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Abstracts of Communications HZZZH abstracts of papers read at the Society’s meetings for original communications. PROCEEDINGS OF THE NUTRITION SOCIETY ABSTRACTS OF COMMUNICATIONS A ScientiJic Meeting was held at the University of Aberdeen on Monday-Friday, 10-14 July 1995, at which the following papers were presented. Downloaded from https://www.cambridge.org/core. IP address: 170.106.40.139, on 02 Oct 2021 at 12:19:23, subject to the Cambridge Core terms of use, available at https://www.cambridge.org/core/terms. https://doi.org/10.1017/S0029665196000419 2A ABSTRACTS OF COMMUNICATIONS 19% Food consumption patterns and misclassification of total fat intake of individuals. By A.D. CARVER and A.E. DE LOOY. DeDartment of Dietetics and Nutrition. Oueen Margaret Colleae, Edinburnh. EH12 8TS The objective of the present study was to develop and validate a shortened method of assessment of dietary fat intake that can be used in Primary Health Care settings by staff with little nutritional expertise to identify individuals with high fat intakes, advise them regarding change and track changes in diet. Diaries of 7-d weighed intakes of 69-middle aged men were examined to derive a scoring system based on the ratio of consumption of complex carbohydrates : high-fat foods. One ‘grain’ point was scored each time bread, rice, pasta or potato was consumed. Meat, meat products, fish, egg, cheese and alternatives were categorised as either high, medium or low in fat and scored three, two or one point respectively with the sum giving the fatxwd. Dividing the total grain by the fatscore gave grainbyfat. The relationships between scores and calculated macronutrient intakes were examined by the Pearson Correlation coefficient. Comparison was made between scores of high, medium and low fat consumers (%energy as fat) using the Student’s t test. Misclassification was examined by cross-tabulation of tertiles and calculation of the kappa statistic. The results showed that despite a good relationship between scores and calculated intakes (r 0.45, P<O.OOl) and highly sigNficant differences between scores of high and low fat consumers there were still high levels (12Y0) of misclassification with kappa < 0.4 indicating poor agreement. This may be related to the relatively low correlation (r 0.42, P<O.Ool) between absolute fat intake (g/d) and % food energy from fat. High quinbyfat score Med~umgrainbyfat score Low grainbyfat score High fat 4 7 12 (>41.2% energy as fat) Medium fat 7 9 7 Low fat 12 7 4 (<37.2%energy as fat) These errors in classification could be clinically significant resulting in reassurance being given to high fat consumers. We have hrther examined diaries to see how patterns of food choice of individuals who are misclassified can be identified to moditj. the tool. The subjects who had high grnbyfat scores and high percentage energy as fat had,high intakes of cakes, puddings and chocolate biscuits. The subjects who had low grainbyfat scores and low percentage energy as fat had high intakes of sugar, soft drinks and confectionery. This tool, together with others published, identifies group characteristics but fails at the individual level in an important proportion of subjects. Downloaded from https://www.cambridge.org/core. IP address: 170.106.40.139, on 02 Oct 2021 at 12:19:23, subject to the Cambridge Core terms of use, available at https://www.cambridge.org/core/terms. https://doi.org/10.1017/S0029665196000419 VOl. 55 MEETING OF 10-14 JULY 1995 3A Investigation of the action of a preload of incorporated or added fat on appetite ratings and food consumption. By A. SANTANGELO and N. W. READ, Centre for Human Nutrition, Northern General Hospital, Sheflehi S5 7AU Studies in human volunteers have suggested that the interaction of fat with gastrointestinal receptors may suppress hunger and induce satiety. This action of meals containing fat, however, may be affected by the learned expectation of satiation as well as by the extent to which the fat is bound within the food. The aim of the present study was to compare the effect on appetite ratings and food consumption of two preloads of sponge cake of identical energy and macronutrient composition (energy value 3238 KJ; fat content 43.6 g; carbohydrate content 84.4 g; protein content 11.1 g; total weight 200 g), one in which the fat was incorporated in the sponge matrix (5 1 % of energy as incorporated fat), the other in which the fat was added as butter icing (41 % of energy as added fat and 10 % of energy from the cake). Paired studies (separated by one week) were carried out on six healthy volunteers (three male and three female, 23-28 years old, normal weight, non smokers and not restrained eaters) to investigate the effect of the preload (served at 08.30 hours with 300 ml water) on self-reported appetite ratings (100 mm visual analogue scales, VAS) and on the intake of a test meal 4 h later (direct measurement). The two preloads had similar sensory properties and did not differ in the taste (72.0 (SE 1.8) v. 64.0 (SE 3.7); P=0.114), expected energy content (77.0(SE 5.0) v. 78.3 (SE 2.1); P-0.759) and expected fat content (70.0 (SE 5.6) v. 75.7 (SE 3.3); H.283) recorded on VAS by the subjects during their consumption. The test meal was a buffet style, self-selection meal that allowed ad libitum consumption of a variety of thirteen different foods and two different drinks. Analysis of appetite ratings 240 min after each preload revealed a significant difference between the incorporated and added fat preloads as shown in the table. The energy intake at lunch-time was higher atter the preload with incorporated fat (3987 (SE 498) KJ) compared with the preload with added fat (3552 (SE 393) KJ) but this difference was not significant. Prospective Fullness Hunger Desire to eat consumption (m) (mm) (m) Preload Mean SE Mean SE Mean SE Mean SE Incorporated fat 11.7 5.8 69.2 9.5 68.1 8.6 68.2 8.4 Added fat 29.8 6.0 55.3 8.1 51.3 1.5 61.5 8.4 P value 0.010 0.008 0.022 0.050 In conclusion, added fat preload reduces hunger, desire to eat and prospective consumption, increases fullness and tends to reduce food intake compared with the incorporated fat preload. These results are compatible with the hypothesis that added fat may have more contact with intestinal receptors and increases the duration of satiety. Downloaded from https://www.cambridge.org/core. IP address: 170.106.40.139, on 02 Oct 2021 at 12:19:23, subject to the Cambridge Core terms of use, available at https://www.cambridge.org/core/terms. https://doi.org/10.1017/S0029665196000419 4A ABSTRACTS OF COMMUNICATIONS 19% Macronutrients, appetite and day-to-day food intake in humans. By A.M. JOHNSTONE, R.J. STUBBS and C.G. HARBRON, Rowen Research Institute and SASS, Bucksburn, Aberdeen AB2 9SB Work on free-living subjects suggests that protein is more satiating than carbohydrate (CHO) which is more satiating than fat. A 7day calorimeter study (Stubbs et al. 1993) suggested that protein and CHO balance and stores showed a negative relationship to the subsequent day's intake, whereas fat oxidation, but not stores, exhibited such a relationship. The aims of the present study were (i) to test whether overfeeding isoenergetically dense high-protein, high-CHO or high-fat diets would differentialIy influence appetite on the same day, and (ii) to determine whether changes in nutrient balance would influence the subsequent day's food intake. Six men (mean weight 74 (SD 4) kg, BMI 24 (SD 2) kg/m2) were each studied three times on a 5d protocol. On days 1 and 2 they were given a medium fat (MF) maintenance diet (comprising 40:47:13% fat, CHO and protein by energy) calculated at 1.6 x resting metabolic rate (RMR). On day 3, they ate a MF diet at 1.5 x RhfR with an additional 0.6 x RMR as protein, fat or CHO, giving a total of 2.1 x RMR. On days 4 and 5 (outcome days), subjects had ad libitum access to isoenergetically dense MF (40:47:13) meals (550 kJll00 g). Nutrient composition was calculated using the values from Holland et al. (1991). Subjects entered the calorimeter at 08.00 hours on day 3 for 48 h. Fat and CHO oxidation rates were calculated from non-protein gaseous exchange, using the coefficients of Livesey & Elia (1988), protein oxidation was estimated from urinary N excretion. Intakes were monitored throughout day 5 on leaving the chamber. Subjective sensations of hunger, appetite and satiety were tracked hourly during waking hours. Results are shown in the table below. High protein (HP) High carbohydrate (HC) High fat (HF) [MEAN] Energy Protein CHO Fat Energy Protein CHO Fat Energy Protein CHO Fat (MJ) (MJ) (MJ) (MJ) (MJ) WJ) (MJ) (MJ) (MJ) (MJ) (MJ) 0 Day 3 Manipulation day Intake 15.3 5.7 5.2 4.4 , 15.1 1.5 9.2 4.4 15.3 1.6 5.2 8.8 Oxidation 11.4 2.9 3.9 4.5 11.0 1.3 6.2 3.5 11.3 1.3 4.4 5.6 Balance 3.8 2.7 1.2 -0.2 4.1 0.3 3.0 0.8 4.0 0.3 0.8 3.2 Day 4 Ad libitum day Intake 13.8 1.7 6.2 5.8 12.7 1.6 5.7 5.4 12.1 1.5 5.5 5.0 Oxidation 11.0 2.4 4.5 4.2 11.3 1.1 5.9 4.3 11.1 1.2 4.6 5.4 Balance 2.7 -0.7 1.7 1.6 1.4 0.5 -0.2 1.0 0.9 0.4 0.9 -0.4 Analysis of variance confirmed that, by the end of day 3 there was a significant positive balance of each overfed nutrient v.
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