The effects of peanut, safflower, and olive oil on body composition, energy metabolism, lipid profile and food intake of eutrophic, normolipidemic subjects

• Autor(a) principal: SALES, Regiane Lopes
• Data de Publicação: 2023
• Outros Autores: COSTA, Neuza Maria Brunoro, MONTEIRO, Josefina Bressan Resende, PELUZIO, Maria do Carmo Gouveia, COELHO, Sandra Bragança, OLIVEIRA, Cristiane Gonçalves de, MATTES, Richard
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9923
• topic: appetite; olive oil; body composition; energy metabolism,; safflower oil; peanul oil; lipid profile; apetite; azeite de oliva; composição corporal; metabolismo energético; óleo de açafrão; óleo de amendoim; perfil lipídico

ObjectiveThe present study aimed at evaluating the effects of peanut, safflower and olive oils on the lipid profile, body composition and satiety of eutrophic, normolipidemic subjects.MethodsThirty-two 18 to 50 year-old subjects were recruited and randomly divided into four groups, each with 4 men and 4 women. One group received no treatment and the others received a milk shake for their breakfast, containing an amount of one of the oils (peanut, safflower or olive) equivalent to 30% of their basal energy metabolism, for a period of 8 weeks. The levels of total blood cholesterol and fractions, triacylglycerols, body weight, body composition, basal metabolic rate, dietary induced thermogenesis, satiety and food intake were evaluated on the basal, 4th and 8th weeks.ResultsNo significant difference was observed in the lipid profile or satiety, but the safflower oil group showed lower levels of blood lipids. Oil intake, irrespective of its composition, led to an increase in body weight, and olive oil consumption increased the hip circumference.ConclusionContrary to reports in the literature, the addition of oils to the diet increased body fat deposition, and had no effect on blood lipid profile or satiety. The use of oil to substitute other energetic nutrients of the diet should be investigated in future studies, with a larger number of volunteers and a longer period of intervention.