Myung Ju Lee; A.Fahmy Arif Tsani; Eun Kyung Kim

doi:10.5720/kjcn.2012.17.2.215

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Original Article
Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of High-fat Meals with Butter and Sesame Oil on Healthy Adults: Myung Ju Lee, A.Fahmy Arif Tsani, Eun Kyung Kim; Korean Journal of Community Nutrition 2012;17(2):215-225.
DOI: https://doi.org/10.5720/kjcn.2012.17.2.215
Published online: April 30, 2012

Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung, Korea.

Corresponding author: Eun-Kyung Kim, Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung 210-742, Korea. Tel: (033) 640-2336, Fax: (033) 640-2330, ekkim@gwnu.ac.kr

• Received: February 16, 2012 • Revised: March 22, 2012 • Accepted: March 23, 2012

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Abstract
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REFERENCES

Abstract

The purpose of this study was to measure and investigate the acute effects of two fatty meals (high-SFA & high-PUFA) on post-prandial thermic effect, substrate oxidation, and satiety. Eight healthy adults (four males and four females) aged 19-22 years were assigned to consume two isocaloric meals: high in saturated fatty acids from butter and high in polyunsaturated fatty acids from sesame oil. Indirect calorimetry was used to measure resting energy expenditure (REE), post-prandial energy expenditure for five hours, and substrate oxidation. Satiety of the subjects after meals was estimated by using visual analogue scales (VAS). Five hours thermic effect of food (TEF) was not significantly different between butter meal (6.5% of energy intake) and sesame oil meal (7.3% of energy intake), but, the TEF of butter meal reached the peak point at 150 min and decreased more rapidly arriving to REE in 270 min. On the other hand, TEF of sesame oil meal reached the peak at 90 min and decreased slower than butter meal (still higher than REE at 300 min). No significant differences in substrate oxidation rates were found between the two meals. Post-prandial fat oxidation rates increased significantly after the consumption of both butter and sesame oil meal than that of the pre-prandial state. Satiety values (hunger, fullness, and appetite) were similar among the meals, but recovery of hunger and fullness to the pre-prandial state was faster in butter meal than that of the sesame oil meal.
Keywords: butter; sesame oil; thermic effect of food

NOTES

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology(2010-0004472)

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Fig. 1

Study design.

Fig. 2

Changes in incremental energy expenditure(%) from REE at each 30-min time point over 5-hour after the meals with butter (A) and sesame oil (B).

^* means result of ANOVA for repeated measurements within butter or sesame oil containing meal. ^*: p < 0.05, ^**: p < 0.01 for the effect of time.

Fig. 3

Carbohydrate oxidation rate of fasting hours and Average carbohydrate oxidation rate of five hours after a meals (A) and Fat oxidation rate of fasting hours and Average fat oxidation rate of five hours after a meals (B). All p-values were derived by paired t-tests between butter meal and sesame oil meal.

Fig. 4

Satiety sensations after the meals with butter and sesame oil. Data are means of changes from fasting levels. # means result of ANOVA for repeated measurements within butter meal (#: p < 0.05 for the effect of time). ^* means result of ANOVA for repeated measurements within sesame oil meal (^*: p < 0.05, ^**: p < 0.01 for the effect of time).

Table 1

Energy content and macronutrient composition of meals

Abbreviations: MUFA, monounsaturated fatty acids; PUFA,polyunsaturated fatty acids; and SFA, saturated fatty acids.

Table 2

Menu of test meals

Table 3

Baseline characteristics of subjects

1) Mean ± SD

2) Significantly different by student t-test between male and female at ^*: p < 0.05, ^**: p < 0.01.

Table 4

Indirect calorimetry data from subjects given isocaloric breakfast meals

1) Mean ± SD

Figure & Data

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Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride
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Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of High-fat Meals with Butter and Sesame Oil on Healthy Adults

Korean J Community Nutr. 2012;17(2):215-225. Published online April 30, 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.2.215

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Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of High-fat Meals with Butter and Sesame Oil on Healthy Adults

Fig. 1 Study design.

Fig. 2 Changes in incremental energy expenditure(%) from REE at each 30-min time point over 5-hour after the meals with butter (A) and sesame oil (B). * means result of ANOVA for repeated measurements within butter or sesame oil containing meal. *: p < 0.05, **: p < 0.01 for the effect of time.

Fig. 3 Carbohydrate oxidation rate of fasting hours and Average carbohydrate oxidation rate of five hours after a meals (A) and Fat oxidation rate of fasting hours and Average fat oxidation rate of five hours after a meals (B). All p-values were derived by paired t-tests between butter meal and sesame oil meal.

Fig. 4 Satiety sensations after the meals with butter and sesame oil. Data are means of changes from fasting levels. # means result of ANOVA for repeated measurements within butter meal (#: p < 0.05 for the effect of time). * means result of ANOVA for repeated measurements within sesame oil meal (*: p < 0.05, **: p < 0.01 for the effect of time).

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of High-fat Meals with Butter and Sesame Oil on Healthy Adults

Table 1

Energy content and macronutrient composition of meals

Abbreviations: MUFA, monounsaturated fatty acids; PUFA,polyunsaturated fatty acids; and SFA, saturated fatty acids.

Table 2

Menu of test meals

Table 3

Baseline characteristics of subjects

1) Mean ± SD

2) Significantly different by student t-test between male and female at ^*: p < 0.05, ^**: p < 0.01.

Table 4

Indirect calorimetry data from subjects given isocaloric breakfast meals

1) Mean ± SD

Table 1 Energy content and macronutrient composition of meals

Abbreviations: MUFA, monounsaturated fatty acids; PUFA,polyunsaturated fatty acids; and SFA, saturated fatty acids.

Table 2 Menu of test meals

Table 3 Baseline characteristics of subjects

1) Mean ± SD

2) Significantly different by student t-test between male and female at ^*: p < 0.05, ^**: p < 0.01.

Table 4 Indirect calorimetry data from subjects given isocaloric breakfast meals