Effect of Fat Sources on Satiety - Study
Satiety-Fats-Diet Study - Aim
There are inconsistent reports on the satiety value of different fatty
acids. This study compared the appetitive effects of two fat sources rich
in monounsaturated fatty acids (peanut oil and canola oil) with a source
rich in saturated fatty acids (butter).
Satiety-Fats-Diet Study - Methods
After an overnight fast, lean participants completed a questionnaire eliciting
information about hunger, fullness, desire to eat, and prospective consumption.
They then consumed one of the preloads (muffins containing 40 g of each
fat source or no fat) and mL of water within 15 minutes. Questionnaires
were completed again 30, 60, and 120 minutes after preload ingestion.
Participants kept dietary records during the subsequent 24 hours.
Satiety-Fats-Diet Study - Results
Canola and peanut oil muffins resulted in higher fullness, and butter,
canola, and peanut oil muffins resulted in lower hunger ratings 30, 60,
and 120 minutes after preload ingestion compared with the fat-free preload.
No differences were observed among the fat-containing loads. Although
energy intake 24 hours after consumption of the preloads was also comparable
on days the three fat-containing loads were consumed, energy consumption
after each study session was higher when the fat-free muffins were provided.
However, total energy intake, including the calories provided by the preloads,
was similar across treatments.
Satiety-Fats-Diet Study - Issues
These data do not support a differential satiety effect of fat sources
rich in monounsaturated fatty acids relative to one rich in saturated
fatty acids.
Source: Purdue University. 2003
Weight Loss Methods
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