Dietary Fat and Human Appetite: Effects of Non-absorbable Fat on Energy and Nutrient Intakes

Blundell, John; Burley, Victoria J.; Peters, J. C.

doi:10.1159/000420910

Cited by 4 publications

(4 citation statements)

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“…In short-term studies, one initial experiment in healthy, lean, young adult males found that the substitution of 20 or 36 g of fat by Olestra at a breakfast meal (Blundell et al 1991;Rolls et al 1994) led to full compensation during the course of the rest of the day. However, this study is atypical (probably because of the highly selected, well regulating subjects), and most studies have shown that the replacement of dietary fat with Olestra during one day does not cause full compensation during the next twentyfour hours.…”

Section: Fat and Appetite Controlmentioning

confidence: 99%

Functional foods: psychological and behavioural functions

Dye

Blundell

2002

Br J Nutr

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It is easier to demonstrate the consistent effects of foods on satiety than on cognitive performance. This is understandable since the satiety system incorporates physiological signalling systems that mediate the effects of foods on function. Specific manipulations of proteins, carbohydrates and fats have the potential to act as functional foods for appetite control. Because of the importance of the optimal functioning of cognitions for survival, these functions are quite strongly protected against short-term dietary and physiological perturbances. Therefore, food manipulations may be better detected through the degree of effort exerted to maintain performance rather than via changes in the actual performance itself. This procedure has not been widely used hitherto. The concept of biomarkers may have to be interpreted differently from research on physiological systems or clinical endpoints. For satiety, adjustments in the profile of hunger could serve as a biomarker or surrogate endpoint. For cognitions, correlated physiological variables may be more difficult to measure than the functional endpoint itself. Changes related to unitary functions (such as tracking) could serve as biomarkers for more complex, integrated skills (such as car driving). Since food manipulations may affect multiple functions, the challenge is to design foods with good satiety control that do not impair mental performance; or alternatively to engineer foods that optimise cognitive performance without compromising satiety. This rapidly developing field has great potential for close collaboration between academia and industry in the production of commercially successful products that show clear improvements in human functioning with the capacity to protect against disease or impairment.

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Section: Fat and Appetite Controlmentioning

confidence: 99%

Functional foods: psychological and behavioural functions

Dye

Blundell

2002

Br J Nutr

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“…Studies by Rolls et al. (25) and Blundell et al (26) showed complete compensation when olestra was consumed by active, lean men at breakfast. In these studies, the men were fed breakfast meals in which 0, 20 or 36 g of fat was replaced with olestra.…”

Section: Short‐term Effects Of Olestra On Satiety Food and Energy Inmentioning

confidence: 95%

A role for olestra in body weight management

2002

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Olestra is a fat substitute made from fatty acids esterified to sucrose and can be used in the preparation of virtually any food made with fat. Foods made with olestra retain the mouthfeel, palatability and satiating effects of their full-fat counterparts without providing any digestible energy. Because olestra provides no energy, it has the potential to be a useful tool in weight loss and weight maintenance. Short-term studies of olestra replacement in foods demonstrate that fat replacement leads to a net reduction in fat intake. When excess total energy is available, fat replacement also reduces total energy intake in lean and obese men and women. In longer-term studies in which olestra is incorporated into the daily diet, there is an incomplete compensation for the fat energy replaced by olestra. When overweight men consumed olestra as part of a varied diet over nine months, weight loss continued for the duration of the study, whereas individuals receiving a typical low-fat diet regained most of the initial weight lost. Other studies are underway to examine the usefulness of olestra in long-term weight maintenance following weight loss. Post-marketing surveillance of olestra foods in the United States indicates that substitution of olestra for only 1-2 g of fat d-1 may be sufficient to prevent the average weight gain reported in adults of 0.5-1.0 kg year-1.

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“…There have been numerous published studies in which olestra was substituted for fat and the effect on subsequent energy and fat intake was determined 55–65 . Studies have been conducted with lean 56–59,61–65 and obese 55,63 adults and with children 60 .…”

Section: Fat Substitute Technologiesmentioning

confidence: 99%