LOW-FAT (41-PERCENT) BUTTER CONSUMPTION DECREASES TOTAL-ENERGY AND LIPID INTAKE IN DIABETIC-PATIENTS UNDER ACUTE CONDITIONS

Decreasing fat intake in subjects at risk of cardiovascular diseases a nd particularly diabetics is a major issue. To investigate whether low -fat (41%) butter (LFB) is of any benefit compared to regular butter ( RB), 97 hospitalized diabetics (41 insulin-dependent) were studied on four consecutive days. Breakfast (bread, butter and drink) was served at 0830 hrs, on successive mornings. LFB and RB were presented ad libi tum, on alternate days. Satiety was assessed at 10 and 12 h, using lin e rating scales. At 1230 hrs lunch was served, with large servings cor responding to 130% of the recommended lunch intake, so that carry-over effects from the breakfast manipulation could be measured. At breakfa st, LFB was consumed in higher amounts, 27 vs. 21 g, F(1,96)=33.24, p< 0.0001, than RB; however, the energy intake was significantly lower (b y about -38%) on LFB days, F(1,96)=158.3, p=0.0001. Hunger at 10 h but not at 12 h was affected by breakfast conditions. Lunch intake was co mparable following LFB and RB breakfasts. In conclusion, LFB utilizati on under acute conditions seems to benefit diabetics by reducing calor ic and fat intake. (C) 1995 Academic Press Limited