Increasing the dietary polyunsaturated fat content alters whole-body utilization of 16:0 and 10:0

• Published in: The American journal of clinical nutrition Vol. 61; no. 5; pp. 1052 - 1057
• Main Authors: Clandinin, MT, Wang, LC, Rajotte, RV, French, MA, Goh, YK, Kielo, ES
• Format: Journal Article
• Language: English
• Published: Bethesda, MD Elsevier Inc 01.05.1995; American Society for Clinical Nutrition; American Society for Clinical Nutrition, Inc
• Subjects: Adult; Biological and medical sciences; Breath Tests; Carbon Dioxide - metabolism; Carbon Isotopes; Carnitine - physiology; Clinical trials; Cross-Over Studies; Diet; Dietary Fats - administration & dosage; Dietary Fats - pharmacology; Dietary Fats, Unsaturated - administration & dosage; Dietary Fats, Unsaturated - pharmacology; Energy Metabolism - drug effects; Energy Metabolism - physiology; Fatty Acids - metabolism; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; Humans; Lipids; Male; Men; Nutritional Physiological Phenomena; Oils & fats; Oxidation-Reduction; Triglycerides - blood; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Human; Decanoic acid; Nutrition; Saturated fatty acid; Polyunsaturated fatty acid; Lipids; Oxidation; Supplemented diet; Metabolism; Palmitic acid; Feeding
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/61.5.1052

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 (polyunsaturated or saturated) on utilization of fatty acids. Each diet was fed for 15 d. The ratio of dietary polyunsaturated to saturated fat (P:S) was formulated at either 0.2 or 1.0 at both fat intakes. Subjects provided breath tests to measure background 13C and response to [1-13C]10:0 and [1-13C]16:0 fed with a test meal. Increasing the P:S increased whole-body oxidation of labeled 10:0 by 30% after consumption of both low- and high-fat diets. When labeled 16:0 was fed, the amount of 13C excreted in breath increased by a factor of 2.4 after the low-fat diet with a high P:S compared with the diet with a low P:S. The results suggest that the amount and type of fat in the diet affect utilization of individual fatty acids in normal subjects.