Original Article

International Journal of Obesity (2007) 31, 942–949; doi:10.1038/sj.ijo.0803532; published online 13 February 2007

Long-term effects of consumption of a novel fat emulsion in relation to body-weight management

K Diepvens1, S Soenen1, J Steijns2, M Arnold3 and M Westerterp-Plantenga1

  1. 1Department of Human Biology, Maastricht University, Maastricht, The Netherlands
  2. 2Campina Innovation, Wageningen, The Netherlands
  3. 3Institute of Animal Sciences, Swiss Federal Institute of Technology (ETH), Schwerzenbach, Switzerland

Correspondence: K Diepvens, Department of Human Biology, Maastricht University, PO Box 616, NL-6200 MD Maastricht, The Netherlands. E-mail: K.Diepvens@HB.Unimaas.nl

Received 29 March 2006; Revised 14 October 2006; Accepted 29 October 2006; Published online 13 February 2007.

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Abstract

Objective:

 

To assess weight maintenance after weight loss by consumption of yoghurt with a novel fat emulsion (Olibra) including effects on body composition, resting energy expenditure (REE), fat oxidation, hunger feelings and satiety hormones.

Design:

 

A randomized, placebo-controlled, double-blind, parallel design. A 6-week weight loss period (2.1 MJ/day) was followed by 18 weeks weight maintenance with test (Olibra) or placebo yoghurt.

Subjects:

 

Fifty overweight women (age: 18–58 years, body mass index (BMI) 25–32 kg/m2).

Measurements:

 

In weeks 1, 7 and 25, a satiety test with questionnaires and blood samples for analysis of satiety hormones. In weeks 2, 8 and 26, REE, body weight and body composition.

Results:

 

During weight maintenance after significant body weight reduction, there was no significant increase in body weight in the test group (1.1plusminus3.4 kg); the placebo group did gain weight (3.0plusminus3.1 kg, P<0.001). Compared to the placebo group, the test group was less hungry 4 h after yoghurt consumption in week 25 (P<0.05) and showed increased glucagon like peptide-1 values 180 min after yoghurt consumption (week 25 vs week 1, P<0.05). Measured REE as a function of fat-free mass (FFM) was significantly higher than predicted REE (P<0.05) in week 26 for the test group, but not for the placebo group. Fat mass (FM) was significantly more decreased in the test group (6.5plusminus4.1 kg) compared to the placebo group (4.1plusminus3.6 kg) (week 26 vs week 2, P<0.05).

Conclusion:

 

Consumption of Olibra yoghurt improved weight maintenance compared to placebo, which can be explained by the relatively higher REE as a function of FFM, relatively higher decrease in FM and the relatively lower increase in hunger.

Keywords:

fat, emulsion, weight maintenance, body composition, resting energy expenditure, satiety

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