Fat Substitutes Promote Weight Gain in Rats Consuming High-Fat Diets
Authors: Susan E. Swithers, Sean B. Ogden, and Terry L. Davidson
Purdue University
Abstract:
The use of food products designed to mimic the sensory properties of sweet and fat while providing fewer
calories has been promoted as a method for reducing food intake and body weight. However, such products
may interfere with a learned relationship between the sensory properties of food and the caloric consequences
of consuming those foods. In the present experiment, we examined whether use of the fat substitute, olestra,
affect energy balance by comparing the effects of consuming high-fat, high-calorie potato chips to the effects
of consuming potato chips that sometimes signaled high calories (using high-fat potato chips) and that
sometimes signaled lower calories (using nonfat potato chips manufactured with the fat substitute olestra).
Food intake, body weight gain and adiposity were greater for rats that consumed both the high-calorie chips
and the low-calorie chips with olestra compared to rats that consumed consuming only the high-calorie chips,
but only if animals were also consuming a chow diet that was high in fat and calories. However, rats
previously exposed to both the high- and low-calorie chips exhibited increased body weight gain, food intake
and adiposity when they were subsequently provided with a high fat, high calorie chow diet suggesting that
experience with the chips containing olestra affected the ability to predict high calories based on the sensory
properties of fat. These results extend the generality of previous findings that interfering with a predictive
relationship between sensory properties of foods and calories may contribute to dysregulation of energy
balance, overweight and obesity.
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