Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Paper
  • Published:

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

Abstract

Objective: To compare postprandial whole-body fat oxidation rates in humans, following high-fat (43% of total energy) mixed breakfast meals, of fixed energy and macronutrient composition, rich in either monounsaturated fat (MUFA) from extra virgin olive oil or saturated fat (SFA) from cream.

Design: Paired comparison of resting metabolic rate (RMR), thermic effect of a meal and substrate oxidation rates following consumption of isocaloric breakfast meals, differing only in the type of fat, administered in random order 1–2 weeks apart.

Subjects: Fourteen male volunteers, body mass index (BMI) in the range 20–32 kg/m2, aged 24–49 y and resident in Melbourne, Australia, were recruited by advertisement in the local media or by personal contact.

Measurements: Body size and composition was determined by anthropometry and dual energy X-ray absorptiometry (DEXA). Indirect calorimetry was used to measure RMR, thermic effect of a meal, post-meal total energy expenditure and substrate oxidation rate. Blood pressure and pulse rates were measured with an automated oscillometric system. Fasting and 2 h postprandial glucose and insulin concentrations and the fasting lipid profile were also determined.

Results: In the 5 h following the MUFA breakfast, there was a significantly greater postprandial fat oxidation rate (3.08±4.58 g/5 h, P=0.017), and lower postprandial carbohydrate oxidation rate (P=0.025), than after the SFA breakfast. Thermic effect of a meal was significantly higher (55 kJ/5 h, P=0.034) after the MUFA breakfast, in subjects with a high waist circumference (HWC≥99 cm) than those with a low waist circumference (LWC<99 cm). This difference was not detected following the SFA breakfast (P=0.910).

Conclusion: If postprandial fat oxidation rates are higher after high MUFA, rather than SFA meals, then a simple change to the type of dietary fat consumed might have beneficial effects in curbing weight gain in men consuming a relatively high-fat diet. This may be particularly evident in men with a large waist circumference.

This is a preview of subscription content, access via your institution

Access options

Rent or buy this article

Prices vary by article type

from$1.95

to$39.95

Prices may be subject to local taxes which are calculated during checkout

Figure 1

Similar content being viewed by others

References

  1. Doucet E, Tremblay A . Food intake, energy balance and body weight control Eur J Clin Nutr 1997 51: 846–855.

    Article  CAS  Google Scholar 

  2. Flatt JP . Use and storage of carbohydrate and fat Am J Clin Nutr 1995 61: 952S–959S.

    Article  CAS  Google Scholar 

  3. Storlien LH, Hulbert AJ, Else PL . Polyunsaturated fatty acids, membrane function and metabolic diseases such as diabetes and obesity Curr Opin Clin Nutr Metab Care 1998 1: 559–563.

    Article  CAS  Google Scholar 

  4. DeLany JP, Windhauser MM, Champagne CM, Bray GA . Differential oxidation of individual dietary fatty acids in humans Am J Clin Nutr 2000 72: 905–911.

    Article  CAS  Google Scholar 

  5. Jones PJ, Schoeller DA . Polyunsaturated:saturated ratio of diet fat influences energy substrate utilization in the human Metabolism 1988 37: 145–151.

    Article  CAS  Google Scholar 

  6. Jones PJ, Ridgen JE, Phang PT, Birmingham CL . Influence of dietary fat polyunsaturated to saturated ratio on energy substrate utilization in obesity Metabolism 1992 41: 396–401.

    Article  CAS  Google Scholar 

  7. Jones PJ, Pencharz PB, Clandinin MT . Whole body oxidation of dietary fatty acids: implications for energy utilization Am J Clin Nutr 1985 42: 769–777.

    Article  CAS  Google Scholar 

  8. Callaway CW, Chumlea WC, Bouchard C, Himes JH, Lohman TG, Martin AD, Mitchell CD, Mueller WH, Roche AF, Seefeldt VD . Circumferences In: Lohman TG, Roche AF, Martorell R (eds) Anthropometric standardization reference manual Human Kinetics: Champaign, IL 1988 39–54.

    Google Scholar 

  9. Piers LS, Soares MJ, McCormack LM, O'Dea K . Is there evidence for an age-related reduction in metabolic rate? J Appl Physiol 1998 85: 2196–2204.

    Article  CAS  Google Scholar 

  10. Piers LS, Soares MJ, Makan T, Shetty PS . Thermic effect of a meal. 1. Methodology and variation in normal young adults Br J Nutr 1992 67: 165–175.

    Article  CAS  Google Scholar 

  11. Piers LS, Diggavi SN, Rijskamp J, van Raaij JM, Shetty PS, Hautvast JG . Resting metabolic rate and thermic effect of a meal in the follicular and luteal phases of the menstrual cycle in well-nourished Indian women Am J Clin Nutr 1995 61: 296–302.

    Article  CAS  Google Scholar 

  12. Ben-Porat M, Sideman S, Bursztein S . Energy metabolism rate equation for fasting and postabsorptive subjects Am J Physiol 1983 244: R764–R769.

    CAS  PubMed  Google Scholar 

  13. Elia M, Livesey G . Theory and validity of indirect calorimetry during net lipid synthesis Am J Clin Nutr 1988 47: 591–607.

    Article  CAS  Google Scholar 

  14. Livesey G, Elia M . Estimation of energy expenditure, net carbohydrate utilization, and net fat oxidation and synthesis by indirect calorimetry: evaluation of errors with special reference to the detailed composition of fuels Am J Clin Nutr 1988 47: 608–628.

    Article  CAS  Google Scholar 

  15. English R, Lewis J . Nutritional values of Australian foods Australian Government Printing Service: Canberra 1991.

    Google Scholar 

  16. Lu ZX, Walker KZ, Muir JG, Mascara T, O'Dea K . Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects Am J Clin Nutr 2000 71: 1123–1128.

    Article  CAS  Google Scholar 

  17. Matthews DR, Hosker JP, Rudenski AS, Naylor BA, Treacher DF, Turner RC . Homeostasis model assessment: insulin resistance and beta-cell function from fasting plasma glucose and insulin concentrations in man Diabetologia 1985 28: 412–419.

    Article  CAS  Google Scholar 

  18. Soares MJ, Piers LS, Kraai L, Shetty PS . Day-to-day variations in basal metabolic rates and energy intakes of human subjects Eur J Clin Nutr 1989 43: 465–472.

    CAS  Google Scholar 

  19. Tudball R, Doery JCG, Nagy S, Strauss BJ . Cost effective measurement of total urinary nitrogen excretion on a routine biochemistry analyser Clin Biochem Revs 1996 17: 96.

    Google Scholar 

  20. Clandinin MT, Wang LC, Rajotte RV, French MA, Goh YK, Kielo ES . Increasing the dietary polyunsaturated fat content alters whole-body utilization of 16:0 and 10:0 Am J Clin Nutr 1995 61: 1052–1057.

    Article  CAS  Google Scholar 

  21. Kliewer SA, Sundseth SS, Jones SA, Brown PJ, Wisely GB, Koble CS, Devchand P, Wahli W, Willson TM, Lenhard JM, Lehmann JM . Fatty acids and eicosanoids regulate gene expression through direct interactions with peroxisome proliferator-activated receptors alpha and gamma Proc Natl Acad Sci USA 1997 94: 4318–4323.

    Article  CAS  Google Scholar 

  22. Fruchart JC, Duriez P, Staels B . Peroxisome proliferator-activated receptor-alpha activators regulate genes governing lipoprotein metabolism, vascular inflammation and atherosclerosis Curr Opin Lipidol 1999 10: 245–257.

    Article  CAS  Google Scholar 

  23. Bolinder J, Kager L, Ostman J, Arner P . Differences at the receptor and postreceptor levels between human omental and subcutaneous adipose tissue in the action of insulin on lipolysis Diabetes 1983 32: 117–123.

    Article  CAS  Google Scholar 

  24. Richelsen B, Pedersen SB, Moller-Pedersen T, Bak JF . Regional differences in triglyceride breakdown in human adipose tissue: effects of catecholamines, insulin, and prostaglandin E2 Metabolism 1991 40: 990–996.

    Article  CAS  Google Scholar 

  25. Jensen MD, Haymond MW, Rizza RA, Cryer PE, Miles JM . Influence of body fat distribution on free fatty acid metabolism in obesity J Clin Invest 1989 83: 1168–1173.

    Article  CAS  Google Scholar 

  26. Coon PJ, Rogus EM, Goldberg AP . Time course of plasma free fatty acid concentration in response to insulin: effect of obesity and physical fitness Metabolism 1992 41: 711–716.

    Article  CAS  Google Scholar 

  27. Seidell JC, Oosterlee A, Thijssen MA, Burema J, Deurenberg P, Hautvast JG, Ruijs JH . Assessment of intra-abdominal and subcutaneous abdominal fat: relation between anthropometry and computed tomography Am J Clin Nutr 1987 45: 7–13.

    Article  CAS  Google Scholar 

  28. Sims EA . Energy balance in human beings: the problems of plenitude Vitam Horm 1986 43: 1–101.

    Article  CAS  Google Scholar 

  29. Walker KZ, O'Dea K, Johnson L, Sinclair AJ, Piers LS, Nicholson GC, Muir JG . Body fat distribution and non-insulin-dependent diabetes: comparison of a fiber-rich, high-carbohydrate, low-fat (23%) diet and a 35% fat diet high in monounsaturated fat Am J Clin Nutr 1996 63: 254–260.

    Article  CAS  Google Scholar 

  30. Bouchard C, Despres JP, Mauriege P . Genetic and nongenetic determinants of regional fat distribution Endocr Rev 1993 14: 72–93.

    Article  CAS  Google Scholar 

  31. Takeuchi H, Matsuo T, Tokuyama K, Shimomura Y, Suzuki M . Diet-induced thermogenesis is lower in rats fed a lard diet than in those fed a high oleic acid safflower oil diet, a safflower oil diet or a linseed oil diet J Nutr 1995 125: 920–925.

    Article  CAS  Google Scholar 

  32. Matsuo T, Shimomura Y, Saitoh S, Tokuyama K, Takeuchi H, Suzuki M . Sympathetic activity is lower in rats fed a beef tallow diet than in rats fed a safflower oil diet Metabolism 1995 44: 934–939.

    Article  CAS  Google Scholar 

  33. Ljung T, Holm G, Friberg P, Andersson B, Bengtsson BA, Svensson J, Dallman M, McEwen B, Bjorntorp P . The activity of the hypothalamic–pituitary–adrenal axis and the sympathetic nervous system in relation to waist/hip circumference ratio in men Obes Res 2000 8: 487–495.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

LSP and this project were supported by a NH&MRC project grant (981019). We wish to thank Ms Connie Karschimkus for assistance with the biochemical analyses, Dr Boyd Strauss for use of body composition facilities at Clinical and Metabolic Services, Monash Medical Centre, and Ms Elaine Yeow for logistical support. We would also like to thank Professor Anura V Kurpad for his comments on the manuscript. In addition we wish to thank our volunteers for their time and cooperation while participating in this study.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to LS Piers.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Piers, L., Walker, K., Stoney, R. et al. The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream). Int J Obes 26, 814–821 (2002). https://doi.org/10.1038/sj.ijo.0801993

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1038/sj.ijo.0801993

Keywords

This article is cited by

Search

Quick links