overfeeding carbs or fat

[coach hale]

Macronutrient disposal during controlled overfeeding with glucose,
fructose, sucrose, or fat in lean and obese women
Regina M McDevitt, Sally D Poppitt, Peter R Murgatroyd, and Andrew M Prentice

ABSTRACT
Background: Previous short-term studies (d6 h) showed differences
in energy expenditure (EE) and macronutrient oxidation in
response to overfeeding with different types of dietary carbohydrate.
This finding could have implications for obesity.
Objective: We used 96-h continuous whole-body calorimetry in
8 lean and 5 obese women to assess metabolic disposal (energy
dissipation and glycogen or fat storage) of a controlled excess of
dietary energy supplied as different carbohydrate sources or as fat.

Design: Five dietary treatments were applied in random order:
energy balance (control) and overfeeding by 50% of energy
requirements with fat (Ofat) or predominantly with glucose, fructose,
or sucrose (Ocho). Macronutrient oxidation rates were
assessed from nonprotein gaseous exchanges. Net macronutrient
balances were calculated as cumulative differences between
intake and oxidation.

Results: Increased EE in response to overfeeding dissipated 7.9%
of the energy excess with a variation in EE of < 1.7% across overfeeding treatments (NS). EE during the Ofat treatment significantly
exceeded that during the control treatment in the lean but
not in the obese women. There were no significant differences
between lean and obese women in macronutrient oxidation or
balances, so data were pooled. Ocho induced glycogen storage on
day 1 (_100 g) but thereafter progressively stimulated carbohydrate
oxidation so that balance was reached on days 3 and 4. Fat
oxidation was proportionately suppressed. Of the excess carbohydrate,
74% was oxidized; there were no significant differences
between the various Ocho treatments. Ofat stimulated fat oxidation
by 18% and suppressed carbohydrate oxidation. On average, 12%
of the excess energy was stored as glycogen and 88% as fat; there
was no significant difference between overfeeding treatments.

Conclusion: There was no significant difference in fat balance
during controlled overfeeding with fat, fructose, glucose, or
sucrose. Am J Clin Nutr 2000;72:369–77.

This study indicated under conditions of equal caloric intake we should not expect differences in fat balance due to macronutrient percentages.
Thanks
Coach Hale
www.maxcondition.com

[Espi]

What is the correct conclusion here?
Is it that when we disregard leptin, the effect of overfeeding on fats is the same as overfeeding on carbs?