Abstract
Many people experience great difficulty in preventing energy intake from outstripping
energy expenditure. Eating high-fat foods can facilitate the development of short-term
positive energy balances by influencing satiation and satiety, the processes that
control the size of eating episodes and the strength of postingestive appetite inhibition,
respectively. An important feature of these processes is the relative potency of orosensory,
postingestive (preabsorptive), and postabsorptive signals. Foods high in dietary fat
have a weak effect on satiation, which leads to a form of passive overconsumption,
and a disproportionately weak effect on satiety joule-for-joule compared with protein
and carbohydrate). This overconsumption (high-fat hyperphagia) is dependent upon both
the high energy density and the potent sensory qualities (high palatability) of high-fat
foods. A positive fat balance does not appear to generate a tendency for behavioral
compensation, and there appears to be almost no autoregulatory link between fat oxidation
and fat intake. The Leeds High Fat Study has found a higher frequency of obesity among
high-fat than low-fat consumers, but the relationship between fat consumption and
obesity is not a biologic imperative; analysis of the pathways between daily fat intakes
and patterns of eating has revealed high-risk eating episodes. The physiologic responses
to fat ingestion appear to be weak compared with the potent orosensory properties
of high-fat foods, and such responses cannot prevent overconsumption. A first stage
in a health program should be to prevent passive overconsumption. J Am Diet Assoc. 1997;97(suppl):S6S-S69.
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© 1997 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
