Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Abstract

Objective: Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition. Methods: This 4-week randomized clinical trial included males with BMI of 29.7 6 2.4 kg m 22 and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n 5 22) that followed a hypocaloric-diet; conventional peanuts (CVP, n 5 22) or high-oleic peanuts (HOP, n 5 21) that received the hypocaloric-diet including (not adding) 56 g day 21 of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes. Results: Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4-weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition. Conclusion: Regular peanut consumption, especially the high-oleic type, within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men.

Relationship of the Reported Intakes of Fat and Fatty Acids to Body Weight in US Adults

“…In humans, MUFA (particularly oleic acid) intake is associated with reduced deposition of adipose fat compared to isocaloric amounts of SFA [28,29], under conditions of both positive energy balance and energy restriction [29,30]. This is likely resulting from increased β-oxidation of fatty acids, and hence total energy expenditure (TEE) [27].…”

Effect of oleic acid supplementation on prostaglandin production in maternal endometrial and fetal allantochorion cells isolated from late gestation ewes

“…OA is a major component of NEFAs with evidence to suggest that concentrations of OA are elevated in women with obesity and that this may contribute to complications such as pre-eclampsia and premature delivery [3,6,9]. On the other hand, OA supplementation is credited with beneficial actions on neutralising the negative effects of dietary saturated fatty acids [14,33]. There is, however, very little evidence available to show the effects of OA on PG production in tissues from the female reproductive tract.…”

“…In addition, OA is a principal effective ingredient within foodstuffs such as olive oil and peanuts which are believed to have positive effects on human health, such as protection from cardiovascular disease [12,13]. Both in vivo and in vitro studies have shown that OA can reduce the negative metabolic effects of elevated dietary saturated fatty acids [14].…”

Dietary Fatty Acid Composition Modulates Obesity and Interacts with Obesity‐Related Genes

“…An increasing body of evidence indicates increasing increments in fat oxidation rate, diet-induced thermogenesis, and energy expenditure with higher dietary MUFA levels [10,14,[86][87][88]. In a recent randomized parallel-arm clinical trial, increased fat oxidation and reduced body fatness were observed in men who received 56 g/day of conventional or high-oleic peanuts for 4 weeks during an energy-restricted diet, as compared to a hypocaloric-control diet [9]. Even though Gillingham et al have found that replacing SFA with high-oleic canola oil or flaxseed-high-oleic canola oil blend did not induce favorable effects on energy expenditure or fat oxidation, they reported a trend (p = 0.055) for increasing the ratio of android/gynoid fat mass following a high-oleic canola diet compared to a diet rich in flaxseed-high-oleic canola [5].…”

“…Dietary fat is the most energy-dense macronutrient, therefore, its consumption may influence energy balance and consequently, body weight and fatness [5,6]. Even though the quantity of dietary fat has an integral role in obesity development, the effect of the quality of dietary fat on body fat accumulation has been recognized by many researchers [6][7][8][9]. Different fatty acids (FA) may vary in their obesity-inducing effect by directing the metabolism toward a pathway of either oxidation or storage [5,10], as well as by influencing satiety and appetite sensations [11,12].…”