Hostname: page-component-8448b6f56d-t5pn6 Total loading time: 0 Render date: 2024-04-19T15:17:02.763Z Has data issue: false hasContentIssue false
  • English
  • Français

The acute effects of olive oil v. cream on postprandial thermogenesis and substrate oxidation in postmenopausal women

Published online by Cambridge University Press:  09 March 2007

M. J. Soares ,
S. J. Cummings ,
J. C. L. Mamo ,
M. Kenrick  and
L. S. Piers
M. J. Soares*
Affiliation:
Department of Nutrition, Dietetics and Food Science, School of Public Health, Curtin University of Technology, GPO Box U 1987, Perth WA 6845, Australia
S. J. Cummings
Affiliation:
Department of Human Movement and Exercise Science, University of Western Australia, 151 Stirling Highway, Perth WA 6009, Australia
J. C. L. Mamo
Affiliation:
Department of Nutrition, Dietetics and Food Science, School of Public Health, Curtin University of Technology, GPO Box U 1987, Perth WA 6845, Australia
M. Kenrick
Affiliation:
Department of Nutrition, Dietetics and Food Science, School of Public Health, Curtin University of Technology, GPO Box U 1987, Perth WA 6845, Australia
L. S. Piers
Affiliation:
Menzies School of Health Research, Tiwi, Northern Territory 0810, Australia and Health Surveillance and Evaluation Section, Department of Human Services, Government of Victoria, Level 18, 120 Spencer Street, Melbourne, Victoria 3000, Australia
*
*Corresponding author: Dr Mario J. Soares, fax +61 8 9266 2958, email m.soares@curtin.edu.au
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The influence of the source of dietary fat on postprandial thermogenesis and substrate oxidation rates, was examined in twelve postmenopausal women aged 57–73 years, with BMI 21·9–38·3 kg/m2. A single blind, randomised, paired comparison of two high-fat, isoenergetic, mixed test meals was conducted. The major source of fat was either cream (CREAM) or extra virgin olive oil (EVOO). RMR, diet-induced thermogenesis (DIT) and substrate oxidation rates over 5 h were measured by indirect calorimetry. There were no differences in body weight, RMR, fasting carbohydrate or fat oxidation rates between the two occasions. DIT (EVOO 97 (sd 46) v. CREAM 76 (sd 69) kJ/5 h and EVOO 5·2 (sd 2·5) v. CREAM 4·1 (sd 3·7)% energy) did not differ between the two test meals. The postprandial increase in carbohydrate oxidation rates, relative to their respective fasting values (ΔCOX), was significantly lower following the EVOO meal (EVOO 10·6 (sd 8·3) v. CREAM 17·5 (sd 10) g/5 h; paired t test, P=0·023), while postprandial fat oxidation rates (ΔFOX) were significantly higher (EVOO 0·0 (sd 4·4) v. CREAM -3·6 (sd 4·0) g/5 h; P=0·028). In the eight obese subjects, however, DIT was significantly higher following the EVOO meal (EVOO 5·1 (sd 2·0) v. CREAM 2·5 (sd 2·9) %; P=0·01). This was accompanied by a significantly lower ΔCOX (EVOO 10·9 (sd 9·9) v. CREAM 17·3 (sd 10·5) g/5 h; P=0·03) and significantly higher ΔFOX (EVOO 0·11 (sd 4·4) v. CREAM −4·1 (sd 4·5) g/5 h, P=0·034). The present study showed that olive oil significantly promoted postprandial fat oxidation and stimulated DIT in abdominally obese postmenopausal women.

Keywords

ThermogenesisFat oxidationOlive oilMonounsaturated fatty acidObesityPostmenopausal
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 2 , February 2004 , pp. 245 - 252
Copyright
Copyright © The Nutrition Society 2004

References

Bell, RR, Spencer, MJ & Sherriff, JL (1997) Voluntary exercise and monounsaturated canola oil reduce fat gain in mice fed diets high in fat. J Nutr 127, 2006–2010.CrossRefGoogle ScholarPubMed
Bouchard, C, Despres, JP & Mauriege, P (1993) Genetic and nongenetic determinants of regional fat distribution. Endocr Rev 14, 72–93.CrossRefGoogle ScholarPubMed
Bray, GA (1990) Obesity – a state of reduced sympathetic activity and normal or high adrenal activity (the autonomic and adrenal hypothesis revisited) Int J Obes Relat Metab Disord 14, 77–92.Google ScholarPubMed
Callaway, CW, Chumlea, WC, Bouchard, C et al. (1988) Circumferences In Anthropometric Standardisation Reference Manual, pp. 39–54 [Lohman, TG, Roche, AF and Martorell, R, editors]. Champaign, IL: Human Kinetics Books.Google Scholar
Calles-Escandon, JArciero, PJGardner, AW, Bauman, CPoehlman, ET (1995) Basal fat oxidation decreases with ageing in women. J App Physiol 78, 266–271.CrossRefGoogle ScholarPubMed
Clandinin, MTWang, LCRajotte, RV, (1995) Increasing the dietary polyunsaturated fat content alters whole-body utilization of 16:0 and 10:0. Am J Clin Nutr 61, 1052–1057.CrossRefGoogle Scholar
Clarke, SDGasperikova, DNelson, C, Lapillonne, A & Heird, WC (2002) Fatty acid regulation of gene expression. A genomic explanation for the benefits of the Mediterranean diet. Ann NY Acad Sci 967, 283–298.CrossRefGoogle ScholarPubMed
de Jonge, L & Bray, GA (1997) The thermic effect of food and obesity: a critical review. Obes Res 5, 622–631.CrossRefGoogle ScholarPubMed
DeLany, JP, Windhauser, MM, Champagne, CM & Bray, GA (2000) Differential oxidation of individual dietary fatty acids in humans. Am J Clin Nautr 72, 905–911.CrossRefGoogle ScholarPubMed
Durnin, JGVA & Womersley, J (1974) Body fat assessed from total body density and its estimation from skinfold thickness: measurements on 481 men and women aged 16 to 72 years, Br J Nutr 32, 77–97.CrossRefGoogle ScholarPubMed
English, R & Lewis, J (1991) Nutritional Values of Australian Foods Canberra: Australian Government Printing Service.Google Scholar
Fagius, J & Berne, C (1994) Increase in muscle sympathetic activity in humans after food intake. Clin Sci 86, 159–167.CrossRefGoogle ScholarPubMed
Ferrannini, E (1988) The theoretical bases of indirect calorimetry: a review. Metab Clin Exp. 37, 287–301.CrossRefGoogle ScholarPubMed
Flatt, JP (1995) Use and storage of carbohydrate and fat. Am J Clin Nutr 61, Suppl. 4952S–959S.CrossRefGoogle ScholarPubMed
Fruchart, JCDuriez, P & Staels, B, (1999) Peroxisome proliferator-activated receptor-alpha activators regulate genes governing lipoprotein metabolism, vascular inflammation and atherosclerosis. Curr Opin Lipidol 10, 245–257.CrossRefGoogle ScholarPubMed
Jones, PJPencharz, PB & Clandinin, MT, (1985) Whole body oxidation of dietary fatty acids: implications for energy utilization. Am J Clin Nutr 42, 769–777.CrossRefGoogle ScholarPubMed
Jones, PJ, Ridgen, JE, Phang, PT & Birmingham, CL (1992) Influence of dietary fat polyunsaturated to saturated ratio on energy substrate utilization in obesity. Metab Clin Exp 41, 396–401.CrossRefGoogle ScholarPubMed
Jones, PJ & Schoeller, DA (1988) Polyunsaturated:saturated ratio of diet fat influences energy substrate utilization in the human. Metab Clin Exp 37, 145–151.CrossRefGoogle ScholarPubMed
Kliewer, SA, Sundseth, SS, Jones, SA et al. (1997) Fatty acids and eicosanoids regulate gene expression through direct interactions with peroxisome proliferator-activated receptors alpha and gamma. Proc Natl Acad Sci 94, 4318–4323.CrossRefGoogle ScholarPubMed
Mathews, JN, Altman, DG, Campbell, MJ & Royston, P (1990) Analysis of serial measurements in medical research. Br Med J 300, 230–235.CrossRefGoogle Scholar
Matsumoto, T, Chiemi, MUe, H et al. (2001) Comparison of thermogenic sympathetic responses to food intake between obese and non-obese young women. Obes Res 9, 78–85.CrossRefGoogle ScholarPubMed
Matsuo, T, Shimomura, Y & Saitoh, S et al. (1995) Sympathetic activity is lower in rats fed a beef tallow diet than in rats fed a safflower oil diet. Metabolism 44, 934–939.CrossRefGoogle ScholarPubMed
Melanson, KJ, Saltzman, E, Russell, RR & Roberts, SB (1997) Fat oxidation in response to four graded energy challenges in young and older women Am J Clin Nutr 66, 860–866.CrossRefGoogle Scholar
Napoli, R & Horton, ES (1996) Energy requirements In Present Knowledge in Nutrition, 7th ed., pp.1–6 [Ziegler, EE and Filer, LJ Jr, editiors]. Washington, DC: ILSI Press.Google Scholar
National Health and Medical Research Council (1997) Acting on Australia's Weight: A Strategic Plan for the Prevention of Overweight and Obesity. Canberra: Australian Government Publishing Service.Google Scholar
Piers, LS, Soares, MJ, McCormack, LM & O'Dea, K (1998) Is there evidence for an age-related reduction in metabolic rate?. J Appl Physiol 85, 2196–2204.CrossRefGoogle ScholarPubMed
Piers, LS, Soares, MJ, Makan, T & Shetty, PS (1992) Thermic effect of a meal. 1. Methodology and variation in normal young adults. Br j Nutr 67, 165–175.CrossRefGoogle ScholarPubMed
Piers, LS, Walker, KZ, Stoney, RM, Soares, MJ & O'Dea, K (2002) The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream). Int J Obes Relat Metab Disord 26, 814–821.CrossRefGoogle ScholarPubMed
Piers, LS, Walker, KZ, Stoney, RM, Soares, MJ & O'Dea, K (2003) Substitution of saturated with monounsaturated fat in a 4-week diet affects body weight and composition of overweight and obese men. Br J Nutr 90, 717–727.CrossRefGoogle Scholar
Raben, A, Anderson, HB, Christensen, NJ,et al. (1994) Evidence for an abnormal postprandial response to a high fat meal in women predisposed to obesity. Am J Physiol 267, E549–E559.Google ScholarPubMed
Robertson, MD, Jackson, KG, Fielding, BA, Morgan, LM & Williams, CM, (2002) Acute ingestion of a meal rich in n -3 polyunsaturated fatty acids results in rapid gastric emptying in humans. AmJ Clin Nutr 76, 232–238.CrossRefGoogle Scholar
Segal, KK & Gutin, B (1983) Thermic effects of food and exercise in lean and obese women. Metab Clin Exp 32, 581–588.CrossRefGoogle ScholarPubMed
Soares, MJ, Piers, LS, Kraai, L & Shetty, PS (1989) Day-to-day variations in basal metabolic rates and energy intakes of human subjects. Eur J Clin Nutr 43, 465–472.Google ScholarPubMed
Soares, MJ, Piers, LSO'Dea, K & Collier, GR (2000) Plasma leptin concentrations, basal metabolic rates and respiratory quotients in young and older adults. Int J Obes 24, 1592–1599.CrossRefGoogle ScholarPubMed
Storlein, LH, Hulbert, AJ & Else, PL, (1998) Polyunsaturated fatty acids, membrane function and metabolic diseases such as diabetes and obesity. Curr Opin Clin Nutr Metab Care 1, 559–563.CrossRefGoogle Scholar
Takeuchi, H, Matsuo, T, Tokuyama, K, Shimomura, Y & Suzuki, M (1995) 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 125, 920–925.Google ScholarPubMed
Walker, KZ, O'Dea, K, Johnson, L et al. (1996) 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 63, 254–260.CrossRefGoogle Scholar
Young, JB & Walgren, MC (1994) Differential effects of dietary fats on sympathetic nervous system activity in the rat. Metab Clin Exp 43, 51–60.CrossRefGoogle ScholarPubMed