Lower energy intake following consumption of Hi-oleic and regular peanuts compared with iso-energetic consumption of potato crisps

Barbour, J.A.; Howe, Peter R. C.; Buckley, Jonathan D.; Wright, Graeme C.; Bryan, Janet; Coates, Alison M.

doi:10.1016/j.appet.2014.07.015

Cited by 19 publications

(28 citation statements)

References 41 publications

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“…Despite peanuts being a legume they share similar nutritional properties to other nuts. Peanuts are an excellent source of protein (approximately 25% of energy) and dietary fibre providing 5%–10% of daily fibre requirements in one serving (30 g), with potential satiety benefits for weight control [ 2 ]. Other bioactive nutrients in peanuts such as vitamin E and polyphenols may benefit glucose regulation [ 3 ] and inflammation [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of 12 Weeks High Oleic Peanut Consumption on Cardio-Metabolic Risk Factors and Body Composition

et al. 2015

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Epidemiological evidence indicates an inverse association between nut consumption and obesity, inflammation, hyperlipidaemia and glucose intolerance. We investigated effects of high oleic peanut consumption vs. a nut free diet on adiposity and cardio-metabolic risk markers. In a randomised cross-over design, 61 healthy subjects (65 ± 7 years, body mass index (BMI) 31 ± 4 kg/m2) alternated either high oleic peanuts (15%–20% of energy) or a nut free diet for 12 weeks. Body composition and mass, waist circumference, C-reactive protein (CRP), lipids, glucose and insulin were assessed at baseline and after each phase. Repeated measures analysis of variance (ANOVA) compared the two diets. Consistent with other nut studies, there were no differences in lipids, CRP, glucose and insulin with peanut consumption. In contrast, some reports have demonstrated benefits, likely due to differences in the study cohort. Energy intake was 10% higher (853 kJ, p < 0.05), following peanut consumption vs. control, attributed to a 30% increase in fat intake (p < 0.001), predominantly monounsaturated (increase 22 g, p < 0.05). Despite greater energy intake during the peanut phase, there were no differences in body composition, and less than predicted increase (0.5 kg) in body weight for this additional energy intake, possibly due to incomplete nutrient absorption and energy utilisation.

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Section: Introductionmentioning

confidence: 99%

“…Several mechanisms outlined below have been proposed for the lack of weight gain observed with nut consumption, despite their high energy and fat content. These include reduced energy intake subsequent to increased satiety [ 2 ], energy lost through faecal fat loss and a possible increase in energy expenditure [ 8 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of 12 Weeks High Oleic Peanut Consumption on Cardio-Metabolic Risk Factors and Body Composition

et al. 2015

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“…Other studies that have considered the satiating effects of snacks examined the types of fat and carbohydrates. One dietary fatbased study explored the consumption of high-oleic acid and regular peanuts compared with chips and found no observed differences in perceived satiety (48). Another study examined the effects of replacement of fat by nonabsorbable fat on energy intake and on feelings of hunger and satiety (49).…”

Section: Snack Foods and Satietymentioning

confidence: 99%

Snack Food, Satiety, and Weight

Njike

Smith

Shuval³

et al. 2016

Advances in Nutrition

122

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In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. Adv Nutr 2016;7:866-78.

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“…Associations between OEA levels and improved body composition results are in agreement with another human trial performed with morbid obese patients . Barbour and colleagues also conducted a human trial to examine energy intake; during the study, volunteers were offered high‐oleic (oleic acid ~75% of total FAs) peanuts and regular peanuts (oleic acid ~50% and higher in polyunsaturated fatty acids [PUFAs]). The total energy intake was shown to be lower following the consumption of high‐oleic and regular peanuts, suggesting that peanuts could be beneficial for maintaining a healthy weight.…”

Section: Anorexic Properties Of Oleoylethanolamide/food Intake Regulamentioning

confidence: 99%

Oleoylethanolamide: The role of a bioactive lipid amide in modulating eating behaviour

Sihag

Jones

2017

Obesity Reviews

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Fatty acid ethanolamides are lipid mediators that regulate a plethora of physiological functions. One such bioactive lipid mediator, oleoylethanolamide (OEA), is a potent agonist of the peroxisome proliferator-activated receptor-alpha (PPAR-α), which modulates increased expression of the fatty acid translocase CD36 that enables the regulation of feeding behaviour. Consumption of dietary fat rich in oleic acid activates taste receptors in the gut activating specific enzymes that lead to the formation of OEA. OEA further combines with PPAR-α to enable fat oxidation in the liver, resulting in enhanced energy production. Evidence suggests that sustained ingestion of a high-fat diet abolishes the anorexic signal of OEA. Additionally, malfunction of the enterocyte that transforms oleic acid produced during fat digestion into OEA might be responsible for reduced satiety and hyperphagia, resulting in overweight and obesity. Thus, OEA anorectic signalling may be an essential element of the physiology and metabolic system regulating dietary fat intake and obesity. The evidence reviewed in this article indicates that intake of oleic acid, and thereby the resulting OEA imparting anorexic properties, is dependent on CD36, PPAR-α, enterocyte fat sensory receptors, histamine, oxytocin and dopamine; leading to increased fat oxidation and enhanced energy expenditure to induce satiety and increase feeding latency; and that a disruption in any of these systems will cease/curb fat-induced satiety.

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Lower energy intake following consumption of Hi-oleic and regular peanuts compared with iso-energetic consumption of potato crisps

Cited by 19 publications

References 41 publications

Effect of 12 Weeks High Oleic Peanut Consumption on Cardio-Metabolic Risk Factors and Body Composition

Effect of 12 Weeks High Oleic Peanut Consumption on Cardio-Metabolic Risk Factors and Body Composition

Snack Food, Satiety, and Weight

Oleoylethanolamide: The role of a bioactive lipid amide in modulating eating behaviour

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