Olibra - Fat - Satiety & Food
Short-term effects of a novel fat emulsion
(Olibra™ ) on satiety and food intake
Olibra Fat & Weight Loss Study Background
Despite the availability of behavioural and pharmacological weight reducing
regimes, the prevalence of obesity in the UK continues to escalate. Satiety
following food ingestion is one of the signals which inhibits the over-consumption
of food. Although satiety is subject to complex and poorly understood
physiological, psychological and environmental controls, there is evidence
that it can be influenced by the relative levels of the macronutrients
present, and also by variations in the physio-chemical characteristics
of the macronutrients.
Olibra Fat & Weight Loss Study Methods
This presentation will focus on the effects of ingestion of a yoghurt
containing 5g of a novel food emulsion (Olibra™) on subsequent short-term
food intakes observed in two double-blind, placebo controlled within-subject
cross-over studies. Olibra™ is formulated from fractionated palm
oil (95 percent) and fractionated oat oil (5 percent) dispersed in water
to give a total fat content of 42 percent (w/w).
The second study investigated the effects
of ingesting Olibra™ at 4- and 8 h post-consumption in non-overweight
(n=20), overweight (n=20) and obese (n=20) subjects.
Olibra Fat & Weight Loss Study Results
In the first study, ingestion of the test yoghurt resulted in a significant
reduction in energy intake relative to control conditions at 4h post-consumption
in 59 non-overweight subjects. In the second Study, mean energy intakes
were significantly lower after the test yoghurt compared with the control
yoghurt in non-overweight and overweight subjects at 4 h post-consumption
and in non-overweight, overweight and obese subjects subjects at 8 h post-consumption.
Futhermore, there was no evidence from self-reported intakes of a short-term
compensatory increase in food intake in response to ingestion of Olibra™.
Olibra Fat & Weight Loss Study Conclusion
The results of these studies provide evidence that the chemical composition
and physical characteristics of dietary fat may exert potent effects on
energy intake. The underlying mode of action is unknown. However, the
prolonged nature of the effect suggests that it may be mediated by events
in the intestine, rather than the stomach. A number of gastro-intestinal
hormones (glucagon-like peptide-1, enterostatin and cholecystokinin) which
have been shown to induce satiety and inhibit food intake may be involved.
Further studies are needed to evaluate the long-term effects of Olibra™
and to assess if the observed reductions in food intake would be manifested
in weight loss. If the product is shown to be effective in the medium-to-long
term, it offers a strategy, based on normal food ingredients, for lowering
energy intakes which may be of value in achieving and/or maintaining weight
loss.
Source: Dr M B E Livingstone, Reader in
Nutrition, Northern Ireland Centre for Diet and Health, University of
Ulster, Coleraine, Co Londonderry. (2001)
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