title: Acute effects of three high-fat meals with different fat saturations on energy expenditure, substrate oxidation and satiety.
abstract: OBJECTIVE
  To compare the acute effects of three fatty meals with different fat quality on postprandial thermogenesis, substrate oxidation and satiety.
  
  
  METHODS
  Twenty-nine healthy men aged between 18 and 30 years participated in a randomised crossover trial comparing the thermogenic effects of three isocaloric meals: high in polyunsaturated fatty acids from walnuts, high in monounsaturated fatty acids from olive oil, and high in saturated fatty acids from fat-rich dairy products. Indirect calorimetry was used to determine resting metabolic rate, respiratory quotient, 5-h postprandial energy expenditure and substrate oxidation. Satiety was estimated by using visual analogue scales and measuring caloric intake in a subsequent ad libitum meal.
  
  
  RESULTS
  Five-h postprandial thermogenesis was higher by 28% after the high-polyunsaturated meal (p=0.039) and by 23% higher after the high-monounsaturated meal (p=0.035) compared with the high-saturated meal. Fat oxidation rates increased nonsignificantly after the two meals rich in unsaturated fatty acids and decreased nonsignificantly after the high-saturated fatty acid meal. Postprandial respiratory quotient, protein and carbohydrate oxidation, and satiety measures were similar among meals.
  
  
  CONCLUSIONS
  Fat quality determined the thermogenic response to a fatty meal but had no clear effects on substrate oxidation or satiety.
authors.affiliation: Human Nutrition Unit, Biochemistry and Biotechnology Department, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, Reus, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Casas-Agustench
authors.forename: P
authors.initials: P
authors.lastname: López-Uriarte
authors.forename: M
authors.initials: M
authors.lastname: Bulló
authors.forename: E
authors.initials: E
authors.lastname: Ros
authors.forename: A
authors.initials: A
authors.lastname: Gómez-Flores
authors.forename: J
authors.initials: J
authors.lastname: Salas-Salvadó
mesh_terms: D000293:Adolescent; D000328:Adult; D001481:Basal Metabolism / Q000187:drug effects / Q000502:physiology; D002153:Calorimetry, Indirect; D018592:Cross-Over Studies; D003611:Dairy Products; D004041:Dietary Fats / Q000008:administration & dosage* / Q000494:pharmacology; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage* / Q000494:pharmacology; D004734:Energy Metabolism / Q000187:drug effects*; D006801:Humans; D031324:Juglans; D008297:Male; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010101:Oxygen Consumption; D010938:Plant Oils; D019518:Postprandial Period; D012528:Satiety Response / Q000187:drug effects*; D022722:Thermogenesis / Q000187:drug effects / Q000502:physiology; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils