Increas in Fat Oxidation on a High-Fat Diet Is Accompanied by an Increase in Triglyceride-Derived Fatty Acid oxidation

摘要

The aim of this study is to investigate the mechanism behind the slow increase in fat oxidation on a high-fat diet. Therefore, we determined 24-h substrate oxidation using respiration chambers and the rate of appearance and oxidation of plasma-derived fatty acids in seven healthy nonobese men (age 23±2 years, height 1.85± 0.03 m, weight 70.4±2.3 kg, /100 body fat 13±1).