I’m not 100% on this, but I’m pretty sure that the oxidation rate refers to how quickly stored fat is made available for use. That seems to make sense with the conclusion of the study.
So, the eating of non-saturated acids causes your stored fats to be called upon and used quickly shortly after the meal. That still does not explain how the calories are used up.
I think that some of you might not realize how simple my question is.
There is a certain amount of calories encased inside your body after a meal, so how could a difference in the chemical make-up of these calories make a difference in the amount of energy they offer? A gram of fat yields ~9 cals., no matter if it is saturated or not. Maybe they are used differently and over a different time period, but that’s either speeding up of slowing down the inevitable: energy storage or use, correct?