Fat Oxidation With Cottonseed Oil Compared To Olive Oil In A Healthy Population

INTRODUCTION: Impaired fat oxidation is a common occurrence in individuals with chronic disease such as obesity and cardiovascular disease. Nutrition interventions aimed at increasing fat oxidation capacity could potentially have clinical relevance in delaying the progression and/or preventing chronic disease. A bioactive component, dihydrosterculic acid (DHSA), in cottonseed oil (CSO) has been previously seen to increase fat oxidation in mice. However, it is unknown the effect of CSO on fat oxidation in humans. PURPOSE: To investigate the impact of cottonseed oil consumption for 28 days on fat oxidation during fasted steady-state exercise among healthy adults. METHODS: Healthy adults (n=47, BMI<27 kg/m 2), aged 18 to 55 y, were randomized to receive daily doses of 30 g or 60 g of either CSO or olive oil (OO) for 28 days. Participants performed a 30-minuteexercise test at 75% of VO2 max, pre- and post-dietary intervention. Using indirect calorimetry at 10-minute intervals during the exercise tests, fat oxidation in kilocalories per minute was calculated and summarized as area under the curve (AUC) from minutes 8 to 30. Delta change, representing the shift in fat burning between pre- and post-intervention tests, were then computed. ANOVA was used to find differences between groups. RESULTS: CSO group (n=23) fat oxidation had no difference post-intervention (0.275 kcal fat ox/22 mins +/-0.02) while OO group (n=24) had decreased fat oxidation post intervention (-4.13 kcal fat ox/22mins +/- 0.04) (p=0.016). CONCLUSION: CSO consumption did not increase fat oxidation in a healthy population. Funded by Cotton Incorporated 22-070 Cotton Incorporated 22-070