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Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Burns, AA, Livingstone, Barbara, Welch, Rob, Dunne, A, Robson, PJ, Lindmark, L, Reid, CA, Mullaney, U and Rowland, IR (2000) Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects. INTERNATIONAL JOURNAL OF OBESITY, 24 (11). pp. 1419-1425. [Journal article]

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Abstract

BACKGROUND: The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics. OBJECTIVE: To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the energy and macronutrient intakes of non-obese subjects. DESIGN: Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 NI) and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fat emulsion + 1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes. RESULTS: Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P < 0.001), Study 2 (6.9 vs 7.9 MJ; P < 0.001), and for both studies combined (6.7 vs 7.7 MJ; P < 0.001). The corresponding fat intakes in Study 7, Study 2 and in the combined studies were all significantly reduced (P < 0.001). Protein and carbohydrate intakes were also significantly reduced in Study 1 (P < 0.05), Study 2 (P < 0.01), and for the combined studies (P < 0.001). CONCLUSIONS: These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:4244
Deposited By:Dr Tracy McCaffrey
Deposited On:13 Jan 2010 15:17
Last Modified:01 Nov 2011 10:04

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