Differences in how diet fats are converted to energy could explain some of the reported
differences in health effects among different classes of dietary fat (e.g. monounsaturated
vs. saturated). Recently, this laboratory showed that monounsaturated fats are turned into
energy more readily than saturated fats. These results may mean that if one feeds more
monounsaturated fatty acids (MUFA) and less saturated fatty acids (SFA) in the diet, body
fat might accumulate at a lower rate. This could affect the risk of obesity and Type 2
Diabetes. This project has two principal Specific Aims which will be assessed in healthy
young adults who are fed liquid formulas containing either an approximately equal amount of
MUFA and SFA (controls) or a much greater amount of MUFA and much less SFA:
1. To determine if a higher intake of MUFA and a reciprocally lower intake of SFA is
associated with a higher rate of fat oxidation. We hypothesize that the rate of fat
oxidation after eating will be higher in those subjects randomized to the MUFA-enriched
diet compared to controls.
2. To measure energy intake required to maintain constant body weight during each diet and
to measure fat-free mass and fat mass, before and after each dietary change. We
hypothesize that those on the high MUFA diet will need a higher energy intake required
to maintain constant body weight.
Phase:
Phase 1
Details
Lead Sponsor:
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)