EVALUATION OF FOODS AND PHYSIOLOGICAL-RESPONSES TO MENUS IN WHICH FAT-CONTENT WAS LOWERED BY REPLACEMENT WITH OATRIM

In an 11-week controlled crossover study, seven men and 17 women (37-6 1 years) consumed diets in which the fat content of foods was reduced by the addition of Oatrim. After an equilibration week, during which a seven-day menu with traditional foods was consumed (35% fat, 50% carb ohydrate, 15% protein), fat and carbohydrate were replaced in a variet y of foods by Oatrim containing either a low (1%) or high (10%) level of soluble beta-glucans, using the same menus (30% fat, 55% carbohydra te, 15% protein). Previously, these menus, especially the one with the high level of beta-glucan, were shown to be successful in reducing ri sk factors for disease. However, success in improving health risk by l owering fat lies in the acceptance and continued use of the foods. At the end of each period, menus were evaluated. Gastrointestinal symptom s and a significantly longer adaptation period (5 vs. 13 days, P = 0.0 1)) were more frequently reported for the menus containing the high-fi ber Oatrim, but symptoms were not serious enough for any of the subjec ts to withdraw or refuse to consume any of the foods. Although most fo ods were rated lower (on a scale of 1 [low] to 5 [high]), when they co ntained the higher fiber, few ratings were statistically different. Ge nder preferences were found for specific foods. Generally, baked goods (muffins, waffles, and cakes) had the highest ratings and were rated similarly by men and women, while meat-containing foods were rated hig her by men and fruit-containing foods were rated higher by women. Addi ng Oatrim substantially lowered the fat and energy content of these fo ods. These results show that men and women accepted a variety of foods containing Oatrim as part of a diet to lower fat, with beneficial hea lth effects.