Figure 4.

Meal fat oxidation (a) and storage (b) in response to RS content of a breakfast meal. Meal fat oxidation, assessed via measurement of ¹⁴CO₂ in expired air, and meal fat storage in gluteal adipose tissue was measured in 12 healthy adults. Data is presented as mean ± SEM. * p ≤ 0.0006 for a difference from the 0% and 10.7% RS meals at the same time point. FFM, fat free mass.