High respiratory quotient is associated with increases in body weight and fat mass in young adults

Shook, Robin P.; Hand, Gregory A.; Paluch, Amanda E.; Wang, Xuewen; Moran, Robert; Hébert, James R.; Jakicic, John M.; Blair, Steven N.

doi:10.1038/ejcn.2015.198

Cited by 46 publications

(37 citation statements)

References 37 publications

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“…For instance, the skeletal muscle of patients with type 2 diabetes displays an impaired ability to oxidize fat (1). In addition, a high respiratory quotient, which is indicative of low FAT-OX relative to carbohydrate oxidation, is predictive of both future body mass gain (2–4) and the regain of fat mass (FM) after diet-induced reductions in body mass (5). Exercise acutely increases both energy expenditure and FAT-OX, and the capacity to oxidize fat during exercise is related to daily FAT-OX and insulin sensitivity (6).…”

Section: Introductionmentioning

confidence: 99%

Dietary intake is independently associated with the maximal capacity for fat oxidation during exercise,

Fletcher

Eves

Glover

et al. 2017

The American Journal of Clinical Nutrition

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Background: Substantial interindividual variability exists in the maximal rate of fat oxidation (MFO) during exercise with potential implications for metabolic health. Although the diet can affect the metabolic response to exercise, the contribution of a self-selected diet to the interindividual variability in the MFO requires further clarification.Objective: We sought to identify whether recent, self-selected dietary intake independently predicts the MFO in healthy men and women.Design: The MFO and maximal oxygen uptake (O2 max) were determined with the use of indirect calorimetry in 305 healthy volunteers [150 men and 155 women; mean ± SD age: 25 ± 6 y; body mass index (BMI; in kg/m2): 23 ± 2]. Dual-energy X-ray absorptiometry was used to assess body composition with the self-reported physical activity level (SRPAL) and dietary intake determined in the 4 d before exercise testing. To minimize potential confounding with typically observed sex-related differences (e.g., body composition), predictor variables were mean-centered by sex. In the analyses, hierarchical multiple linear regressions were used to quantify each variable’s influence on the MFO.Results: The mean absolute MFO was 0.55 ± 0.19 g/min (range: 0.19–1.13 g/min). A total of 44.4% of the interindividual variability in the MFO was explained by the O2 max, sex, and SRPAL with dietary carbohydrate (carbohydrate; negative association with the MFO) and fat intake (positive association) associated with an additional 3.2% of the variance. When expressed relative to fat-free mass (FFM), the MFO was 10.8 ± 3.2 mg · kg FFM−1 · min−1 (range: 3.5–20.7 mg · kg FFM−1 · min−1) with 16.6% of the variability explained by the O2 max, sex, and SRPAL; dietary carbohydrate and fat intakes together explained an additional 2.6% of the variability. Biological sex was an independent determinant of the MFO with women showing a higher MFO [men: 10.3 ± 3.1 mg · kg FFM−1 · min−1 (3.5–19.9 mg · kg FFM−1 · min−1); women: 11.2 ± 3.3 mg · kg FFM−1 · min−1 (4.6–20.7 mg · kg FFM−1 · min−1); P < 0.05].Conclusion: Considered alongside other robust determinants, dietary carbohydrate and fat intake make modest but independent contributions to the interindividual variability in the capacity to oxidize fat during exercise. This trial was registered at clinicaltrials.gov as NCT02070055.

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Section: Introductionmentioning

confidence: 99%

Dietary intake is independently associated with the maximal capacity for fat oxidation during exercise,

Fletcher

Eves

Glover

et al. 2017

The American Journal of Clinical Nutrition

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“…Low RMR is associated with increased fat mass and weight [25]. The excess fat mass has a signi cant in uence on metabolic function [26]. However, in obese and overweight individuals, the fat mass has a greater metabolic impact [27], both directly, by altering substrate oxidation and metabolic rate, and indirectly, by chronic changes in hormonal concentrations [26], with skeletal muscle being the most easily manipulated contributor to RMR.…”

Section: Discussionmentioning

confidence: 99%

“…The excess fat mass has a signi cant in uence on metabolic function [26]. However, in obese and overweight individuals, the fat mass has a greater metabolic impact [27], both directly, by altering substrate oxidation and metabolic rate, and indirectly, by chronic changes in hormonal concentrations [26], with skeletal muscle being the most easily manipulated contributor to RMR. Lean mass, which includes both organ tissue and skeletal muscle, accounts for 60-70% and 20-30% of RMR, respectively [28].…”

Section: Discussionmentioning

confidence: 99%

Adherence to a Low Carbohydrate Diet may Modify Resting Metabolic Rate among Overweight and Obese Women

Sajjadi¹,

Mirzababaei²,

Ghodoosi³

et al. 2020

Preprint

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Objective Resting metabolic rate (RMR) accounts for most of the daily energy expenditure. The low-carb diet attenuates decreases in RMR. This study aims to investigate the relationship between a low-carb diet and resting metabolic rate status. Methods We enrolled 304 overweight and obese women in this cross-sectional study. BMI, fat mass, fat-free mass, visceral fat, insulin level were assessed. RMR was measured using indirect calorimetry. A low carbohydrate diet score was measured using a validated semi-quantitative food frequency questionnaire (FFQ). Results Our results showed no relationship between LCDS and DNR even after adjust for confounders (Inc. RMR: OR: 0.97; 95% CI: 0.92–1.01, P = 0.20; Dec. RMR: OR: 0.97; 95% CI: 0.94-1.00, P = 0.14). Some components of LCDS had significant differences with DNR, such as carbohydrate and Dec. RMR in adjusted model (OR: 1.62; 95% CI: 0.98–1.37, P = 0.08), MUFA and Dec. RMR in adjusted model (OR: 0.48; 95% CI: 0.21–1.10, P = 0.08) and refined grain and Inc. RMR in crude model (OR: 0.87; 95% CI: 0.77–0.99, P = 0.04). Conclusion Our study showed that there is no association between a low-carb diet and RMR status but carbohydrate, MUFA, and refined grain had a significant relationship.

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“…Increased fat oxidation with similar energy expenditure is associated with a decrease in BW and fat mass [35–37]. In addition, postprandial fat oxidation is negatively associated with the body fat ratio, and lower postprandial fat oxidation is an early predictor of BW gain [38,39].…”

Section: Discussionmentioning

confidence: 99%

Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice

Hosoda

Okahara

Mori

et al. 2017

Food & Nutrition Research

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Obesity is a global epidemic associated with a higher risk of cardiovascular disease and metabolic disorders, such as type 2 diabetes. Previous studies demonstrated that chronic feeding of steamed wheat bran (WB) decreases obesity. To clarify the underlying mechanism and the responsible component for the anti-obesity effects of steamed WB, we investigated the effects of dietary steamed WB and arabinoxylan on postprandial energy metabolism and blood variables. Overnight-fasted male C57BL/6J mice were fed an isocaloric diet with or without steamed WB (30%). Energy metabolism was evaluated using an indirect calorimeter, and plasma glucose, insulin, and glucose-dependent insulinotropic polypeptide (GIP) levels were measured for 120 min after feeding. We similarly investigated the effect of arabinoxylan, a major component of steamed WB. Mice fed the WB diet had higher postprandial fat oxidation and a lower blood GIP response compared with mice fed the control diet. Mice fed the arabinoxylan diet exhibited a dose-dependent postprandial blood GIP response; increasing the arabinoxylan content in the diet led to a lower postprandial blood GIP response. The arabinoxylan-fed mice also had higher fat oxidation and energy expenditure compared with the control mice. In conclusion, the findings of the present study revealed that dietary steamed WB increases fat oxidation in mice. Increased fat oxidation may have a significant role in the anti-obesity effects of steamed WB. The postprandial effects of steamed WB are due to arabinoxylan, a major component of WB. The reduction of the postprandial blood GIP response may be responsible for the increase in postprandial fat utilization after feeding on a diet containing steamed WB and arabinoxylan.

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High respiratory quotient is associated with increases in body weight and fat mass in young adults

Abstract: The primary finding is a high RQ is predictive of gains in body weight and fat mass over a 12-month period among young adults, with changes occurring as soon as 3 months. In addition, a low RMR was not associated with gains in body weight or fat mass over the same period.

Cited by 46 publications

References 37 publications

Dietary intake is independently associated with the maximal capacity for fat oxidation during exercise,

Dietary intake is independently associated with the maximal capacity for fat oxidation during exercise,

Adherence to a Low Carbohydrate Diet may Modify Resting Metabolic Rate among Overweight and Obese Women

Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice

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