Article

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: 2.95). 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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    • "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.
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    • "The relatively long (N3 h) time lapse between the preload and the outcome meal may make changes in eating behaviour more difficult to induce than trials employing a shorter timeframe. It is also possible that the buffet-style lunch, whilst restricted to only a few items, may have encouraged over-consumption , decreased sensitivity and masked differential effects, but again it is notable that a multi-item buffet lunch has previously been shown to be sensitive to effects of acute lipid manipulations [3] [4] [5]. A prior study conducted in our laboratory has also shown it to be sensitive to changes in energy content at a breakfast meal [33]. "
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    ABSTRACT: High-fat diets are associated with obesity, and the weak satiety response elicited in response to dietary lipids is likely to play a role. Preliminary evidence from studies of medium (MCT) and long chain triglycerides (LCT) supports greater appetite suppression on high-MCT diets, possibly a consequence of direct portal access, more rapid oxidation and muted lipaemia. No data is as yet available on high-SCT diets which also have direct hepatic access. In this study SCT- (dairy fats), MCT- (coconut oil) and LCT-enriched (beef tallow) test breakfasts (3.3 MJ) containing 52 g lipid (58 en% fat) were investigated in a randomized, cross-over study in 18 lean men. All participants were required to complete the 3 study days in randomised order. Participants rated appetite sensations using visual analogue scales (VAS), and energy intake (EI) was measured by covert weighing of an ad libitum lunch meal 3.5 h postprandially. Blood samples were collected by venous cannulation. There were no detectable differences between breakfasts in perceived pleasantness, visual appearance, smell, taste, aftertaste and palatability (P>0.05). There was no significant effect of fatty acid chain length on ratings of hunger, fullness, satisfaction or current thoughts of food, nor did energy (mean, sem: SCT: 4406, 366 kJ; MCT: 4422, 306 kJ; LCT: 4490, 324 kJ; P>0.05) or macronutrient intake at lunch differ between diets. The maximum difference in EI between diets was less than 2%. Postprandial lipaemia also did not differ significantly. We conclude that there was no evidence that fatty acid chain length has an effect on measures of appetite and food intake when assessed following a single high-fat test meal in lean participants.
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    • "The higher body weight, and thus higher energy requirement (9.7 MJ/day for the junior-normal weight compared to 10.0 MJ/day for the senior-overweight subjects) [17], of the senior-overweight subjects is an explanation for this. What are the differences between our present study and the Burns studies that showed a significant lower EI compared to control after consumption of yoghurt containing the novel fat emulsion in nonoverweight , overweight and obese subjects [5] [6] [7]? Not the design: both studies were double-blind, placebo-controlled, with a withinsubject crossover design. "
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    ABSTRACT: The objective of the study was to confirm the satiety/energy intake effect of a novel fat emulsion (Olibra) versus placebo in the short term. A randomized, double-blind, placebo-controlled, crossover design was used. 41 subjects participated in the study (n=21: junior-normal weight: age 23.7+/-2.8 years; BMI: 22.0+/-1.6 kg/m(2); n = 20: senior-overweight: age 43.6+/-4.9 years; BMI: 27.7+/-1.6 kg/m(2)). An energy intake and satiety test (with questionnaires) took place on 2 occasions, with placebo or test yoghurt as breakfast. In the junior-normal weight subjects, consumption of test yoghurt reduced hunger and desire to eat during the morning (area under curve, p<0.05) and increased the time elapsed between consumption of the yoghurt and the point at which hunger scores returned to baseline; 234+/-79 min in the test condition compared to 174+/-58 min in the placebo condition (p<0.05). No significant differences in appetite scores between the test and placebo yoghurt were seen for the senior-overweight subjects. No effect on energy intake was seen in the total group, in the junior-normal weight and senior-overweight subjects. In conclusion, the Olibra emulsion exerted a suppressive effect on the area under the curve of appetite ratings over 3 h in normal weight women aged 18 to 30 years. The Olibra emulsion did not affect subsequent energy intake in either group.
    Physiology & Behavior 06/2008; 95(1-2):114-7. DOI:10.1016/j.physbeh.2008.05.006 · 3.03 Impact Factor
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