Fat-specific satiety in humans for fat high in linoleic acid vs fat high in oleic acid

Abstract

Objective: To investigate the effect of 2 week use of oils high in linoleic (LA), g-linolenic (GLA) and oleic acid (OA) on energy intake (EI), macronutrient composition, parameters of appetite and taste perception. Design: A randomized placebo-controlled 2-week treatment, followed by a test day. Setting: Two-week treatments, daily life; test day, laboratory restaurant. Subjects: Eight overweight men and eight overweight women (body mass index 27.4 AE 1.5 kgam 2 ). Interventions: Three 2 week treatments, in which subjects replaced their habitual fat products by three different oils (relatively) high in LA (66.8%), GLA (20.2%) or OA (79.6%, placebo). The wash-out periods were 2 weeks. Before each intervention period, taste perception and sensory speci®c satiety was tested. Results: Even though energy intake was higher during dinner, subjects ate relatively less fat with LA (45.0 AE 9.4 E%, P`0.05) than with OA (48.3 AE 8.3 E%). Subjects did not distinguish the oils with the different fatty acids from each other. There was no relation between satiety or fat-speci®c satiety and taste characterization without as well as with sucrose. Although no differences were seen for the AUC of the appetite pro®le, at 15:00 h subjects were less satiated with LA (46.1AE 6.2 mm, P`0.05) or GLA (45.1 AE 5.8 mm, P`0.01) than after treatment OA (62.5AE 4.8 mm). 24 h EI on the test day was 7.6 ± 8.0 MJ and did not differ between treatments. Conclusions: Fat-speci®c satiety during dinner with LA vs OA was shown after a 2-week treatment of each oil, but no change in general satiety. Fat speci®c satiety was not related to taste perception or characterization of the oils.

Dose–response effects of a novel fat emulsion (Olibra™) on energy and macronutrient intakes up to 36 h post-consumption

“…The results suggest that the reductions in food intake were by a non-specific reduction in overall energy intake, given that the percentages of energy from the macronutrients were not significantly different under test and control conditions. However, a greater fat-specific satiety may be expected in the medium-to-long term given that the test yoghurts contained a higher amount of linoleic acid which has been shown to induce fat-specific satiety (Beardshall et al 1989;Lawton et al, 1997;Kamphuis et al, 2001). In the total group, energy intakes were lower by 21% (1.59 MJ), 25% (1.82 MJ) and 30% (2.18 MJ) after the 2, 4 and 6 g dose levels, respectively, compared to the control condition.…”

“…Furthermore, different physicochemical properties of fats could influence their satiating properties. These include fatty acid chain length (Bach et al, 1996;Stubbs & Harbon, 1996;Van Wymelbeke et al, 1998), degree of fatty acid unsaturation (Shimomura et al, 1990;Lawton et al, 1997;Kamphuis et al, 2001), degree of emulsification (Welch et al, 1985(Welch et al, , 1988 and emulsion stability (Armand et al, 1992). In this context it has recently been shown that a fat emulsion (Olibra TM ) formulated from palm oil and oat oil fractions significantly decreased energy and macronutrient intakes in lean, overweight and obese subjects up to 36 h post-consumption (Burns et al, 2000(Burns et al, , 2001.…”

Effects of peanut oil consumption on appetite and food choice

“…30 One trial in humans noted that sensitivity to linoleic acid, but not oleic acid, is associated with lower self-selected fat intake when assessed in a single meal, but not over a day. 23 No affect was observed on energy intake. There is evidence that linoleic acid induces a greater CCK release compared to oleic acid, 31 but this would be expected to reduce total energy intake rather than fat alone.…”

“…Energy intake did not differ between treatments. 23 Thus, while evidence that fatty acids are not oxidized equally is strong; their differential effects on satiety and energy intake are not substantiated in humans. In line with existing literature, data from our study do not support a differential effect of diets containing peanut, olive or safflower oil on appetitive indices.…”

“…This is consistent with a physiological sensitivity to the fat ingestion, but not to fatty acid source or saturation. [20][21][22][23] A greater reduction of self-selected fat intake was noted with the safflower oil treatment. We can only speculate on an explanation.…”