Premium
Hi‐Oleic peanut preload lowers energy intake and energy density of a subsequent meal
Author(s) -
Coates Alison,
Barbour Jayne,
Buckley Jonathan,
Bryan Janet,
Howe Peter
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.858.6
Subject(s) - food science , oleic acid , meal , chemistry , peanut oil , crossover study , food intake , zoology , medicine , biology , biochemistry , raw material , alternative medicine , organic chemistry , pathology , placebo
Background Consumption of peanuts is associated with lower body weight despite them being an energy dense food. Objective To examine whether normal and Hi‐Oleic peanuts compared with potato crisps influence weight (g) and macronutrient profile of food intake. Experimental Design In a randomised 3‐arm crossover trial, 24 participants consumed unsalted iso‐energetic normal or Hi‐Oleic (55 vs 75% total fat as oleic acid) peanuts (60–80g) or potato crisps (70–90g), following an overnight fast. After 3hrs a cold buffet meal was freely consumed. The same quantity of each test food was consumed daily for a total of 4 days and weighed food diaries were kept. This protocol was repeated weekly until all test foods were consumed. Results Buffet‐compared with chips, participants ate less food (g) after the normal peanuts (−11%, P=0.02), but not Hi‐Oleic peanuts. Energy intake was lower during both peanut phases compared with chips, leading to a lower energy density with Hi‐Oleic peanuts (−9%, P=0.02). Fat consumption was lower following intake of Hi‐Oleic and normal peanuts (−26% and −31%, P<0.005) and carbohydrate was lower after normal peanuts only (−15%, P=0.03). Free living‐over 4 days there were no differences in food intake (g) but fat and carbohydrate intakes were higher during the chip phase. Conclusion Peanut consumption may help to reduce energy intake by altering macronutrient preferences.