Dietary Fat Chain Length, Saturation, and PUFA Source Acutely Affect Diet-Induced Thermogenesis but Not Satiety in Adults in a Randomized, Crossover Trial

Abstract

Structural differences in dietary fatty acids modify their rate of oxidation and effect on satiety, endpoints that may influence the development of obesity. This study tests the hypothesis that meals containing fat sources with elevated unsaturated fats will result in greater postprandial energy expenditure, fat oxidation, and satiety than meals containing fats with greater saturation. In a randomized, 5-way crossover design, healthy men and women (n = 23; age: 25.7 ± 6.6 years; BMI: 27.7 ± 3.8 kg/m2) consumed liquid meals containing 30 g of fat from heavy cream (HC), olive oil (OO), sunflower oil (SFO), flaxseed oil (FSO), and fish oil (FO). Energy expenditure and diet-induced thermogenesis (DIT) were determined by metabolic rate over a 240 min postprandial period. Serum concentrations of ghrelin, glucose, insulin, and triacylglycerol (TAG) were assessed. DIT induced by SFO was 5% lower than HC and FO (p = 0.04). Energy expenditure and substrate oxidation did not differ between fat sources. Postprandial TAG concentrations were significantly affected by fat source (p = 0.0001). Varying fat sources by the degree of saturation and PUFA type modified DIT but not satiety responses in normal to obese adult men and women.

Short-Term Ingestion of Medium-Chain Triglycerides Could Enhance Postprandial Consumption of Ingested Fat in Individuals with a Body Mass Index from 25 to Less than 30: A Randomized, Placebo-Controlled, Double-Blind Crossover Study

“…In the evaluation diet of the present study, MCTs were approximately 13% in total fat and did not differ, except for the 2 g of TO and CO. In previous single-dose studies with relatively low intakes of MCFAs (C8 and C10), the C8 and C10 in the fat were approximately 4% when the results were negative for effects on postprandial energy expenditure [ 47 ], whereas the C8 and C10 in the diet were approximately 12% when the results were positive [ 45 ]. Although the proportion of MCTs in fat intake that shows an effect of increased energy expenditure after a meal is not sufficiently clear, the ratio may affect energy expenditure after a meal.…”

Reduction of intestinal fat digestion and absorption by β-glucan secreted by Rhizobium pusense via interference in triglyceride hydrolysis

“…Among them, coconut oil has a higher content of medium-chain fatty acids (MC-FA), while other fat models have a higher content of long-chain fatty acids (LC-FA). 36 After TG hydrolysis, MC-FA was more readily released from the surface of the oil droplets than LC-FA, which may be the main reason why coconut oil is less affected by the presence of β-glucan as a high-fat model. Moreover, there may exist many other factors affecting the digestion of lipids, such as pH, viscosity, and the presence of an emulsifier and other ingredients (ingredients of the four fat types are listed in Table S1†).…”

“…The fatty acid composition of the high-fat food models was determined by fatty acid methyl ester (FAME) analysis. 36 The initial fat content of each high-fat model was adjusted to the fat percentage used in the heavy cream model experiment described above (20% w/w). In vitro simulated digestion experiments were performed with or without the addition of 0.1% w/w β-glucan.…”

Central Regulation of Brown Fat Thermogenesis in Response to Saturated or Unsaturated Long-Chain Fatty Acids

“…Both quantity and quality of dietary fat, especially the presence and position of double bonds in FA, play critical roles in the regulation of diet-induced thermogenesis [ 17 , 35 ]. This evidence has been partly supported by a wide range of investigations exploring the metabolic actions of fish-oil derived ω3 PUFA, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), on adipose tissue phenotype [ 35 , 36 , 37 ].…”

“…Central injection of unsaturated LCFA, in contrast, elicits a potent anti-inflammatory effect with increased expression of IL10 and IL6 in the hypothalamus [ 13 , 16 ]. The obesogenic potential of diets enriched in saturated LCFA was also related to lower activation of diet-induced thermogenesis in patients with obesity compared to unsaturated fats, without modifications in satiety responses, indicating that the degree of saturation of LCFA affects fat accumulation by altering energy expenditure [ 17 ]. Despite these findings, the exact molecular mechanisms involved in the hypothalamic sensing of different FA (saturated vs. unsaturated) to modulate peripheral metabolism has been poorly explored.…”