Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-25T03:11:29.203Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men†

Published online by Cambridge University Press:  09 March 2007

Bridie J. Archer ,
Stuart K. Johnson ,
Helen M. Devereux  and
Amynta L. Baxter
Bridie J. Archer
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
Stuart K. Johnson*
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
Helen M. Devereux
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
Amynta L. Baxter
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
*
*Corresponding author: Dr S. K. Johnson, fax +61 3 9244 6017, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The present study examined whether replacing fat with inulin or lupin-kernel fibre influenced palatability, perceptions of satiety, and food intake in thirty-three healthy men (mean age 52 years, BMI 27·4kg/m2), using a within-subject design. On separate occasions, after fasting overnight, the participants consumed a breakfast consisting primarily of either a full-fat sausage patty (FFP) or a reduced-fat patty containing inulin (INP) or lupin-kernel fibre (LKP). Breakfast variants were alike in mass, protein and carbohydrate content; however the INP and LKP breakfasts were 36 and 37% lower in fat and 15 and 17% lower in energy density respectively compared with the FFP breakfast. The participants rated their satiety before breakfast then evaluated patty acceptability. Satiety was rated immediately after consuming the breakfast, then over the subsequent 4·5h whilst fasting. Food consumed until the end of the following day was recorded. All patties were rated above ‘neither acceptable or unacceptable’, however the INP rated lower for general acceptability (P=0·039) and the LKP lower for flavour (P=0·023) than the FFP. The LKP breakfast rated more satiating than the INP (P=0·010) and FFP (P=0·016) breakfasts. Total fat intake was 18g lower on the day of the INP (P=0·035) and 26g lower on the day of the LKP breakfast (P=0·013) than the FFP breakfast day. Energy intake was lower (1521kJ) only on the day of the INP breakfast (P=0·039). Both inulin and lupin-kernel fibre appear to have potential as fat replacers in meat products and for reducing fat and energy intake in men.

Keywords

SatietyFat replacersInulinLupinDietary fibre
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 4 , April 2004 , pp. 591 - 599
Copyright
Copyright © The Nutrition Society 2004

Footnotes

†

Part of the data in the present paper was presented at the Australian Institute of Food Science and Technology Annual Convention, Adelaide, Australia, 1–4 July 2001.

References

Association of Official Analytical Chemists (1995) Official Methods of Analysis, 16th ed., Washington, DC: Association of Official Analytical Chemists.Google Scholar
Astrup, A, Grunwald, GK, Melanson, EL, Saris, WHM & Hill, JO (2000) The role of low-fat diets in body weight control: a meta-analysis of ad libitum dietary intervention studies. Int J Obes Relat Metab Disord 24, 1545–1552.CrossRefGoogle ScholarPubMed
Astrup, A, Toubro, S, Raben, A & Skov, AR (1997) The role of low-fat diets and fat substitutes in body weight management: what have we learned from clinical studies? J Am Diet Assoc 97, S82–S87.CrossRefGoogle ScholarPubMed
Blundell, JE, Burley, V, Cotton, JR & Lawton, CL (1993) Dietary fat and the control of energy intake: evaluating the effects of fat on meal size and post meal satiety. Am J Clin Nutr 57, S772–S778.CrossRefGoogle Scholar
Blundell, JE & Rogers, PJ (1991) Hunger, hedonics and the control of satiation and satiety. In Chemical Senses: Appetite and Nutrition, pp. 127–148 [Friedman, MI, Tordoff, MG and Kare, MR, editors]. New York: Marcel Dekker Inc.Google Scholar
Blundell, JE & Stubbs, RJ (1998) Diet composition and the control of food intake in humans. In Handbook of Obesity, 243–278 [Bray, GA, Bouchard, C and James, WPT, editors]. New York: Marcel Dekker Inc.Google Scholar
Blundell, JE & Stubbs, RJ (1999) High and low carbohydrate and fat intakes: limits imposed by appetite and palatability and their implications for energy balance. Eur J Clin Nutr 53, S148–S165.CrossRefGoogle ScholarPubMed
Bray, GA & Popkin, BM (1998) Dietary fat intake does affect obesity. Am J Clin Nutr 68, 1157–1173.CrossRefGoogle ScholarPubMed
Burley, VJ & Blundell, JE (1990) Action of dietary fibre on the satiety cascade. In Dietary Fibre: Chemistry, Physiology, and Health Effects, pp. 227–246 [Kritchevsky, D, Bonfield, C and Anderson, JW, editors]. New York: Plenum Press.CrossRefGoogle Scholar
Cherbut, C (2002) Inulin and oligofructose in the dietary fibre concept. Br J Nutr 87, S159–S162.CrossRefGoogle ScholarPubMed
Clark, RL & Johnson, SK (2002) Sensory acceptability of foods with added lupin ( Lupinus angustifolius ) kernel fiber using pre-set criteria. J Food Sci 67, 356–362.CrossRefGoogle Scholar
Devereux, HM, Jones, GP, McCormack, L & Hunter, WC (2003) Consumer acceptability of low fat foods containing inulin and oligofructose. J Food Sci 68, 1850–1854.CrossRefGoogle Scholar
Di Lorenzo, C, Williams, CM, Hajina, F & Valenzuela, JE (1988) Pectins delays gastric emptying and increases satiety in obese subjects. Gastroenterology 95, 1211–1215.CrossRefGoogle ScholarPubMed
Drewnowski, A (1998) Energy density, palatability, and satiety: implications for weight control. Nutr Rev 56, 347–353.CrossRefGoogle ScholarPubMed
Evans, AJ & Cheung, PCK (1993) The carbohydrate composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western Australia. J Sci Food Agric 61, 189–194.CrossRefGoogle Scholar
Franck, A (2002) Technological functionality of inulin and oligofructose. Br J Nutr 87, S287–S291.CrossRefGoogle ScholarPubMed
French, SJ & Read, NW (1994) Effect of guar gum on hunger and satiety after meals of differing fat content: relationship with gastric emptying. Am J Clin Nutr 59, 87–91.CrossRefGoogle ScholarPubMed
Gannon, NJ, Nason, RG, Mullan, BP, Van Barneveld, RJ, King, RH & Dunshea, FR (1996) Lupin based diets increase digesta retention in growing pigs. Proc Nutr Soc Aust 20, 54.Google Scholar
Garrow, JS & James, WPT (1998) Human Nutrition and Dietetics, 9th ed., London: Churchill Livingstone.Google Scholar
Glanz, K, Basil, M, Maibach, E, Goldberg, J & Snyder, D (1998) Why Americans eat what they do: taste, nutrition, cost, convenience and weight control concerns as influences on food composition. J Am Diet Assoc 98, 1118–1126.CrossRefGoogle Scholar
Holt, SHA, Brand Miller, JC, Petocz, P & Farmakalidis, E (1995) A satiety index of common foods. Eur J Clin Nutr 49, 675–690.Google ScholarPubMed
Homer, DB, Matthews, KR & Warkup, CC (2000) The acceptability of low fat sausages. Nutr Food Sci 30, 67–72.CrossRefGoogle Scholar
Johnson, SK & Gray, DM (1993) Ingredients derived from lupin - strong potential for a range of dietary fibre applications. In International Food Ingredients, no. 5: pp. 18–23Cmp Information Ltd London.Google Scholar
Kovacs, EMR, Westerterp-Plantenga, MS, Saris, WHM, Melanson, KJ, Goossens, I, Geurten, P & Brouns, F (2002) The effect of guar gum addition to a semisolid meal on appetite related to blood glucose, in dieting men. Eur J Clin Nutr 56, 771–778.CrossRefGoogle ScholarPubMed
Lawton, CL, Burley, VJ, Wales, JK & Blundell, JE (1993) Dietary fat and appetite control in obese subjects: weak effects on satiation and satiety. Int J Obes Relat Metab Disord 17, 409–416.Google Scholar
Levine, AS & Billington, CJ (1994) Dietary fiber: does it affect food intake and body weight? In Appetite and Body Weight Regulation: Sugar, Fat and Macronutrient Substitutes, pp. 191–200 [Fernstrom, JD and Miller, GD, editors]. Boca Raton, FL: CRC Press Inc.Google Scholar
Longnecker, N (1999) Passion for Pulses Nedlands, Australia: University of Western Australia Press.Google Scholar
National Food Authority (1995) Code of Practice - Nutrient Claims in Food Labels and in Advertisements. Canberra: Australian Government Publishing Service.Google Scholar
Niness, KR (1999) Inulin and oligofructose: what are they? J Nutr 129, S1402–S1406.CrossRefGoogle Scholar
Orafti (1997) Raftiline (doc B1-60* 2/97). Aandorenstraat, Belgium: Orafti.Google Scholar
Pasman, WJ, Saris, WHM, Wauters, MAJ & Westerterp-Plantenga, MS (1997) Effect of one week of fibre supplementation on hunger and satiety ratings and energy intake. Appetite 29, 77–87.CrossRefGoogle ScholarPubMed
Raben, A, Agerholm-Larsen, L, Flint, A, Holst, JJ & Astrup, A (2003) Meals with similar energy densities but rich in protein, fat, carbohydrate, or alcohol have different effects on energy expenditure and substrate metabolism but not on appetite and energy intake. Am J Clin Nutr 77, 91–100.CrossRefGoogle Scholar
Reddy, S, Kilcast, D, Thane, C & Church, N (1996) Effect of high-energy and reduced-energy breakfasts comprising fat-substituted foods on appetite, satiety and subsequent nutrient intake. Nutr Food Sci 5, 30–36.CrossRefGoogle Scholar
Roberts, SB, Pi-Sunyer, FX, Dreher, M et al. . (1998) Physiology of fat replacement and reduction: effects of dietary fat and fat substitutes on energy regulation. Nutr Rev 56, S29–S49.CrossRefGoogle ScholarPubMed
Rolls, BJ, Hetherington, M & Burley, VJ (1988) The specificity of satiety: the influence of different macronutrient contents on development of satiety. Physiol Behav 43, 145–153.CrossRefGoogle ScholarPubMed
Rolls, BJ, Kim-Harris, S, Fischman, MW, Foltin, RW, Moran, TH & Stoner, SA (1994) Satiety after preloads with different amounts of fat and carbohydrate: implications for obesity. Am J Clin Nutr 60, 476–487.CrossRefGoogle ScholarPubMed
Tiwary, CM, Ward, JA & Jackson, BA (1997) Effect of pectin on satiety in healthy US army adults. J Am Coll Nutr 16, 423–428.CrossRefGoogle ScholarPubMed
Tremblay, A, Dumesnil, JG & Depres, J-P (2002) Diet, satiety and obesity treatment. Br J Nutr 88, 213–214.CrossRefGoogle Scholar
Walker, KZ, Birkett, A, Lu, ZX, Jones, G, O'Dea, L & Muir, JG (1997) Development of a simulated Australian diet for adults which may have use as a research tool. Aust J Nutr Diet 54, 190–197.Google Scholar
Willet, WC (1998a) Dietary fat and obesity: an unconvincing relation. Am J Clin Nutr 68, 1149–1150.CrossRefGoogle Scholar
Willet, WC (1998b) Is dietary fat a major determinant of body fat? Am J Clin Nutr 67, 556S–562S.CrossRefGoogle Scholar
Wolever, TMS, Jenkins, DJA, Jenkins, AL & Josse, RG (1991) The glycemic index: methodology and clinical implications. Am J Clin Nutr 54, 846–854.CrossRefGoogle ScholarPubMed
Yackinous, C, Guinard, J-S (2000) Flavour manipulation can enhance the impression of fat in some foods. J Food Sci 65, 909–914.CrossRefGoogle Scholar
Yang, A, Keeton, JT, Beiken, SL & Trout, GR (2001) Evaluation of some binders and fat substitutes in low-fat frankfurters. J Food Sci 66, 1039–1046.CrossRefGoogle Scholar
Yeomans, MR, Gray, RW, Mitchell, C & True, S (1997) Independent effects of palatability and within-meal pauses on intake and appetite ratings in human volunteers. Appetite 29, 61–76.CrossRefGoogle ScholarPubMed