Fat Oxidation Research Articles

Effects of Human Milk Oligosaccharide 2′-Fucosyllactose Ingestion on Weight Loss and Markers of Health

Background: 2′-Fucosyllactose (2′-FL) is an oligosaccharide contained in human milk and possesses prebiotic and anti-inflammatory effects, which may alleviate skeletal muscle atrophy under caloric restriction. This study evaluated the impacts of 12 weeks of 2′-FL supplementation in conjunction with exercise (10,000 steps/day, 5 days/week) and energy-reduced (−300 kcals/day) dietary interventions on changes in body composition and health-related biomarkers. Methods: A total of 41 overweight and sedentary female and male participants (38.0 ± 13 years, 90.1 ± 15 kg, 31.6 ± 6.6 kg/m2, 36.9 ± 7% fat) took part in a randomized, double-blind, and placebo-controlled study. The participants underwent baseline assessments and were then assigned to ingest 3 g/day of a placebo (PLA) or Momstamin 2′-F while initiating the exercise and weight-loss program. Follow-up tests were performed after 6 and 12 weeks. Data were analyzed using general linear model statistics with repeated measures and mean changes from baseline values with 95% confidence intervals (CIs). Results: No group × time × sex interaction effects were observed, so group × time effects are reported. Participants in both groups saw comparable reductions in weight. However, those with 2′-FL demonstrated a significantly greater reduction in the percentage of body fat and less loss of the fat-free mass. Additionally, there was evidence that 2′-FL supplementation promoted more favorable changes in resting fat oxidation, peak aerobic capacity, IL-4, and platelet aggregation, with some minimal effects on the fermentation of short-chain fatty acids and monosaccharides in fecal samples. Moreover, participants’ perceptions regarding some aspects of the functional capacity and ratings of the quality of life were improved, and the supplementation protocol was well tolerated, although a small, but significant, decrease in BMC was observed. Conclusions: The results support contentions that dietary supplementation of 2′-FL (3 g/d) can promote fat loss and improve exercise- and diet-related markers of health and fitness in overweight sedentary individuals initiating an exercise and weight-loss program. Further research is needed to explore the potential health benefits of 2′-FL supplementation in both healthy and elderly individuals (Registered clinical trial #NCT06547801).

Analysis of fat oxidation capacity during cardiopulmonary exercise testing indicates long-lasting metabolic disturbance in patients with post-covid-19 syndrome

Background & AimsPost-COVID-19 Syndrome (PCS) is characterized by symptoms including fatigue, reduced physical performance, dyspnea, cognitive impairment, and psychological distress. The mechanisms underlying the onset and severity of PCS point to mitochondrial dysfunction as significant contributor. This study examined fat oxidation as a function of mitochondrial capacity during exercise. MethodsSingle-center prospective cohort study during inpatient rehabilitation. Cardiopulmonary exercise testing and assessment of fatigue using questionnaires were performed at admission and discharge. Detailed spirometric breath-by-breath data were used to calculate substrate oxidation rates. ResultsPatients (N=145; 38% women; 49.7±11.4 years) were referred to rehabilitation 253.4±130.6 days after infection. Lead symptoms included fatigue/exercise intolerance (79.9%), shortness of breath (77.0%), and cognitive dysfunction (55.1%). Fat oxidation capacity was disturbed in PCS patients overall (AUC: 11.3[10.7-11.9]) compared to healthy controls (p<0.0001), with hospitalization during acute infection predicting the level of disturbance (p<0.0001). Low exercise capacity and high fatigue scores resulted in reduced fat oxidation (both p<0.0001). In particular, younger males were affected by significantly reduced fat oxidation capacity (sex: p=0.002; age: p<0.001). Metabolic disturbance was significantly improved during exercise-based rehabilitation (AUC: 14.9[14.4-15.4]; p<0.0001), even for the group of younger impaired males (+44.2%; p<0.0001). Carbohydrate oxidation was not impaired. ConclusionsPCS-specific restrictions in fat oxidation may indicate persistent mitochondrial dysfunction. Clinical assessment of PCS patients should include detailed breath-by-breath analysis during exercise to identify metabolic alterations especially in the group of younger males identified in this report. Exercise-based rehabilitation results in improved exercise capacity and fat oxidation and thus likely mitochondrial function. Clinical Trials: NCT06468722

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

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

Fat Oxidation During Ambulation On A Normal And Lower Body Positive Pressure Treadmill

Fat Oxidation During Ambulation On A Normal And Lower Body Positive Pressure Treadmill

Effect Of 7-days Supplementation Of Piceatannol On Fat Oxidation At Rest, During And After Exercise

Effect Of 7-days Supplementation Of Piceatannol On Fat Oxidation At Rest, During And After Exercise

Effects Of New Zealand Blackcurrant, Body Composition, And Sex On Fat Oxidation During Exercise

Effects Of New Zealand Blackcurrant, Body Composition, And Sex On Fat Oxidation During Exercise

Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein

This study explored the effects of low voltage programmed thawing (LVPT) on thawing period, water status, current density as well as physicochemical properties of porcine longissimus dorsi muscle, considering air thawing (AT), water immersion thawing (WT) and cold storage thawing (CST) for the comparison, additionally making fresh meat (FM) as the control. The thawing process used current limiting to gradually reduce the maximum output current to 500, 200 and 100 mA, respectively, by applying a safe voltage of 35 V in a home defrosting apparatus. Using two pairs of foil plate, the thawing (LVPT-2) with dual current loop accelerated the melting of ice crystals than the process with one pair of polar plate (LVPT-1) with one current loop. From −18 °C to −1 °C, the thawing period of LVPT-2 was reduced by 14.54 %, 11.72 %, and 15.95 % compared with that of LVPT-1 for samples within the thickness of 2, 3 and 4 cm, respectively. During the process, the intensity and density of the current loaded on the frozen meat gradually increased. LVPT-1 retained water and reduced its migration inside the meat, and protein solubility was better maintained. As the thickness increased, the effect of LVPT-2 on the moisture distribution and protein solubility of the sample decreased. LVPT-1 treatment resulted in less fat oxidation as well as stable secondary and tertiary structures of myofibrillar proteins compared to other treatments. At low voltage, the ability of LVPT −2 to maintain meat quality was reduced due to the increase in current density. In addition, LVPT-1 reduced muscle damage because of rapid melting of ice crystals. In contrast, LVPT-2 was conductive the formation of hot spots due to dual current loop passed through the pork in final phase of thawing, which would adversely influence the quality of thawed meat. Finally, LVPT could improve the rate of thawing, water binding capacity and meat quality, especially, there was no overheating effect on the meat because of current limiting.

Substituting Carbohydrate For Added Protein Increases Fat Oxidation During Early-evening Exercise In Healthy Males

Substituting Carbohydrate For Added Protein Increases Fat Oxidation During Early-evening Exercise In Healthy Males

Overview of the therapeutic efficacy of marine fish oil in managing obesity and associated metabolic disorders.

In the present scenario, obesity is a challenging health problem and its prevalence along with comorbidities are on the rise around the world. Ingestion of fish becomes trendy in daily meals. Recent research has shown that marine fish oil (FO) (found in tuna, sardines, and mackerel) may offer an alternative method for reducing obesity and problems associated with it. Marine FO rich in long-chain omega-3 polyunsaturated fatty acids (LC n-3 PUFA) and long-chain omega-6 polyunsaturated fatty acids (LC n-6 PUFA) plays an important role in reducing abnormalities associated with the metabolic syndrome and has a variety of disease-fighting properties, including cardioprotective activity, anti-atherosclerotic, anti-obesity, anti-cancer, anti-inflammatory activity. Studies in rodents and humans have indicated that LC n-3 PUFA potentially elicit a number of effects which might be useful for reducing obesity, including suppression of appetite, improvements in circulation, enhanced fat oxidation, energy expenditure, and reduced fat deposition. This review discusses the interplay between inflammation and obesity, and their subsequent regulation via the beneficial role of marine FO, suggesting an alternative dietary strategy to ameliorate obesity and obesity-associated chronic diseases.

The Rate of Leg Fat Oxidation Is Not Attenuated During Incremental Intensity One-Leg Knee Extensor Exercise.

It is not clear if fat oxidation is attenuated at higher exercise intensities, when exercising with a small muscle mass, and therefore, we studied leg fat oxidation during graded one-leg exercise. Ten males (age: 27 ± 2 years, body mass: 82 ± 3 kg, BMI: 24 ± 1 kg m-2, V̇O2max: 49 ± 2 mL min-1 kg-1) performed one-leg exercise at 25% of maximal workload (Wmax) for 30 min, followed by 120-min exercise at 55% Wmax with the contralateral leg, and finally 30-min exercise at 85% Wmax with the first leg. Blood was sampled from an artery and both femoral veins, and blood flow was determined using Doppler ultrasound. Muscle biopsies were obtained before and after 30 min at each workload. One-way RM ANOVA was applied to determine the impact of exercise intensity. Data are expressed as mean ± SEM. From rest through exercise average blood flow (0.4 ± 0.1, 2.1 ± 0.1, 2.6 ± 0.2, 3.7 ± 0.2 L min-1) and oxygen uptake across the leg (0.03 ± 0.01, 0.23 ± 0.02, 0.35 ± 0.03, 0.53 ± 0.04 L min-1) increased with exercise intensity (p < 0.001). Leg RQ (0.76 ± 0.04, 0.86 ± 0.02,0.87 ± 0.01, 0.92 ± 0.01, p < 0.001), leg plasma FA uptake (2 ± 2, 46 ± 8,83 ± 9, 114 ± 16 μmol min-1; p < 0.001) and rate of leg fat oxidation (0.016 ± 0.005, 0.062 ± 0.012, 0.075 ± 0.011, 0.084 ± 0.018 g min-1, p < 0.007) increased with exercise intensity. Muscle-free carnitine content was unchanged from rest at 25% Wmax and decreased after 30 min exercise at 55% and 85% Wmax (17.4 ± 1.6, 16.6 ± 0.7, 14.5 ± 1.2, 10.5 ± 1.0 mmol/kg dry muscle, respectively; p < 0.006). During incremental one-leg exercise, the rate of leg fat oxidation was not attenuated with increasing exercise intensity, probably due to an insufficient muscle metabolic stress response.

Kualitas Organoleptik, Oksidasi Lemak dan Total Bakteri Sui Wu’u Yang Diolah Dari Otot Paha Belakang dan Diberi Level Tepung Jagung Yang Berbeda

Pork has an important role in the lives of the people of East Nusa Tenggara (NTT), both as a source of animal protein and in cultural and social contexts. Traditional processed products such as Sui Wu'u from Bajawa are examples of pork preservation that has been passed down from generation to generation through the practice of local wisdom. The preservation process using natural ingredients such as cornstarch and salt not only extends the shelf life, but also improves the sensory quality as well as maintains the microbiological and physicochemical qualities of the meat. The addition of cornmeal which is rich in antioxidants and fiber and salt as natural preservatives, helps inhibit the growth of pathogenic microbes and maintains the taste of the product. Nonetheless, the curing process needs to pay attention to various factors such as raw materials, curing methods, and storage temperatures to ensure the quality and safety of the final product. The purpose of this study was to determine the organoleptic quality, fat oxidation and total bacteria in sui wu'u. The design used was a completely randomized design (CRD) consisting of 3 treatments 4 replicates of the addition of corn flour consisting of P1 = 500 g, P2 = 1000 g, P3 = 1,500 g. The parameter measured were: organoleptic quality (color, aroma, taste, and tenderness), fat oxidation and total bacteria. The data of organoleptics were analysed witk Kuakall-Wallis test whereas fat oxidation and total bacteria were analyzed with ANOVA. The results showed that organoleptic quality (color, aroma, taste, and tenderness) and total bacteri were same (P&gt;0.05) whereas fat oxidation decreased as the level of corn starch increased. It can be concluded that given corn starch coulg retard the fat oxidation.

Integrating the in vitro antioxidant activity of Polyacrylonitrile/Polyindole composites

AbstractIn this study, five compounds belonging to the Polymer composites (PCs) family, have been prepared with different amounts of polyacrylonitrile and polyindole in the composite. The PCs have inherently bactericidal activity, owing to the nitrile and indole groups. Antioxidant activity was assessed by using reducing power activity, superoxide radical scavenging activity and hydroxyl radical scavenging activity. In our study, butylated hydroxy toluene (BHT), ascorbic acid and α‐tocopherol, which are considered synthetic standard antioxidants, were used to compare antioxidant activity. In addition, since it is known that the MDA levels resulting from the oxidation of fats in Saccharomyces cerevisiae yeast cells are inversely proportional to the antioxidant properties, it gave an idea about the in vitro antioxidant properties of the new synthesized PCs. Reducing force capacity, superoxide radical scavenging activity and hydroxyl radical scavenging activity were found to be higher at 100 μg mL−1 concentration compared to 50 μg mL−1 concentration.

Effects of long-term periodized carbohydrate intake on body composition, substrate metabolism and running performance in recreational active men: A pilot trial

Introduction &amp; Purpose It is important to consider the impact of nutrition on training adaptations and performance outcomes (Jeukendrup, 2017). The present study was therefore conducted with the objective of determining whether long-term periodizing carbohydrate (CHO) intake during an eight-week endurance training plan has any benefit in comparison to a traditional high-CHO or low-CHO diet in terms of running performance, substrate metabolism and body composition in recreational active males. Methods In a controlled, randomised, parallel-group and free-living design, recreationally active runners (n = 24, VO2 peak: 51 ± 8 mL·min-1·kg-1) completed 8 weeks of an ad-libitum dietary intervention (LCHF[low CHO, high fat]/CHO: 4-week regimen with ≤ 50 g CHO per day directly followed by a 4-week regimen comprising 50-60% of daily energy intake from CHO, n = 8; CHO/CHO: 8-week regimen comprising 50-60% of daily energy intake from CHO, n = 9; LCHF/LCHF: 8-week regimen with ≤ 50 g CHO per day, n = 7) together with 5 prescribed sessions of an endurance training program. Dietary recalls were conducted 3 times a week. Body composition, performance and substrate metabolism were assessed 3 times during the study (T -0, T -1 and T -2) using bioelectric impedance and a graded exercise test on a treadmill starting at 6 km·h−1 with increasing speed by 1.5 km·h−1 every 3 minutes until exhaustion. Data were analysed using a 2-way mixed ANOVA and are presented as mean ± STD. Significance was set at p &lt; 0.05. Results Peak running speed (PRS) and time to exhaustion (TTE) demonstrated an increase over time, with no additional benefit observed in relation to any group. Total fat oxidation and maximum fat oxidation (MFO) increased in the first half of the LCHF/CHO diet and decreased during the CHO rich diet (p &lt; 0.001). In LCHF/LCHF fat oxidation and MFO increased from T -0 to T -1 (p &lt; 0.001) and remained unchanged at T -2. In CHO/CHO no changes in fat oxidation or MFO were observed (p &gt; 0.05). Total fat oxidation and MFO were significantly higher at T -1 in LCHF/CHO and LCHF/LCHF compared to CHO/CHO (p &lt; 0.05). However, at T -2 fat oxidation and MFO were significantly higher in LCHF/LCHF compared to LCHF/CHO and CHO/CHO (p &lt; 0.05). Significant reductions in weight, BMI, and absolute fat mass were observed in LCHF/CHO from T -0 to T -1 (p &lt; 0.05) without any further changes until T -2. For LCHF/LCHF weight and BMI were significantly reduced in the first four weeks (p &lt; 0.001) and even further reduced in the second half (p &lt; 0.05). For CHO/CHO no significant changes in body composition were observed (p &gt; 0.05). Discussion &amp; Conclusion As previously noted, a high-fat diet resulted in a greater reliance on fat oxidation during exercise (Cao et al., 2021). Here, long-term periodisation of CHO according to the preferred training adaptation leads to changes in substrate metabolism during exercise in terms of improved fat oxidation during a LCHF diet and restoration of CHO oxidation during a CHO-rich diet. Despite the observed improvements in PRS and TTE over the course of the study, no significant advantage was demonstrated by any of the groups in comparison to the other trial groups. References Cao, J., Lei, S., Wang, X., &amp; Cheng, S. (2021). The effect of a ketogenic low-carbohydrate, high-fat diet on aerobic capacity and exercise performance in endurance athletes: A systematic review and meta-analysis. Nutrients, 13(8), Article 2896. https://doi.org/10.3390/nu13082896 Jeukendrup, A. E. (2017). Periodized nutrition for athletes. Sports Medicine, 47(S1), 51-63. https://doi.org/10.1007/s40279-017-0694-2

Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics

Microorganisms and lipids always interact in a complex way in the meat matrix, which affects the flavor of meat products. This study aimed to examine the impact of complex fermentation with distinct microorganisms on fat oxidation, lipid profile, and the biochemical pathways involved in flavor substance formation. GC–MS analysis revealed that 12 key volatile substances including hexanal, heptanal, benzeneacetaldehyde, decanal, 1-nonanol, 1-hexanol, 1-octen-3-ol were responsible for the flavor variations in geese. Lipidomics analysis of three groups identified 440 lipid molecules, with triglycerides and glycerophospholipids being the most abundant categories. Spearman correlation analysis showed that 4 key volatile substances exhibited positive correlations with lysophosphatidylethanolamines, lysophosphatidycholines, phosphatidylcholines, phosphatidylethanolamines. The data presented herein facilitate an understanding of the lipid dynamics during fermentation and provide insights into the potential for controlling the flavor quality of fermented air-dried meat products.

Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. “Warm”-fermented (WF) and “cold”-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using “cold” fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences.

The Impact of the Angiotensin-Converting Enzyme Inhibitor Lisinopril on Metabolic Rate in Drosophila melanogaster.

Evidence suggests that angiotensin-converting enzyme inhibitors (ACEIs) may increase metabolic rate by promoting thermogenesis, potentially through enhanced fat oxidation and improved insulin. More research is, however, needed to understand this intricate process. In this study, we used 22 lines from the Drosophila Genetic Reference Panel to assess the metabolic rate of virgin female and male flies that were either fed a standard medium or received lisinopril for one week or five weeks. We demonstrated that lisinopril affects the whole-body metabolic rate in Drosophila melanogaster in a genotype-dependent manner. However, the effects of genotypes are highly context-dependent, being influenced by sex and age. Our findings also suggest that lisinopril may increase the Drosophila metabolic rate via the accumulation of a bradykinin-like peptide, which, in turn, enhances cold tolerance by upregulating Ucp4b and Ucp4c genes. Finally, we showed that knocking down Ance, the ortholog of mammalian ACE in Malpighian/renal tubules and the nervous system, leads to opposite changes in metabolic rate, and that the effect of lisinopril depends on Ance in these systems, but in a sex- and age-specific manner. In conclusion, our results regarding D. melanogaster support existing evidence of a connection between ACEI drugs and metabolic rate while offering new insights into this relationship.

Evolution of bacterial flora in raw yak milk and its effect on quality characteristics during frozen storage

Due to the scarcity of yak milk in Tibetan areas, local herders primarily use traditional freezing methods for preservation. However, the extent of microbial contamination in raw yak milk during frozen storage and its impact on milk quality remains largely unexplored. This study analyzed the changes in bacterial populations and quality of raw yak milk stored at −18 °C for 6 months. The results indicated that, compared to fresh milk, the freshness of yak milk showed no significant change after 2 months of frozen storage (P > 0.05). After 4 months, the bacterial diversity of flora in yak milk increased significantly, with Pseudomonas and Acinetobacter emerging as the dominant psychrophilic bacteria. Correspondingly, the expression of metabolic pathways related to quality deterioration increased, with a significant increase in physicochemical indicators such as acidity, proteolysis degree, acid value and fat oxidation degree (P < 0.05). Extending the frozen storage to 6 months resulted in a slight but no significant decrease in bacterial diversity, with no significant difference in quality deterioration compared to the 4-month group (P > 0.05). Correlation analysis further revealed that Acinetobacter and Psychrobacter were significantly positively correlated with quality deterioration of frozen milk (P < 0.05). In summary, when frozen for more than 4 months, raw yak milk exhibited the highest bacterial diversity and predicted the most abundant metabolic pathways, with dominant psychrophilic bacteria massive proliferation leading to a decline in quality and safety.

The role of intestinal microbiota in physiologic and body compositional changes that accompany CLA-mediated weight loss in obese mice

ObjectiveObesity continues to be a major problem, despite known treatment strategies such as lifestyle modifications, pharmaceuticals, and surgical options, necessitating the development of novel weight loss approaches. The naturally occurring fatty acid, 10,12 conjugated linoleic acid (10,12 CLA), promotes weight loss by increasing fat oxidation and browning of white adipose tissue, leading to increased energy expenditure in obese mice. Coincident with weight loss, 10,12 CLA also alters the murine gut microbiota by enriching for microbes that produce short chain fatty acids (SCFAs), with concurrent elevations in fecal butyrate and plasma acetate. MethodsTo determine if the observed microbiota changes are required for 10,12 CLA-mediated weight loss, adult male mice with diet-induced obesity were given broad-spectrum antibiotics (ABX) to perturb the microbiota prior to and during 10,12 CLA-mediated weight loss. Conversely, to determine whether gut microbes were sufficient to induce weight loss, conventionally-raised and germ-free mice were transplanted with cecal contents from mice that had undergone weight loss by 10,12 CLA supplementation. ResultsWhile body weight was minimally modulated by ABX-mediated perturbation of gut bacterial populations, adult male mice given ABX were more resistant to the increased energy expenditure and fat loss that are induced by 10,12 CLA supplementation. Transplanting cecal contents from donor mice losing weight due to oral 10,12 CLA consumption into conventional or germ-free mice led to improved glucose metabolism with increased butyrate production. ConclusionsThese data suggest a critical role for the microbiota in diet-modulated changes in energy balance and glucose metabolism, and distinguish the metabolic effects of orally delivered 10,12 CLA from cecal transplantation of the resulting microbiota.

Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes

SummaryThis study investigated the effect of five different reheating methods (boiling water, steaming, low‐heat microwave at 120 W, medium‐heat microwave at 400 W, high‐heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium‐heat microwave had higher lipid content, lower TBA, AV and POV value. The medium‐heat and high‐heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant “overcooked taste” was less, and the relative content of 2‐heptanone, which contributed to the reduction of fishy odour, was more in medium‐heated microwave group. The content of monounsaturated fatty acids in the medium‐heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium‐heat microwave reheating is more recommended due to its inhibition of fat oxidation.

Ketone Body Metabolism is Not Required for Improvement of Heart Failure by Ketogenic Diet in Mice.

Failing hearts increasingly metabolize ketone bodies, and enhancing ketosis improves heart failure (HF) remodeling. Circulating ketones are elevated by fasting/starvation, which is mimicked with a high-fat, low-carbohydrate "ketogenic diet" (KD). While speculated that KD improves HF through increased ketone oxidation, some evidence suggests KD paradoxically downregulates cardiac ketone oxidation despite increased ketone delivery. We sought to clarify the significance of cardiac ketone metabolism during KD in HF. Mice were subjected to transverse aortic constriction with apical myocardial infarction (TAC-MI) and fed either low-fat (LF) control or KD. Cardiac-specific mitochondrial pyruvate carrier 2 (csMPC2-/-) mice were used as a second model of heart failure. In both mice, feeding a KD improved HF, determined by echocardiography, heart weights, and gene expression analyses. Although KD increases plasma ketone bodies, gene expression for ketone metabolic genes is decreased in the hearts of KD-fed mice. Cardiac-specific β-hydroxybutyrate dehydrogenase 1 (csBDH1-/-), the first enzyme in ketone catabolism, mice were also studied and crossed with the csMPC2-/- mice to create double knockout (DKO) mice. These mice were aged to 16 weeks and switched to LF or KD, and KD was able to completely normalize the hearts of both csMPC2-/- and DKO mice, suggesting that ketone metabolism is unnecessary for improving heart failure with ketogenic diet. These studies were then repeated, and mice injected with U-13C-β-hydroxybutyrate to evaluate ketone metabolism. KD feeding significantly decreased the enrichment of the TCA cycle from ketone body carbons, as did the BDH1-deletion in DKO mice. Gene expression and respirometry suggests that KD instead increases cardiac fat oxidation. In conclusion, these results suggest that ketogenic diet decreases cardiac ketone metabolism and does not require ketone metabolism to improve heart failure.