Human Nutrition Unit, School of Biological Sciences & Department of Medicine, University of Auckland, Auckland, New Zealand.
Nutr J. 2010 May 24;9:24. doi: 10.1186/1475-2891-9-24.
High fat diets have long been associated with weight gain and obesity, and the weak satiety response elicited in response to dietary lipids is likely to play a role. Suppression of appetite and food intake has consistently been shown to be diminished with high fat relative to either high protein or carbohydrate meals. There is however some evidence that the satiating capacity of lipids may be modulated when physicochemical properties are altered, but studies investigating the effect of lipid saturation on appetite have generated inconsistent findings. This study investigated the effects of changes in fatty acid saturation on post-ingestive satiety and energy intake.
High-fat (HF) test breakfasts (2.0 MJ) containing 26 g lipid were given to 18 healthy, lean men in a 3 treatment randomised cross-over design, each treatment separated by a washout of at least 3 days. The breakfasts were high in saturated (SFA, 65% of total fat), polyunsaturated (PUFA, 76%) or monounsaturated (MUFA, 76%) fatty acids, and comprised 2 savoury muffins. Participants rated appetite sensations using visual analogue scales (VAS) to assess palatability immediately following the meals, and hunger and fullness prior to the HF breakfast and throughout the day. Energy intake was measured by covert weighing of a lunch meal which was served 3.5 h after the breakfast, and from which the participants ate ad libitum.
There was no difference in VAS ratings of pleasantness, visual appearance, smell, taste, aftertaste and overall palatability between the 3 high-fat test breakfasts. However, there was also no differential effect of the 3 treatments on ratings of hunger, fullness, satisfaction or prospective food consumption during the 3.5 h following the breakfast meal and over the full 6 h experiment. Energy and macronutrient intake at lunch also did not differ between treatments (mean, sem; SFA: 5275.9 +/- 286.5 kJ; PUFA: 5227.7 +/- 403.9 kJ; MUFA: 5215.6 +/- 329.5 kJ; P > 0.05). The maximum difference in energy intake between treatments was less than 2%.
There was no evidence of a difference in post-ingestion satiety between high fat meals which differed in saturation profile in this group of lean, healthy men.
高脂肪饮食长期以来一直与体重增加和肥胖有关，而膳食脂质引起的饱腹感反应较弱可能起作用。与高脂肪相比，高蛋白质或碳水化合物餐会一直显示出食欲和食物摄入量的减少。然而，有一些证据表明，当改变物理化学性质时，脂质的饱腹感能力可能会发生变化，但是研究脂质饱和度对食欲的影响的研究结果不一致。这项研究调查了脂肪酸饱和度变化对摄食后饱腹感和能量摄入的影响。
18 名健康、瘦的男性以 3 种处理的随机交叉设计接受高脂肪（HF）测试早餐（2.0MJ），每种处理之间至少间隔 3 天的洗脱期。早餐富含饱和脂肪（SFA，占总脂肪的 65％），多不饱和脂肪（PUFA，占 76％）或单不饱和脂肪（MUFA，占 76％），并包含 2 个咸味松饼。参与者使用视觉模拟量表（VAS）立即在餐后评估食欲感觉，以评估在 HF 早餐前和全天的饥饿感和饱腹感。在早餐后 3.5 小时，通过暗中称重提供了一份午餐，参与者可以随意食用，并通过这种方式测量能量摄入。
3 种高脂肪测试早餐的 VAS 评分在美味程度，视觉外观，气味，味道，回味和整体口感方面没有差异。然而，在早餐后 3.5 小时和整个 6 小时实验期间，3 种处理方法对饥饿感，饱腹感，满意度或预期食物消耗的评价也没有差异。在午餐时，能量和宏量营养素的摄入也没有因处理而异（平均值，SEM；SFA：5275.9 +/- 286.5kJ；PUFA：5227.7 +/- 403.9kJ；MUFA：5215.6 +/- 329.5kJ；P > 0.05）。处理之间的能量摄入最大差异小于 2％。
在这群健康的瘦人中，高脂肪餐在饱和度分布上有所不同，但在摄入后的饱腹感方面没有差异。
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