Table 4

Previous studies investigating the effect of fatty acid saturation on subjective appetite ratings and ad libitum energy intake (measured or from diet records) at a meal, highlighting methodological differences between trials

Publication

Participants

Lipid dose

Lipid composition [% of total lipid]

Inter-meal interval

Study endpoint

Study outcome


Current study: Strik et al., 2010

Lean, men, n = 18

26 g, [50 en% fat]

Butter fat, high stearic-lauric blend [65% SFA]; Olive oil, high oleic acid [76% MUFA]; Safflower oil, linoleic acid [76% PUFA]

210 mins

Ad libitum EI from lunch meal

No effect of saturation on EI

Lawton et al., 2000 [37]

Lean, men, n = 10 women, n = 10

Women 58 g; Men 83 g; [55 en% fat]

Stearic-oleic blend [44% SFA, 44% MUFA]; High-oleic oil [81% MUFA]; High linoleic oil [75% PUFA]

240 mins

Ad libitum EI from buffet dinner + snack boxes

PUFA and SFA tended to decrease EI relative to MUFA (trend only)

French et al.,2000 [36]

Lean, men, n = 10

Duodenal infusion; 20 g lipid emulsion [100 en% fat], at rate of 1 mL/min over 100 mins

High stearic/oleic [40% SFA; 44% MUFA]; High oleic acid [75% MUFA]; High linoleic acid [74% PUFA]; Intralipid [16% SFA, 29% MUFA, 54% PUFA]; saline

90 mins

Ad libitum EI from lunch meal

PUFA decreased EI relative to SFA and MUFA (trend only); signif lower than saline control

Kamphuis et al., 2001 [40]

Overweight, men, n = 8; women, n = 8

20 ml (~20 g) lunch; 25 ml (~25 g) dinner added to usual diet [~36 en % fat]

High-linoleic oil [67% LA, PUFA]; High-γ-linolenic [20% GLA, PUFA]; High-oleic oil [80% MUFA]

Test lipids given as part of ad lib meals

24-h ad libitum EI: restricted choice; lunch, dinner, snacks

MUFA decreased EI relative to PUFA at test dinner; no difference over 24 h

Alfenas et al., 2003 [43]

Lean, men, n = 9; women, n = 11

30-40 g; [54-59 en % fat]

Butter fat [66% SFA]; Peanut oil [49% MUFA]; Canola oil [62% MUFA]; fat free

>120 mins

Diet records of EI during free feeding over 24-h [no outcome meal]

No effect of saturation on EI

MacIntosh et al., 2003 [41]

Lean, men, n = 10

30 g; [55 en% fat]

Butter fat [69% SFA]; Sunola oil [80% MUFA]; Sunflower oil [64% PUFA];

120 mins

Ad libitum EI from lunch meal + diet; diet records over rest of day

No effect of saturation on EI

Flint et al., 2003 [42]

Overweight men, n = 19

63-87 g; [60 en% fat]

High-oleic sunflower oil [83% MUFA]; Hydrogenated rapeseed oil [54% trans; 31% SFA]; Grape- seed oil [70% PUFA]

300 mins

Ad libitum EI from lunch meal

No effect of saturation on EI


Burton-Freeman et al., 2005 [39]

Lean, men, n = 12; women, n = 13

Men 13 g; Women 9 g; [39 en% fat]

High-oleic safflower oil [72% MUFA]; Walnut oil [66% PUFA];Ground walnuts [66% PUFA]; low fat [1.4 g fat]

45 mins

Ad libitum EI from lunch meal

No effect of saturation on EI

Feltrin et al. 2008 [38]

Lean, men, n = 13

Duodenal infusion; ~3 g lipid emulsion [100en% fat], at rate of 4 mL/min over 60 mins

Lauric acid [100% SFA]; Oleic acid [100% MUFA]; saline

60 mins

Ad libitum EI from lunch meal

SFA decreased EI relative to MUFA and saline control


Strik et al. Nutrition Journal 2010 9:24   doi:10.1186/1475-2891-9-24

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