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

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.

RESUMO O desequilíbrio energético produzido pelo aumento da ingestão calórica e/ou diminuição do gasto energético provoca obesidade. Sem embargo, a composição de ácidos graxos da dieta pode afetar diferencialmente o metabolismo, tendo um papel no desenvolvimento da obesidade. OBJETIVO Determinar os efeitos de diferentes tipos de ácidos graxos e sua composição na termogênese induzida por dieta e no gasto energético pós-prandial em humanos. MÉTODOS Uma busca nas bases de dados da PubMed e da Web of Science gerou um total de 269 artigos potenciais como primeiro resultado; 254 foram excluídos de acordo com os critérios. RESULTADOS Quinze artigos foram utilizados para esta revisão sistemática. Os estudos analisados informam os efeitos diferenciais dos ácidos graxos no tratamento da termogênese induzida pela dieta. As evidências indicam que o consumo dos ácidos graxos poli-insaturados ocasiona maior DIT que os ácidos graxos saturados. Além disso, demonstra-se que o consumo dos ácidos graxos da cadeia média, em comparação com os ácidos graxos da cadeia longa, aumenta o DIT. Do mesmo modo, o uso de certos azeites demonstra os efeitos positivos sobre o gasto de energia pós-prandial, como é o caso do azeite de oliva, em comparação com o azeite de colza. CONCLUSÃO O uso de tipos específicos de ácidos graxos na dieta habitual pode aumentar o gasto de energia pós-prandial nos seres humanos. Sem embargo, é necessária maior investigação no longo prazo.

Energy balance and its components: implications of intra- and inter-individual variation on energy intake and expenditure / 体力科学

Energy balance in human body undergoes constant change, leading to a change in the weight and body composition throughout life. Energy balance at a particular time point is influenced by the psychological, physiological, sociological, and environmental factors of that moment. In addition, the regulation of homeostasis continuously monitors and maintains the energy balance; however, it complicates the identification of factors influencing the energy balance. For understanding these factors, creating a model with comprehensive factors and testing it among a substantial number of individuals for dynamic changes in the energy balance may be warranted. However, till date, to the best of our knowledge, no studies report on comprehensive modeling, including homeostasis and the other factors. Thus, at this moment, summarizing previous studies for further research is required. Accordingly, this review summarizes 1) the basic factor of energy expenditure and intake; 2) interactive relationship between energy expenditure and intake; and 3) energy expenditure and intake during dynamic changes in the body weight caused by events such as overfeeding, underfeeding, growth and aging, and pregnancy.

Effects of eating speed on diet-induced thermogenesis / 体力科学

Overweight or obesity becomes a worldwide public health issue; the global obesity pandemic. Strategies to effectively prevent overweight and obesity are needed. Slow eating, which involves chewing food slowly and thoroughly, can be an effective strategy to prevent overweight and obesity. Previous studies reported a relationship between rapid eating and overweight. Candidate factors inducing the relationship have been thought to be related to increases in appetite and energy intake through rapid eating, allowing the ingestion of a greater-than-optimal volume of food. While the counter effect of slow eating has been widely known, effects of eating speed on digestion, absorption, and metabolism has yet to be elucidated. If eating speed affects digestion, absorption, and metabolism, eating speed can be a factor explaining the relationship between eating speed and body composition. The present review is to summarize the effects of eating speed on digestion, absorption, and metabolism, consequently suggesting preferable effects of slowly eating on increasing energy expenditure after eating.

THE EFFECT OF HABITUAL SNACKING ON DIET-INDUCED THERMOGENSIS IN YOUNG WOMEN / 体力科学

This study investigated the effect of habitual snacking on the diet-induced thermogenesis (DIT) in non-obese young women. Thirteen women aged 1823 yrs old were divided into two groups group one was of six women who consumed snacks; candy, cookies, chocolate, etc., “very frequently” between meals almost everyday, group two was of seven women who seldom consumed snacks. The BMI of both groups were matched (19.7±1.0kg/m<SUP>2</SUP>) . The DIT was measured 5 h after ingestion of a meal (2220 kJ=531 kcal) using the Douglas bag technique. Each subject had their DIT measured on eight occasions to obtain average DIT values because DIT had large intra-individual variability. Indeed, each subject's DIT values were markedly different (the mean intra-individual CV=39.6%) . There was no significant difference between the two groups in percentage of body fat, resting metabolic rate (RMR), or RMR/body weight. The mean value of DIT (± SD) of group one (6.4±1.2%) was lower than that of group two (7.8±0.9%) (p<0.05) . Also, the main effects of the groups and the time after ingesting the test meal on postprandial energy expenditure were significant (two-way ANOVA; p<0.001), but the interaction between the group and the time after ingesting the test meal was not significant. In conclusion, eating habits with habitual snacking blunt DIT in young women.