OBJECTIVE: To investigate whether the substitution of fish oil for visible fats in a control diet (52% carbohydrates, 16% protein, 32% fat; P:S 0.2) influences body fat mass and substrate oxidation in healthy adults. DESIGN: Six volunteers (5 men; 23 +/- 2 y; BMI: 21.9 +/- 1.6) were fed a control diet (C) ad libitum during a period of three weeks and, 10-12 weeks later, the same diet where 6 g/d of visible fat were replaced by 6 g/d of fish oil (FO) for another three weeks. RESULTS: Energy intakes (IKA-calorimeter) were unchanged. Body fat mass (Dual-energy X-ray absorptiometry) decreased with FO (-0.88 +/- 0.16 vs -0.3 +/- 0.34 kg; FO vs C; P < 0.05). When adjusted for lean body mass (Ancova), resting metabolic rate (indirect calorimetry) was unchanged. Basal respiratory quotient decreased with FO (0.815 +/- 0.02 vs 0.834 +/- 0.02; P < 0.05) and basal lipid oxidation increased with FO (1.06 +/- 0.17 vs 0.87 +/- 0.13 mg kg(-1) min(-1); P < 0.05). CONCLUSION: Dietary FO reduces body fat mass and stimulates lipid oxidation in healthy adults.
OBJECTIVE: To investigate whether the substitution of fish oil for visible fats in a control diet (52% carbohydrates, 16% protein, 32% fat; P:S 0.2) influences body fat mass and substrate oxidation in healthy adults. DESIGN: Six volunteers (5 men; 23 +/- 2 y; BMI: 21.9 +/- 1.6) were fed a control diet (C) ad libitum during a period of three weeks and, 10-12 weeks later, the same diet where 6 g/d of visible fat were replaced by 6 g/d of fish oil (FO) for another three weeks. RESULTS: Energy intakes (IKA-calorimeter) were unchanged. Body fat mass (Dual-energy X-ray absorptiometry) decreased with FO (-0.88 +/- 0.16 vs -0.3 +/- 0.34 kg; FO vs C; P < 0.05). When adjusted for lean body mass (Ancova), resting metabolic rate (indirect calorimetry) was unchanged. Basal respiratory quotient decreased with FO (0.815 +/- 0.02 vs 0.834 +/- 0.02; P < 0.05) and basal lipid oxidation increased with FO (1.06 +/- 0.17 vs 0.87 +/- 0.13 mg kg(-1) min(-1); P < 0.05). CONCLUSION: Dietary FO reduces body fat mass and stimulates lipid oxidation in healthy adults.
Authors: P Flachs; O Horakova; P Brauner; M Rossmeisl; P Pecina; N Franssen-van Hal; J Ruzickova; J Sponarova; Z Drahota; C Vlcek; J Keijer; J Houstek; J Kopecky Journal: Diabetologia Date: 2005-10-05 Impact factor: 10.122
Authors: Philippe Legrand; B Schmitt; J Mourot; D Catheline; G Chesneau; M Mireaux; N Kerhoas; P Weill Journal: Lipids Date: 2009-12-11 Impact factor: 1.880
Authors: Dominick J Lemas; Yann C Klimentidis; Howard H Wiener; Diane M O'Brien; Scarlett E Hopkins; David B Allison; Jose R Fernandez; Hemant K Tiwari; Bert B Boyer Journal: Genes Nutr Date: 2013-03-23 Impact factor: 5.523