Energy and Fat Compensation During Long Term Consumption of Reduced Fat Products

• Published in: Appetite 1997-12, Vol.29 (3), p.305-323
• Main Authors: DE GRAAF, CEES, DRIJVERS, JOSÉ J.M.M, ZIMMERMANNS, NICOLE J.H, VAN HET HOF, KARIN H, WESTSTRATE, JAN A, VAN DEN BERG, HENK, VELTHUIS-TE WIERIK, ERICA J.M, WESTERTERP, KLAAS R, VERBOEKET-VAN DE VENNE, WILHELMINE P.H.G, WESTERTERP-PLANTENGA, MARGRIET S
• Format: Article
• Language: English
• Subjects: Adult; Afdeling Humane voeding; age differences; alcoholic beverages; Analysis of Variance; behavior; behavior modification; Biological and medical sciences; body weight; Cohort Studies; diet; Diet, Fat-Restricted - adverse effects; dietary carbohydrate; dietary fat; energy intake; Energy Intake - physiology; energy metabolism; Energy Metabolism - physiology; experimental diets; fat consumption; Feeding. Feeding behavior; Female; food composition; food intake; Fundamental and applied biological sciences. Psychology; human behavior; Human Nutrition; Human Nutrition & Health; Human Nutrition (HNE); Humane Voeding; Humane Voeding & Gezondheid; Humans; longitudinal studies; low fat foods; Male; men; Middle Aged; nutrient intake; Time Factors; Vertebrates: anatomy and physiology, studies on body, several organs or systems; VLAG; women
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1006/appe.1997.0097

The objective of this study was to investigate the behavioral response to the long term realistic consumption of reduced fat products. During six months, a control group of 103 subjects had free access to about 45 commercially available full-fat products, and a reduced-fat group of 117 subjects had access to the reduced fat equivalents. These experimental products covered about 37% of total energy intake in the control group and 30% of energy intake in the reduced fat group. Other non–experimental food products were bought in regular shops. The results showed that, compared to a baseline measurement before the start of the study, energy intake increased from 10.4 MJ/day to 11.2 MJ/d in the control group, whereas it remained constant at 10.2 MJ/d in the reduced fat group. Fat intake in the control group increased from 99 g/d (35·6 en%) to 123g/d (40·6 en%), whereas fat intake in the reduced fat group decreased from 95 g/d (34·7 en%) to 90 g/d (32·7 en%). The energy and fat intake from experimental products was lower in the reduced fat group (3.1 MJ/d, 37 g fat/d) than in the control group (4.2 MJ/d, 71 g fat/d). There was some compensatory response in the consumption of experimental products: the ingested amount of experimental products was about 10% higher in the reduced fat group (447 g/d) than in the control group (399 g/d) [t=2.6;p