentrations, reflecting an increase in whole-body insulin sensitivity. 12 However, it is less clear which diet composition has the most beneficial effect during hypoenergetic dieting.…”

Section: Introductionmentioning

confidence: 99%

Randomized, multi-center trial of two hypo-energetic diets in obese subjects: high- versus low-fat content

Petersen¹,

Taylor

Saris

et al. 2005

Int J Obes

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“…30 In the present study increased consumption of dietary fat did not lead to an increased insulin resistance index, which is consistent with findings in short term fat diet adaptation studies where peripheral insulin resistance was either unchanged 10,11 or only modestly increased. 12 In rodents there is evidence that inclusion of dietary n-3 fatty acids at least partly ameliorates the fat-diet-induced increase in insulin resistance. 31 In the present study the fat-rich diet had a reasonably high content of unsaturated fatty acids and n-3 fatty acids 32 and this may therefore be part of the explanation for the unchanged insulin resistance.…”

Section: Discussionmentioning

confidence: 99%

Prolonged adaptation to fat-rich diet and training; effects on body fat stores and insulin resistance in man

Helge¹

2002

Int J Obes

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OBJECTIVE:To investigate the effect of prolonged adaptation to training and fat-or carbohydrate-rich diet on body composition and insulin resistance. DESIGN: Longitudinal study. Of three groups two consumed a fat-rich diet, of which one performed regular training (FAT-Train, n ¼ 17) and the other maintained normal habitual activity (Fat-Control, n ¼ 8). The third group trained and consumed a carbohydrate-rich diet (CHO-Train, n ¼ 16). SUBJECTS: Forty-one untrained, healthy male subjects. MEASUREMENTS: Before and after 7 weeks body composition was estimated from skinfold measurements. At rest the respiratory exchange ratio (RER) was determined by the Douglas bag technique. Glycogen was determined in m vastus lateralis and concentrations of insulin and triacylglycerol in serum and glucose, fatty acid and beta-hydroxy-butyrate in plasma was measured. The insulin resistance index was calculated from fasting plasma insulin and glucose values. RESULTS: Across the 7 weeks body weight was reduced (1.3 AE 0.3%) in all three groups, however body fat mass was decreased only in the CHO-Train (13%) and maintained in the two FAT-groups. RER at rest was similarly decreased (5%) in the three groups. Plasma insulin tended to decrease (16%) in CHO-Train (P ¼ 0.065) and remained unchanged in the two FAT-groups. In contrast plasma glucose (4.6 AE 0.1 mmol=l) and plasma FA (453 AE 27 mmol=l) remained unchanged across the 7 weeks. The calculated insulin resistance index HOMA-R mod was significantly decreased by 19% in CHO-train but remained unchanged in both of the FAT-groups, whereas the calculated insulin secretion index HOMA-ß mod was unchanged in all three groups. CONCLUSION: In the present study we demonstrate that despite of a mild energy deficit body fat mass was maintained after prolonged adaptation to fat-rich diet both when normal physical activity was maintained and when training was performed. In contrast a significant decrease in fat mass was observed when carbohydrate-rich diet and training was combined. Furthermore we observed that the insulin resistance index was significantly decreased only when training was combined with a carbohydraterich diet.

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“…The BMI range of healthy subjects included in this review was 21-29kg/m 2 , and the age range was 26-55 years [8,9] . The diet macronutrient composition of the prescribed diets differed between studies.…”

Section: Healthy Weight Subjectsmentioning

confidence: 99%

“…Table 1 outlines the macronutrient composition of each study. Bisschop et al [8] used three study diets ranging from no fat (0%) to moderate (43%) and high (83%) fat content. After consumption of each diet for 11 days, it was found that the rate of fat oxidation during fasting was significantly higher after following the diet with 83% energy from fat compared to the other diets [8] .…”

Section: Healthy Weight Subjectsmentioning

confidence: 99%

A Review of the Effect of Dietary Composition on Fasting Substrate Oxidation in Healthy and Overweight Subjects

Whelan

Wright

Hickman

2014

Critical Reviews in Food Science and Nutrition

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Aim: The purpose of this review was to assess existing evidence on the effects of chronic dietary macronutrient composition on substrate oxidation during a fasted state in healthy and overweight subjects. Methods: A systematic review of studies was conducted across five databases. Studies were included if they were English language studies of human adults, 19 years, used indirect calorimetry (ventilated hood technique), specified dietary macronutrient composition and measured substrate oxidation. Results: There was no evidence that variations of a typical, non-experimental diet influenced rate or ratio of substrate utilisation, however there may be an upper and lower threshold for when macronutrient composition may directly alter preferences for fuel oxidation rates during a fasted state. Conclusion:This review indicates that macronutrient composition of a wide range of typical, nonexperimental dietary fat and carbohydrate intakes has no effect on fasting substrate oxidation. This suggests that strict control of dietary intake prior to fasting indirect calorimetry measurements may be an unnecessary burden for study participants. Further research into the effects of long-term changes in isocaloric macronutrient shift is required.2

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Dietary fat content alters insulin-mediated glucose metabolism in healthy men

Abstract: A high-fat, low-carbohydrate intake reduces the ability of insulin to suppress endogenous glucose production and alters the relation between oxidative and nonoxidative glucose disposal in a way that favors storage of glucose.

Cited by 149 publications

References 24 publications

Randomized, multi-center trial of two hypo-energetic diets in obese subjects: high- versus low-fat content

Randomized, multi-center trial of two hypo-energetic diets in obese subjects: high- versus low-fat content

Prolonged adaptation to fat-rich diet and training; effects on body fat stores and insulin resistance in man

A Review of the Effect of Dietary Composition on Fasting Substrate Oxidation in Healthy and Overweight Subjects

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