Fat-specific satiety in humans for fat high in linoleic acid vs fat high in oleic acid.

: Eur J Clin Nutr 2001 Jun;55(6):499-508 Related Articles, Books, LinkOut Fat-specific satiety in humans for fat high in linoleic acid vs fat high in oleic acid.Kamphuis MM, Westerterp-Plantenga MS, Saris WH.Department of Human Biology, Maastricht University, Maastricht, The Netherlands. M.Kamphuis@hb.unimaas.nlOBJECTIVE: To investigate the effect of 2 week use of oils high in linoleic (LA), gamma-linolenic (GLA) and oleic acid (OA) on energy intake (EI), macronutrient composition, parameters of appetite and taste perception. DESIGN: A randomized placebo-controlled 2-week treatment, followed by a test day. SETTING: Two-week treatments, daily life; test day, laboratory restaurant. SUBJECTS: Eight overweight men and eight overweight women (body mass index 27.4+/-1.5 kg/m(2)). INTERVENTIONS: Three 2 week treatments, in which subjects replaced their habitual fat products by three different oils (relatively) high in LA (66.8%), GLA (20.2%) or OA (79.6%, placebo). The wash-out periods were 2 weeks. Before each intervention period, taste perception and sensory specific satiety was tested. RESULTS: Even though energy intake was higher during dinner, subjects ate relatively less fat with LA (45.0+/-9.4 E%, P<0.05) than with OA (48.3+/-8.3 E%). Subjects did not distinguish the oils with the different fatty acids from each other. There was no relation between satiety or fat-specific satiety and taste characterization without as well as with sucrose. Although no differences were seen for the AUC of the appetite profile, aet 15:00 h subjects were less satiated with LA (46.1+/-6.2 mm, P<0.05) or GLA (45.1+/-5.8 mm, P<0.01) than after treatment OA (62.5+/-4.8 mm). 24 h EI on the test day was 7.6--8.0 MJ and did not differ between treatments. CONCLUSIONS: Fat-specific satiety during dinner with LA vs OA was shown after a 2-week treatment of each oil, but no change in general satiety. Fat specific satiety was not related to taste perception or characterization of the oils.