title: A PUFA-rich diet improves fat oxidation following saturated fat-rich meal.
abstract: OBJECTIVE
  To determine substrate oxidation responses to saturated fatty acid (SFA)-rich meals before and after a 7-day polyunsaturated fatty acid (PUFA)-rich diet versus control diet.
  
  
  METHODS
  Twenty-six, normal-weight, adults were randomly assigned to either PUFA or control diet. Following a 3-day lead-in diet, participants completed the pre-diet visit where anthropometrics and resting metabolic rate (RMR) were measured, and two SFA-rich HF meals (breakfast and lunch) were consumed. Indirect calorimetry was used to determine fat oxidation (Fox) and energy expenditure (EE) for 4 h after each meal. Participants then consumed a PUFA-rich diet (50 % carbohydrate, 15 % protein, 35 % fat, of which 21 % of total energy was PUFA) or control diet (50 % carbohydrate, 15 % protein, 35 % fat, of which 7 % of total energy was PUFA) for the next 7 days. Following the 7-day diet, participants completed the post-diet visit.
  
  
  RESULTS
  From pre- to post-PUFA-rich diet, there was no change in RMR (16.3 ± 0.8 vs. 16.4 ± 0.8 kcal/20 min) or in incremental area under the curve for EE (118.9 ± 20.6-126.9 ± 14.1 kcal/8h, ns). Fasting respiratory exchange ratio increased from pre- to post-PUFA-rich diet only (0.83 ± 0.1-0.86 ± 0.1, p < 0.05). The postprandial change in Fox increased from pre- to post-visit in PUFA-rich diet (0.03 ± 0.1-0.23 ± 0.1 g/15 min for cumulative Fox; p < 0.05), whereas controls showed no change.
  
  
  CONCLUSIONS
  Adopting a PUFA-rich diet initiates greater fat oxidation after eating occasional high SFA meals compared to a control diet, an effect achieved in 7 days.
authors.affiliation: Department of Nutritional Sciences, Texas Christian University, Fort Worth, TX, USA.|Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, USA.
authors.forename: Jada L
authors.initials: JL
authors.lastname: Stevenson
authors.affiliation: Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, USA.
authors.forename: Mary K
authors.initials: MK
authors.lastname: Miller
authors.affiliation: Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, USA.
authors.forename: Hannah E
authors.initials: HE
authors.lastname: Skillman
authors.affiliation: Department of Food Science and Technology, University of Georgia, Athens, GA, USA.|Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, GA, 30622, USA.
authors.forename: Chad M
authors.initials: CM
authors.lastname: Paton
authors.affiliation: Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, GA, 30622, USA. jamie.cooper@uga.edu.
authors.forename: Jamie A
authors.initials: JA
authors.lastname: Cooper
mesh_terms: D000293:Adolescent; D000328:Adult; D001481:Basal Metabolism; D015992:Body Mass Index; D002153:Calorimetry, Indirect; D002784:Cholesterol / Q000097:blood; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D004734:Energy Metabolism; D005215:Fasting; D005227:Fatty Acids / Q000008:administration & dosage*; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage*; D005260:Female; D006801:Humans; D050356:Lipid Metabolism; D008297:Male; D062407:Meals; D015596:Nutrition Assessment; D010084:Oxidation-Reduction; D016037:Single-Blind Method; D014280:Triglycerides / Q000097:blood; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D014280:Triglycerides; D002784:Cholesterol
keywords: High fat; Metabolism; Polyunsaturated fatty acid; Saturated fatty acid