Effect of dietary fish oil on body fat mass and basal fat oxidation in healthy adults.
TLDR
Dietary FO reduces body fat mass and stimulates lipid oxidation in healthy adults and, when adjusted for lean body mass, resting metabolic rate was unchanged.Abstract:
OBJECTIVE: To investigate whether the substitution of fish oil for visible fats in a control diet (52% carbohydrates, 16% protein, 32% fat; P:S 0.2) influences body fat mass and substrate oxidation in healthy adults. DESIGN: Six volunteers (5 men; 23±2 y; BMI: 21.9±1.6) were fed a control diet (C) ad libitum during a period of three weeks and, 10–12 weeks later, the same diet where 6 g/d of visible fat were replaced by 6 g/d of fish oil (FO) for another three weeks. RESULTS: Energy intakes (IKA-calorimeter) were unchanged. Body fat mass (Dual-energy X-ray absorptiometry) decreased with FO (−0.88±0.16 vs−0.3±0.34 kg; FO vs C; P<0.05). When adjusted for lean body mass (Ancova), resting metabolic rate (indirect calorimetry) was unchanged. Basal respiratory quotient decreased with FO (0.815±0.02 vs 0.834±0.02; P<0.05) and basal lipid oxidation increased with FO (1.06±0.17 vs 0.87±0.13 mg kg−1 min−1; P<0.05). CONCLUSION: Dietary FO reduces body fat mass and stimulates lipid oxidation in healthy adults.read more
Citations
More filters
Journal ArticleDOI
An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity
TL;DR: The omega-6/omega-3 ratio plays an important role in increasing the development of obesity via both AA eicosanoid metabolites and hyperactivity of the cannabinoid system, which can be reversed with increased intake of eICosapentaenoic acid (EPA) and docosahexaenoic Acid (DHA).
Journal ArticleDOI
The opposing effects of n-3 and n-6 fatty acids
Gerd Schmitz,Josef Ecker +1 more
TL;DR: In this article, the authors classified polyunsaturated fatty acids (PUFAs) in n-3 fatty acids and n-6 fatty acids, and in westernized diet the predominant dietary PUFAs are n- 6 fatty acids.
Journal ArticleDOI
Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol
TL;DR: This Opinion of the EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) deals with the setting of Dietary Reference Values (DRVs) for fats and it was decided not to propose a reference value beside the limitation on the intake of SFA.
Journal ArticleDOI
Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids
TL;DR: Increases in chronic inflammatory diseases such as nonalcoholic fatty liver disease, cardiovascular disease, obesity, inflammatory bowel disease, rheumatoid arthritis, and Alzheimer's disease are increases, so reducing the ratio of (n-3) : (n-6) PUFA in the Western diet may be achieved in the incidence of these chronicinflammatory diseases.
Journal ArticleDOI
Polyunsaturated Fatty Acid Regulation of Gene Transcription: A Molecular Mechanism to Improve the Metabolic Syndrome
TL;DR: The studies discussed suggest that the fuel "repartitioning" and gene expression actions of PUFA should be considered among criteria used in defining the dietary needs of (n-6) and ( n-3) and in establishing the dietary ratios needed for optimum health benefit.
References
More filters
Journal ArticleDOI
Low ratio of fat to carbohydrate oxidation as predictor of weight gain: study of 24-h RQ
Francesco Zurlo,Stephen Lillioja,A. Esposito del Puente,B. L. Nyomba,I. Raz,Mohammed F. Saad,Boyd Swinburn,William C. Knowler,C Bogardus,Eric Ravussin +9 more
TL;DR: It is concluded that in Pima Indians fed a standard diet 1) family membership is the principal determinant of the ratio of fat to carbohydrate oxidation, and 2) a low ratio of fats to carbohydrates is associated with subsequent weight gain independent of low energy expenditure and may contribute to the familial aggregation of obesity.
Journal ArticleDOI
Differential oxidation of saturated and unsaturated fatty acids in vivo in the rat.
TL;DR: The oxidation rates of lauric, myristic, palmitic, stearic, oleic, alpha-linolenic, linoleic, kappa-linorenic, dihomo-gamma-Linolenic and arachidonic acids were studied by use of a radioisotope tracer technique in weanling rats at rest in a metabolism chamber over 24 h.
Use of food quotients to predict respiratory quotients for the doubly-labelled water method of measuring energy expenditure.
TL;DR: A method is proposed for estimating the respiratory quotients (RQ) required in the calculation of free-living energy expenditure measured by the doubly-labelled water technique in man, showing that, in most normal subjects, measured or predicted food quotient (FQ) can be used in place of RQs since energy balance is usually maintained over the 10-20-d periods of double-isotope measurements.
Journal ArticleDOI
Effects of dietary fat on postprandial substrate oxidation and on carbohydrate and fat balances.
TL;DR: The results demonstrate that the rates of fat and of carbohydrate oxidation are not influenced by the fat content of a meal.
Journal ArticleDOI
Failure of dietary fat intake to promote fat oxidation: a factor favoring the development of obesity.
TL;DR: The data indicate that substantial imbalances between intake and oxidation are much more likely for fat than for carbohydrate.