American Journal of Clinical Nutrition, Vol 65, 1375-1383, Copyright © 1997 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Sensory properties of a nonabsorbable fat substitute did not affect regulation of energy intake

BJ Rolls, VH Castellanos, DJ Shide, DL Miller, CL Pelkman, ML Thorwart and JC Peters
Department of Nutrition, Pennsylvania State University, University Park 16802, USA.

Many reduced-fat foods retain the sensory properties of their high-fat counterparts through the use of fat substitutes. This study examined whether regulation of energy intake is affected when the nonabsorbable fat substitute olestra is used to uncouple the sensory properties of fat from fat absorption and metabolism. Cream of broccoli soups were developed in three versions: fat-free, fat-free+olestra (33.3 g olestra), and high-fat (33.3 g fat) (923900 and 2150 kJ per serving, respectively). The olestra soup had the nutrient composition of the fat- free soup but the sensory properties of the high-fat soup. Subjects were grouped by sex, body weight, and dietary restraint (total n = 67). Subjects had either no preload (control) or a soup preload (465 g) followed by a self-selection lunch. Intake was measured at lunch, dinner, snack, and breakfast. At lunch, the response to the soup preloads was not affected by sex, dietary restraint, or body weight. Energy intake (soup+lunch) was significantly greater in the high-fat than in the control condition (P < 0.05), but energy intake in the fat- free and olestra-soup conditions was not significantly different from that in the control condition (3570, 3352, 3464, and 4457 kJ in control, fat-free, olestra, and high-fat soup conditions, respectively). Thus, subjects compensated completely for the energy in the fat-free and olestra soups but not for the energy in the high-fat soup. No differences were found in the response to the two fat-free conditions, one with the fatty taste and one without. In this study the sensory properties of fat alone, ie, apart from the physiologic effects of fat, did not affect energy regulation.

This article has been cited by other articles:

				J. Levine, J. D. Gussow, D. Hastings, and A. Eccher Authors' Financial Relationships With the Food and Beverage Industry and Their Published Positions on the Fat Substitute Olestra Am J Public Health, April 1, 2003; 93(4): 664 - 669. [Abstract] [Full Text] [PDF]

				A. Eertmans, F. Baeyens, and O. Van den Bergh Food likes and their relative importance in human eating behavior: review and preliminary suggestions for health promotion Health Educ. Res., August 1, 2001; 16(4): 443 - 456. [Abstract] [Full Text] [PDF]

				B. J Rolls, E. A Bell, and B. A Waugh Increasing the volume of a food by incorporating air affects satiety in men Am. J. Clinical Nutrition, August 1, 2000; 72(2): 361 - 368. [Abstract] [Full Text] [PDF]