Sausage Fat Replacer Shown to Reduce Men's Fat Intake...Read More
"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."