¹The Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK

²Department of Statistics, University College Dublin, Ireland

Correspondence to: M B E Livingstone, Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland BT52 1SA, UK. E-mail: MBE.Livingstone@ulst.ac.uk

Guarantor: MBE Livingstone.

Contributors: AAB executed the practical work and took overall responsibility for writing the paper. MBEL and RWW are grant holders and assisted in devising the study protocol and writing the paper. AD carried out the statistical analysis. IRR is a grant holder and assisted in writing the paper.

Objective: To investigate the dose-response effects of a novel fat emulsion (OlibraÔ) on energy and macronutrient intakes up to 36 h post-consumption in non-overweight subjects.

Design: A single-blind, placebo-controlled, within-subject cross-over design was used.

Setting: Metabolic suite of the University of Ulster, Coleraine.

Subjects: Fifty subjects (30 female, 20 male) from the student and staff population of the University of Ulster, Coleraine.

Interventions: Subjects were given in random order, 7 days apart, a 200 g portion of yoghurt containing a total of 15 g of fat, which varied in quantity of OlibraÔ fat (0, 2, 4, 6 g) at 09:00 h. At 13:00 h subjects were given ad libitum access to a range of foods. Amounts of food consumed were measured by covert pre- and post-consumption weighing of individual serving dishes. For the remainder of the day and the following 24 h, subjects weighed and recorded all food intakes.

Results: Relative to the control yoghurt, mean energy (7.42 vs 5.83, 5.60, 5.24 MJ), fat (97.4 vs 74.4, 74.2, 67.5 g; 48.8 vs 46.8, 48.9, 47.6% energy), protein (59.1 vs 50.0, 44.0, 40.8 g; 13.2 vs 13.9, 12.9, 12.8% energy), and carbohydrate (171.5 vs 140.9, 130.2, 126.0 g; 38.0 vs 39.3, 38.2, 39.6% energy), intakes were progressively reduced with increasing doses of OlibraÔ fat in the total group (P<0.001). A similar response was observed in the female group up to 4 g (P<0.001) and in the male group after 2 and 6 g (P<0.05). Energy and macronutrient intakes for the remainder of each study day and over the following 24 h were significantly lower after all dose levels compared to the control (P<0.001).

Conclusion: The results suggest that OlibraÔ fat reduced the effect of overeating during an ad libitum lunch meal and subsequent food intake up to 36 h post-consumption.

Sponsorship: Scotia Pharmaceuticals Limited.

European Journal of Clinical Nutrition (2002) 56, 368-377. DOI: 10.1038/sj/ejcn/1601326

fat; emulsions; energy intake; satiety