Abstract
The difference between fat saturation on postprandial hormone responses and acute appetite control is not well understood. The aim of this study was to compare the postprandial ghrelin, gastric inhibitory polypeptide (GIP) and glucagon-like peptide-1 (GLP1) response and subjective appetite responses after isoenergetic high-fat meals rich in either monounsaturated (MUFAs) or polyunsaturated fatty acids (PUFAs) in healthy Chinese males. A randomized, controlled, single-blinded crossover study was conducted in 13 healthy Chinese men. Two high-fat meals (64% of energy) rich in MUFAs or PUFAs were tested. Total ghrelin, GIP and active GLP1 and visual analog scale (VAS) were measured over 4 h. Ghrelin was reduced greater after MUFA compared to PUFA at the beginning of the meal (at 30 and 60 min) and was significantly negatively correlated with subjective VAS for preoccupation for both MUFA and PUFA meals. No significant difference for ghrelin 240 min incremental area under the curve (iAUCs) were found. MUFA induced higher GIP response than PUFA. GIP was associated with all the VAS measurements except preoccupation for MUFA meal. No difference was found for GLP1 between two meals, nor was GLP1 associated with VAS. In conclusion, the results demonstrate that ghrelin, GIP and VAS respond differently to MUFA and PUFA meals. Ghrelin and GIP, but not GLP1, were associated with acute appetite control, especially after MUFA meal.
Highlights
Obesity is a global epidemic and is an important risk factor for developing chronic diseases, including cardiovascular diseases (CVD), diabetes, hypertension, and dyslipidemia [1]
We found that glucose and insulin responses were not affected by the degree of saturation of dietary fatty acids [17]
The aim of the present work was to compare the effect of dietary fatty acids (MUFA and polyunsaturated fatty acids (PUFAs)) on markers of hunger and satiety, subjective feelings of satiety and the association between hormone releases and subjective satiety in Asian Chinese lean males
Summary
Obesity is a global epidemic and is an important risk factor for developing chronic diseases, including cardiovascular diseases (CVD), diabetes, hypertension, and dyslipidemia [1]. Body weight gain results from a chronic imbalance of energy intake and energy expenditure. A high intake of dietary fat has been implicated in the increased prevalence of obesity. This is probably caused by the increased intake of energy-dense foods and poor satiety properties of fat [2,3]. Individual fatty acids may play differential satiety roles because they vary in efficiency of absorption and rate of oxidation.
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