Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects

AA Burns, Barbara Livingstone, Rob Welch, A Dunne, PJ Robson, L Lindmark, CA Reid, U Mullaney, IR Rowland

Research output: Contribution to journalArticle

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Abstract

BACKGROUND: The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics. OBJECTIVE: To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the energy and macronutrient intakes of non-obese subjects. DESIGN: Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 NI) and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fat emulsion + 1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes. RESULTS: Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P < 0.001), Study 2 (6.9 vs 7.9 MJ; P < 0.001), and for both studies combined (6.7 vs 7.7 MJ; P < 0.001). The corresponding fat intakes in Study 7, Study 2 and in the combined studies were all significantly reduced (P < 0.001). Protein and carbohydrate intakes were also significantly reduced in Study 1 (P < 0.05), Study 2 (P < 0.01), and for the combined studies (P < 0.001). CONCLUSIONS: These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.
LanguageEnglish
Pages1419-1425
JournalInternational Journal of Obesity
Volume24
Issue number11
Publication statusPublished - Nov 2000

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Yogurt
Energy Intake
Emulsions
Fats
Milk
Food
Dietary Fats
Cross-Over Studies
Placebos
Carbohydrates

Cite this

Burns, AA ; Livingstone, Barbara ; Welch, Rob ; Dunne, A ; Robson, PJ ; Lindmark, L ; Reid, CA ; Mullaney, U ; Rowland, IR. / Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects. In: International Journal of Obesity. 2000 ; Vol. 24, No. 11. pp. 1419-1425.
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abstract = "BACKGROUND: The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics. OBJECTIVE: To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the energy and macronutrient intakes of non-obese subjects. DESIGN: Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 NI) and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fat emulsion + 1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes. RESULTS: Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P < 0.001), Study 2 (6.9 vs 7.9 MJ; P < 0.001), and for both studies combined (6.7 vs 7.7 MJ; P < 0.001). The corresponding fat intakes in Study 7, Study 2 and in the combined studies were all significantly reduced (P < 0.001). Protein and carbohydrate intakes were also significantly reduced in Study 1 (P < 0.05), Study 2 (P < 0.01), and for the combined studies (P < 0.001). CONCLUSIONS: These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.",
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Burns, AA, Livingstone, B, Welch, R, Dunne, A, Robson, PJ, Lindmark, L, Reid, CA, Mullaney, U & Rowland, IR 2000, 'Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects', International Journal of Obesity, vol. 24, no. 11, pp. 1419-1425.

Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects. / Burns, AA; Livingstone, Barbara; Welch, Rob; Dunne, A; Robson, PJ; Lindmark, L; Reid, CA; Mullaney, U; Rowland, IR.

In: International Journal of Obesity, Vol. 24, No. 11, 11.2000, p. 1419-1425.

Research output: Contribution to journalArticle

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T1 - Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects

AU - Burns, AA

AU - Livingstone, Barbara

AU - Welch, Rob

AU - Dunne, A

AU - Robson, PJ

AU - Lindmark, L

AU - Reid, CA

AU - Mullaney, U

AU - Rowland, IR

PY - 2000/11

Y1 - 2000/11

N2 - BACKGROUND: The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics. OBJECTIVE: To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the energy and macronutrient intakes of non-obese subjects. DESIGN: Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 NI) and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fat emulsion + 1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes. RESULTS: Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P < 0.001), Study 2 (6.9 vs 7.9 MJ; P < 0.001), and for both studies combined (6.7 vs 7.7 MJ; P < 0.001). The corresponding fat intakes in Study 7, Study 2 and in the combined studies were all significantly reduced (P < 0.001). Protein and carbohydrate intakes were also significantly reduced in Study 1 (P < 0.05), Study 2 (P < 0.01), and for the combined studies (P < 0.001). CONCLUSIONS: These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.

AB - BACKGROUND: The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics. OBJECTIVE: To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the energy and macronutrient intakes of non-obese subjects. DESIGN: Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 NI) and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fat emulsion + 1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes. RESULTS: Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P < 0.001), Study 2 (6.9 vs 7.9 MJ; P < 0.001), and for both studies combined (6.7 vs 7.7 MJ; P < 0.001). The corresponding fat intakes in Study 7, Study 2 and in the combined studies were all significantly reduced (P < 0.001). Protein and carbohydrate intakes were also significantly reduced in Study 1 (P < 0.05), Study 2 (P < 0.01), and for the combined studies (P < 0.001). CONCLUSIONS: These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.

M3 - Article

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SP - 1419

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JO - International Journal of Obesity

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JF - International Journal of Obesity

SN - 0307-0565

IS - 11

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