The effects of sucrose and maize oil on subsequent food intake and mood

The effects of sucrose and oil preloads were explicitly compared in a single-blind controlled trial using a between-subjects design. Eighty adult subjects (forty-three male, thirty-seven female) aged 18–50 years received at 11.00 hours one of four yoghurt preloads. All were 80 g low-fat, unsweetened yoghurt (188 kJ), containing additionally (1) saccharin (control, 23 kJ), or (2) 40 g sucrose (859 kJ), (3) 40 g maize oil (1569 kJ), (4) 20 g sucrose, 20 g maize oil (1213 kJ). Subjects were normal eaters and of normal weight (male mean weight: 68·8 (sd 3·2) kg, BMI 21·8 (sd 1·6) kg/m2; female mean weight: 53·7 (sd 5·1) kg, BMI 20·4 (sd 1·2) kg/m2). Food intake was measured with a food diary and mood with ten single Likert scales. ANOVA was conducted using preload type (saccharin, sucrose, oil, sucrose + oil), sex (male, female) and early v. late breakfast times as factors. Mood was analysed using the same design, with time of rating (immediate, 60 min, 120 min) as an additional factor. Men ate more after the saccharin preload than after the other preloads, but did not vary the time of their next solid food. Women increased the intermeal interval only after the oil preload, which also had the highest energy content value, but did not vary the energy content of their next solid food. The saccharin preload decreased rated tiredness at 2 h compared with the sucrose preload, possibly due to its lower energy content. The preloads containing sucrose or sucrose + oil increased calmness between 1 and 2 h afterwards, compared with the saccharin preload. It is concluded that both sucrose and oil increase the intermeal interval in men, but that women are less sensitive to preloading. The mood effects suggest that tiredness after carbohydrate at 2 h may in part be a decrease in rated energy compared with the increased rated energy found after a preload with low energy content. Carbohydrate may genuinely increase calmness. These effects apply to non-restrained eaters of normal weight.

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Manipulation of fatty acid composition in a high-fat meal does not result in differential alterations in appetite or food intake in normal weight females: A single-blind randomized crossover study

Appetite ◽

10.1016/j.appet.2020.105085 ◽

2021 ◽

Vol 160 ◽

pp. 105085

Author(s):

Austin J Graybeal ◽

Meena Shah ◽

Jada L. Willis

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Food Intake ◽

Crossover Study ◽

Acid Composition ◽

Normal Weight ◽

High Fat ◽

Single Blind ◽

Randomized Crossover Study ◽

Fat Meal

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Lower Energy-Dense Ready Meal Consumption Affects Self-Reported Appetite Ratings with No Effect on Subsequent Food Intake in Women

Nutrients ◽

10.3390/nu13124505 ◽

2021 ◽

Vol 13 (12) ◽

pp. 4505

Author(s):

Sophie C. Hannon ◽

Sarah E. Hillier ◽

Pariyarath S. Thondre ◽

Miriam E. Clegg

Keyword(s):

Food Intake ◽

Energy Content ◽

Saturated Fat ◽

Portion Size ◽

Food Diary ◽

Fat Consumption ◽

Significant Difference ◽

Ready Meal ◽

Standard Breakfast ◽

Analogue Scales

Slimming World (SW), a commercial weight management organisation, has designed a range of low energy-dense ready meals (LEDRMs) in line with their programme. This randomised crossover study compared commercially available equicaloric ready meals differing in energy density on satiety and food intake. It was hypothesised that the LEDRM would reduce energy intake (EI) whilst increasing fullness and reducing hunger compared to higher energy-dense ready meal (HEDRM, control). A total of 26 female participants (aged 18–65 years; body mass index of 28.8 ± 3.0 kg·m−2) attended two test days. The participants ate a standard breakfast, and four hours later, ate either a LEDRM or HEDRM at lunch. EI was measured four hours later at an ad libitum tea. Satiety measurements were recorded throughout the day using visual analogue scales and a weighed food diary was completed for the remainder of the day. The results revealed that the LEDRM reduced hunger and increased fullness (both p < 0.001). There was no difference in EI at the evening meal between the ready meals (p > 0.05), however, during the whole LEDRM testing day, the participants consumed significantly less fat (7.1%) and saturated fat (3.6%) (both p < 0.01), but significantly more carbohydrates, sugars, fibre, protein, and salt (all p < 0.01). The results indicate that the participants felt more satiated after consuming ready meals of the same energy content but larger portion size. Despite no significant difference in short-term EI between the ready meals, the results indicated that the LEDRM produced beneficial subjective satiety responses and, therefore, can help to improve the nutritional content of meals i.e., reduce saturated fat consumption.

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