Prepared Foods July 6, 2004 enewsletter

"The present study examined whether replacing fat with inulin or lupin-kernel fiber influenced palatability, perceptions of satiety, and food intake in 33 healthy men (mean age 52 years, BMI 27.4 kg/m), using a within-subject design. On separate occasions, after fasting overnight, the participants consumed a breakfast consisting primarily of either a full-fat sausage patty (FFP) or a reduced-fat patty containing inulin (INP) or lupin-kernel fiber (LKP)," scientists writing in the British Journal of Nutrition report.

""Breakfast variants were alike in mass, protein and carbohydrate content; however, the INP and LKP breakfasts were 36% and 37% lower in fat and 15% and 17% lower in energy density, respectively, compared with the FFP breakfast," said Bridie J. Archer and colleagues at Deakin University in Australia. "The participants rated their satiety before breakfast then evaluated patty acceptability. Satiety was rated immediately after consuming the breakfast, then over the subsequent 4.5 hours while fasting. Food consumed until the end of the following day was recorded."

""All patties were rated above 'neither acceptable or unacceptable'; however, the INP rated lower for general acceptability (p=0.039) and the LKP lower for flavor (p=0.023) than the FFP," reported the researchers. "The LKP breakfast rated more satiating than the INP (p=0.010) and FFP (p=0.016) breakfasts. Total fat intake was 18g lower on the day of the INP (p=0.035) and 26g lower on the day of the LKP breakfast (p=0.013) than the FFP breakfast day. Energy intake was lower (1521kJ) only on the day of the INP breakfast (p=0.039). Both inulin and lupin-kernel fiber appear to have potential as fat replacers in meat products and for reducing fat and energy intake in men."

"Archer and associates published their study in the British Journal of Nutrition.