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American Journal of Clinical Nutrition, Vol. 87, No. 1, 132-135, January 2008
© 2008 American Society for Nutrition

ORIGINAL RESEARCH COMMUNICATION

Dietary fat oxidation as a function of body fat1,2

Klaas R Westerterp, Astrid Smeets, Manuela P Lejeune, Mirjam PE Wouters-Adriaens and Margriet S Westerterp-Plantenga

1 From the Department of Human Biology, Maastricht University, Maastricht, Netherlands

Background: It is hypothesized that low dietary fat oxidation makes subjects prone to weight gain.

Objective: The aim of the study was to determine dietary fat oxidation in normal, overweight, and obese subjects.

Design: The subjects were 38 women and 18 men with a mean (±SD) age of 30 ± 12 y and a body mass index (in kg/m2) of 25 ± 4 (range: 18–39). Dietary fat oxidation was measured with deuterated palmitic acid, given simultaneously with breakfast, while the subjects were fed under controlled conditions in a respiration chamber. Body composition was measured by hydrodensitometry and deuterium dilution.

Results: Dietary fat oxidation, measured over 12 h after breakfast, ranged from 4% to 28% with a mean (±SD) of 16 ± 6%. Dietary fat oxidation was negatively related to percentage body fat, and lean subjects had the highest and obese subjects the lowest values (r = –0.65, P < 0.001).

Conclusion: The observed reduction in dietary fat oxidation in subjects with a higher percentage body fat may play a role in human obesity.

Key Words: Obesity • respiration chamber • energy expenditure • substrate utilization • deuterated palmitic acid






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