Clinical Studies
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SlimShots should be taken in conjunction with a balanced diet and be viewed as part of a sustainable food and weight management regimen.
CLINICAL #1:
Long-term effects of consumption of a novel fat emulsion in relation to body-weight management
K Diepvens, S Soenen, J Steijns, M Arnold and M Westerterp-Plantenga
Department of Human Biology, Maastricht University, Maastricht, The Netherlands; Campina Innovation, Wageningen,The Netherlands and 3Institute of Animal Sciences, Swiss Federal Institute of Technology (ETH), Schwerzenbach, Switzerland
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 (1.173.4 kg); the placebo group did gain weight (3.073.1 kg, Po0.001). Compared to the placebo group, the test group was less hungry 4 h after yoghurt consumption in week 25 (Po0.05) and showed increased glucagon like peptide-1 values 180 min after yoghurt consumption (week 25 vs week 1, Po0.05). Measured REE as a function of fat-free mass (FFM) was significantly higher than predicted REE (Po0.05) in week 26 for the test group, but not for the placebo group. Fat mass (FM) was significantly more decreased in the test group (6.574.1 kg) compared to the placebo group (4.173.6 kg) (week 26 vs week 2, Po0.05).
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
International Journal of Obesity advance online publication, 13 February 2007; doi:10.1038/sj.ijo.0803532 For more information, visit www.nature.com/ijo
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Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects
AA Burns, MBE Livingstone, RW Welch, A Dunne, PJ Robson, L Lindmark, CA Reid, UÂ Mullaney and IR Rowland
Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland; Department of Statistics, University College Dublin, Ireland; Scotia LipidTeknik AB, Stockholm, Sweden; and Biomathematics and Statistics Scotland, The Rowett Research Institute, Aberdeen UK
Background:
The satiating properties of fat remain poorly understood, particularly with reference to its physicochemical characteristics.
Objective:
To investigate the short-term effects of consumption of yoghurt containing either a novel fat emulsion or normal milk fat, on the energy and macronutrient intakes of non-obese subjects.
Design:
Two double-blind, placebo-controlled, within-subject crossover studies were conducted three months apart. Twenty-nine (15 F, 14 M) and thirty (16 F, 14 M) subjects participated in Study 1 and Study 2 respectively. In each study, subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fatemulsion.1 g milk fat) or control (6 g milk fat) yoghurt at 1300 h. At 4 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed by individuals were determined by pre- and post-covert weighing of individual serving dishes.
Results:
Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in Study 1 (6.4 vs 7.6 MJ; P<0.001), Study 2 (6.9 vs 7.9 MJ; P<0.001), and for both studies combined (6.7 vs 7.7 MJ;P<0.001). The corresponding fat intakes in Study 1, Study 2 and in the combined studies were all significantly reduced (P<0.001). Protein and carbohydrate intakes were also significantly reduced in Study 1 (P<0.05), Study 2 (P<0.01), and for the combined studies (P<0.001).
Conclusions:
These results suggest that the physicochemical characteristics of small amounts of dietary fat affect short-term satiety.
Keywords:
fat; emulsion; satiety; energy intake
International Journal of Obesity (2000) 24, 1419±1425
For more information, visit www.nature.com/ijo
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PAPER
The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects
AA Burns, MBE Livingstone, RW Welch, A Dunne, CA Reid and IR Rowland
Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK; Department of Statistics, University College Dublin, Dublin, Ireland; and Biomathematics and Statistics Scotland, The Rowett Research Institute, Bucksburn, Aberdeen, Scotland, UK
Objective:
To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-consumption in non-overweight, overweight and obese subjects, and to assess energy compensation over the following 24 h.
Design:
A double-blind, placebo-controlled, within-subject crossover design was used. Twenty (10 female, 10 male) non-overweight (body mass index (BMI) 20 – 24.9 kg=m2), 20 (10 female, 10 male) overweight (BMI 25 – 29.9 kg=m2) and 20 (13 female, 7 male) obese (BMI>30 kg=m2) subjects participated in the study. Subjects were given in random order, 7 days apart, either a 200 g portion of a test (5 g of a novel fat emulsion.1 g milk fat) or control (6 g milk fat) yoghurt at 09:00 h. At 4 and 8 h post-consumption subjects were given ad libitum access to a range of foods. Amounts of food consumed were determined by pre and post-covert weighing of individual serving dishes. Over the following 24 h subjects weighed and recorded all food intakes.
Results:
Mean energy intakes were significantly lower after the test yoghurt compared with the control yoghurt in non-overweight (3.79 vs 5.43 MJ; P <0.01) and overweight (4.43 vs 6.12 MJ; P <0.001) subjects 4 h post-consumption and in non-overweight (3.82 vs 5.38 MJ; P <0.001), overweight (3.94 vs 5.80 MJ; P <0.001) and obese (4.91 vs 6.26 MJ; P <0.01) subjects 8 h post-consumption. The corresponding macronutrient intakes were also significantly reduced in non-overweight and overweight subjects (P <0.01) at 4 h post-consumption and in all subjects 8 h post-consumption (P <0.01). In the total group, energy intakes over the following 24 h were also significantly reduced (6.35 vs 7.70 MJ; P <0.01) after the test yoghurt relative to the control yoghurt.
Conclusions:
These results suggest that the effects of this novel fat emulsion are maintained at least up to 8 h and are evident in non-overweight, overweight and obese subjects.
Keywords:
fat; emulsion; prolonged satiety
International Journal of Obesity (2001) 25, 1487 – 1496
For more information, visit www.nature.com/ijo
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ORIGINAL COMMUNICATION
Dose – response effects of a novel fat emulsion
(OlibraTM) on energy and macronutrient intakes up to 36 h post-consumption
AA Burns, MBE Livingstone, RW Welch, A Dunne and IR Rowland
The Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co Londonderry, Northern Ireland, UK; and Department of Statistics, University College Dublin, Ireland
Objective:
To investigate the dose – response effects of a novel fat emulsion (OlibraTM) 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 OlibraTM 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 OlibraTM 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 OlibraTM 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.
Keywords:
fat; emulsions; energy intake; satiety
European Journal of Clinical Nutrition (2002) 56, 368 – 377. DOI: 10.1038=sj=ejcn=1601326
For more information, visit www.nature.com/ejcn
OlibraTM is the former ingredient name of FabulessTM.
