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Differences in postprandial responses to fat and carbohydrate loads in habitual high and low fat consumers (phenotypes)

Published online by Cambridge University Press:  09 March 2007

J. E. Blundell ,
J. Cooling  and
N. A. King
J. E. Blundell*
Affiliation:
BioPsychology Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
J. Cooling
Affiliation:
BioPsychology Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
N. A. King
Affiliation:
BioPsychology Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
*
*Corresponding author:John Blundell, fax +44 113 343 6674 email Johneb@psychology.leeds.ac.uk
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Abstract

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The present study investigated metabolic responses to fat and carbohydrate ingestion in lean male individuals consuming an habitual diet high or low in fat. Twelve high-fat phenotypes (HF) and twelve low-fat phenotypes (LF) participated in the study. Energy intake and macronutrient intake variables were assessed using a food frequency questionnaire. Resting (RMR) and postprandial metabolic rate and substrate oxidation (respiratory quotient; RQ) were measured by indirect calorimetry. HF had a significantly higher RMR and higher resting heart rate than LF. These variables remained higher in HF following the macronutrient challenge. In all subjects the carbohydrate load increased metabolic rate and heart rate significantly more than the fat load. Fat oxidation (indicated by a low RQ) was significantly higher in HF than in LF following the fat load; the ability to oxidise a high carbohydrate load did not differ between the groups. Lean male subjects consuming a diet high in fat were associated with increased energy expenditure at rest and a relatively higher fat oxidation in response to a high fat load; these observations may be partly responsible for maintaining energy balance on a high-fat (high-energy) diet. In contrast, a low consumer of fat is associated with relatively lower energy expenditure at rest and lower fat oxidation, which has implications for weight gain if high-fat foods or meals are periodically introduced to the diet.

Keywords

Fat intakeEnergy expenditureEnergy balanceRespiratory quotientDietary induced thermogenesis
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 2 , August 2002 , pp. 125 - 132
Copyright
Copyright © The Nutrition Society 2002

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