Differential effects of saturated & unsaturated fats on satiety and energy intake

This is a randomised, 3 treatment cross-over trial designed to measure the differential effects of saturated & unsaturated fats on satiety & energy intake when delivered as part of a high fat breakfast test meal. The high-fat test breakfasts (2.0 MJ) containing 26g lipid are given to 18 healthy, lean Body Mass Index (BMI) 18-25 kg/m2) men, each treatment separated by a washout period of at least 3 days. The washout period was not to be greater than 28 days. Participants scheduled their visits as per their availability taking into account the washout period. The breakfasts are high in saturated (SFA, 65% of total fat), polyunsaturated (PUFA, 76%) or monounsaturated (MUFA, 76%) fatty acids, and comprise 2 savoury muffins. Participants rate appetite sensations using visual analogue scales (VAS) to assess palatability immediately following the meals, and hunger and fullness throughout the day. A venous cannula is inserted for sequential collection of blood samples throughout the morning to measure a number of factors thought to be associated with weight control. The test breakfast is served at 0830h and participants are asked to consume the test-meal in full but at their own pace within a 15 minute period. No further foods are allowed throughout the morning until an ad lib lunch meal is served 215 minutes later, at 1205h, to assess energy and macronutrient intake. High-fat test breakfasts: The 3 breakfast treatments are High Fat (HF) (50 en% fat) and isoenergetic (2.0 MJ), comprising 2 savoury muffins (ingredients: flour, skimmed milk powder, eggs, tomato, ham, test lipid). The lipids are included as an integral part of the recipe and baked into the muffins. The test breakfast is served at 0830h, co-presented with 300ml water. The treatments differ in fatty acid composition and are (i) high-SFA (from butter fat), (ii) high-PUFA (from safflower oil) or (iii) high-MUFA (from olive oil).