A COMPARISON OF THE EFFECT OF FREE-ACCESS TO REDUCED FAT PRODUCTS OR THEIR FULL-FAT EQUIVALENTS ON FOOD-INTAKE, BODY-WEIGHT, BLOOD-LIPIDS AND FAT-SOLUBLE ANTIOXIDANTS LEVELS AND HEMOSTASIS VARIABLES

Objectives: To compare the effects of free access to reduced fat produ cts or their full fat equivalents on fat and energy intake, body weigh t, plasma lipids and fat-soluble antioxidants concentrations and haemo stasis variables. Design: A multicentre open randomised controlled tri al in which intervention and control groups were followed in parallel for six months. Volunteers had free access to 44 different foods eithe r in reduced fat or full fat version, covering between 30 and 40% of e nergy intake. The remainder of energy intake was covered by foods boug ht in regular shops. Setting: Zeist, Wageningen and Maastricht, The Ne therlands. Subjects: Two hundred and forty-one non-obese healthy volun teers who had no intention to lose weight. Main outcome measures: Food intake, body weight, plasma lipid, vitamin E, beta-carotene, lycopene and fibrinogen concentrations, plasma factor VII clotting activity, a nd plasminogen-activator-inhibitor-I antigen level. Results: One hundr ed and three volunteers in the full fat group and 117 volunteers in th e reduced fat group completed the study. Energy and fat intake from th e free access products was lower in the reduced fat group, but no diff erence in energy and fat intake of other products occurred. Body weigh t, energy-, fat-and vitamin E intake and percentage of energy derived from fat decreased in the reduced fat group. No other statistical sign ificant intervention effects were observed. Blood lipid concentrations , factor VII activity and plasminogen-inhibitor-activator-1 level were reduced after consumption of reduced fat products. Conclusions: When subjects without intention to lose weight limit fat intake by switchin g from ad libitum consumption of full fat products to reduced fat prod ucts body weight gain is prevented, and far and energy intake are redu ced. Such a switch may have beneficial effects on biochemical cardiova scular risk factors. We concluded that reduced fat products will help in a population strategy aimed at preventing overweight and obesity, t hey will also be effective in maintaining a lower body weight after sl imming. Ad libitum consumption of reduced fat products will be ineffec tive for those individuals that want to reduce body weight because the y are currently overweight or obese.