de Graaf C, Hulshof T
Department of Human Nutrition, Wageningen Agricultural University, The Netherlands. kees.degraaf@
Eur J Med Res. 1995 Nov 17;1(2):72-7.
One of the main issues with respect to the usefulness of fat-replacers is their effectiveness. The question is whether or not people compensate for the "missing" energy due the replacement of fat by the fat-substitute. The present paper is concerned with the results of a number of studies carried out on the effects of the fat-replacer sucrose-polyester on food intake. Sucrose-polyester (SPE) is a substance with similar sensory and physical-chemical properties as fat, but it contains no metabolizable energy, because it is not digested in the human gastrointestinal tract. In the first two short-term studies, we replaced the fat by SPE in croissants. Thirty-three subjects in the first study and 34 subjects in the second study consumed 2 1/2 croissants, either with fat or SPE. After ingestion they rated subjective feeling of hunger, and recorded their ad libitum food intake. The results of both studies showed that the croissants with SPE had a similar satiating effect as the croissants with fat. In two subsequent short-term studies, we added either fat, SPE or water to warm meals served as lunch. The high water and high SPE lunches contained about 450 kcal, whereas the high fat lunches contained about 900 kcal. After ingestion of the lunches, subjects (39 in study 3; 35 in study 4) recorded their feelings of hunger. Two hours after the lunches, subjects were presented with an attractive buffet from which they could eat ad libitum. The results showed that hunger and food intake were similar after the water, SPE and fat lunches. The subjects did not detect the 450 kcal energy difference in the lunches. The last two studies with SPE lasted for 12 days. The results of these two longer-term studies were similar to the results of the short-term studies. There was little energy compensation and no fat compensation. It is concluded that fat replacers can be helpful in reducing fat and energy intake.
脂肪替代品实用性的主要问题之一是其有效性。问题在于人们是否会因脂肪被脂肪替代品取代而补偿“缺失”的能量。本文关注的是一系列关于脂肪替代品蔗糖聚酯对食物摄入量影响的研究结果。蔗糖聚酯（SPE）是一种在感官和物理化学性质上与脂肪相似的物质，但它不含可代谢能量，因为它在人体胃肠道中不被消化。在前两项短期研究中，我们在羊角面包中用SPE替代了脂肪。第一项研究中的33名受试者和第二项研究中的34名受试者分别食用了2.5个含脂肪或SPE的羊角面包。摄入后，他们对饥饿的主观感受进行评分，并记录随意进食量。两项研究的结果均表明，含SPE的羊角面包与含脂肪的羊角面包具有相似的饱腹感。在随后的两项短期研究中，我们在作为午餐的热餐中分别添加了脂肪、SPE或水。高水和高SPE午餐约含450千卡热量，而高脂肪午餐约含900千卡热量。摄入午餐后，受试者（研究3中有39人；研究4中有35人）记录他们的饥饿感。午餐两小时后，为受试者提供了一顿诱人的自助餐，他们可以随意进食。结果表明，水、SPE和脂肪午餐后的饥饿感和食物摄入量相似。受试者没有察觉到午餐中450千卡的能量差异。最后两项关于SPE的研究持续了12天。这两项长期研究的结果与短期研究的结果相似。几乎没有能量补偿，也没有脂肪补偿。结论是脂肪替代品有助于减少脂肪和能量摄入。
