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

The Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK.
European Journal of Clinical Nutrition (Impact Factor: 2.71). 04/2002; 56(4):368-77. DOI: 10.1038/sj.ejcn.1601326
Source: PubMed

ABSTRACT To investigate the dose-response effects of a novel fat emulsion (Olibra) on energy and macronutrient intakes up to 36 h post-consumption in non-overweight subjects.
A single-blind, placebo-controlled, within-subject cross-over design was used.
Metabolic suite of the University of Ulster, Coleraine.
Fifty subjects (30 female, 20 male) from the student and staff population of the University of Ulster, Coleraine.
Subjects were given in random order, 7 days apart, a 200 g portion of yoghurt containing a total of 15 g of fat, which varied in quantity of Olibra fat (0, 2, 4, 6 g) at 09:00 h. At 13:00 h subjects were given ad libitum access to a range of foods. Amounts of food consumed were measured by covert pre- and post-consumption weighing of individual serving dishes. For the remainder of the day and the following 24 h, subjects weighed and recorded all food intakes.
Relative to the control yoghurt, mean energy (7.42 vs 5.83, 5.60, 5.24 MJ), fat (97.4 vs 74.4, 74.2, 67.5 g; 48.8 vs 46.8, 48.9, 47.6% energy), protein (59.1 vs 50.0, 44.0, 40.8 g; 13.2 vs 13.9, 12.9, 12.8% energy), and carbohydrate (171.5 vs 140.9, 130.2, 126.0 g; 38.0 vs 39.3, 38.2, 39.6% energy), intakes were progressively reduced with increasing doses of Olibra fat in the total group (P<0.001). A similar response was observed in the female group up to 4 g (P<0.001) and in the male group after 2 and 6 g (P<0.05). Energy and macronutrient intakes for the remainder of each study day and over the following 24 h were significantly lower after all dose levels compared to the control (P<0.001).
The results suggest that Olibra fat reduced the effect of overeating during an ad libitum lunch meal and subsequent food intake up to 36 h post-consumption.

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    • "An ingredient, which has been shown to increase satiety, is a vegetable-oil emulsion (Fabuless™) of palm and oat oils in water. Previous short-term studies, all randomized, controlled, single blind or double blind trials, have demonstrated that administration of this vegetable-oil emulsion has reduced subsequent food intake and induced satiety [13–15], although two studies [16, 17] did not show any effect of this fat emulsion on food intake. The inconsistency of the results may, at least in part, be attributed to heterogeneity in statistical and methodological approaches. "
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    ABSTRACT: The maintenance of an obtained lower weight level is often found to be difficult. The aim of this study was to determine weight maintenance after an initial weight loss by consumption of a meal replacement with a vegetable-oil emulsion associated with prolonged satiety. After a 6-week weight loss period with very low calorie diet (VLCD), subjects with >5% body weight (BW) loss were randomized to a 12-week weight maintenance follow-up period, comparing a partial meal replacement diet containing a vegetable-oil emulsion (test) or dairy fat (control). Anthropometric data and safety variables were collected at baseline and after 4, 8 and 12 weeks. A significant weight loss was observed during the 12-week weight maintenance diet in the test and control group, respectively; 1.0 ± 2.1 kg (p < 0.05) versus 1.3 ± 2.1 kg (p < 0.05) with no significant difference between the groups. Body fat mass (BFM) decreased significantly (p < 0.05) in the test group (--1.7%) compared to the control group (--0.8%). Addition of a vegetable-oil emulsion to a meal replacement weight maintenance program after an initial weight loss using VLCD was associated with decreased BFM by 0.9% without any change in BW between the two groups.
    European Journal of Nutrition 06/2011; 50(4):235-42. DOI:10.1007/s00394-010-0131-x · 3.47 Impact Factor
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    • "It is produced by Lipid Technology Provider (LTP, Sweden) and marketed for satiety benefits in food applications by DSM (The Netherlands). Initial published research, performed in one laboratory by the same research group, reported significant decreases in energy and macronutrient intakes 4-8h post-treatment when Fabuless™, compared to a control fat, was added to yoghurt (Burns et al., 2000; 2001), and that these effects were dose-dependent (Burns et al., 2002). However, no subsequent studies have replicated these initial results. "
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    ABSTRACT: To investigate the feasibility of Fabuless (previously called Olibra and Reducal) as a food ingredient for food intake and appetite reduction, by assessing the effects of food processing on efficacy. In total, 24 healthy volunteers (16 female, 8 male; age: 18-43 years; body mass index: 18-37 kg/m(2)) took part in a randomized, placebo-controlled, double-blinded, cross-over trial. Yoghurt-based meal replacement drinks (containing processed or unprocessed Fabuless, or a control fat) were followed by an ad libitum lunch and evening meal (dinner). Key outcome measures were energy intake and self-reported appetite ratings. Compared with control, only unprocessed Fabuless reduced subsequent energy intake, although only during dinner (P < 0.01; control, processed and unprocessed: 4.3, 3.9 and 4.2 MJ, respectively) and not during lunch (3.6, 3.7 and 3.6 MJ). Self-reported appetite scores did not differ between treatments. Although modest effects of unprocessed Fabuless were seen on food intake, but not on appetite, the ingredient was not robust to common food-manufacturing processes (thermal and shear processing). Claims on reduced food intake and appetite relating to this ingredient in food products are, therefore, only valid if functionality has been demonstrated after all relevant processing and storage steps.
    European journal of clinical nutrition 01/2011; 65(1):81-6. DOI:10.1038/ejcn.2010.187 · 2.71 Impact Factor
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    • "There are a wide range of published methods by which short-term appetite regulation has been assessed but consensus is yet to be achieved as to best practice [48]. The methodology in our current trial was based primarily on the lipid emulsion trials of Burns and colleagues [49-51] where small manipulations in lipids at a test breakfast induced significant changes in EI at a subsequent lunch meal. Arguably, the long separation between the intervention and the ad lib lunch (>3 hours) in these trials may make changes in eating behaviour more difficult to effect than studies where an outcome meal is given only 60 or 90 minutes following the test treatment. "
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    ABSTRACT: High fat diets have long been associated with weight gain and obesity, and the weak satiety response elicited in response to dietary lipids is likely to play a role. Suppression of appetite and food intake has consistently been shown to be diminished with high fat relative to either high protein or carbohydrate meals. There is however some evidence that the satiating capacity of lipids may be modulated when physicochemical properties are altered, but studies investigating the effect of lipid saturation on appetite have generated inconsistent findings. This study investigated the effects of changes in fatty acid saturation on post-ingestive satiety and energy intake. High-fat (HF) test breakfasts (2.0 MJ) containing 26 g lipid were given to 18 healthy, lean men in a 3 treatment randomised cross-over design, each treatment separated by a washout of at least 3 days. The breakfasts were high in saturated (SFA, 65% of total fat), polyunsaturated (PUFA, 76%) or monounsaturated (MUFA, 76%) fatty acids, and comprised 2 savoury muffins. Participants rated appetite sensations using visual analogue scales (VAS) to assess palatability immediately following the meals, and hunger and fullness prior to the HF breakfast and throughout the day. Energy intake was measured by covert weighing of a lunch meal which was served 3.5 h after the breakfast, and from which the participants ate ad libitum. There was no difference in VAS ratings of pleasantness, visual appearance, smell, taste, aftertaste and overall palatability between the 3 high-fat test breakfasts. However, there was also no differential effect of the 3 treatments on ratings of hunger, fullness, satisfaction or prospective food consumption during the 3.5 h following the breakfast meal and over the full 6 h experiment. Energy and macronutrient intake at lunch also did not differ between treatments (mean, sem; SFA: 5275.9 +/- 286.5 kJ; PUFA: 5227.7 +/- 403.9 kJ; MUFA: 5215.6 +/- 329.5 kJ; P > 0.05). The maximum difference in energy intake between treatments was less than 2%. There was no evidence of a difference in post-ingestion satiety between high fat meals which differed in saturation profile in this group of lean, healthy men.
    Nutrition Journal 05/2010; 9(1):24. DOI:10.1186/1475-2891-9-24 · 2.60 Impact Factor
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