Short-term effects of high-fat and low-fat/high-SPE croissants on appetite and energy intake at three deprivation periods.

The short-term satiating effects of croissants with different amounts of fat and sucrose polyester (SPE) followed by three lengths of deprivation were investigated. Sixteen male and 18 female normal-weight subjects each received six different experimental conditions in a two x three factorial design. Energy content was the first factor with two levels: 1.80 MJ and 3.45 MJ. The second factor was the deprivation period after the lunch preload with three levels: 0.25, 2.25, and 4.75 h. Subjects ate ad lib after the deprivation period. The effects of the croissants were determined by motivational ratings and reported food consumption on the study day and the day after the study day. The SPE croissants (1.80 MJ) and the high-fat croissants (3.45 MJ) did not result in different subsequent energy intakes. Differences in energy intake were found between the three deprivation conditions, with the lowest intake with the 4.75-h deprivation condition. This was due to differences in the energy intake during the afternoon. The two energy levels of the preloads had similar effects on the motivational ratings. Higher appetite ratings were found after the 4.75-h compared to the 0.25 h and the 2.25-h deprivation condition.