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Substitution of saturated with monounsaturated fat in a 4-week diet affects body weight and composition of overweight and obese men

Published online by Cambridge University Press:  09 March 2007

L. S. Piers ,
Karen Z. Walker ,
Rachel M. Stoney ,
Mario J. Soares  and
Kerin O'Dea
L. S. Piers*
Affiliation:
Menzies School of Health Research, Casuarina, Northern Territory, Australia
Karen Z. Walker
Affiliation:
Nutrition and Dietetics, Department of Medicine, Monash University, Monash Medical Centre, Clayton, Victoria, Australia
Rachel M. Stoney
Affiliation:
The Nutrition Department, The Alfred Hospital, Prahran, Victoria, Australia
Mario J. Soares
Affiliation:
Department of Nutrition, Dietetics and Food Science, Curtin University of Technology, School of Public Health, Perth, Western Australia, Australia
Kerin O'Dea
Affiliation:
Menzies School of Health Research, Casuarina, Northern Territory, Australia
*
*Corresponding author: Dr L. S. Piers, present address, Health Surveillance and Evaluation Section, Rural and Regional Health and Aged Care Services, Department of Human Services, Level 18, 120 Spencer Street, Melbourne, Victoria 3000, Australia, fax +61 3 9637 4763, email [email protected]
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Abstract

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A randomised crossover study of eight overweight or obese men (aged 24–49 years, BMI 25.5–31.3 kg/m2), who followed two diets for 4 weeks each, was performed to determine whether substitution of saturated fat with monounsaturated fat affects body weight and composition. Subjects were provided with all food and beverages as modules (selected ad libitum) of constant macronutrient composition, but differing energy content. The % total energy from saturated fat, monounsaturated fat and polyunsaturated fat was 24, 13 and 3% respectively on the saturated fatty acid (SFA)-rich diet and 11, 22 and 7% respectively on the monounsaturated fatty acid (MUFA)-rich diet. MUFA accounted for about 80% of the unsaturated fats consumed on both diets. Body composition, blood pressure, energy expenditure (resting and postprandial metabolic rates, substrate oxidation rate, physical activity), serum lipids, the fatty acid profile of serum cholesteryl esters and plasma glucose and insulin concentrations were measured before and after each diet period. Significant (P≤0·05) differences in total cholesterol and the fatty acid composition of serum cholesteryl esters provided evidence of dietary adherence. The men had a lower weight (-2·1 (se 0·4) kg, P=0·0015) and fat mass (-2·6 (se 0·6) kg, P= 0·0034) at the end of the MUFA-rich diet as compared with values at the end of the SFA-rich diet. No significant differences were detected in energy or fat intake, energy expenditure, substrate oxidation rates or self-reported physical activity. Substituting dietary saturated with unsaturated fat, predominantly MUFA, can induce a small but significant loss of body weight and fat mass without a significant change in total energy or fat intake.

Keywords

ObesityDietary fatWeight lossBody compositionEnergy expenditure
Type
Research Article
Information
British Journal of Nutrition , Volume 90 , Issue 3 , September 2003 , pp. 717 - 727
Copyright
Copyright © The Nutrition Society 2003

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