The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream)

Piers, Leonard S.; Walker, Karen Z.; Stoney, Rachel M; Soares, Mario J.; O’Dea, Kerin

doi:10.1038/sj.ijo.0801993

Cited by 155 publications

(151 citation statements)

References 29 publications

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“…Nuts are energy dense with total fat contents ranging from '45-75% of weight (10); this fat is predominantly unsaturated. Evidence suggests that monounsaturated and polyunsaturated fatty acids are more readily oxidized than are saturated fats (37), which possibly lead to less fat accumulation. The high protein, fiber, and unsaturated fat contents in nuts may lead to an overall increase in diet-induced thermogenesis and in resting energy expenditure (29), which potentially contributes to weight maintenance.…”

Section: Discussionmentioning

confidence: 99%

Prospective study of nut consumption, long-term weight change, and obesity risk in women

Bes–Rastrollo

Wedick

Martínez‐González

et al. 2009

The American Journal of Clinical Nutrition

185

124

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Background: Data concerning the long-term association between nut consumption and weight change in a free-living population are sparse. Objective: The objective was to determine the relation between nut consumption and long-term weight change. Design: The participants were 51,188 women in the Nurses' Health Study II aged 20-45 y, who had no cardiovascular disease, diabetes, or cancer. We prospectively evaluated the dietary intake of nuts and subsequent weight changes from 1991 to 1999. Results: Women who reported eating nuts 2 times/wk had slightly less mean (6 SE) weight gain (5.04 6 0.12 kg) than did women who rarely ate nuts (5.55 6 0.04 kg) (P for trend , 0.001). For the same comparison, when total nut consumption was subdivided into peanuts and tree nuts, the results were similar (ie, less weight gain in women eating either peanuts or tree nuts 2 times/wk). The results were similar in normal-weight, overweight, and obese participants. In multivariate analyses in which lifestyle and other dietary factors were controlled for, we found that greater nut consumption (2 times/wk compared with never/almost never) was associated with a slightly lower risk of obesity (hazard ratio: 0.77; 95% CI: 0.57, 1.02; P for trend ¼ 0.003). Conclusions: Higher nut consumption was not associated with greater body weight gain during 8 y of follow-up in healthy middleaged women. Instead, it was associated with a slightly lower risk of weight gain and obesity. The results of this study suggest that incorporating nuts into diets does not lead to greater weight gain and may help weight control.

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Section: Discussionmentioning

confidence: 99%

Prospective study of nut consumption, long-term weight change, and obesity risk in women

Bes–Rastrollo

Wedick

Martínez‐González

et al. 2009

The American Journal of Clinical Nutrition

185

124

View full text Add to dashboard Cite

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“…With regard to dietary intake, there is no scientific consensus whether macronutrient composition affects energy metabolism and body fat distribution, beyond energy content. However, specific macronutrient composition of the diet may be one of the important environmental factors that control nutrient partitioning to specific adipose tissue depots, without affecting total body weight (2).…”

Section: Introductionmentioning

confidence: 99%

Peroxisome proliferator-activated receptor-γ (PPARγ) Pro12Ala polymorphism and risk for pediatric obesity

Dedoussis

Vidra

Butler

et al. 2009

Clinical Chemistry and Laboratory Medicine

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Background: Variation in the peroxisome-proliferatoractivated receptor g (PPARg) gene has been reported to alter the risk for adiposity in adults. Methods: We investigated the gender related association between the Pro12Ala variant (rs1801282) in obesity and insulin resistance traits in 794 peri-adolescent children aged 10-12 years of Greek origin from the Gene and Diet Attica Investigation (GENDAI) cohort. Results: Gender stratified analysis suggested that in peri-adolescent boys, Ala carriers exhibited lower measures of skinfold (triceps: 16.9"6.9 vs. 19.4"7.9 mm, ps0.014; subscapular: 9.6"4.5 vs. 11.2"5.4 mm, ps0.016) and lower adiponectin concentrations

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“…19 Fatty acid oxidation rates follow a hierarchy where MUFA4PUFA4SFA. 12,13 Several acute feeding studies and one long term study have investigated the effect of saturation on indices of appetite in humans. A gastric infusion trial noted no effect of fatty acid on appetite, but a significant reduction of food intake with a linoleic acid infusion compared to oleic acid, stearic acid, or saline infusions.…”

Section: Discussionmentioning

confidence: 99%

“…Evidence both from human and animal studies suggest that mono and polyunsaturated fatty acids are more readily oxidized than saturated fats and may be more satiating. 12,13 Among unsaturated oils, MUFA are oxidized in preference to PUFA and may have stronger satiety effects. Therefore, a hypothesized candidate for the strong satiety effect of peanuts is its fatty acid content.…”

Section: Introductionmentioning

confidence: 99%

Effects of peanut oil consumption on appetite and food choice

Iyer

Boateng²,

Sales

et al. 2005

Int J Obes

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Objective: Peanut consumption may improve lipid profiles without promoting weight gain. Both properties have been attributed to their high-unsaturated fat content. Mono and polyunsaturated fatty acids reportedly hold stronger satiety value than saturated fats and may help appetite control. This study investigated the effects of chronic peanut oil consumption on appetite and food choice. Research methods and procedures: A total of 129 healthy adults from three countries (Brazil, Ghana and US) were randomly assigned to one of four treatment arms: consumption of peanut oil, olive oil or safflower oil as 30% of individual resting energy expenditure (REE) for 8 weeks or no dietary intervention. Participants received no other dietary guidance. They completed appetite questionnaires eliciting information about hunger, fullness, desire to eat, and prospective consumption during all waking hours for 1 day at weeks 2 and 6 and for 1 or 3 days at weeks 0, 4 and 8. Diet records were completed at weeks 0, 4 and 8. Results: No differences in appetitive ratings were observed over the 8-week trial. There were no significant treatment by time interactions. Total caloric intake was significantly higher at week 8 relative to baseline (F ¼ 10.08, Po0.05). The increases for each treatment were: peanut oil ¼ 1977114; olive oil ¼ 2377121; safflower oil ¼ 274790; control ¼ 75771. Free-feeding intake, an index of dietary compensation, was reduced significantly at weeks 4 and 8 compared to baseline (F ¼ 9.08, Po0.00). The declines (compensation scores) were (kcals): peanut oil ¼ À2087105 (46%); olive oil ¼ À2357105 (50%); safflower oil ¼ À1867102 (44%). There were no significant differences across countries in appetite ratings. Discussion: A prior intervention with whole peanuts reported a dietary compensation score of 66% over 8 weeks, this compares to a 46% compensation score observed with peanut oil. Our data suggests that the lipid fraction in peanuts elicits a weak effect on satiety.

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The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream)

Cited by 155 publications

References 29 publications

Prospective study of nut consumption, long-term weight change, and obesity risk in women

Prospective study of nut consumption, long-term weight change, and obesity risk in women

Peroxisome proliferator-activated receptor-γ (PPARγ) Pro12Ala polymorphism and risk for pediatric obesity

Effects of peanut oil consumption on appetite and food choice

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