TY - JOUR
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
SN - 1476-5497
VL - 24
SP - 1419
EP - 1425
JO - International Journal of Obesity
JF - International Journal of Obesity
IS - 11
ER -