A High-Fat Compared with a High-Carbohydrate Breakfast Enhances 24-Hour Fat Oxidation in Older Adults

The Journal of Nutrition
Nikki C BushBarbara A Gower

Abstract

The ability to oxidize fat is associated with a lower risk of chronic metabolic disease. Preclinical data in mice showed that a high-fat "breakfast" increased 24-h fat oxidation relative to a high-carbohydrate breakfast. The objectives of this study were to determine whether the timing of macronutrient intake in humans affects daily fuel utilization and to examine associations between fuel utilization and metabolic indexes. Participants were 29 healthy sedentary men and women (aged 55-75 y) with a body mass index (kg/m2) between 25 and 35. Participants were randomly assigned to receive either a high-fat breakfast (FB; 35% carbohydrate, 20% protein, 45% fat; n = 13) or a high-carbohydrate breakfast (CB; 60% carbohydrate, 20% protein, 20% fat; n = 16) for 4 wk while consuming a "neutral" lunch and dinner. Twenty-four-hour and postprandial respiratory quotients (RQs) were measured by whole-room indirect calorimetry. Insulin and glucose measures including insulin sensitivity were determined by an oral-glucose-tolerance test. Measures were taken at baseline and after the 4-wk intervention. Group-by-time interactions were determined by 2-factor repeated-measures mixed-model ANOVA. Pearson's correlation analyses were used to determine...Continue Reading

Associated Clinical Trials

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Citations

Mar 1, 2018·The Journal of Nutrition·Maria Luz Fernandez
Jul 30, 2019·Obesity Reviews : an Official Journal of the International Association for the Study of Obesity·François Péronnet, François Haman
Apr 1, 2021·Cell Metabolism·Diana E Gutierrez LopezMolly S Bray
Jun 9, 2021·GeroScience·Ana P ValenciaDavid J Marcinek
Jun 25, 2021·Chronobiology International·Martin E Young, Mary N Latimer

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