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

Ulster University, Aontroim, Northern Ireland, United Kingdom
European Journal of Clinical Nutrition (Impact Factor: 2.71). 04/2002; 56(4):368-77. DOI: 10.1038/sj.ejcn.1601326
Source: PubMed


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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