CONSUMPTION OF REDUCED-FAT PRODUCTS - EFFECTS ON PARAMETERS OF ANTIOXIDATIVE CAPACITY

Objective: Dietary fat intake is higher than recommended in most weste rn countries and is associated with the prevalence of cardiovascular d iseases, obesity and cancer. The growing public concern about the adve rse effects of a high fat intake has led to an increased availability of 'reduced-fat' products. Consumption of reduced-fat products might b e a convenient way to reduce the energy intake. Besides the potential of reduced-fat products to reduce the energy intake, it might change d ietary fat intake, both qualitatively and quantitatively, which in tur n might also affect oxidative stress, i.e. the anti-oxidant/pro-oxidan t ratio. In this paper we present the effects of 6-month consumption o f reduced-fat products on body weight, energy, macronutrient and vitam in E intake, concentration of the plasma lipid peroxidation product ma londialdehyde (MDA), erythrocyte free radical scavenging enzymes activ ities (glutathione peroxidase activity (GSH-Px); superoxide dismutase (SOD) and catalase) as well as plasma fat-soluble anti-oxidative vitam in concentrations (beta-carotene, lycopene and alpha-tocopherol). Desi gn: A randomized semi-controlled parallel comparison trial of six mont hs, preceded by a one-month adaptation period. Setting: The reduced-fa t and full fat products were provided through a realistic shop in orde r to mimic a 'free-living' situation. Subjects: Subjects were recruite d from respondents on advertisements. Eighty healthy, normal weight (B MI: range 20-30 kg/m(2)) subjects, aged between 20 and 55 y, were sele cted to participate in this study; 76 subjects completed the study. In terventions: 6 months consumption of either reduced-fat or full-fat pr oducts. Results: During the intervention period, consumption of reduce d fat products resulted in significantly lower energy intake, in a low er percentage of energy derived from saturated fatty acids, monounsatu rated fatty acids and polyunsaturated fatty acids as well as in lower vitamin E intake, when compared to the control group. Body weight, the ratio polyunsaturated fatty acids/saturated fatty acids, plasma MDA, vitamin concentrations (beta-carotene, lycopene and alpha-tocopherol), and erythrocyte free radical scavenging enzyme activities (SOD, GSH-P x and catalase) were not affected by the intervention. Conclusion: Nei ther the difference in energy intake, nor the change in dietary fat co mposition seems to affect the integrity of the antioxidant scavenging capacity, assessed by measuring plasma MDA and antioxidative vitamins (lycopene, beta-carotene and alpha-tocopherol) and erythrocyte free ra dical scavenging enzymes (SOD, GSH-Px and catalase).