Effects of a low-calorie fat replacer on appetite and energy intake

Effects of a low-calorie fat replacer on appetite and energy intake
July, 2008
Lone B, Sorensen, Heidi T. Cueto, Maja T. Andersen, et al., The Effect Of Salatrim, A Low-Calorie Modified Triacylglycerol, on Appetite and Energy Intake. AJCN; 87(5) (May 2008). [Correspondence: Lone Brinkmann Sorensen, MSc, Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark, Phone: +45-3533-2509. Fax: +45-3533-2483. E-mail: lbs@life.ku.dk. URL: www.ku.dk/English.]
2008 CNET Networks, Inc.

Overweight and obesity characterized by fat accumulation and positive energy balance (intake more than energy expenditure), are considered to be major risk factors for numerous other debilitating conditions such as diabetes, cancer, and CVD. Any favorable modification in the dietary habits or lifestyle may go a long way in preventing or delaying the onset of these diseases. Dietary modifications focused on stabilizing the energy balance may help in preventing weight gain and even promote weight loss. Using a low-calorie fat replacer such as modified triacylglycerol may be effective in achieving the energy equilibrium. Salatrim is a modified triacylglycerol containing high amounts of short-chain fatty acids (such as acetate, propionate, and butyrate) and stearic acid. The characteristic features of salatrim include lower caloric value (due to high amounts of short-chain fatty acids) when compared with traditional fat and poor absorbability (due to high. content of long-chain stearic acid). Until recently, however, not much work had been carried out to determine if the increased amounts of fat in the gastrointestinal (GI) tract produced as a result of poor absorption of salatrim had a favorable effect on appetite and energy intake through the release of appetite regulating gastrointestinal hormones.
To test this hypothesis, Lone Sorensen and other researchers from The Panum Institute (JJH) and the University of Copenhagen, Denmark, carried out a randomized, double-blind cross-over, comparative study to determine the effects of salatrim and traditional fat on appetite, energy intake (ad libitum) and gastrointestinal hormones. The subjects were 22 healthy normal weight nonsmoking, nonathletic (elite) men with no history of obesity, diabetes, or liver disease. The study was approved by the Ethics Committee of Copenhagen and Frederiksberg. On two different test days, the subjects were given either a traditional fat meal or a combination of salatrim and traditional fat for breakfast. An ad libitum lunch was served after 4.5 hours. A 2 week to 4 week wash-out period was provided between the test days. Blood samples were drawn for the analysis of serum insulin and triacylglycerol levels and, plasma glucose, free fatty acid, ghrelin and cholecystokinin concentrations. The data obtained was subjected to statistical analyses.
Out of the 22 subjects, 20 subjects completed the study. It was found that when compared with the traditional fat meal, the salatrim meal was associated with an enhanced feeling of fullness and reduced hunger. The traditional meal was found to be associated with a feeling of well-being when compared with the salatrim meal. No significant difference was noted in ad libitum energy intake or total energy intake between the 2 test days. Also, no significant differences in blood glucose, insulin, triacylglycerol, ghrelin, cholecystokinin, glucagon-like peptide-1, or peptide YY concentrations were noted. However, a slight but significant rise in free fatty acids concentration was noted following consumption of the salatrim meal. The study thus concluded that when compared with a traditional meal, salatrim had a slightly enhanced suppressive effect on appetite with no involvement of the gastrointestinal hormones.

The study was supported by funds from the Danisco A/S and The Danish Council for Strategic Research for Food and Health.