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The acute effects of olive oil v. cream on postprandial thermogenesis and substrate oxidation in postmenopausal women

Soares, M. J., Cummings, S. J., Mamo, J. C. L., Kenrick, M. and Piers, Leonard S. (2004). The acute effects of olive oil v. cream on postprandial thermogenesis and substrate oxidation in postmenopausal women. British Journal of Nutrition,91:245-252.

Document type: Journal Article
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Title The acute effects of olive oil v. cream on postprandial thermogenesis and substrate oxidation in postmenopausal women
Author Soares, M. J.
Cummings, S. J.
Mamo, J. C. L.
Kenrick, M.
Piers, Leonard S.
Journal Name British Journal of Nutrition
Publication Date 2004
Volume Number 91
ISSN 0007-1145   (check CDU catalogue  open catalogue search in new window)
Start Page 245
End Page 252
Total Pages 8
Place of Publication United Kindom
Publisher Cambridge University Press
HERDC Category C1 - Journal Article (DEST)
Abstract The influence of the source of dietary fat on postprandial thermogenesis and substrate oxidation rates, was examined in twelve postmenopausal women aged 57–73 years, with BMI 21·9–38·3 kg/m2. A single blind, randomised, paired comparison of two high-fat, isoenergetic, mixed test meals was conducted. The major source of fat was either cream (CREAM) or extra virgin olive oil (EVOO). RMR, diet-induced thermogenesis (DIT) and substrate oxidation rates over 5 h were measured by indirect calorimetry. There were no differences in body weight, RMR, fasting carbohydrate or fat oxidation rates between the two occasions. DIT (EVOO 97 (SD 46) v. CREAM 76 (SD 69) kJ/5 h and EVOO 5·2 (SD 2·5) v. CREAM 4·1 (SD 3·7)% energy) did not differ between the two test meals. The postprandial increase in carbohydrate oxidation rates, relative to their respective fasting values (DCOX), was significantly lower following the EVOO meal (EVOO 10·6 (SD 8·3) v. CREAM 17·5 (SD 10) g/5 h; paired t test, P¼0·023), while postprandial fat oxidation rates (DFOX) were significantly higher (EVOO 0·0 (SD 4·4) v. CREAM -3·6 (SD 4·0) g/5 h; P¼0·028). In the eight obese subjects, however, DIT was significantly higher following the EVOO meal (EVOO 5·1 (SD 2·0) v. CREAM 2·5 (SD 2·9) %; P¼0·01). This was accompanied by a significantly lower DCOX (EVOO 10·9 (SD 9·9) v. CREAM 17·3 (SD 10·5) g/5 h; P¼0·03) and significantly higher DFOX (EVOO 0·11 (SD 4·4) v. CREAM 24·1 (SD 4·5) g/5 h, P¼0·034). The present study showed that olive oil significantly promoted postprandial fat oxidation and stimulated DIT in abdominally obese postmenopausal women.
Keywords Thermogenesis
Fat oxidation
Olive oil
Monounsaturated fatty acid
Obesity
Postmenompausal
DOI http://dx.doi.org/10.1079/BJN20031047   (check subscription with CDU E-Gateway service for CDU Staff and Students  check subscription with CDU E-Gateway in new window)


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