Effect of the fatty acid composition of meals on postprandial energy expenditure: a systematic review

Abstract

SUMMARY The energy imbalance produced by an increase in caloric intake and/or decrease in energy expenditure induces obesity. However, the fatty acid composition of a diet can affect the metabolism in different ways, having a role in the development of obesity. AIM To determine the effect of different fatty acids types and composition on Diet-Induced Thermogenesis (DIT) and postprandial energy expenditure in humans. METHODS A search in the PubMed and Web of Science databases, yielded a total of 269 potential articles as a first result; 254 were excluded according to the criteria. RESULTS Fifteen articles were used for this systematic review. The studies analyzed report different effects of the fatty acids of the treatment on the diet-induced thermogenesis. Evidence indicates that the consumption of polyunsaturated fatty acids causes a greater DIT than saturated fatty acids. Also, the consumption of medium-chain fatty acids compared to long-chain fatty acids has been shown to increase DIT. Likewise, the use of certain oils has shown positive effects on postprandial energy expenditure, as is the case of olive oil, compared to rapeseed oil. CONCLUSIONS The use of specific types of fatty acids in the everyday diet can increase postprandial energy expenditure in humans. Nevertheless, longer-term studies are required.

Brown Adipose Tissue, Diet-Induced Thermogenesis, and Thermogenic Food Ingredients: From Mice to Men

“…In this context, what is interesting is that some types of dietary fat including fish oil help prevent cardiovascular and metabolic diseases, and visceral fat accumulation (90). Moreover, several studies conducted in human volunteers have reported that postprandial thermogenesis is greater after intake of a meal rich in polyunsaturated fatty acids compared to that rich in monosaturated and saturated fatty acids (91,92). Earlier studies in rats have revealed that dietary fish oil and/or eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) rich in fish oil enhance EE and prevent fat accumulation by inducing UCP1 in BAT (93,94).…”

Ingestion of triglycerides containing medium- and long-chain fatty acids can increase metabolism of ingested long-chain triglycerides in overweight persons

“…When verifying the effectiveness of dietary elements in combating obesity, major techniques for analyzing changes in metabolism after a meal include energy expenditure (which may be distinguished by fat and carbohydrate oxidation), the dynamics of blood lipids, and the degradation of specific fatty acids using 13C isotope labeling. Numerous studies indicate augmented postprandial energy expenditure utilizing MCTs and MLCTs ( 9–12 , 22 , 23 , 34 ). Conversely, there are conflicting conclusions concerning fat and carbohydrate oxidation reported across studies.…”

Influência do consumo de castanhas brasileiras sobre o peso corporal, apetite, resposta glicêmica e marcadores inflamatórios em mulheres com excesso de peso

“…In fact, we found a significant correlation between increased consumption of MUFAs in the diet and weight loss. In this sense, evidence suggests that unsaturated fats (MUFA and PUFA) are more readily oxidized and have a greater thermogenic effect than saturated fats (CASAS-AGUSTENCH et al, 2009;CISNEROS et al, 2019;. Moreover, labeled isotope studies indicate that MUFA ≥ PUFA > SFA is the preferred order for oxidation in the body, however, well-controlled diets are still needed to better confirm this effect (KRISHNAN; COOPER, 2014).…”