Dietary fat composition alters whole body utilizacion of C 16:0 and C 10:0. - (:unkn) unknown (Champaing : AOCS, 1994)
Six healthy adult males were fed four different diets to determine the effects of the quantity of fat (30 or 40% of energy as fat) and type of fat (polyunsaturared or saturated) on the utilization of fatty acids. Each diet was fed for q15 days. The dietary polyunsaturated to saturared fat (P/S) ratio was formulated at either 0.2 or 1.0 at both levels of fat intake. Subjects provided breath tests to measure background 13C and response to(1-13C) 10:90 and (1-13C) 16:0 fed with a test meal. Increasing the P/S ratio increased whole-body oxidation of labeled C 10:0 by 30% after consumption of both low-nad high-fat diets. When labeled C 16:0 was fed, the amount of 13C excreted in breathj increased by a factor of 2.4 after a low-fat, high-P/S ratio diet compared to the low-P/S ratio diet. The results suggest that the amount and type of fat in the diet affects the utilization of indicidual fatty acids in normal subjects.
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Six healthy adult males were fed four different diets to determine the effects of the quantity of fat (30 or 40% of energy as fat) and type of fat (polyunsaturared or saturated) on the utilization of fatty acids. Each diet was fed for q15 days. The dietary polyunsaturated to saturared fat (P/S) ratio was formulated at either 0.2 or 1.0 at both levels of fat intake. Subjects provided breath tests to measure background 13C and response to(1-13C) 10:90 and (1-13C) 16:0 fed with a test meal. Increasing the P/S ratio increased whole-body oxidation of labeled C 10:0 by 30% after consumption of both low-nad high-fat diets. When labeled C 16:0 was fed, the amount of 13C excreted in breathj increased by a factor of 2.4 after a low-fat, high-P/S ratio diet compared to the low-P/S ratio diet. The results suggest that the amount and type of fat in the diet affects the utilization of indicidual fatty acids in normal subjects.
Keywords: Ácidos grasos.; Dieta.; Grasa