OBJECTIVE: To investigate the effect of 2 week use of oils high in linoleic (LA), gamma-linolenic (GLA) and oleic acid (OA) on energy intake (EI), macronutrient composition, parameters of appetite and taste perception. DESIGN: A randomized placebo-controlled 2-week treatment, followed by a test day. SETTING: Two-week treatments, daily life; test day, laboratory restaurant. SUBJECTS:Eight overweight men and eight overweight women (body mass index 27.4+/-1.5 kg/m(2)). INTERVENTIONS: Three 2 week treatments, in which subjects replaced their habitual fat products by three different oils (relatively) high in LA (66.8%), GLA (20.2%) or OA (79.6%, placebo). The wash-out periods were 2 weeks. Before each intervention period, taste perception and sensory specific satiety was tested. RESULTS: Even though energy intake was higher during dinner, subjects ate relatively less fat with LA (45.0+/-9.4 E%, P<0.05) than with OA (48.3+/-8.3 E%). Subjects did not distinguish the oils with the different fatty acids from each other. There was no relation between satiety or fat-specific satiety and taste characterization without as well as with sucrose. Although no differences were seen for the AUC of the appetite profile, aet 15:00 h subjects were less satiated with LA (46.1+/-6.2 mm, P<0.05) or GLA (45.1+/-5.8 mm, P<0.01) than after treatment OA (62.5+/-4.8 mm). 24 h EI on the test day was 7.6--8.0 MJ and did not differ between treatments. CONCLUSIONS:Fat-specific satiety during dinner with LA vs OA was shown after a 2-week treatment of each oil, but no change in general satiety. Fat specific satiety was not related to taste perception or characterization of the oils.
RCT Entities:
OBJECTIVE: To investigate the effect of 2 week use of oils high in linoleic (LA), gamma-linolenic (GLA) and oleic acid (OA) on energy intake (EI), macronutrient composition, parameters of appetite and taste perception. DESIGN: A randomized placebo-controlled 2-week treatment, followed by a test day. SETTING: Two-week treatments, daily life; test day, laboratory restaurant. SUBJECTS: Eight overweight men and eight overweight women (body mass index 27.4+/-1.5 kg/m(2)). INTERVENTIONS: Three 2 week treatments, in which subjects replaced their habitual fat products by three different oils (relatively) high in LA (66.8%), GLA (20.2%) or OA (79.6%, placebo). The wash-out periods were 2 weeks. Before each intervention period, taste perception and sensory specific satiety was tested. RESULTS: Even though energy intake was higher during dinner, subjects ate relatively less fat with LA (45.0+/-9.4 E%, P<0.05) than with OA (48.3+/-8.3 E%). Subjects did not distinguish the oils with the different fatty acids from each other. There was no relation between satiety or fat-specific satiety and taste characterization without as well as with sucrose. Although no differences were seen for the AUC of the appetite profile, aet 15:00 h subjects were less satiated with LA (46.1+/-6.2 mm, P<0.05) or GLA (45.1+/-5.8 mm, P<0.01) than after treatment OA (62.5+/-4.8 mm). 24 h EI on the test day was 7.6--8.0 MJ and did not differ between treatments. CONCLUSIONS: Fat-specific satiety during dinner with LA vs OA was shown after a 2-week treatment of each oil, but no change in general satiety. Fat specific satiety was not related to taste perception or characterization of the oils.
Authors: Caroline M Strik; Fiona E Lithander; Anne-Thea McGill; Alastair K MacGibbon; Brian H McArdle; Sally D Poppitt Journal: Nutr J Date: 2010-05-24 Impact factor: 3.271
Authors: F E Lithander; C M Strik; A-T McGill; A K MacGibbon; B H McArdle; S D Poppitt Journal: Lipids Health Dis Date: 2008-10-29 Impact factor: 3.876
Authors: Robin M Tucker; Tiffany M Nuessle; Nicole L Garneau; Gregory Smutzer; Richard D Mattes Journal: Chem Senses Date: 2015-08-01 Impact factor: 3.160