The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects

Burns, Annette; Livingstone, M. B. E.; Welch, Robert W.; Dunne, Adrian; Reid, CA; Rowland, I.R.

doi:10.1038/sj.ijo.0801720

Cited by 61 publications

(67 citation statements)

References 24 publications

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“…Dose -response effect of Olibra TM AA Burns et al (Burns et al, 2000(Burns et al, , 2001. The present study has also shown that, when using a dose-response paradigm, which is a sensitive test of differences in satiety (Rolls & Hammer, 1995), the effects of Olibra TM fat generally increase with increasing doses.…”

Section: Discussionsupporting

confidence: 64%

“…These outlying data may be a result of the mis-reporting of food intakes, since self-reported food intakes are well recognised to be susceptible to underreporting (Livingstone et al, 1990;Black et al, 1993). Dose -response effect of Olibra TM AA Burns et al It has been suggested that the observed lowering in energy and macronutrient intakes following the consumption of Olibra TM fat was a result of the 'ileal-brake' mechanism (Burns et al, 2000(Burns et al, , 2001, ie the inhibition of upper gastrointestinal functions elicited by the presence of unabsorbed nutrients in the ileum (Zhao et al, 2000). The 'ileal-brake' appears to be related to the release of one or more peptide hormones from the distal intestine.…”

Section: Discussionmentioning

confidence: 99%

“…These include fatty acid chain length (Bach et al, 1996;Stubbs & Harbon, 1996;Van Wymelbeke et al, 1998), degree of fatty acid unsaturation (Shimomura et al, 1990;Lawton et al, 1997;Kamphuis et al, 2001), degree of emulsification (Welch et al, 1985(Welch et al, , 1988 and emulsion stability (Armand et al, 1992). In this context it has recently been shown that a fat emulsion (Olibra TM ) formulated from palm oil and oat oil fractions significantly decreased energy and macronutrient intakes in lean, overweight and obese subjects up to 36 h post-consumption (Burns et al, 2000(Burns et al, , 2001. The aim of the present study is to investigate if the responses to this novel fat emulsion and the subsequent effects of these on food intakes are dose-dependent.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2002

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Objective: To investigate the dose -response effects of a novel fat emulsion (Olibra TM ) on energy and macronutrient intakes up to 36 h post-consumption in non-overweight subjects. Design: A single-blind, placebo-controlled, within-subject cross-over design was used. Setting: Metabolic suite of the University of Ulster, Coleraine. Subjects: Fifty subjects (30 female, 20 male) from the student and staff population of the University of Ulster, Coleraine. Interventions: 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 TM 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. 39.3, 38.2, 39.6% energy), intakes were progressively reduced with increasing doses of Olibra TM 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). Conclusion:The results suggest that Olibra TM 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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Section: Discussionsupporting

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2002

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“…It has been speculated that the Olibrat emulsion may elicit its satiating power via the ileal brake, possibly by prolonging or altering the release or effect of peptides associated with the ileal brake. Previous studies demonstrated that consumption of yoghurt containing the Olibrat fat emulsion significantly decreased energy intakes in lean, overweight and obese subjects for up to 8 h post-consumption relative to yoghurt containing milk fat only (Burns et al, 2000(Burns et al, , 2001. Moreover, self-reported energy intakes of the subjects showed that food intake remained suppressed for a further 24 h (Burns et al, 2001(Burns et al, , 2002.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the medium-term effects of Olibra™ fat emulsion on food intake in non-obese subjects

et al. 2006

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Objective: To investigate the effect of Olibrat fat emulsion on medium-term food intake and appetite in non-obese subjects. Design: Double-blind, placebo-controlled, within-subject crossover. Setting: University of Ulster, Coleraine. Subjects: A total of 28 subjects (14 male, 14 female). Interventions: Subjects were randomly assigned to receive either a 200 g portion of test (5 g of Olibrat fat) or control (5 g milk fat) yoghurt for breakfast for 2 Â 3 week 'study' phases, separated by a 3-week 'wash-out' phase. On days 1, 8 and 22 of the study phases, food intake 4 h post-consumption of the yoghurt was assessed by pre-and post-covert weighing at an ad libitum buffet-style test lunch. Throughout each of these study days, appetite was assessed using visual analogue scales (VAS) at regular intervals. For the remainder of the study days, and the following 24 h ('post-study days'), subjects reported their food intake using weighed dietary records. Results: Consumption of the Olibrat emulsion had no significant effect on mean energy, macronutrient or amounts of food consumed at the lunch 4 h post-consumption. Self-reported food intakes indicated that there was no significant effect of the emulsion on energy intakes for the remainder of each study day and post-study days. There was considerable individual variation in food intakes following consumption of the Olibrat emulsion, with 46, 59 and 57% of subjects reducing their energy intakes at lunch on days 1, 8 and 22. There was no consistent effect of the emulsion on appetite ratings. Conclusions: In contrast to earlier studies, there was no evidence of a short-or medium-term effect of the Olibrat emulsion on food intake or appetite. This could be owing to numerous confounding factors influencing eating behaviour and/or the different study design used in the present study.

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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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The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects

Cited by 61 publications

References 24 publications

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

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

Investigation of the medium-term effects of Olibra™ fat emulsion on food intake in non-obese subjects

Satiety: have we neglected dietary non-nutrients?

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