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Titolo:
Regulation of macronutrient balance in healthy young and older men
Autore:
Davy, KP; Horton, T; Davy, BM; Bessessen, D; Hill, JO;
Indirizzi:
Colorado State Univ, Dept Hlth & Exercise Sci, Ft Collins, CO 80523 USA Colorado State Univ Ft Collins CO USA 80523 Sci, Ft Collins, CO 80523 USA Colorado State Univ, Dept Food Sci & Human Nutr, Ft Collins, CO 80523 USA Colorado State Univ Ft Collins CO USA 80523 utr, Ft Collins, CO 80523 USA Colorado State Univ, Dept Physiol, Ft Collins, CO 80523 USA Colorado StateUniv Ft Collins CO USA 80523 iol, Ft Collins, CO 80523 USA Univ Colorado, Dept Pediat, Ctr Human Nutr, Denver, CO 80202 USA Univ Colorado Denver CO USA 80202 t, Ctr Human Nutr, Denver, CO 80202 USA
Titolo Testata:
INTERNATIONAL JOURNAL OF OBESITY
fascicolo: 10, volume: 25, anno: 2001,
pagine: 1497 - 1502
SICI:
0307-0565(200110)25:10<1497:ROMBIH>2.0.ZU;2-J
Fonte:
ISI
Lingua:
ENG
Soggetto:
FAT OXIDATION; ENERGY-REQUIREMENTS; NUTRIENT BALANCE; WEIGHT-GAIN; WOMEN; HUMANS; OVERWEIGHT; PREVALENCE; EXCHANGE; OBESITY;
Keywords:
aging; macronutrient balance; whole-room calorimetry;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Life Sciences
Citazioni:
28
Recensione:
Indirizzi per estratti:
Indirizzo: Davy, KP Colorado State Univ, Dept Hlth & Exercise Sci, 214 Moby Complex, Ft Collins, CO 80523 USA Colorado State Univ 214 Moby Complex Ft Collins COUSA 80523 USA
Citazione:
K.P. Davy et al., "Regulation of macronutrient balance in healthy young and older men", INT J OBES, 25(10), 2001, pp. 1497-1502

Abstract

OBJECTIVE: To determine the influence of age on the ability to adjust macronutrient oxidation to changes in diet composition. Our hypothesis was thatthe ability to adjust macronutrient oxidation to changes in diet composition would be impaired with age. DESIGN: Cross-sectional, randomized to three different isocaloric diets containing a constant percentage protein but varying in percentage fat and percentage carbohydrate: mixed diet (M; 15/30/55); high-fat diet (HF; 15/60/25), and high-carbohydrate (HC; 15/15/70). SUBJECTS: Six young (YM; age = 25 +/- 1 y) and five middle-aged and older men (OM; age = 63 +/- 3 y). MEASUREMENTS: Each subject underwent 24 h whole-room calorimetry on day 4 of each diet to determine 24 h macronutrient oxidation rates. Macronutrientbalance was calculated from the individual macronutrient oxidation rates and the corresponding macronutrient intake. RESULTS: Body mass, percentage fat, and fat-free mass were similar in the two groups. Twenty-four-hour energy expenditure (EE) and energy balance didnot differ across diets or between groups; 24 In EE was similar to 7% lower (NS) in the OM. Macronutrient oxidation rates were not significantly different in YM vs OM during M. Protein oxidation was similar across diets, buthigher (P < 0.05) in OM. Fat oxidation contributed 28.8 +/- 7.0% vs 37.8 +/- 4.7% to 24h EE on M (NS) in the OM vs YM, respectively. This increased to 58.4 +/- 6.7 vs 51.9 +/- 5.3% of 24 h EE (NS) in the OM vs YM, respectively, during HF and decreased to 25.4 +/- 9.7 vs 20.2 +/- 14.3% (NS) during HC (diet effect, both P < 0.05). Carbohydrate oxidation contributed 54.3 +/-10.5% vs 56.6 +/- 2.4% of 24 h EE (NS) on M in the OM vs YM, respectively. This decreased to 19.5 +/- 10.6 vs 29.9 +/- 12.6% (NS) during HF and increased to 53.6 +/- 12.3 vs 64.7 +/- 14.3% (NS) in the OM vs YM, respectively during HC (diet effect, P < 0.05). CONCLUSION: Taken together, these results suggest that the ability to adjust macronutrient oxidation to changes in diet composition is maintained in OM and, thus, is unlikely to contribute to the increased susceptibility to weight gain and obesity development that accompanies aging.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 22/01/20 alle ore 09:26:06