n-3 Polyunsaturated Fatty Acids Increase: Thermic Effect of Food in Men with Metabolic Syndrome

Publication: Canadian Journal of Dietetic Practice and Research
18 November 2011

Abstract

Purpose: Effects on energy metabolism of a test meal and a two-week dietary intervention were observed in men with metabolic syndrome (MetS). Both the meal and the intervention included foods containing fish-derived n-3 polyunsaturated fats (PUFA).
Methods: Six men with MetS (46.7 ± 12.1 years, 37.2 ± 5.6 kg/m2, mean ± standard deviation) completed two test days, separated by a 14-day dietary intervention during which they consumed at least 2.0 g per day of n-3 PUFA from supplied foods. Pre- and post-intervention measurements included body composition, resting metabolic rate (RMR), and the thermic effect of food (TEF) measured for six hours after ingestion of a test meal consisting of 1.43 g of fish-derived n-3 PUFA.
Results: Intakes of n-3 PUFA increased over the 14-day intervention, from 0.43 g per day ± 0.48 to 2.92 g per day ± 1.97 (p=0.013), while no changes were observed in total energy intakes, weight, body composition, or RMR (all p>0.05). The TEF increased by 51.3% (p=0.036), and the non-protein respiratory quotient decreased by 36.0% (p=0.700).
Conclusions: Subjects increased their intake of fish-derived n-3 PUFA in an isocaloric manner while maintaining body weight and composition, and increased the TEF. More studies with larger sample sizes and longer intervention periods are required to confirm the use of fish-derived n-3 PUFA as a therapeutic dietary strategy for people with MetS.

Résumé

Objectif: Les effets sur le métabolisme énergétique d’un repas d’épreuve et d’une intervention nutritionnelle de deux semaines ont été observés chez des hommes souffrant de syndrome métabolique (SM). Le repas d’épreuve et l’intervention comprenaient des aliments contenant des acides gras polyinsaturés (AGPI) n-3 dérivés du poisson.
Méthodes: Six hommes aux prises avec le SM (46,7 ± 12,1 ans, 37,2 ± 5,6 kg/m2, moyenne ± écart-type) ont participé à deux journées d’essai à 14 jours d’intervalle. Entre les deux jours d’essai, ils ont bénéficié d’une intervention nutritionnelle au cours de laquelle ils consommaient au moins 2,0 g par jour d’AGPI n-3 provenant d’aliments fournis. Les mesures prises avant et après l’intervention comprenaient notamment la composition corporelle, le taux métabolique au repos (TMR) et l’effet thermique des aliments (ETA), mesuré pendant six heures après l’ingestion d’un repas d’épreuve comprenant 1,43 g d’AGPI n-3 dérivés du poisson.
Résultats: L’apport en AGPI n-3 a augmenté au cours de l’intervention de 14 jours. De 0,43 g ± 0,48 par jour, il est passé à 2,92 g ± 1,97 par jour (p = 0,013), alors que sur le plan de l’apport énergétique total, du poids, de la composition corporelle ou du TMR, aucun changement n’a été observé (p > 0,05 pour ces derniers éléments). L’ETA s’est accru de 51,3% (p = 0,036), et le quotient respiratoire métabolique non associé aux protéines a diminué de 36,0% (p = 0,700).
Conclusions: Les participants ont accru leur apport en AGPI n-3 dérivés du poisson en consommant le même nombre de calories. Ils ont conservé le même poids et la même composition corporelle et ont connu une augmentation de l’ETA. D’autres d’études, dont la taille de l’échantillon et la période d’intervention sont plus importantes, sont requises afin de confirmer que les AGPI n-3 dérivés du poisson peuvent être utilisés à titre de stratégie d’alimentation thérapeutique chez les personnes souffrant de SM.

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Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 72Number 4December 2011
Pages: 201 - 204

History

Version of record online: 18 November 2011

Authors

Affiliations

Kelly M. Matheson, MSc, RD
Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON
Jennifer E. Cutting, MSc
Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON
Vera C. Mazurak, PhD
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB
Lindsay E. Robinson, PhD
Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON
Andrea C. Buchholz, PhD, RD
Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, ON

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