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Original Research Communication |
1 From the Pennington Biomedical Research Center, Baton Rouge, LA (GAB, JCL, MM-W, SRS, JV, YD, LdJ, JR, and ML), and The Procter & Gamble Company, Cincinnati (ALE and JCP).
Background: Dietary fat has been implicated as a risk factor for cardiovascular disease and obesity.
Objective: We evaluated the effect on body weight, body fat, lipids, glucose, and insulin of replacing dietary fat with olestra in moderately obese men.
Design: Forty-five healthy overweight men were randomly assigned to 1 of 3 diets: control diet (33% fat), fat-reduced diet (25% fat), or fat-substituted diet (one-third of dietary fat replaced by olestra to achieve a diet containing 25% metabolizable fat). Body fat was measured by dual-energy X-ray absorptiometry and visceral and subcutaneous abdominal fat by computed tomography.
Results: Thirty-six men completed the 9-mo study. Body weight and body fat in the fat-substituted group declined by a mean (± SEM) of 6.27 ± 1.66 and 5.85 ± 1.34 kg, respectively, over 9 mo compared with 3.8 ± 1.34 and 3.45 ± 1.0 kg in the control group and 1.79 ± 0.81 and 1.68 ± 0.75 kg in the fat-reduced diet group. At 9 mo, the mean difference in body fat between the fat-reduced and fat-substituted groups was -4.19 ± 1.19 kg (95% CI: -6.57, -1.81), that between the control and fat-substituted groups was -2.55 ± 1.21 kg (-0.13, -4.97), and that between the control and fat-reduced groups was 1.63 ± 1.18 kg (3.96, -0.70). The men eating the fat-reduced diet asked for almost no extra foods, in contrast with the significantly higher requests (P < 0.05) from both of the other 2 groups.
Conclusion: Replacement of dietary fat with olestra reduces body weight and total body fat when compared with a 25%-fat diet or a control diet containing 33% fat.
Key Words: Body composition • dietary fat • obesity • feeding trial • olestra • men • Ole Study
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