Importance of nutrient balance in body weight regulation

Flatt, J. P.

doi:10.1002/dmr.5610040603

Cited by 176 publications

(85 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result is in general agreement with observations using indirect calorimetry showing that addition of excess dietary fat had little impact on macronutrient oxidation rates in comparison with dietary carbohydrate or protein. 1,13,14 Glycogen changes can impact the macronutrient oxidation rates, but these effects are limited to only a few days after which glycogen achieves a new equilibrium. Therefore, our model responds correctly after that time period as illustrated by comparisons with the macronutrient oxidation data in Figures 3 and 4.…”

Section: Discussionmentioning

confidence: 99%

“…[1][2][3][4] However, it remains to be elucidated exactly how longitudinal body composition changes are quantitatively related to the properties of macronutrient balance. Here, we asked the following question: how must substrate utilization quantitatively adapt to a given energy imbalance to produce the longitudinal body composition changes proposed by Forbes 5 ?…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How adaptations of substrate utilization regulate body composition

2007

View full text Add to dashboard Cite

Objective: To elucidate the mathematical relationship between longitudinal changes of body composition and the adaptations of substrate utilization required to produce those changes. Design: We developed a simple mathematical model of macronutrient balance. By using an empirical relationship describing lean body mass as a function of fat mass, we derived a mathematical expression for how substrate utilization adapts to changes of diet, energy expenditure and body fat such that energy imbalances produced the required changes of body composition. Results: The general properties of our model implied that short-term changes of dietary fat alone had little impact on either fat or non-fat oxidation rates, in agreement with indirect calorimetry data. In contrast, changes of non-fat intake caused robust adaptations of both fat and non-fat oxidation rates. Without fitting any model parameters, the predicted body composition changes and oxidation rates agreed with experimental studies of overfeeding and underfeeding when the measured food intake, energy expenditure and initial body composition were used as model inputs. Conclusion: This is the first report to define the quantitative connection between longitudinal changes of body composition and the required relationship between substrate utilization, diet, energy expenditure and body fat mass. The mathematical model predictions are in good agreement with experimental data and provide the basis for future study of how changes of substrate utilization impact body composition regulation.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

How adaptations of substrate utilization regulate body composition

2007

View full text Add to dashboard Cite

show abstract

“…Moreover some human studies (Flatt, 1987;Flatt, 1988;Tremblay et al, 1991;Bennett et al, 1992;Blundell et al, 1993;Stubbs et al, 1995) suggest that there are multiple reasons why high fat diets could play a role in the development of obesity. Some studies on animals (Shimomura et al, 1990;Takeuchi et al, 1994;Matsuo et al, 1995) have reported that increasing PUFA intake reduced body fat accumulation and increased DIT and sympathetic nerve activity while lowering RQ.…”

Section: Discussionmentioning

confidence: 99%

“…This association is likely explained by macronutrient imbalance favoring an excess fat intake above fat oxidation. Indeed, there is some evidence that excess dietary fat does not promote its own oxidation (Flatt et al, 1985;Flatt, 1988;Bennett et al, 1992) as does excess intake of carbohydrates (Flatt, 1988). It has also been demonstrated that high fat diets give way to overconsumption because fat seems to have a lesser effect on satiety than do other macronutrients (Blundell et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Dietary fat composition and human adiposity

et al. 1998

View full text Add to dashboard Cite

Objectives: This study was undertaken to investigate the relation between dietary fat composition and adiposity in adult men. Subjects: A sample of 128 male subjects who participated in Phase 2 of the Que Âbec Family Study. Design: The association between adiposity and total dietary fat intake (TFI), saturated fat intake (SFA), monounsaturated fat intake (MUFA) and polyunsaturated fat intake (PUFA) was analyzed in the overall sample. A comparison of body fatness was also performed between consumers of high (4th quartile) and low amounts (1st quartile) of TFI, SFA, MUFA and PUFA. Results: Signi®cant positive correlations were found between the percentage of dietary energy as total fat and body fatness. Men in the upper quartile of TFI displayed signi®cantly more adiposity than those in the lower quartile. Signi®cant differences were also observed when quartiles were established using SFA and MUFA. However, higher intakes of PUFA had no statistical effects on adiposity. Conclusion: These results con®rm the notion that high fat diets might lead over time to excess body fat deposition. SFA and MUFA intake also seem to be predictors of actual adiposity markers while high PUFA intake seems to exert no effect on these markers. Sponsorship: This work forms part of a research program supported by the Medical Research Council of Canada (PG-11811). Descriptors: obesity; polyunsaturated fat; fatty acid composition; lipid intake; three-day dietary record.

show abstract

“…In obesity, adipose tissue function is altered so that buffering is less effective: effectively, it could be argued that the adipocytes are full and are resisting further fat storage. Indeed, the argument has been made that 'insulin resistance' in obesity is an adaptation tending to prevent further fat storage [67,68]. Of course, most excess dietary fatty acids will ultimately be deposited in adipose tissue, but they could go through several metabolic cycles (e.g.…”

Section: Adipose Tissue and Insulin Resistancementioning

confidence: 99%