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    A High-Fat Compared with a High-Carbohydrate Breakfast

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    graham64
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    A High-Fat Compared with a High-Carbohydrate Breakfast

    Post by graham64 on Mon Mar 12 2018, 22:18

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

    Abstract

    Background
    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.

    Objectives
    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.

    Methods
    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 associations of 24-h RQs with metabolic measures after the intervention.

    Results
    There was a significant group-by-time interaction for change in the 24-h RQ [FB (mean ± SD): 0.88 ± 0.02 to 0.86 ± 0.02; CB: 0.88 ± 0.02 for both; P < 0.05], breakfast RQ (FB: 0.88 ± 0.03 to 0.86 ± 0.03; CB: 0.89 ± 0.02 to 0.90 ± 0.02; P < 0.01), and lunch RQ (FB: 0.089 ± 0.03 to 0.85 ± 0.03; CB: 0.89 ± 0.03 for both; P < 0.01). In the CB group at follow-up, 24-h RQ was positively associated with fasting glucose (r = 0.66, P < 0.05), glucose area under the curve (AUC) (r = 0.51, P < 0.05), and insulin AUC (r = 0.52, P < 0.05) and inversely associated with insulin sensitivity (r = –0.51, P < 0.05).

    Conclusions
    The macronutrient composition of breakfast affects substrate utilization throughout the day in older adults. The consumption of a high-fat, lower-carbohydrate breakfast may reduce the risk of metabolic disease. 

    Full text: https://academic.oup.com/jn/article/148/2/220/4913034


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    chris c
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    Re: A High-Fat Compared with a High-Carbohydrate Breakfast

    Post by chris c on Tue Mar 13 2018, 23:16

    Works for me! I had my usual breakfast of a thickly buttered oatcake with smoked salmon and a couple of cups of coffee, went round the shops, walked around the town park and nature reserve, then had a bonus walk along the lane on top of the hill. The road is now clear except for a few snow banks on the verge but there's still plenty in the ditches "waiting around for more" as my mother would have said. I amused a few people with another of her old sayings because there was some blue sky between the clouds "enough to make a sailor's trousers".

    Dinner was about eight hours later.

      Current date/time is Wed Dec 19 2018, 15:43