Miller D L, Castellanos V H, Shide D J, Peters J C, Rolls B J
The Pennsylvania State University, Nutrition Department, University Park 16802-6501, USA.
Am J Clin Nutr. 1998 Aug;68(2):282-90. doi: 10.1093/ajcn/68.2.282.
This study investigated the effect on fat and energy intakes of fat-free potato chips made with olestra compared with regular potato chips. Ninety-five participants (unrestrained and restrained males and females) were tested in 2 conditions. In the information condition, participants were given nutrition information about the chips and were aware that the chips differed in fat and energy contents. In the no-information condition, participants were not aware of the differences. In both conditions, participants ate either regular or fat-free potato chips ad libitum for an afternoon snack in a crossover design in two 10-d periods. To assess 24-h intake, participants completed food diaries twice in each 10-d period. The results showed that all groups significantly reduced their fat and energy intakes in the snack when eating the fat-free chips compared with the regular chips (P< 0.0001). Also, potato chip intake did not differ across time for either type of chip. Over 24 h all participants had lower fat intakes (P< 0.05) when eating the fat-free potato chips compared with the regular chips, but 24-h energy intake was not significantly different between groups. When information was provided, restrained participants ate more of the fat-free chips than the regular chips; however, this increase did not negate the reductions in fat and energy associated with eating the fat-free chips. This study showed that substituting fat-free (olestra-containing) potato chips for regular-fat chips can help reduce fat and energy intakes in short-term (within meal) situations and reduce fat intake over 24 h.
本研究调查了用蔗糖聚酯制作的无脂薯片与普通薯片相比，对脂肪和能量摄入量的影响。95名参与者（包括无节制饮食者和有节制饮食的男性与女性）在两种条件下接受了测试。在信息条件下，参与者获得了关于薯片的营养信息，并知晓薯片在脂肪和能量含量上存在差异。在无信息条件下，参与者并不知晓这些差异。在这两种条件下，参与者采用交叉设计，在两个为期10天的时间段里，随意食用普通或无脂薯片作为下午点心。为评估24小时摄入量，参与者在每个10天时间段内填写两次食物日记。结果显示，与食用普通薯片相比，所有组在食用无脂薯片作为点心时，脂肪和能量摄入量均显著降低（P<0.0001）。此外，两种薯片的摄入量在不同时间段并无差异。在24小时内，与食用普通薯片相比，所有参与者食用无脂薯片时脂肪摄入量更低（P<0.05），但两组之间24小时能量摄入量并无显著差异。当提供信息时，有节制饮食的参与者食用的无脂薯片比普通薯片更多；然而，这种增加并未抵消食用无脂薯片所带来的脂肪和能量减少。这项研究表明，用无脂（含蔗糖聚酯）薯片替代普通脂肪薯片有助于在短期（用餐期间）情况下减少脂肪和能量摄入量，并在24小时内降低脂肪摄入量。
