Orange Juice Limits Postprandial Fat Oxidation after Breakfast in Normal-Weight Adolescents and Adults

Abstract

Caloric beverages may promote weight gain by simultaneously increasing total energy intake and limiting fat oxidation. During moderate intensity exercise, caloric beverage intake depresses fat oxidation by 25% or more. This randomized crossover study describes the impact of having a caloric beverage with a typical meal on fat oxidation under resting conditions. On 2 separate days, healthy normal-weight adolescents (n = 7) and adults (n = 10) consumed the same breakfast with either orange juice or drinking water and sat at rest for 3 h after breakfast. The meal paired with orange juice was 882 kJ (210 kcal) higher than the meal paired with drinking water. Both meals contained the same amount of fat (12 g). For both age groups, both meals resulted in a net positive energy balance 150 min after breakfast. Resting fat oxidation 150 min after breakfast was significantly lower after breakfast with orange juice, however. The results suggest that, independent of a state of energy excess, when individuals have a caloric beverage instead of drinking water with a meal, they are less likely to oxidize the amount of fat consumed in the meal before their next meal.

Qualitative and/or Quantitative Drinking Water Recommendations for Pediatric Obesity Treatment

“…Saliva insulin, which varies with plasma insulin in healthy children and adults [57], was monitored instead of plasma insulin to avoid participant drop-out related to weekly blood sampling.…”

Postprandial energy metabolism and substrate oxidation in response to the inclusion of a sugar- or non-nutritive sweetened beverage with meals differing in protein content

“…The primary dependent variable, upon which the study is powered, is lipid oxidation. Power analyses demonstrated that 15 subjects provided greater than 90% power to detect a protein effect of 2 g on lipid oxidation [5] and a beverage effect of 5 g on lipid oxidation [11] given a within-subject SD of 2 g at p = 0.05. Secondary dependent variables included energy expenditure, DIT and protein and carbohydrate oxidation.…”

“…In addition to increasing energy intake, SSBs may significantly affect postprandial fat oxidation. Stookey et al recently reported that the addition of orange juice with a standard breakfast meal decreased fat oxidation compared to the same meal coupled with water [11]. This acute effect on net fat oxidation leads to preferential increases in visceral adipose tissue when consumed daily over long periods [12,13].…”

Pigments in Citrus

“…Carotenoids and flavonoids, due to their antioxidant properties and nutritional benefits, have been some of the most studied dietary and therapeutic components in the dietetics and preventive medicine areas, yielding hundreds of publications and reviews [36,39,41,65,66,[122][123][124][125][126]. Much anecdotal or scientific evidence indicate that some of these components may possess potent antioxidant, anti-inflammatory, antiallergic, hypolipidaemic, vasoprotective, and anticarcinogenic properties [127] and protect against oxidative stress, coronary heart diseases, certain cancers, and other age-related diseases.…”