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Having orange juice instead of drinking water with breakfast limits postprandial fat oxidation after breakfast in normal weight adolescents and adults
Author(s) -
Stookey Jodi,
Hamer Janice,
Espinoza Graciela,
Higa Annie,
Ng Vivian,
Tinajero-Deck Lydia,
Havel Peter,
King Janet
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.258.8
Subject(s) - meal , orange juice , postprandial , caloric theory , food science , crossover study , limiting , zoology , orange (colour) , chemistry , medicine , endocrinology , biology , placebo , insulin , mechanical engineering , alternative medicine , pathology , engineering
Caloric beverages may promote weight gain by simultaneously increasing total energy intake and limiting fat oxidation. During moderate intensity exercise, caloric beverage intake depresses fat oxidation by 25% or more compared to drinking water. This randomized crossover study described the impact of having a caloric beverage with a typical meal on fat oxidation under resting conditions. On two separate days, healthy normal weight adolescents (n=7) and adults (n=10) consumed the same breakfast with either orange juice or drinking water, and sat at rest for three hours after breakfast. The energy content of the meal with orange juice was 210 kcal higher than the meal paired with drinking water. Both meals contained the same amount of fat (12 g). For both age groups, both meals resulted in a net positive energy balance 150 min after breakfast. Resting fat oxidation and fat balance 150 min after breakfast were significantly lower after breakfast with orange juice, however. The results suggest that, independent of a state of energy excess, when individuals have a caloric beverage instead of drinking water with a meal, they are less likely to oxidize the amount of fat consumed in the meal before their next meal. This project was supported by unrestricted funds from Nestle Waters, by grant number 1R25HL096365‐01, and by NIH/NCRR UCSF‐CTSI Grant Number UL1 RR024131.