Effect of fat saturation on satiety, hormone release, and food intake

Maljaars, Jeroen; Romeyn, Emma A; Haddeman, E; Peters, H. P. F.; Masclee, Ad

doi:10.3945/ajcn.2008.27335

Cited by 111 publications

(107 citation statements)

References 33 publications

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“…Boyd et al (2003) found that following a 2-week HF or LF diet, hunger was greater during an oral fat tolerance test following the HF diet; however, this did not affect subsequent food intake. Similarly, ileal infusion of fatty acids 18:1 or 18:2, but not 18:0, reduced appetite but not food intake (Maljaars et al, 2009). Park et al (2007) found no changes in GI transit or appetite following an HF diet intervention.…”

Section: Discussionmentioning

confidence: 99%

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Gastrointestinal transit, post-prandial lipaemia and satiety following 3 days high-fat diet in men

Clegg

McKenna²,

McClean

et al. 2010

Eur J Clin Nutr

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Background/Objectives: High-fat (HF) diets of 2 weeks have been shown to accelerate gastric emptying (GE). To date, no studies have shown any alteration in GE following shorter HF diets. The aim of this study was to assess if an HF, high-energy diet of 3 days can adapt gastrointestinal (GI) transit, blood lipids and satiety. Subjects/Methods: Eleven male volunteers participated in a study consisting of three, 3-day interventions each separated by a test day. During the first intervention, volunteers recorded their diet. In the second and third interventions, volunteers repeated their food diary plus either a low-fat yogurt or HF yogurt supplement in randomized order. Test days involved measurement of GE using the 13 C octanoic-acid breath-test, mouth-to-caecum transit time (MCTT) using the inulin H 2 breath test and satiety using visual analogue scales. Blood samples for measurement of lipaemia were taken using a venous cannula. Results: MCTT was different between the three test days (P ¼ 0.038), with the shortest MCTT following the HF intervention. GE was shortest following the HF intervention. There were no differences in satiety between the interventions. The HF intervention reduced triglycerides, total cholesterol and low-density lipoprotein cholesterol, and increased high-density lipoprotein cholesterol. Conclusion: This study shows that changes in GI transit owing to an HF diet can occur in a time period as short as 3 days.

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Section: Discussionmentioning

confidence: 99%

“…In this study, the volunteers were subjected to a narrow range of fatty acids from sunflower oil, primarily linoleic acid (LA; 18:2). It is known that the GI tract responds very specifically to different fatty acids (Robertson et al, 2002;Maljaars et al, 2009). Any adaptation is hence going to be specific to the effects of that fatty acid.…”

Section: Discussionmentioning

confidence: 99%

Gastrointestinal transit, post-prandial lipaemia and satiety following 3 days high-fat diet in men

Clegg

McKenna²,

McClean

et al. 2010

Eur J Clin Nutr

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“…Maljaars et al (121) reported no differences in PYY levels in normal-weight adults (men and women) following infusions of MUFA, PUFA or SFA. It is important to note that these were infusions of fatty acids via a naso-ileal catheter and not oral consumption of foods containing those fatty acids.…”

Section: Dietary Fatty Acids and Peptide Yymentioning

confidence: 99%

Factors affecting circulating levels of peptide YY in humans: a comprehensive review

Cooper

2014

Nutr. Res. Rev.

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As obesity continues to be a global epidemic, research into the mechanisms of hunger and satiety and how those signals act to regulate energy homeostasis persists. Peptide YY (PYY) is an acute satiety signal released upon nutrient ingestion and has been shown to decrease food intake when administered exogenously. More recently, investigators have studied how different factors influence PYY release and circulating levels in humans. Some of these factors include exercise, macronutrient composition of the diet, body-weight status, adiposity levels, sex, race and ageing. The present article provides a succinct and comprehensive review of the recent literature published on the different factors that influence PYY release and circulating levels in humans. Where human data are insufficient, evidence in animal or cell models is summarised. Additionally, the present review explores the recent findings on PYY responses to different dietary fatty acids and how this new line of research will make an impact on future studies on PYY. Human demographics, such as sex and age, do not appear to influence PYY levels. Conversely, adiposity or BMI, race and acute exercise all influence circulating PYY levels. Both dietary fat and protein strongly stimulate PYY release. Furthermore, MUFA appear to result in a smaller PYY response compared with SFA and PUFA. PYY levels appear to be affected by acute exercise, macronutrient composition, adiposity, race and the composition of fatty acids from dietary fat.

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“…Nevertheless, proteins from different sources vary in their effects on satiety (9,10) , and fats can vary in effects on satiety due to differences in chain length, degree of unsaturation and configuration of the fatty acids and differences in the composition and stability of emulsions (11)(12)(13)(14)(15) . Dietary fibre components are also very variable in chemical and physical characteristics and can influence satiety by a range of mechanisms.…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

Satiety: have we neglected dietary non-nutrients?

Welch

2011

Proc. Nutr. Soc.

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Satiety, which is the inhibition of eating following the end of a meal, is influenced by a number of food characteristics, including compositional and structural factors. An increased understanding of these factors and the mechanisms whereby they exert their effects on satiety may offer a food-based approach to weight management. Water and gas, which are often neglected in nutrition, are major components of many foods and contribute to volume, and to sensory and other characteristics. A review of previous short-term studies that evaluated the effects of water or gas in foods on satiety showed that while satiety was generally increased, effects on subsequent intakes were not always apparent. These studies were diverse in terms of design, timings and food matrices, which precludes definitive conclusions. However, the results indicate that solids may be more effective at increasing satiety than liquids, but gas may be as effective as water. Although increased gastric distension may be the main mechanism underlying these effects, pre-ingestive and ingestive impacts on cognitive, anticipatory and sensory responses also appear to be involved. Furthermore, there is limited evidence that water on its own may be effective at increasing satiety and decreasing intakes when drunk before, but not with, a meal. Longer-term extrapolation suggests that increasing food volumes with water or gas may offer weight-management strategies. However, from a practical viewpoint, the effects of water and gas on satiety may be best exploited by using these non-nutrients to manipulate perceived portion sizes, without increasing energy contents.Food gas: Food water: Food volume: Energy intake: Portion size Obesity is a major public health issue, which occurs when energy intake exceeds energy expenditure, leading to a chronic positive energy balance. However, energy balance is under complex control, and over 100 interacting factors have been identified and described in a series of obesity system maps, which have energy balance at their core (1) . A key variable in energy balance is the degree of primary appetite control, which has physiological, psychological and behavioural determinants (1) . Drugs that suppress appetite and increase satiety offer one strategy to combat obesity (1) . However, compositional and structural variations between foods can lead to substantial differences in their effects on satiety (2) . An increased understanding of these compositional and structural factors and the mechanisms whereby they exert their effects on satiety may offer an alternative, food-based approach to weight management. Water and gas, which are the focus of this review, are major components of many foods, where they contribute to structure and texture, and also to sensory characteristics. However, as non-nutrients, water and gas are often neglected in nutrition. Following an overview of the assessment of satiety and the role of physiological and food factors in satiety, the water and gas contents of a range of foods are presented. Short-term studi...

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Effect of fat saturation on satiety, hormone release, and food intake

Abstract: When infused into the ileum, triacylglycerols with unsaturated fatty acids increase satiety, whereas triacylglycerols with saturated fatty acids does not. This trial was registered with the Dutch Trial Register as: ISRCTN51742545.

Cited by 111 publications

References 33 publications

Gastrointestinal transit, post-prandial lipaemia and satiety following 3 days high-fat diet in men

Gastrointestinal transit, post-prandial lipaemia and satiety following 3 days high-fat diet in men

Factors affecting circulating levels of peptide YY in humans: a comprehensive review

Satiety: have we neglected dietary non-nutrients?

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