Differential oxidation of individual dietary fatty acids in humans.

Background: Dietary fatty acids that are more prone to oxidation than to storage may be less likely to lead to obesity.

Objective: The aim of this study was to determine the effect of chain length, degree of unsaturation, and stereoisomeric effects of unsaturation on the oxidation of individual fatty acids in normal-weight men.

Design: Fatty acid oxidation was examined in men consuming a weight-maintenance diet containing 40% of energy as fat.

Concurrent physical activity increases fat oxidation during the shift to a high-fat diet.

Background: It takes several days to adapt to a high-fat diet. In an earlier study, we observed a large degree of interindividual variation in the capacity to adapt to a high-fat diet. We hypothesized that concurrent physical activity would accelerate fat oxidation during an isoenergetic high-fat diet.

Differential response to low-fat diet between low and normal HDL-cholesterol subjects.

Heart attacks frequently occur in normolipidemic subjects with low concentration of high density lipoproteins ( View Article and Find Full Text PDF

Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran.

The effect of microwave heat, packaging methods, and storage temperatures on proximate and fatty acid compositions of rice bran during 16 weeks of storage was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and microwave heated for 3 min. Raw and microwave-heated brans were packed in zipper-top bags and/or vacuum-sealed bags and stored at 4-5 and/or 25 degrees C for 16 weeks.

Fat and carbohydrate balances during adaptation to a high-fat.

Background: Dietary fat contents are highly variable. Failure to compensate for the positive fat balance that occurs during the shift to a high-fat, low-carbohydrate diet by increasing energy expenditure or by decreasing food intake may result in the gain of fat mass.

Objective: The objective of this study was to investigate the time course of fat oxidation during adaptation to an isoenergetic high-fat, low-carbohydrate diet.