Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, Singapore.
Int J Food Sci Nutr. 2023;74(4):544-555. doi: 10.1080/09637486.2023.2230524. Epub 2023 Jul 4.
Overconsumption of fat is considered a major driver of the prevalence of obesity globally. While fat type and emulsification have been suggested to play roles in appetite control, very limited data exist. This study aimed to investigate the impacts of type and emulsification of fat on postprandial appetite responses. Sixteen healthy subjects participated in a 4-arm, randomised, crossover study. The net iAUC of hunger visual analogue scales (VAS) (mean ± SE) was observed higher with emulsified fat (-512 ± 137 cm × 300 min) than with non-emulsified fat (-785 ± 133 cm × 300 min) ( < 0.05), but the difference became insignificant over time. Compared to olive oil, coconut oil resulted in higher fullness VAS iAUC (olive oil: 1369 ± 306 cm × 600 min; coconut oil: 1786 ± 311 cm × 600 mi, < 0.05). Findings from this study support the potential effects of fat in appetite regulation.
脂肪摄入过多被认为是导致全球肥胖流行的一个主要因素。虽然脂肪类型和乳化已被认为在控制食欲方面发挥作用，但相关数据非常有限。本研究旨在探讨脂肪类型和乳化对餐后食欲反应的影响。16 名健康受试者参加了一项 4 臂、随机、交叉研究。乳化脂肪（-512 ± 137 cm×300 min）的餐后饥饿视觉模拟量表（VAS）净 AUC（均值±SE）明显低于非乳化脂肪（-785 ± 133 cm×300 min）（<0.05），但随着时间的推移，差异变得不显著。与橄榄油相比，椰子油使饱腹感 VAS AUC 更高（橄榄油：1369 ± 306 cm×600 min；椰子油：1786 ± 311 cm×600 min，<0.05）。本研究的结果支持脂肪在食欲调节中的潜在作用。
