Publication | Participants | Lipid dose | Lipid composition [% of total lipid] | Inter-meal interval | Study endpoint | Study outcome |
---|---|---|---|---|---|---|
Current study: Strik et al., 2010 | Lean, men, n = 18 | 26 g, [50 en% fat] | Butter fat, high stearic-lauric blend [65% SFA]; Olive oil, high oleic acid [76% MUFA]; Safflower oil, linoleic acid [76% PUFA] | 210 mins | Ad libitum EI from lunch meal | No effect of saturation on EI |
Lawton et al., 2000 [37] | Lean, men, n = 10 women, n = 10 | Women 58 g; Men 83 g; [55 en% fat] | Stearic-oleic blend [44% SFA, 44% MUFA]; High-oleic oil [81% MUFA]; High linoleic oil [75% PUFA] | 240 mins | Ad libitum EI from buffet dinner + snack boxes | PUFA and SFA tended to decrease EI relative to MUFA (trend only) |
French et al.,2000 [36] | Lean, men, n = 10 | Duodenal infusion; 20 g lipid emulsion [100 en% fat], at rate of 1 mL/min over 100 mins | High stearic/oleic [40% SFA; 44% MUFA]; High oleic acid [75% MUFA]; High linoleic acid [74% PUFA]; Intralipid [16% SFA, 29% MUFA, 54% PUFA]; saline | 90 mins | Ad libitum EI from lunch meal | PUFA decreased EI relative to SFA and MUFA (trend only); signif lower than saline control |
Kamphuis et al., 2001 [40] | Overweight, men, n = 8; women, n = 8 | 20 ml (~20 g) lunch; 25 ml (~25 g) dinner added to usual diet [~36 en % fat] | High-linoleic oil [67% LA, PUFA]; High-γ-linolenic [20% GLA, PUFA]; High-oleic oil [80% MUFA] | Test lipids given as part of ad lib meals | 24-h ad libitum EI: restricted choice; lunch, dinner, snacks | MUFA decreased EI relative to PUFA at test dinner; no difference over 24 h |
Alfenas et al., 2003 [43] | Lean, men, n = 9; women, n = 11 | 30-40 g; [54-59 en % fat] | Butter fat [66% SFA]; Peanut oil [49% MUFA]; Canola oil [62% MUFA]; fat free | >120 mins | Diet records of EI during free feeding over 24-h [no outcome meal] | No effect of saturation on EI |
MacIntosh et al., 2003 [41] | Lean, men, n = 10 | 30 g; [55 en% fat] | Butter fat [69% SFA]; Sunola oil [80% MUFA]; Sunflower oil [64% PUFA]; | 120 mins | Ad libitum EI from lunch meal + diet; diet records over rest of day | No effect of saturation on EI |
Flint et al., 2003 [42] | Overweight men, n = 19 | 63-87 g; [60 en% fat] | High-oleic sunflower oil [83% MUFA]; Hydrogenated rapeseed oil [54% trans; 31% SFA]; Grape- seed oil [70% PUFA] | 300 mins | Ad libitum EI from lunch meal | No effect of saturation on EI |
Burton-Freeman et al., 2005 [39] | Lean, men, n = 12; women, n = 13 | Men 13 g; Women 9 g; [39 en% fat] | High-oleic safflower oil [72% MUFA]; Walnut oil [66% PUFA];Ground walnuts [66% PUFA]; low fat [1.4 g fat] | 45 mins | Ad libitum EI from lunch meal | No effect of saturation on EI |
Feltrin et al. 2008 [38] | Lean, men, n = 13 | Duodenal infusion; ~3 g lipid emulsion [100en% fat], at rate of 4 mL/min over 60 mins | Lauric acid [100% SFA]; Oleic acid [100% MUFA]; saline | 60 mins | Ad libitum EI from lunch meal | SFA decreased EI relative to MUFA and saline control |