Fat balance and ageing: results from the Québec Family Study

Eight-Year Longitudinal Changes in Body Composition in Healthy Swiss Adults

OBJECTIVE

Significant changes in body composition occur during lifetime. This longitudinal study (8.0 +/- 0.8 yrs) in a cohort of healthy sedentary and physically active men (n = 78) and women (n = 53), aged 20 to 74 yr describes: 1) the longitudinal changes in weight and body composition and 2) their associations with age and physical activity.

METHOD

Fat-free mass (FFM) and body fat (BF) were assessed by bioelectrical impedance analysis (BIA). Subjects who regularly performed >3 hours per week of endurance type physical activity were classified as "Active". Others were classified as "Sedentary". Subjects were also separated by age (<45 yr vs > or =45 yr).

RESULTS

FFM increased by 1.7 +/- 2.8 kg in men <45 yr who gained 4.0 +/- 5.0 kg of body weight and was maintained (0.5 +/- 1.6 kg) in women <45 y who gained 1.6 +/- 3.0 kg of weight. A weight gain of 1.2 +/- 3.3 kg in men > or =45 yr was accompanied by stable FFM (-0.1 +/- 2.3 kg), and of 1.0 +/- 3.2 kg was accompanied by a loss of FFM in women > or =45 yr. In active men > or =45 yr, maintenance of FFM was associated with smaller weight gains than in sedentary; sedentary men > or =45 yr decreased FFM with larger weight gains than active subjects. Sedentary women <45 yr were able to gain FFM; the active women maintained, but did not gain FFM with smaller weight gains than in sedentary women. FFM decreased in >/=45 yr women despite of small weight gains.

CONCLUSION

Weight change is clearly associated with a change in FFM. Weight gain is necessary to offset age-related FFM loss between 20 and 74 yrs. In active men, a FFM increase was associated with less weight gain than sedentary men. Future studies should evaluate the threshold of weight change and the level of physical activity necessary to prevent age-related losses of FFM.

Greater than predicted decrease in resting energy expenditure with age: cross-sectional and longitudinal evidence

OBJECTIVE

To determine whether the age-related decrease in resting energy expenditure (REE) is explained by variations in body composition.

DESIGN

In Study 1, adult subjects (20-70 years) from the Quebec Family Study were classified into five different age groups. Body composition was measured by hydrodensitometry to determine fat mass and fat-free mass as predictors of REE. In the youngest group of individuals these predictors were used to plot a reference regression that was then used to predict REE in the other age groups. In Study 2, this issue was investigated in a longitudinal design (6-year follow-up). Subjects were subdivided into three groups and a reference regression was plotted at the beginning of the follow-up and was then used to predict REE 6 years later in the three age groups.

SUBJECTS

In Study 1, 627 adults (288 men and 339 women), aged between 20 and 70 years. In Study 2, 191 adults (93 men and 98 women).

RESULTS

In Study 1, measured REE was 329, 302, 528 and 636 kJ/day (P < 0.0001) below predicted REE at 34, 44, 54 and 64 years, respectively. In Study 2 the most marked deviation from predicted REE in response to the 6-year follow-up in men was observed in young adults (-548 kJ/day, P < 0.001) while in women, the largest deviation occurred later in life (-720 kj/day, P < 0.001).

CONCLUSION

Aging is accompanied by a decrease in REE that is significantly greater than what is predicted by variations in body composition. This decrease may reach a mean level of about 500-800 kj/day.

Longitudinal changes in body composition in older men and women: role of body weight change and physical activity

BACKGROUND

Estimates of body-composition change in older adults are mostly derived from cross-sectional data.

OBJECTIVE

We examined the natural longitudinal patterns of change in fat-free mass (FFM) and fat mass (FM) in older adults and explored the effect of physical activity, weight change, and age on these changes.

DESIGN

The body composition measured by hydrodensitometry and the level of sports and recreational activity (SRA) of 53 men and 78 women with a mean (+/-SD) initial age of 60.7 +/- 7.8 y were examined on 2 occasions separated by a mean (+/-SD) time of 9.4 +/- 1.4 y.

RESULTS

FFM decreased in men (2.0% per decade) but not in women, whereas FM increased similarly in both sexes (7.5% per decade). Levels of SRA decreased more in men than in women over the follow-up period. Baseline age and level of SRA were inversely and independently associated with changes in FM in women only. Neither age nor level of SRA was associated with changes in FFM in men or women. Weight-stable subjects lost FFM. FFM accounted for 19% of body weight in those who gained weight, even in the presence of decreased levels of SRA. Loss of FFM (33% of body weight) was pronounced in those who lost weight, despite median SRA levels >4184 kJ/wk.

CONCLUSIONS

On average, FM increased; however, the increase in women was attenuated with advancing age. The decrease in FFM over the follow-up period was small and masked the wide interindividual variation that was dependent on the magnitude of weight change. The contribution of weight stability, modest weight gains, or lifestyle changes that include regular resistance exercise in attenuating lean-tissue loss with age should be explored.

Discrepancies in dietary intakes and plasma concentrations of fatty acids according to age among Japanese female dietitians

OBJECTIVE

To clarify the influences of age on dietary intakes and plasma concentrations of fatty acids (FAs) in Japanese female dietitians.

SUBJECTS AND METHODS

In autumn 1996, we estimated dietary FA intakes based on 7 day weighed diet records and analyzed plasma FA concentrations in 79 healthy Japanese female dietitians, and investigated their relationships with age, dividing into three age groups (young (32-42 y), middle-aged (43-50 y) and elderly (51-66 y)).

RESULTS

Dietary intakes of total FA, saturated FAs, monounsaturated FAs, n-3 polyunsaturated FAs (PUFAs) and alpha-linolenic acid (18:3n-3) were significantly highest in the middle-aged group, and lowest in the elderly. Similar trends were observed for dietary intakes of n-6 PUFAs and linoleic acid (18:2n-6), but there were no differences with regard to eicosapentaenoic acid (EPA; 20:5n-3), docosahexaenoic acid (DHA; 22:6n-3) and n-3 highly unsaturated FAs (HUFAs=EPA+22:5n-3+DHA). On the other hand, plasma concentrations of all FAs except for arachidonic acid (20:4n-6) demonstrated positive correlations with age. Moreover, plasma concentrations of EPA in all age groups, DHA in the elderly and n-3 HUFAs in the middle-aged and the elderly were all positively correlated with dietary intakes.

CONCLUSIONS

We should take into account the influence of age on dietary habit and lipid metabolism when interpreting associations between dietary FA intakes and plasma FA concentrations.

The degree of saturation of fatty acids influences post-ingestive satiety

Two studies were designed to compare the effects on post-ingestive satiety of manipulating the degree of saturation of fatty acids, at a fixed chain length (18 C atoms), in a fixed energy (5.68 MJ for males; 3.97 MJ for females), high-fat (55% energy) lunch meal. Two different groups of twenty subjects (ten males and ten females) took part in each study. All forty subjects were of normal weight and aged between 18 and 36 years. Study 1 compared the effects of fat A (oleic blend, high in monounsaturated fatty acids (MUFA)) with those of fat B (linoleic blend, high in polyunsaturated fatty acids (PUFA)) and fat C (stearic-oleic blend, high in saturated fatty acids (SFA)). Study 2, which was designed to confirm and extend the findings of Study 1, compared the effects of fats A, B and C with those of fat D (a linoleic-oleic blend). Energy and nutrient intakes were monitored for the rest of the day and for the following day. Profiles of hunger, fullness and other sensations were monitored by continuous tracking and end-of-day questionnaires. In each meal the fat content was exclusively composed of one particular type (A, B, C or D) and was divided equally between the main course and dessert. Study 1 revealed a significant effect of fat type (degree of saturation) on intake of nutrients at the following (dinner) meal (smallest F[2,36] 3.38, P < 0.05), on post-ingestive ratings of motivation to eat (smallest F[2,36] 4.18, P = 0.02) and on energy intake over the whole test day (F[2,36] 3.39, P < 0.01). Subjects consumed significantly more energy after consumption of the lunch containing fat A than after the lunches containing fats B or C and there was a trend for these effects to continue into the second day. In Study 2, fat C produced more similar effects on appetite to fat A and there was a tendency for subjects to consume more over the whole test day when they had consumed the lunch containing fat A than when they had consumed the lunch containing fat B. Furthermore, when the data from fat conditions A and B in both studies were combined (n 40) the results of Study 1 were confirmed. Overall, the results of these short-term studies indicate that PUFA may exert a relatively stronger control over appetite than MUFA and SFA.