The aim of this study was to examine the effect of three different fatty acid (FA)-rich meals enriched in either SFA, MUFA or PUFA on postprandial metabolic responses in premenopausal, normal-weight women. For this randomised, single-blind, crossover study, three high-fat (HF) meals rich in either SFA, MUFA or PUFA (65 % energy from fat; 35 % of participants’ total daily energy needs) were tested. For each visit, anthropometrics and RMR were measured following a 12–15 h fast. Then, participants consumed one of the HF meals, and respiratory gases were collected using indirect calorimetry for 3 h postprandially. Energy expenditure (EE) following a SFA-rich meal was significantly higher than a MUFA-rich meal (P = 0·04; η2 = 0·19), but SFA was not significantly different from PUFA. There was a trend towards significance in EE between PUFA and MUFA (P = 0·06). After adjusting for fat-free mass (FFM), there were no longer condition or time effects for EE, although FFM remained a significant predictor (P = 0·005; η2 = 0·45). There were no significant differences between conditions for dietary-induced thermogenesis or substrate oxidation. The relationship between fat mass (FM) and both total fat oxidation (r 0·62; P = 0·025) and total change in RER following a MUFA-rich meal was observed (r −0·55; P = 0·05). In conclusion, weight loss through increases in EE may be best achieved by increasing FFM rather than selection of FA type. Further, a relationship exists between FM and fat oxidation following a MUFA-rich meal, most likely due to an unidentified mechanism.

中文翻译：

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身体成分，而不是膳食脂肪酸成分，解释了绝经前正常体重女性高脂肪餐后的代谢反应：一项单盲、随机、交叉研究

本研究的目的是检查三种富含脂肪酸 (FA) 的富含 SFA、MUFA 或 PUFA 的膳食对绝经前正常体重女性餐后代谢反应的影响。对于这项随机、单盲、交叉研究，测试了三种富含 SFA、MUFA 或 PUFA 的高脂肪 (HF) 膳食（65% 的能量来自脂肪；占参与者每日总能量需求的 35%）。对于每次访问，在禁食 12-15 小时后测量人体测量学和 RMR。然后，参与者吃了一顿 HF 餐，并在餐后 3 小时使用间接量热法收集呼吸气体。富含 SFA 的膳食后的能量消耗 (EE) 显着高于富含 MUFA 的膳食（磷= 0·04；η2= 0·19)，但 SFA 与 PUFA 没有显着差异。PUFA和MUFA之间的EE有显着性趋势（磷= 0·06)。在调整无脂肪质量 (FFM) 后，EE 不再存在条件或时间效应，尽管 FFM 仍然是一个重要的预测因子。磷= 0·005;η2= 0·45)。饮食诱导的产热或底物氧化的条件之间没有显着差异。脂肪量 (FM) 与总脂肪氧化之间的关系 (r0·62；磷= 0·025），观察到富含 MUFA 的膳食后 RER 的总变化（r-0·55；磷= 0·05)。总之，通过增加 EE 来减轻体重可能最好通过增加 FFM 而不是选择 FA 类型来实现。此外，在富含 MUFA 的膳食之后，FM 和脂肪氧化之间存在关系，这很可能是由于一种未知的机制。