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Relationships between diet and basal fat oxidation and maximal fat oxidation during exercise in sedentary adults.
Jurado-Fasoli, Lucas; Amaro-Gahete, Francisco J; Merchan-Ramirez, Elisa; Labayen, Idoia; Ruiz, Jonatan R.
Afiliação
  • Jurado-Fasoli L; PROmoting FITness and Health through physical activity research group (PROFITH), Department of Physical Education and Sports, Faculty of Sport Sciences, University of Granada, 18071, Granada, Spain; EFFECTS 262 Research Group, Department of Medical Physiology, School of Medicine. University of Grana
  • Amaro-Gahete FJ; PROmoting FITness and Health through physical activity research group (PROFITH), Department of Physical Education and Sports, Faculty of Sport Sciences, University of Granada, 18071, Granada, Spain; EFFECTS 262 Research Group, Department of Medical Physiology, School of Medicine. University of Grana
  • Merchan-Ramirez E; PROmoting FITness and Health through physical activity research group (PROFITH), Department of Physical Education and Sports, Faculty of Sport Sciences, University of Granada, 18071, Granada, Spain.
  • Labayen I; Institute for Innovation & Sustainable Development in Food Chain (IS-FOOD), Public University of Navarra, Campus de Arrosadía, 31008, Pamplona, Spain.
  • Ruiz JR; PROmoting FITness and Health through physical activity research group (PROFITH), Department of Physical Education and Sports, Faculty of Sport Sciences, University of Granada, 18071, Granada, Spain.
Nutr Metab Cardiovasc Dis ; 31(4): 1087-1101, 2021 04 09.
Article em En | MEDLINE | ID: mdl-33549436
BACKGROUND AND AIMS: To study the relationships between different dietary factors (i.e., energy, macronutrient and fatty acid intake, food group consumption, and dietary pattern) and basal fat oxidation (BFox) and maximal fat oxidation during exercise (MFO) in sedentary adults. METHOD AND RESULTS: A total of 212 (n = 130 women; 32.4 ± 15.1 years) sedentary healthy adults took part in the present study. Information on the different dietary factors examined was gathered through a food frequency questionnaire and three nonconsecutive 24 h recalls. Energy and macronutrient intakes and food consumption were then estimated and dietary patterns calculated. BFox and MFO were measured by indirect calorimetry following standard procedures. Our study shows that dietary fiber intake was positively associated with BFox after taking into consideration the age, sex, and energy intake. A significant positive association between nut consumption and BFox was observed, which became nonsignificant after taking into consideration the age and energy intake. Fat intake and the dietary quality index (DQI), and the DQI for the Mediterranean diet were positively associated with MFO, which was attenuated after taking sex, age, and energy intake into consideration. CONCLUSION: A higher dietary fiber intake and fat intake are associated with higher BFox and MFO, respectively, in sedentary adults. CLINICAL TRIALS: ClinicalTrials.gov, ID: NCT02365129 (https://clinicaltrials.gov/ct2/show/study/NCT02365129) & ID: NCT03334357 (https://clinicaltrials.gov/ct2/show/NCT03334357).
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ingestão de Energia / Exercício Físico / Dieta / Metabolismo Energético / Metabolismo dos Lipídeos / Comportamento Sedentário / Valor Nutritivo Tipo de estudo: Observational_studies / Prevalence_studies / Prognostic_studies / Risk_factors_studies Limite: Adolescent / Adult / Female / Humans / Male Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ingestão de Energia / Exercício Físico / Dieta / Metabolismo Energético / Metabolismo dos Lipídeos / Comportamento Sedentário / Valor Nutritivo Tipo de estudo: Observational_studies / Prevalence_studies / Prognostic_studies / Risk_factors_studies Limite: Adolescent / Adult / Female / Humans / Male Idioma: En Ano de publicação: 2021 Tipo de documento: Article