***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: Small changes of diet may reduce CVD risk . One example is the inclusion of nuts . They are rich in fibre , unsaturated fatty acids and phytonutrients . However , their fat content and energy density raise concerns that chronic consumption will promote weight gain . R and omised intervention studies are required to evaluate whether this concern is well founded . This study 's aim was to determine if the inclusion of a 1440 kJ serving of almonds in the daily diet results in positive energy balance , and body composition change . During a 23-week cross-over design study , participants were required to consume almonds for 10 weeks and were provided no advice on how to include them in their diet . For another 10 weeks ( order counter-balanced ) , participants followed their customary diet and there was a 3-week washout between . The study group consisted of twenty women . Potential mechanisms of energy dissipation were measured . Ten weeks of daily almond consumption did not cause a change in body weight . This was predominantly due to compensation for the energy contained in the almonds through reduced food intake from other sources . Moreover , inefficiency in the absorption of energy from almonds was documented ( P < 0.05 ) . No changes in resting metabolic rate , thermic effect of food or total energy expenditure were noted . A daily 1440 kJ serving of almonds , sufficient to provide beneficial effects on cardiovascular risk factors , may be included in the diet with limited risk of weight gain . Whether this can be generalised to other high-fat energy dense foods warrants evaluation The influence of the source of dietary fat on postpr and ial thermogenesis and substrate oxidation rates , was examined in twelve postmenopausal women aged 57 - 73 years , with BMI 21.9 - 38.3 kg/m(2 ) . A single blind , r and omised , paired comparison of two high-fat , isoenergetic , mixed test meals was conducted . The major source of fat was either cream ( CREAM ) or extra virgin olive oil ( EVOO ) .  RMR , diet-induced thermogenesis ( DIT ) and substrate oxidation rates over 5 h were measured by indirect calorimetry . There were no differences in body weight , RMR , fasting carbohydrate or fat oxidation rates between the two occasions . DIT ( EVOO 97 ( SD 46 ) v. CREAM 76 ( SD 69 ) kJ/5 h and EVOO 5.2 ( SD 2.5 ) v. CREAM 4.1 ( SD 3.7)% energy ) did not differ between the two test meals . The postpr and ial increase in carbohydrate oxidation rates , relative to their respective fasting values ( DeltaCOX ) , was significantly lower following the EVOO meal ( EVOO 10.6 ( SD 8.3 ) v. CREAM 17.5 ( SD 10 ) g/5 h ; paired t test , P=0.023 ) , while postpr and ial fat oxidation rates ( DeltaFOX ) were significantly higher ( EVOO 0.0 ( SD 4.4 ) v. CREAM -3.6 ( sd 4.0 ) g/5 h ; P=0.028 ) . In the eight obese subjects , however , DIT was significantly higher following the EVOO meal ( EVOO 5.1 ( SD 2.0 ) v. CREAM 2.5 ( sd 2.9 ) % ; P=0.01 ) . This was accompanied by a significantly lower DeltaCOX ( EVOO 10.9 ( SD 9.9 ) v. CREAM 17.3 ( SD 10.5 ) g/5 h ; P=0.03 ) and significantly higher DeltaFOX ( EVOO 0.11 ( SD 4.4 ) v. CREAM -4.1 ( SD 4.5 ) g/5 h , P=0.034 ) . The present study showed that olive oil significantly promoted postpr and ial fat oxidation and stimulated DIT in abdominally obese postmenopausal women BACKGROUND Medium-chain triacylglycerols ( MCTs ) are reported to enhance human energy expenditure ( EE ) , although few studies have involved women and the duration of such effects is only known for periods of approximately 7 d. OBJECTIVE This study was conducted to determine whether women consuming mixed , MCT-enriched or long-chain triacylglycerol (LCT)-enriched diets showed changes in EE or substrate oxidation after 7 and 14 d. DESIGN Twelve nonobese , premenopausal women were fed isoenergetic mixed diets enriched in either MCTs or LCTs during separate , 14-d feeding periods . Each meal contained 40 % of energy as fat ( 80 % of which was the treatment fat ) , 45 % as carbohydrate , and 15 % as protein . On days 7 and 14 of each trial , basal metabolic rate ( BMR , kJ/min ) , total energy expenditure ( TEE , kJ/min ) , and thermic effect of feeding ( deltakJ/min ) after a st and ardized breakfast were measured by respiratory gas exchange . RESULTS On day 7 , the mean ( + /-SEM ) BMR ( 3.58+/-0.11 kJ/min ) with the MCT diet was greater ( P = 0.0003 ) than that with the LCT diet ( 3.43+/-0.11 kJ/min ) . The mean postpr and ial TEE on day 7 was significantly greater ( P = 0.04 ) with the MCT diet ( 4.36+/-0.04 kJ/min ) than with the LCT diet ( 4.23+/-0.04 kJ/min ) ; by day 14 , postpr and ial TEE was still greater with the MCT diet , but not significantly so . No significant differences in the thermic effect of feeding were evident between diets . CONCLUSIONS Results from this longest controlled MCT feeding study to date suggest that short-term feeding of MCT-enriched diets increases TEE , but this effect could be transient with continued feeding BACKGROUND Different dietary fats are metabolized differently in humans and may influence energy expenditure , substrate oxidation , appetite regulation , and body weight regulation . OBJECTIVE We examined the short-term effects of 4 triacylglycerols ( test fats ) on subjective appetite , ad libitum energy intake , meal-induced thermogenesis , and postpr and ial substrate oxidation . DESIGN Eleven healthy , normal-weight men ( mean age : 25.1 + /- 0.5 y ) consumed 4 different test fats [ conventional fat ( rapeseed oil ) and 3 modified fats ( lipase-structured fat , chemically structured fat , and physically mixed fat ) ] in a r and omized , double-blind , crossover design . RESULTS No significant differences in appetite sensations or ad libitum energy intakes were observed between the 4 test fats . Overall , the 4 fats exerted different effects on energy expenditure ( meal effect : P < 0.01 ) and substrate oxidation ( interaction between meal and time : P < 0.05 ) . In post hoc tests , the 3 modified fats result ed in significantly higher postpr and ial energy expenditure and fat oxidation than did the conventional fat ( P < 0.008 , Bonferroni adjusted ) ; no significant differences were observed between the 3 modified fats . CONCLUSIONS Structured fats do not change short-term postpr and ial appetite sensations or ad libitum energy intakes but do result in higher postpr and ial energy expenditure and fat oxidation than do conventional fats and hence promote negative energy and fat balance . In humans , a physically mixed fat ( trioctanoate + rapeseed oil ) is metabolized as quickly as are structured fats . The position of medium-chain fatty acids on the glycerol backbone of triacylglycerols does not seem to affect energy expenditure or appetite Alpha linolenic acid-enriched diacylglycerol ( ALA-DAG ) reduces visceral fat area and body fat in rodents and humans compared to conventional triacylglycerol ( TAG ) . Although ALA-DAG increases dietary fat utilization as energy in rodents , its effects in humans are not known . The present study was a r and omized , placebo-controlled , double-blind , crossover intervention trial performed to clarify the effect of ALA-DAG on postpr and ial energy metabolism in humans . Nineteen healthy subjects participated in this study , and postpr and ial energy metabolism was evaluated using indirect calorimetry followed by 14-d repeated pre-consumption of TAG ( rapeseed oil ) as a control or ALA-DAG . As a primary outcome , ALA-DAG induced significantly higher postpr and ial fat oxidation than TAG . As a secondary outcome , carbohydrate oxidation tended to be decreased . In addition , postpr and ial energy expenditure was significantly increased by ALA-DAG compared to TAG . These findings suggest that daily ALA-DAG consumption stimulates dietary fat utilization as energy after a meal , as well as greater diet induced thermogenesis in healthy humans . In conclusion , repeated consumption of ALA-DAG enhanced postpr and ial fat metabolism after a meal , which may partially explain its visceral fat area-reducing effect Studies have shown that the long chain fatty acid composition of a dietary fat influences whether it will be partitioned for either energy or storage . The objective of this study was to compare the effects of 3 oils differing in fatty acid composition on postpr and ial energy expenditure and macronutrient oxidation in healthy normal-weight men . Using a r and omized crossover design , 15 subjects consumed breakfast meals containing 60 % of energy as fat . The principal source of fat was ( a ) olive oil rich in oleic acid ( 18:1n-9 ) , ( b ) sunflower oil rich in linoleic acid ( 18:2n-6 ) , or ( c ) flaxseed oil rich in linolenic acid ( 18:3n-3 ) . Measurements of resting metabolic rate , thermic effect of food , and postpr and ial energy expenditure were conducted with indirect calorimetry that recorded O(2 ) consumed and CO(2 ) produced one-half hour before meal consumption and 6 hours after meal consumption . Fat and carbohydrate oxidation rates were calculated from nonprotein gaseous exchange . Olive oil feeding showed a significant overall increase in energy expenditure compared with flaxseed oil ( P < .0006 ) and a trend to increased energy expenditure compared with sunflower oil ( P < .06 ) . None of the 3 treatments exhibited significant effects on fat or carbohydrate oxidation . In conclusion , diets rich in oleic acid derived from olive oil may offer increased oxidation translating into increased energy expenditure postpr and ially Objective : To compare postpr and ial whole-body fat oxidation rates in humans , following  high-fat ( 43 % of total energy ) mixed breakfast meals , of fixed energy and macronutrient composition , rich in either monounsaturated fat ( MUFA ) from extra virgin olive oil or saturated fat ( SFA ) from cream . Design : Paired comparison of resting metabolic rate ( RMR ) , thermic effect of a meal and substrate oxidation rates following consumption of isocaloric breakfast meals , differing only in the type of fat , administered in r and om order 1–2 weeks apart . Subjects : Fourteen male volunteers , body mass index ( BMI ) in the range 20–32 kg/m2 , aged 24–49 y and resident in Melbourne , Australia , were recruited by advertisement in the local media or by personal contact . Measurements : Body size and composition was determined by anthropometry and dual energy X-ray absorptiometry ( DEXA ) . Indirect calorimetry was used to measure RMR , thermic effect of a meal , post-meal total energy expenditure and substrate oxidation rate . Blood pressure and pulse rates were measured with an automated oscillometric system . Fasting and 2 h postpr and ial glucose and insulin concentrations and the fasting lipid profile were also determined . Results : In the 5 h following the MUFA breakfast , there was a significantly greater postpr and ial fat oxidation rate ( 3.08±4.58 g/5 h , P=0.017 ) , and lower postpr and ial carbohydrate oxidation rate ( P=0.025 ) , than after the SFA breakfast . Thermic effect of a meal was significantly higher ( 55 kJ/5 h , P=0.034 ) after the MUFA breakfast , in subjects with a high waist circumference ( HWC≥99 cm ) than those with a low waist circumference ( LWC<99 cm ) . This difference was not detected following the SFA breakfast ( P=0.910 ) . Conclusion : If postpr and ial fat oxidation rates are higher after high MUFA , rather than SFA meals , then a simple change to the type of dietary fat consumed might have beneficial effects in curbing weight gain in men consuming a relatively high-fat diet . This may be particularly evident in men with a large waist circumference This study investigated the effects of a liquid meal containing medium- and long-chain triacylglycerols ( MLCT ) on diet-induced thermogenesis ( DIT ) and was conducted in double-blind cross-over manner . Twenty subjects participated in this examination . The subjects consumed the liquid meal , which was made with 14 g of canola oil ( LCT , long-chain triacylglycerols ) or MLCT containing about 12 % medium-chain fatty acids ( MCFA ) .  Oxygen consumption and carbon dioxide production were measured by indirect calorimetry . Resting energy expenditure 
    Output:
    
Evidence indicates that the consumption of polyunsaturated fatty acids causes a greater DIT than saturated fatty acids .
Also , the consumption of medium-chain fatty acids compared to long-chain fatty acids has been shown to increase DIT .
Likewise , the use of certain oils has shown positive effects on postpr and ial energy expenditure , as is the case of olive oil , compared to rapeseed oil .
CONCLUSIONS The use of specific types of fatty acids in the everyday diet can increase postpr and ial energy expenditure in humans .