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Abstract Title:

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet.

Abstract Source:

Obesity (Silver Spring). 2014 Jun ;22(6):1422-9. Epub 2014 Mar 27. PMID: 24639419

Abstract Author(s):

Raquel Duarte Moreira Alves, Ana Paula Boroni Moreira, Viviane Silva Macedo, Rita de Cássia Gonçalves Alfenas, Josefina Bressan, Richard Mattes, Neuza Maria Brunoro Costa

Article Affiliation:

Raquel Duarte Moreira Alves

Abstract:

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.

Study Type : Human Study

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