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Regular intake of high‐oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy‐restricted diet
Author(s) -
Alves Raquel Duarte Moreira,
Moreira Ana Paula Boroni,
Macedo Viviane Silva,
Alfenas Rita,
Bressan Josefina,
Mattes Richard,
Costa Neuza Maria Brunoro
Publication year - 2014
Publication title -
obesity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.438
H-Index - 199
eISSN - 1930-739X
pISSN - 1930-7381
DOI - 10.1002/oby.20746
Subject(s) - overweight , lean body mass , medicine , postprandial , obesity , meal , endocrinology , zoology , body weight , biology , insulin
Objective Evaluate the effect of high‐oleic and conventional peanuts within a hypocaloric‐diet on energy metabolism and body composition. Methods This 4‐week randomized clinical trial included males with BMI of 29.7 ± 2.4 kg m −2 and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n = 22) that followed a hypocaloric‐diet; conventional peanuts (CVP, n = 22) or high‐oleic peanuts (HOP, n = 21) that received the hypocaloric‐diet including (not adding) 56 g day −1 of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes. Results Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4‐weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition. Conclusion Regular peanut consumption, especially the high‐oleic type, within a hypocaloric‐diet increased fat oxidation and reduced body fatness in overweigh and obese men.