Nutrition Research
Volume 25, Issue 3 , Pages 225-237, March 2005

Effect of dietary fat intake on total body and white blood cell fat oxidation in exercised sedentary subjects

  • Kulwara Meksawan

      Affiliations

    • Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 14214, USA
    • ,
  • David R. Pendergast

      Affiliations

    • Department of Physiology and Biophysics, School of Medicine and Biomedical Sciences, University at Buffalo, Buffalo, NY 14214, USA
    • Corresponding Author InformationCorresponding author. Tel.: +1 716 829 3830; fax: +1 716 829 2384.
    • ,
  • Georgirene D. Vladutiu

      Affiliations

    • Department of Pediatrics, School of Medicine and Biomedical Sciences, University at Buffalo, Buffalo, NY 14214, USA
    • ,
  • Atif B. Awad

      Affiliations

    • Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 14214, USA

Received 11 December 2003; received in revised form 8 October 2004; accepted 24 November 2004.

Abstract 

The effect of fat intake on total body (TB) and white blood cell (WBC) fat oxidation (FO) was studied during exercise in sedentary subjects. Four men and 6 women consumed diets of 19% and 50% energy from fat for 3 weeks each compared with their regular diet (30%). Before and after each diet, TB FO was measured at each stage of a treadmill test and WBC FO was determined. Fat intake had no effect on TB and WBC FO. Total body FO decreased as exercise intensity increased. WBC FO decreased postexercise as a result of an increase in WBC count. Total body FO in sedentary subjects was not influenced by diet at rest or during exercise. There was no effect from diet but exercise had a small effect on WBC FO. WBC FO may indicate a genetic predisposition for FO.

Keywords: High-fat diet, Respiratory exchange ratio, Oxygen consumption, Energy balance, Genetics

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PII: S0271-5317(05)00010-2

doi:10.1016/j.nutres.2004.10.011

Nutrition Research
Volume 25, Issue 3 , Pages 225-237, March 2005

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