Low-Fat (41%) Butter Consumption Decreases Total Energy and Lipid Intake in Diabetic Patients Under Acute Conditions

• Published in: Appetite 1995-10, Vol.25 (2), p.119-126
• Main Authors: SLAMA, G., ROSSI, F., BELLISLE, F., CASASSUS, P., FIQUET, P., CHAPPUIS, A.S., DESPLANQUE, N., LAFFITTE, A.
• Format: Article
• Language: English
• Subjects: Adult; Biological and medical sciences; Butter; Diabetes Mellitus, Type 1 - diet therapy; Diabetes Mellitus, Type 2 - diet therapy; Diabetes. Impaired glucose tolerance; Diet, Fat-Restricted; Dietary Fats - administration & dosage; Endocrine pancreas. Apud cells (diseases); Endocrinopathies; Energy Intake; Female; Food Preferences - psychology; Humans; Hunger; Male; Management. Various non-drug treatments. Langerhans islet grafts; Medical sciences; Middle Aged; Satiety Response
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1006/appe.1995.0048

Decreasing fat intake in subjects at risk of cardiovascular diseases and particularly diabetics is a major issue. To investigate whether low-fat (41%) butter (LFB) is of any benefit compared to regular butter (RB), 97 hospitalized diabetics (41 insulin-dependent) were studied on four consecutive days. Breakfast (bread, butter and drink) was served at 0830 hrs, on successive mornings. LFB and RB were presented ad libitum, on alternate days. Satiety was assessed at 10 and 12 h, using line rating scales. At 1230 hrs lunch was served, with large servings corresponding to 130% of the recommended lunch intake, so that carry-over effects from the breakfast manipulation could be measured. At breakfast, LFB was consumed in higher amounts, 27 vs. 21 g, F(1,96)=33·24, p