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Titolo:
Fat-specific satiety in humans for fat high in linoleic acid vs fat high in oleic acid
Autore:
Kamphuis, MMJW; Westerterp-Plantenga, MS; Saris, WHM;
Indirizzi:
Maastricht Univ, Dept Human Biol, NL-6200 MD Maastricht, Netherlands Maastricht Univ Maastricht Netherlands NL-6200 MD aastricht, Netherlands
Titolo Testata:
EUROPEAN JOURNAL OF CLINICAL NUTRITION
fascicolo: 6, volume: 55, anno: 2001,
pagine: 499 - 508
SICI:
0954-3007(200106)55:6<499:FSIHFF>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
SENSORY-SPECIFIC SATIETY; DIETARY-FAT; ENERGY DENSITY; BODY-FAT; FOOD-INTAKE; WEIGHT; CARBOHYDRATE; PREFERENCES; SENSITIVITY; OBESITY;
Keywords:
macronutrient composition; macronutrient specific satiety; fatty acids; appetite; taste perception;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Life Sciences
Citazioni:
56
Recensione:
Indirizzi per estratti:
Indirizzo: Kamphuis, MMJW Maastricht Univ, Dept Human Biol, POB 616, NL-6200 MD Maastricht, Netherlands Maastricht Univ POB 616 Maastricht Netherlands NL-6200 MD
Citazione:
M.M.J.W. Kamphuis et al., "Fat-specific satiety in humans for fat high in linoleic acid vs fat high in oleic acid", EUR J CL N, 55(6), 2001, pp. 499-508

Abstract

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; lest day, laboratory restaurant. Subjects: Eight overweight men and eight overweight women (body mass index27.4 +/- 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, at 15:00hsubjects 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 EIon 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. Sponsorship: Novartis Consumer Health, Ltd, Nyon, Switzerland.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 19:15:52