Long-term effects of consumption of a novel fat emulsion in relation to body-weight management

K. Diepvens, S. Soenen, J. Steijns, M. Arnold, M. Westerterp-Plantenga

Research output: Contribution to journalArticleResearchpeer-review

45 Citations (Scopus)

Abstract

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/m 2). 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 (1.1±3.4 kg); the placebo group did gain weight (3.0±3.1 kg, P<0.001). Compared to the placebo group, the test group was less hungry 4 h after yoghurt consumption in week 25 (P<0.05) and showed increased glucagon like peptide-1 values 180 min after yoghurt consumption (week 25 vs week 1, P<0.05). Measured REE as a function of fat-free mass (FFM) was significantly higher than predicted REE (P<0.05) in week 26 for the test group, but not for the placebo group. Fat mass (FM) was significantly more decreased in the test group (6.5±4.1 kg) compared to the placebo group (4.1±3.6 kg) (week 26 vs week 2, P<0.05). 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.

Original languageEnglish
Pages (from-to)942-949
Number of pages8
JournalInternational Journal of Obesity
Volume31
Issue number6
DOIs
Publication statusPublished - 1 Jun 2007
Externally publishedYes

Fingerprint

Emulsions
Yogurt
Fats
Placebos
Body Weight
Energy Metabolism
Maintenance
Weights and Measures
Weight Loss
Hunger
Body Composition
Hormones
Glucagon-Like Peptide 1
Weight Gain
Emotions
Body Mass Index

Cite this

Diepvens, K. ; Soenen, S. ; Steijns, J. ; Arnold, M. ; Westerterp-Plantenga, M. / Long-term effects of consumption of a novel fat emulsion in relation to body-weight management. In: International Journal of Obesity. 2007 ; Vol. 31, No. 6. pp. 942-949.
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abstract = "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/m 2). 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 (1.1±3.4 kg); the placebo group did gain weight (3.0±3.1 kg, P<0.001). Compared to the placebo group, the test group was less hungry 4 h after yoghurt consumption in week 25 (P<0.05) and showed increased glucagon like peptide-1 values 180 min after yoghurt consumption (week 25 vs week 1, P<0.05). Measured REE as a function of fat-free mass (FFM) was significantly higher than predicted REE (P<0.05) in week 26 for the test group, but not for the placebo group. Fat mass (FM) was significantly more decreased in the test group (6.5±4.1 kg) compared to the placebo group (4.1±3.6 kg) (week 26 vs week 2, P<0.05). 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.",
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Long-term effects of consumption of a novel fat emulsion in relation to body-weight management. / Diepvens, K.; Soenen, S.; Steijns, J.; Arnold, M.; Westerterp-Plantenga, M.

In: International Journal of Obesity, Vol. 31, No. 6, 01.06.2007, p. 942-949.

Research output: Contribution to journalArticleResearchpeer-review

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