Sucrose polyester (SPE) is a tasteless, odourless substance which reduces plasma cholesterol concentrations and may therefore be valuable as a fat substitute in human foodstuffs. It has recently been approved for use in snack foods by the United States Federal Drug Administration. The current study was designed to investigate its effects on gastrointestinal physiology and nutrient absorption in human subjects. A 6-month (2×3-month periods) double-blind, lacebo-controlled, randomized, cross-over trial of SPE and control fat was performed in healthy free-living volunteers. Subjects consumed 20–40 g of SPE daily (mean 26·8 (se 6·8) g) which reduced the intake of total and saturated fat but had no effect on energy intake or body weight. Plasma cholesterol and triacylglycerols were reduced. The frequency of bowel movements and their urgency were increased and anal leakage occured in 7·2% of subjects. Abdominal pain was more frequent in subjects receiving SPE and was significantly greater than in the control group after 8 weeks feeding. The plasma concentrations of vitamin E and six carotenoids were significantly reduced. Routine haematology and biochemistry, other vitamins, intestinal biopsies, bile-salt retention, rectal prostaglandins, fractional Ca absorption and aminopyrine metabolism were unaffected. The ingestion of foods containing 20–40 g SPE daily provoked significant gastro-intestinal problems. This intake is greater than that to be expected from the use of SPE in savoury snack foods, for which it has been approved by the United States Federal Drug Administration. However, the favourable effects on lipid profiles must be balanced against the reduction in the concentrations of vitamins and carotenoids, as these compounds may have beneficial effects on health through protection from free-radical oxidative stress.

The objective of the present study was to determine the effect of replacement of fat by sucrose polyester (SPE) within a lunch or evening meal on subsequent energy intake and appetite control. The 2 × 2 design was intended to examine the effect on appetite of reducing the total energy and fat content of a meal (lunch or dinner) by replacement of natural fat with 55 g SPE. The effects were monitored by measuring motivation to eat or actual food consumption during the remainder of the test day (day 1) and throughout the following day (day 2). The 2 × 2 design yielded four conditions which were a control meal (5192 kJ, 73·2 g fat) and a fat-replaced meal (3305 kJ, 54·6 g SPE, 24 g fat) at midday (lunch) or in the early evening (dinner). No significant differences were seen in ad lib. energy intake after the test meals on day 1 or day 2. Certain differences were detected in fat intake on day 2 but these did not suggest nutrient compensation in response to the fat replacement. Subjective assessment of motivation to eat did not indicate that the fat-reduced meal had a weaker satiating efficiency than the control meal. A reduction in fat content, using fat replacement, did not reduce the satiating efficiency of a test meal given at lunch or dinner. No energy or macronutrient compensation occurred following the reduction in energy or fat intake during the rest of the test day or during the whole of the next day.

The effects of different amounts of the non-absorbable fat replacer sucrose polyester (SPE), water, and fat added to six warm preload lunches on feelings of appetite and food intake were investigated in two studies that were replicates of each other. In the first study thirty-nine subjects consumed rice preloads; in the second study thirty-five subjects consumed macaroni preloads. The six preloads were fixed on three energy levels: 1·8, 2·7, or 3·7MJ. At 2 h after preload consumption a test-meal buffet of thirty-one products was presented. Food intake was recorded on the study day, and the day after the study day. For women no energy compensation occurred in either study. Men showed a tendency to compensate for the energy differences between the preloads. However, when the fat of the preloads was replaced by SPE, energy compensation was less than 50% and non-significant. Statistically significant energy-compensation (66 %) was found when fat was replaced by water. No macronutrient-specific compensation occurred in men or women in either study. Lower total fat and energy intakes were found with the preloads where fat was replaced by SPE compared with the preloads containing fat. The appetite ratings were in line with the energy intake values, with no differences in women, and higher appetite ratings after the lower energy preloads in men. This short-term study indicates that SPE may be a useful aid to reduce fat and energy intakes.