A comparison of the effect of free access to reduced fat products or their full fat equivalents on food intake, body weight, blood lipids and fat-soluble antioxidants levels and haemostasis variables

Article Abstract:

Fat and energy intake are reduced and weight gain is prevented when people not intending to lose weight limit their fat intake by switching from ad libitum consumption of full fat products to reduced fat alternatives. This was concluded from a comparison of the effects of free access to reduced fat products or their full fat equivalents on a range of physiological factors, including blood lipids and fat-soluble antioxidants levels, homeostasis, and body weight. Programs to prevent obesity will benefit from the substitution of reduced fat products for full fat alternatives.

Energy metabolism, Body weight, Fat metabolism, Fat substitutes

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Consumption of reduced-fat products: effects on parameters of anti-oxidative capacity

Article Abstract:

Amounts of plasma malondialdehyde, antioxidative vitamins, and the erythrocyte free radical scavenging enzymes in the blood are unaffected by the consumption of reduced fat dietary products. Thus, the integrity of the antioxidant scavenging capacity is unaffected by the change in dietary fat levels. The consumption of the reduced fat products decreases the intake of energy and vitamin E, while changing the fatty acid composition of the diet.

Low-fat diet, Low fat diet, Antioxidants, Antioxidants (Nutrients)

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Satiety related to 24h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber

Article Abstract:

A mixed diet with a relatively larger proportion of carbohydrate and protein is more satiating than a diet with a relatively larger proportion of fat. Satiety is higher in the post-prandial state with a high protein/high carbohydrate diet, and is also higher during the high protein/high carbohydrate meals. The higher the fact content of the diet, the lower satiety and diet-induced thermogenesis will be.

Research, Dietary fat, Carbohydrate metabolism, Thermogenesis

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