ingestion on energy expenditure and nutrient balance13. Chuck. Bennett, ...... ex- penditure. Figure. 5 shows the calculated daily energy balance during the two .... rather than as differences in the proportion of excess fat that is stored vs that.
Short-term expenditure Chuck
effects of dietary-fat ingestion and nutrient balance13
Bennett,
ABSTRACT more than
George
Joule forjoule, or carbohydrate.
protein
whether
the
would
increase
W Reed,
addition
John
fat to a standard
expenditure
physical
a greater
after the ingestion Adding fat did not either
during
following level.
the
Acutely,
immediate true
would less fit subjects. or energy expenditure period
regardless
fat ingested
of the
in excess
dietary
or over
subject’s
the
rate
of
Being physically fit in avoiding short-
Am J C/in Nutr
fat.
1992;55:
107 1-7.
whether
composition The
ability
ofsome
Obesity,
whole-room aerobic
calorimeter,
substrate thermic
oxidation,
effect
of
dietary fat, maximum
food,
capacity
of dietary
self-selected
dietary
gested
in excess
occur
if there
excess after
Introduction
and
protein
hydrate
oxidation
and
fat intake
protein
developed rates
are
intakes.
dietary
carbohydrate.
An important
that
the oxidation
rates
by changes
in the
but that fat oxidation in fat intake. Flatt the
respiratory and
fat. They expenditure
found or
the
fat was
extra
surement.
intakes
again
after
stored
of protein
from
this
model
is
This
tient.
Additionally,
amount
is seen
and
carbohydrate,
subjects
for 9 h after
breakfast
with
body
during
the
50 g added
period
human
jects. They found the 24-h respiratory
no change quotient
that
ofthe
fate
Am J C/in Nutr
ofall
1992;55:lO7l-7.
fat was Printed
to be stored in USA.
increased sensitivity.
a higher
the excess
with effects
the
capacity
with
possible
fat. Second,
sub-
of exercise
on
fat oxidation total daily fat
is known
a higher greater
for lipolysis two
quo-
for a given
untrained
by lower
than ways
total
that
insulin
Because ininsulin concen-
insulin an
to increase
plasma
(11
tolerance tests lower circulating with
by the
untrained subjects) (6In addition to pro-
exercise
glucose effects, subject
to at least
is greater
that
is evidenced
aerobic
respiratory
as compared
as compared with this is controversial.
be associated
dietary
in the
in the
differences
ofboth acute (ie, greater and chronic (ie, greater
This
later
of fat as a fuel
decrease
evidence
immediately
meals
of maximum
use
could
to which
individual
of 50-60%
in trained
a trained
leads
such
fat oxidation,
could
have
whether them. the
This
extent
either
use of fat as a fuel
is some
concentrations during sulin has antilipolytic
This
oxidation between
as a gradual
may consist of exercise)
insulin
in the
).
lipolytic sensitivity
untrained trained
rate may subject. subjects
First, they may show an imwhen given the meal containing they
may
show
no increase
in fat
of men-
subjects
for
in daily energy expenditure or in during the last 36 h, again suggesting
excess
fat
or
in main-
is that there dietary fat in-
vs oxidized.
periods
could show greater fat oxidation. mediate increase in fat oxidation
a low-
fat did not change either energy quotient, suggesting that all of
et al (4) studied
is stored
the wide
oxidation role
hypothesis to which
diet
balance.
despite fat
an important
Our extent
increases the
There
Thus,
play
differences
activity
ofexercise (5).
moting
(12).
3 d and two nights in a whole-room calorimeter. Subjects were fed a mixed diet during the first 24 h and were given an additional 4126 Id (987 kcal) of fat during the next 36 h. The extra fat was given as a supplement to the four meals consumed by the sub-
the
body.
lean either
of diet to de-
to which
of energy
that
balance. in the
or during
aerobic
trations
are rapidly
influenced by changes energy expenditure and
the same
in the
Schutz
not by
oxidation
carbohydrate
of protein
in human
that the added the respiratory
Similarly,
and
is not immediately et al (3) measured
quotient
fat breakfast
prediction
ofprotein
by carbo-
is determined and
must
fat stimulates
progressively
extent
to remain
individual
oxidation in trained 10) effects, although
(1, 2), carbohydrate
determined
oxidation
in intake
and
affected
largely
Fat
but by the difference
by Flatt
intake
importance balance and
in the
suggests
day. Our goal is to determine exist and if so, what causes
jects
to the model
fat
relative energy
maintenance
of fat oxidation are
its ingestion
fat oxidation after a bout
According
differ for
individuals
availability
Sustained
WORDS
0 Hill
individuals
is important
capacity
KEY
and James
taming long-term energy are individual differences
fitness
of its usual
to be stored in the body. to provide an advantage
of excess
termine the
in fat oxidation
6-h postprandial
was
dietary
appears appear
storage
increase
Sun,
Our interest was to determine the composition as a factor influencing
or over the ensuing 18 h. with a high level of aerobic
of the extra fat than increase fat oxidation
18 h. This
oxidation does not term
show
during
Ming
in the body.
© 1992 American
Society
From the Departments ofPediatncs, Preventive Medicine, and Surgery, Vanderbilt University, Nashville, TN, and The Procter & Gamble Company, Cincinnati. 2 Supported by grants DK42549, DK26657, and RR00095 from the National Institutes of Health. 3 Address reprint requests to JO Hill, Department of Pediatrics, D4130 Medical Center North, Vanderbilt University, Nashville, TN 37232. Received September 25, 1991. Accepted for publication December 4, 1991. for Clinical
Nutrition
1071
Downloaded from www.ajcn.org at Commax Group on July 10, 2011
period subjects
would
N Abumrad,
breakfast
or fat oxidation
immediate 6-h postprandial We also determined whether fitness
Naji
dietary fat may promote obesity In this study we determined
of 50 g dietary
energy
C Peters,
on energy
1072
BENNETT
oxidation
after
greater the
the
ability
with
excess
dietary
fat but
fat in the postabsorptive
tested
a greater
in this experiment
is that
to immediately
oxidize
capacity
trained excess
fat, even when not exercising, than do untrained subjects were studied after a period of abstinence to avoid
any
may
have
periods
a
during
acute
effects
of an exercise
bout
subjects dietary
subjects. All from exercise
on fat oxidation.
Eight
nonobese
(< 25%
body
fat)
of Human
Subjects.
Subject
three
or more
4) had V02 engaging in planned
ported
All
subjects
mo
before
The
were the
y of age
-
min
and
times
nonsmokers
and
are
shown
maximum
.
in
an activity
engaging
to ensure
The
equivalence
study
involved
of food
studying
equal
24-h
of the
calories
and two
15% from meals at
measured
for
6
in energy
coming
energy
expenditure
content
from
to that
on both
and
of his usual
food intake). Twentyin a breakfast meal (with
carbohydrate,
30%
protein) at 0830 and the remainder 1500 and 1800. The procedure was
meal
calories protein.
days
with
from
fat,
was given identical
in on
was provided
order
of diets group
felt modules
tical
composition
during
his second
on both
so that
meal
and
diet
General
half
ofthe
sub-
the
basic
plus on each
for all days
with
all
Clinical
of the
after 836
food
was
between
Thermic TEF
effect
Center
fixed
at 55%
kcal) diet.
the
meals
each
and
was caculated
baseline percentage
The
subjects’
as the increase
bohydrate, and fat were calculated oxygen consumed, carbon dioxide gen excreted
(14).
Nutrient
balance
as intake
minus
oxidation
usual
idenenergy
in energy
over the produced, over
expenditure
above
and was expressed rates of protein,
as a car-
6-h period from the and urinary nitro-
the 6-h
was
de-
during the last 18 h ofeach measurement by placing subjects in a whole-room
cal-
of each
period
nutrient.
for 6 h after indirect Corp, men-
Energy
expenditure
in the whole-room
Energy expenditure period was determined
BMI5
index.
The
ofan
from this 5-d period. There any subject during this 5-d
for 6 h after the breakfast meal of ingested energy. Oxidation
Weight
mass
of the
provided. were
on the Vanderbilt which was described
calorimeter
University previously
General CRC. (15), is a live-
1 characteristics
Body
(CRC)
offood
orimeter located The calorimeter,
7 8
test and
period.
entered a for men-
6
fat first. test day.
prepared
Research
diet
consuming kJ (200
to the control
period. Six hours after indirect calorimeter
1 2 3 4 5
was detector
received
the breakfast were made
intake was determined as the average was no change in body weight for
surement whole-room
Subject
days.
from carbohydrate, 30% from fat, and 15% from were able to request additional food modules were
6-h
a
in the whole-room
intake
a control
hungry
food
and
caonmeter was instructed
the caorimeter
vs untrained)
received collections
energy
by a radar
randomized
composition
coming Subjects
inside
cab-
amount
similar
measured
the first test
by Vanderbilt The
activity
was
half urine
ate
system (SensorMedics 2900, SensorMedics CA). Subjects were supine throughout the
TABLE Subject
usual
The
record was
over
in the
of their
this
activity
(trained
and
calorimetry Anaheim,
subjects below)
physical
ofusua/food
termined
a ventilated-hood
breakfast (described
time
times.
the first day
to use
of movement
subjects
dietitians.
during
asked
ofvoluntary
5 d before
and reper week.
stable
that
Cakulation
untrained
weight
the second day except that an extra 50 g fat (butter) in the breakfast meal. The thermic effect of food (TEF) was measured the breakfast
in each
The
subject on two different days, sepwere asked to refrain from exercise On one day the subject was given
diet (determined from 5 d of measured five percent ofenergy intake was given 55%
The
if they
oxidation for each by 24 h. All subjects 36 h before being tested.
an amount
(13). jects
min’ once
study.
was
by results
meals,
oxidation
the
remainder
at specified
record
and
stay
For
the
eaten
substrate
During
of food provided in the whole-room each day. In addition, the subject
breakfast first Twenty-four-hour
aerobic
reported
per week.
were
gave
which was apfor the Protec-
max < 45 mL#{149} kg exercise no more than
=
substrate for
to keep
and
period.
received meals
composition was identical calorimeter
Procedures
arated
subjects
24-h
Age
Height
y
cm
kg
33 21 25 47 37 22 21 31
185.4 178.0 196.2 181.0 179.1 181.6 186.0 180.3
74.5 65.8 82.3 70.2 82.8 74.5 84.4 98.2
Percent %
22 21 21 21 26 23 24 30
13.5 13.0 19.5 15.1 23.3 14.2 2 1.9 22.7
fat
VO2 max mL.kg’.min’ 59.0 57.6 56.9 64.0 35.4 41.0 42.4 41.1
Downloaded from www.ajcn.org at Commax Group on July 10, 2011
exercise
(n
4) had
=
.
subjects
21-46
characteristics
1. The trained subjects (n (V02 max > 55 mL kg
in planned
men
in the study, Committee
expenditure
of the
in two
verified
their written consent to participate proved by the Vanderbilt University
capacity
of energy
remainder
intake
Subjects
Table
surement the
Methods
tion
AL
rimeter,
day. The hypothesis
have
meal
to oxidize
ET
DIETARY TABLE Resting
2 metabolic
rate (RMR)
and the thermic
FAT
AND
NUTRIENT
1073
BALANCE
effect of food (TEF)* Baseline
Subject
RMR
TEFt
kJ.kgFFM’.h’
%
1 (trained) 2 (trained) 3 (trained) 4 (trained) 5 (untrained) 6 (untrained) 7 (untrained) 8 (untrained) Average (all) Average (trained) Average (untrained) C
6.06 5.48 5.43 4.68 5.02 5.35 5.27 4.68 5.25 ± 0.16f 5.41 ± 0.28 5.08 ± 0.15
RMR
in calorimeter vision, and chamber
was
the
described
for 6 h (kJ/6
for oxygen
measurement rates,
above.
h above
carbon
period.
and
The
and
accuracy
bon dioxide production properties of the gas.
kJ.kgFFM’.h’
and
nutrient
the 6-h measurements 1 8-h measurements
5.64 5.39 5.39 4.39 4.93 5.31 4.68 4.64
6.14 ± 1.08 4.48 ± 1.54 7.80 ± 1.1 1
5.05 ± 0.16 5.20 ± 0.28 4.89 ± 0.15
balance
were
contents
were
sub-
calculated
as
is checked
by
determining consumption
predicted energy
telethe
expenditure,
balance
the
match and car-
values based on the expenditure, substrate
determined
with the ventilated with the whole-room
aerobic
An estimate from
the
ject’s
expired
5.70 4.46 6.94
0.96 1.17 1.39
± ± ±
by combining
hood system calorimeter.
weight
in air and
water
was
Detecto
(Webb
City,
MD)
Gardens, a large
NY) spring tank of water
the
specific
ofthe
measured
subject’s V02
air while
stepwise the
max.
ofphysical
This
involved
Residual
lung
derwater method.
weight Nitrogen
tralizer.
voluntarily
was
collecting
or running
and
terminated to continue
ofcardiac
fitness
made
the
sub-
on a treadmill.
slope the
test.
the test
irregularity,
ofthe
Subjects
as long
exertional
treadmill
certain spiratory
time
oxygen
with certainty quotient
sumption) be near
consumption
subject’s
Underwater Body underwater
in response test serves fitness
reaches
the maximum (carbon dioxide
should be at or slightly the predicted maximum,
consumption mL/kg. This
25 g with
Chatillion
(Kew
procedure
estimated
Lohman
was
determined
simultaneously
with
un-
by using a closed-circuit, nitrogen-dilution was measured with a Med-Science 505-D was
from
repeated
body
8-. 10 times.
density
by using
Percent
the
Nibody
equations
of
et al(18). methods
a plateau.
aerobic threshold, production/oxygen 1 .0, the heart and the increase
to the final workload should as a reliable and reproducible
weighing
estimated
to
determine
from body
body
density
volume
used
vs untrained)
size, nonparametric Wilcoxon test for ferences
to compare
Unpaired
I tests
differences. tests paired)
between-meal were
used
Because
differences
to compare of the
group
small
sample
(Mann-Whitney test for unpaired, were used to confirm significant dif-
(19).
To
as-
the
recon-
rate should in oxygen be < 1.2 measure
by using (17).
Neither
resting
metabolic
rate
nor
test meal was affected by the addition 2). Overall, TEF (expressed as percent
level.
was
(trained
or
weighing composition
were
individuals.
Results
intolerance,
>
within
t tests
were
as possible.
suppressed functional capacity was cause for test termination by the supervising physician. During the test, oxygen consumption increases linearly with workload until a maximum is reached at which
nearest
and
scales, respectively. Each subject entered while wearing a bathing suit. The subject
volume
The
Paired
continuously during the test. A to conduct the tests, which involved
in the speed
beforehand
indication
level
he was walking
increases
subject
encouraged
to the
platform
sat on a chair attached to a scale. The subject was asked to hold his breath for 20 s while he was sitting on the chair underwater.
fat was
and
measured
capacity
rate was also monitored protocol (16) was used
of the
1.04 6.24 5.54 5.00 5.29 3.94 9.84 8.67
ingested).
Statistical Maximum
Any
%
0.00 5.53 7.03 5.34 5.19 6.72 9.65 9.63
by energy
telephone, and exiting
of the calorimeter
and the Total 24-h
divided
dioxide
Energy
nutrient
propane inside the room and the measured amount ofoxygen
oxidation,
RMR
with a bed, desk, toilet, recorder. Air entering
analyzed
oxidation
burning between
energy
equipped video-cassette
throughout
until
TEFt
Body
the
thermic
effect
of the
of 50 g dietary fat (Table of ingested energy) was
not significantly different between days. The average difference between days (baseline high-fat meal) was 0.44 ± 0.44% of ingested energy (NS; P > 0.40). Moreover, trained and untrained subjects
did
not
differ
in resting
metabolic
rate
or TEF
between
days. Substrate after
the
oxidation meal,
the whole-room period. There
eight
subjects
calculated
subsequent
for
the
18 h (while
calorimeter), and finally, were no significant differences
substrate oxidation fore, Figure 1 shows the
was
for the
due to group (trained substrate oxidation considered
as a single
for
6 h immediately subjects
were
in
the entire 24-h in any aspect of
vs untrained). Thereon the two test days for group.
The
top
panel
Downloaded from www.ajcn.org at Commax Group on July 10, 2011
t Percent of ingested t I ± SE.
Heart Bruce
breakfast
4 per group.
=
strate
High-fat
_
1074
BENNETT
-
100
4.50
80 60
:2
I
c
20
Ii
Fat
.
Ii
CHO
and
the whole
over
Pro
50g
fat
the
0
6 h after
Fat
CHO
to appear.
For
five
of positive pared with
fat balance the baseline
and
500
I
I
the
18 h (Fig
4).
untrained
subjects
penditure. Figure
5 shows
two
days.
test
was
there
did
was
energy
group
fat.
total
However,
over begin
in the
(P