Increase in fat oxidation on a high-fat diet is accompanied by an increase in triglyceride-derived fatty acid oxidation

P. Schrauwen, A.J.M. Wagenmakers, W.D. van Marken Lichtenbelt, W.H.M. Saris, K.R. Westerterp

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Abstract

The aim of this study is to investigate the mechanism behind the slow increase in fat oxidation on a high-fat diet. Therefore, we determined 24-h substrate oxidation using respiration chambers and the rate of appearance and oxidation of plasma-derived fatty acids in seven healthy nonobese men (age 23 +/- 2 years, height 1.85 +/- 0.03 m, weight 70.4 +/- 2.3 kg, % body fat 13 +/- 1). Before testing, they consumed a low-fat diet (30% fat, 55% carbohydrate) at home for 3 days. Measurements were performed after 1 day consumption of either a low-fat diet (LF), a high-fat diet (HF1, 60% fat, 25% carbohydrate), or a high-fat diet preceded by a glycogen-lowering exercise test (HF1+EX), and after 7 days on a high-fat diet (HF7). After an overnight fast., an infusion of [U-C-13]palmitate (0.00806 mu mol . min(-1) . kg(-1)) was started and continued for 2 h at rest followed by 1 h of exercise at 50% of maximal power output (W-max). Whole-body fat oxidation was measured using indirect calorimetry and plasma-derived fatty acid oxidation was evaluated by measuring breath (CO2)-C-13 enrichment and corrected with the acetate recovery factor. Twenty-four-hour fat oxidation gradually increased on the high-fat diet. Both at rest and during exercise, there was no change in rate of appearance of fatty acids and plasma-derived fatty acid oxidation. Triglyceride-derived fatty acid oxidation tended to be higher after 7 days of high-fat diet at rest (P oxidation.
Original languageEnglish
Pages (from-to)640-646
Number of pages6
JournalDiabetes
Volume49
Issue number4
DOIs
Publication statusPublished - 1 Jan 2000

Cite this

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title = "Increase in fat oxidation on a high-fat diet is accompanied by an increase in triglyceride-derived fatty acid oxidation",
abstract = "The aim of this study is to investigate the mechanism behind the slow increase in fat oxidation on a high-fat diet. Therefore, we determined 24-h substrate oxidation using respiration chambers and the rate of appearance and oxidation of plasma-derived fatty acids in seven healthy nonobese men (age 23 +/- 2 years, height 1.85 +/- 0.03 m, weight 70.4 +/- 2.3 kg, {\%} body fat 13 +/- 1). Before testing, they consumed a low-fat diet (30{\%} fat, 55{\%} carbohydrate) at home for 3 days. Measurements were performed after 1 day consumption of either a low-fat diet (LF), a high-fat diet (HF1, 60{\%} fat, 25{\%} carbohydrate), or a high-fat diet preceded by a glycogen-lowering exercise test (HF1+EX), and after 7 days on a high-fat diet (HF7). After an overnight fast., an infusion of [U-C-13]palmitate (0.00806 mu mol . min(-1) . kg(-1)) was started and continued for 2 h at rest followed by 1 h of exercise at 50{\%} of maximal power output (W-max). Whole-body fat oxidation was measured using indirect calorimetry and plasma-derived fatty acid oxidation was evaluated by measuring breath (CO2)-C-13 enrichment and corrected with the acetate recovery factor. Twenty-four-hour fat oxidation gradually increased on the high-fat diet. Both at rest and during exercise, there was no change in rate of appearance of fatty acids and plasma-derived fatty acid oxidation. Triglyceride-derived fatty acid oxidation tended to be higher after 7 days of high-fat diet at rest (P < 0.07). This difference was significant during exercise (P < 0.05). In conclusion, the results from this study suggest that triglyceride-derived fatty acid oxidation VLDL or intramuscular triglycerides) plays a role in the increase in fat oxidation on a high-fat diet, but plasma-derived fatty acids remain the major source for fat oxidation.",
author = "P. Schrauwen and A.J.M. Wagenmakers and {van Marken Lichtenbelt}, W.D. and W.H.M. Saris and K.R. Westerterp",
year = "2000",
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language = "English",
volume = "49",
pages = "640--646",
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Increase in fat oxidation on a high-fat diet is accompanied by an increase in triglyceride-derived fatty acid oxidation. / Schrauwen, P.; Wagenmakers, A.J.M.; van Marken Lichtenbelt, W.D.; Saris, W.H.M.; Westerterp, K.R.

In: Diabetes, Vol. 49, No. 4, 01.01.2000, p. 640-646.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Increase in fat oxidation on a high-fat diet is accompanied by an increase in triglyceride-derived fatty acid oxidation

AU - Schrauwen, P.

AU - Wagenmakers, A.J.M.

AU - van Marken Lichtenbelt, W.D.

AU - Saris, W.H.M.

AU - Westerterp, K.R.

PY - 2000/1/1

Y1 - 2000/1/1

N2 - The aim of this study is to investigate the mechanism behind the slow increase in fat oxidation on a high-fat diet. Therefore, we determined 24-h substrate oxidation using respiration chambers and the rate of appearance and oxidation of plasma-derived fatty acids in seven healthy nonobese men (age 23 +/- 2 years, height 1.85 +/- 0.03 m, weight 70.4 +/- 2.3 kg, % body fat 13 +/- 1). Before testing, they consumed a low-fat diet (30% fat, 55% carbohydrate) at home for 3 days. Measurements were performed after 1 day consumption of either a low-fat diet (LF), a high-fat diet (HF1, 60% fat, 25% carbohydrate), or a high-fat diet preceded by a glycogen-lowering exercise test (HF1+EX), and after 7 days on a high-fat diet (HF7). After an overnight fast., an infusion of [U-C-13]palmitate (0.00806 mu mol . min(-1) . kg(-1)) was started and continued for 2 h at rest followed by 1 h of exercise at 50% of maximal power output (W-max). Whole-body fat oxidation was measured using indirect calorimetry and plasma-derived fatty acid oxidation was evaluated by measuring breath (CO2)-C-13 enrichment and corrected with the acetate recovery factor. Twenty-four-hour fat oxidation gradually increased on the high-fat diet. Both at rest and during exercise, there was no change in rate of appearance of fatty acids and plasma-derived fatty acid oxidation. Triglyceride-derived fatty acid oxidation tended to be higher after 7 days of high-fat diet at rest (P < 0.07). This difference was significant during exercise (P < 0.05). In conclusion, the results from this study suggest that triglyceride-derived fatty acid oxidation VLDL or intramuscular triglycerides) plays a role in the increase in fat oxidation on a high-fat diet, but plasma-derived fatty acids remain the major source for fat oxidation.

AB - The aim of this study is to investigate the mechanism behind the slow increase in fat oxidation on a high-fat diet. Therefore, we determined 24-h substrate oxidation using respiration chambers and the rate of appearance and oxidation of plasma-derived fatty acids in seven healthy nonobese men (age 23 +/- 2 years, height 1.85 +/- 0.03 m, weight 70.4 +/- 2.3 kg, % body fat 13 +/- 1). Before testing, they consumed a low-fat diet (30% fat, 55% carbohydrate) at home for 3 days. Measurements were performed after 1 day consumption of either a low-fat diet (LF), a high-fat diet (HF1, 60% fat, 25% carbohydrate), or a high-fat diet preceded by a glycogen-lowering exercise test (HF1+EX), and after 7 days on a high-fat diet (HF7). After an overnight fast., an infusion of [U-C-13]palmitate (0.00806 mu mol . min(-1) . kg(-1)) was started and continued for 2 h at rest followed by 1 h of exercise at 50% of maximal power output (W-max). Whole-body fat oxidation was measured using indirect calorimetry and plasma-derived fatty acid oxidation was evaluated by measuring breath (CO2)-C-13 enrichment and corrected with the acetate recovery factor. Twenty-four-hour fat oxidation gradually increased on the high-fat diet. Both at rest and during exercise, there was no change in rate of appearance of fatty acids and plasma-derived fatty acid oxidation. Triglyceride-derived fatty acid oxidation tended to be higher after 7 days of high-fat diet at rest (P < 0.07). This difference was significant during exercise (P < 0.05). In conclusion, the results from this study suggest that triglyceride-derived fatty acid oxidation VLDL or intramuscular triglycerides) plays a role in the increase in fat oxidation on a high-fat diet, but plasma-derived fatty acids remain the major source for fat oxidation.

U2 - 10.2337/diabetes.49.4.640

DO - 10.2337/diabetes.49.4.640

M3 - Article

VL - 49

SP - 640

EP - 646

JO - Diabetes

JF - Diabetes

SN - 0012-1797

IS - 4

ER -