Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute

Low dietary fat intake may reduce the risk of developing atherosclerosis. This study determined the feasibility of using okra gum as a fat replacer in chocolate bar cookies. Fat-free cookies were prepared with okra gum (OK) or applesauce (AP), replacing margarine and egg yolk in high-fat cookies (CTL). The moisture content of cookies was determined by using a drying oven. The moisture contents of fresh OK (28.3+/-0.4%) and AP (27.6+1.1%) cookies were higher than CTL (8.5+/-0.3%) and remained higher after 48 hours (P<.001)(n=3). Fifty-two consumers evaluated the quality of cookies using a hedonic scale. Sensory scores for color, smell, flavor, aftertaste, moistness, and overall acceptability for fresh cookies were acceptable, yet lower for flavor and aftertaste in fat-free cookies than CTL (P<.01). After 48 hours, moistness ratings for fat-free cookies were acceptable and higher than CTL (P<.01). Okra gum is an acceptable fat replacer in chocolate bar cookies.     

Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert

Reducing dietary fat intake may lower the risk of developing coronary heart disease. This study examined the feasibility of substituting okra gum for 25%, 50%, 75%, or 100% milk fat in frozen chocolate dairy dessert. Fifty-six consumers evaluated the frozen dairy desserts using a hedonic scale. Consumers rated color, smell, texture, flavor, aftertaste, and overall acceptability characteristics of all products as acceptable. All ratings were similar among the products except for the aftertaste rating, which was significantly lower for chocolate frozen dairy dessert containing 100% milk-fat replacement with okra gum compared with the control (0% milk-fat replacement) (P<0.05). Whereas melting points of all products were similar, melting rates slowed significantly as milk-fat replacement with okra gum increased, suggesting that okra gum may increase the stability of frozen dairy desserts (P<0.05). Overall, this study shows that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.     

Efficacy of Fruit-Purees as Partial Fat-Replacements in a Chocolate Cake and Cookie Recipe

ABSTRACT

Three types of fruit purees (prone, apricot, applesauce) were evaluated as partial fat replacements in a chocolate cake and spice cookie recipe. Reduced fat versions and control recipes of each product were evaluated on three palatability characteristics and two measures of acceptability. Overall, palatability characteristics and acceptability of reduced fat cookies using prune, apricot and applesauce purees as fat replacements did not differ significantly from the full-fat control cookie. Results were mixed for the chocolate cake recipe. Reduced fat chocolate cakes made with fruit purees were rated significantly lower than the control for tenderness and acceptability, but, were not rated significantly different for moistness and flavor. The efficacy of these foods as fat replacements in producing acceptable reduced-fat desserts and snacks, nutritional impact, and cost implications are discussed.     

Fermentable fibers do not affect satiety or food intake by women who do not practice restrained eating

BackgroundFiber is thought to enhance satiety, although not all fibers are equally effective. Colonic fermentation may influence satiety and food intake.ObjectiveTo test the satiating properties of four isolated fibers added to chocolate crisp bars.DesignWithin-subject preload design with repeated measures. Each participant completed five conditions, presented in random order.SubjectsParticipants were 22 adult women who do not practice restrained eating (body mass index 18 to 29).InterventionThe experimental conditions were four fiber treatments: 10 g oligofructose, inulin, soluble corn fiber, or resistant wheat starch in chocolate crisp bars. A no-added-fiber bar was evaluated as the control. The night before each treatment, participants consumed a dinner bar containing 10 g of the same fiber given the next morning.Main outcome measuresRepeated ratings of feelings related to hunger and fullness at the lunch meal were the main measures. Secondary outcomes included breath hydrogen and methane, gastrointestinal symptoms, energy consumed at an ad libitum lunch, and energy from 24-hour dietary recall.Statistical analyses performedMixed-effect linear models with random intercept for participants to model within-subject correlation.ResultsAll treatments were well tolerated. No differences were found in subjective satiety during the morning or food intake at lunch or over 24 hours. The oligofructose bar produced the greatest increase in breath hydrogen, and the most bloating and flatulence symptoms.ConclusionsFunctional fibers incorporated into chocolate bars at high fiber doses produce greater gastrointestinal symptoms than control, but do not alter satiety, hunger, or food intake compared with control in the short term.     

Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

BACKGROUND: The amount of dietary fat required for optimal bioavailability of carotenoids in plant matrices is not clearly defined. OBJECTIVE: The objective was to quantify the appearance of carotenoids in plasma chylomicrons after subjects ingested fresh vegetable salads with fat-free, reduced-fat, or full-fat salad dressings. DESIGN: The subjects (n = 7) each consumed 3 salads consisting of equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots with salad dressings containing 0, 6, or 28 g canola oil. The salads were consumed in random order separated by washout periods of > or =2 wk. Blood samples were collected hourly from 0 to 12 h. Chylomicrons were isolated by ultracentrifugation, and carotenoid absorption was analyzed by HPLC with coulometric array detection. RESULTS: After ingestion of the salads with fat-free salad dressing, the appearance of alpha-carotene, beta-carotene, and lycopene in chylomicrons was negligible. After ingestion of the salads with reduced-fat salad dressing, the appearance of the carotenoids in plasma chylomicrons increased relative to that after ingestion of the salads with fat-free salad dressing (P < 0.04). Similarly, the appearance of the carotenoids in plasma chylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressing (P < 0.02). CONCLUSIONS: High-sensitivity HPLC with coulometric array detection enabled us to quantify the intestinal absorption of carotenoids ingested from a single vegetable salad. Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat salad dressing.     

The influence of fat co-administration on the glucose memory facilitation effect

Memory for a list of 20 words can be enhanced when learning is preceded by consumption of 25 g of glucose, compared with consumption of an equally sweet aspartame solution. The present study examined whether memory performance is also enhanced when glucose is administered in conjunction with another food constituent, in particular fat. Four groups of healthy young participants were tested under one of four conditions: (a) glucose + full-fat yoghurt; (b) glucose + fat-free yoghurt; (c) aspartame + full-fat yoghurt; (d) aspartame + fat-free yoghurt. The groups were compared on measures of blood glucose and cognitive performance. Participants receiving a glucose drink in conjunction with a fat-free yoghurt displayed higher blood glucose levels (BGL) and better performance on short- and long-delay recall of the word list compared with (a) individuals who consumed the glucose drink in conjunction with a full-fat yoghurt and (b) individuals who consumed the aspartame drink. The glycaemic data indicated that the presence of fat slows down glucose absorption. The findings suggest that only foods with a relatively fast glucose absorption rate are able to significantly enhance the encoding and long-term retention of novel memory materials in healthy young adults.     

Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer

Today’s diners want slightly healthier menu items when dining out. Most of the traditional bakery products contain a high amount of fat and cholesterol. A single slice of banana bread contains 261 calories, and nearly 23% of the calories are from fat. Making bakery products healthier could be a good start to help decrease the risk of cardiovascular diseases. However, preparing a low fat and delicious product may be a challenge to culinary professionals. This study investigates the acceptability of using okra gum as a fat replacer in banana bread and develops the replacement methods for the applications. Findings showed that okra gum can replace fat in banana bread and greatly enhance the nutritional density of banana bread without significantly sacrificing its color, texture, flavor, and overall acceptability. Results of this study provide a gateway for further research with okra gum as a fat replacer in bakery products.     

Acceptability of selected low-protein products for use in a potential diet therapy for chronic renal failure

A very-low-protein, low-phosphorus diet, supplemented with either amino acids or ketoacids, is being studied as a potential therapy for chronic renal failure. Because of the severity of the protein restriction in this dietary approach, maintenance of adequate caloric intake is a concern. Acceptability of 27 low-protein products for potential use as sources of calories in the diet was evaluated. Twenty-three dietitians judged the products on the bases of appearance, taste, texture, and overall acceptability, using a scale of 1 (unacceptable) to 5 (highly acceptable). Sixty-seven percent of the products tested received scores of more than 2.5 in all categories. Products receiving the highest scores were vanilla cream wafers (4.0), low-protein gelatin (3.97), and chocolate chip cookies (3.78). Differences in calories and protein between brands of similar products are minimal; unfortunately, phosphorus and calcium data are lacking for many products. Cost in cents per calorie is 2 to 10 times greater than in conventional foods of the same type. The results show that there are a number of acceptable low-protein products that can be used to help ensure adequate energy intakes without sacrificing protein restriction in this dietary approach for chronic renal failure.     

Weight Training Increases Fat-Free Mass and Strength in Untrained Young Women

Objective To examine the effects of a weight training program on the resting metabolic rate, fat-free mass, strength, and dietary intake of untrained young women.Design A 12-week weight training program was completed by 20 previously untrained women aged 19 through 44 years.Subjects Twenty-three study subjects and 14 control subjects were recruited on a volunteer basis. Twenty study subjects and 10 control subjects completed the study.Interventions Study subjects participated in a 12-week moderate-intensity, progressive resistance weight training program consisting of 2 supervised sessions per week with 6 types of lifting exercises per session. Resting metabolic rate, fat-free mass, strength, and dietary intake were measured before and immediately after the study.Statistical analyses Repeated measures analysis of variance and t tests (unequal variance and paired) were used to determine interaction effects and differences within and between groups.Results The study group increased their fat-free mass (mean±standard deviation) from 44.2±5.4 kg to 46.2±6.0 kg (P<.001). Elbow flexion, elbow extension, and knee flexion strength all increased from 28.9±5.3 to 34.5±3.8, 16.9±4.9 to 22.1±5.3, and 39.5±8.6 to 48.6±7.3 ft-lb, respectively (P<.001). Percent body fat decreased from 29.8±2.8 to 27.2±2.6 (P<.001) without a significant change in body weight. Resting metabolic rate did not change significantly (P>.05).Application A moderate-intensity weight training program increased strength and fat-free mass and decreased body fat in normal-weight young women. Favorable changes in body composition were obtained without restricting food intake. The increase in fat-free mass did not increase resting metabolic rate significantly. J Am Diet Assoc. 1998;98:414-418.     

Effects of Information about Fat Content on Food Preferences in Pre-adolescent Children

The acceptance and sensory characteristics of standard and reduced-fat cookies were evaluated either with or without fat-content information by pre-adolescent children. Results indicate that acceptance ratings were not affected by the fat content or information about fat content when evaluated on nine-point scales. However, when asked to choose which cookie they liked better and to predict how many cookies they would eat (in forced-choice questions), fat content and information about fat content had a significant effect on cookie preference and prospective intake. When no information was available, subjects preferred the cookie with the higher fat content; when information was presented, subjects' preference shifted to the reduced-fat cookie. When asked which cookie they would choose to eat for dessert with hypothetical lunches, a similar shift in choice was observed following a low-fat lunch. The low-fat label was also associated with an increase in perceived healthiness relative to the high-fat label, as indicated on “good for me” scales. The effects of fat content information on cookie preference and prospective consumption were seen in pre-adolescents who indicated a “high concern” for the health consequences of dietary fat. Cookie preference and prospective intake of subjects who indicated a “low concern” were not affected by fat content labeling. Results suggest that fat content and information about fat content may affect food preference and intake in pre-adolescent children.     

The effect of guar gum and level and source of dietary fat on glucose tolerance in growing pigs

Six growing pigs (30-75 kg) were fed on semi-purified diets containing either 30 g maize oil/kg diet (LFM), 30 g soya-bean oil-tallow mixture (1:1, w/w)/kg diet (LFST) or 160 g soya-bean oil-tallow mixture (1:1, w/w)/kg diet (HFST) without and with the addition of guar gum (40 g/kg diet). Plasma glucose and insulin concentrations following twice daily feeding at 09.00 and 21.00 h were measured, during 24 h periods, in blood sampled from a permanent indwelling vena cava catheter. The source and level of dietary fat had no significant effect on pre-prandial plasma glucose or insulin concentrations except for insulin with diet LFST in the morning (P less than 0.05). Addition of guar gum to the diets had no significant effect on pre-prandial plasma glucose and insulin levels. The peak post-prandial plasma glucose and insulin levels were not significantly affected by dietary fat. The addition of guar gum, however, significantly reduced (P less than 0.05) the peak post-prandial plasma glucose concentration with diets LFM and LFST and also the peak plasma insulin concentration for all diets except for diet HFST in the morning. The time taken to reach the peak post-prandial plasma glucose and insulin concentrations was not significantly affected by dietary fat but it was increased by the addition of guar gum, although the differences were not always significant.     

Dietary Sources of Nutrients among US Adults, 1989 to 1991

Objective To identify major food sources of 27 nutrients and dietary constituents for US adults.Design Single 24-hour dietary recalls were used to assess intakes. From 3,970 individual foods reported, 112 groups were created on the basis of similarities in nutrient content or use. Food mixtures were disaggregated using the US Department of Agriculture (USDA) food grouping system.Subjects/setting A nationally representative sample of adults aged 19 years or older (n=10,638) from USDA's 1989-91 Continuing Survey of Food Intakes by Individuals.Analyses performed For each of 27 dietary components, the contribution of each food group to intake was obtained by summing the amount provided by the food group for all respondents and dividing by total intake from all food groups for all respondents.Results This article updates previous work and is, to the authors’ knowledge, the first to provide such data for carotenes, vitamin B-12, magnesium, and copper. Beef, yeast bread, poultry, cheese, and milk were among the top 10 sources of energy, fat, and protein. The following other major sources also contributed more than 2% to energy intakes: carbohydrate: yeast bread, soft drinks/soda, cakes/cookies/quick breads/doughnuts, sugars/syrups/jams, potatoes (white), ready-to-eat cereal, and pasta; protein: pasta; and fat: margarine, salad dressings/mayonnaise, and cakes/cookies/quick breads/doughnuts. Ready-to-eat cereals, primarily because of fortification, were among the top 10 food sources for 18 of 27 nutrients.Applications/conclusions These analyses are the most current regarding food sources of nutrients and, because of disaggregation of mixtures, provide a truer picture of contributions of each food group. J Am Diet Assoc. 1998; 98:537-547.     

Pureed cannellini beans can be substituted for shortening in brownies

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point hedonic scale. Analysis of variance conducted on the acceptability and sensory characteristics indicated a statistically significant effect when replacing fat with beans for acceptability, tenderness, texture, and flavor (P<.05). Post-hoc testing (Scheffe's test) indicated that neither the 25% nor the 50% bean brownies were significantly different from the control in overall acceptability, tenderness, texture, or flavor. Also, the 50% bean brownies, compared with control, had 2.6 g less fat and 21 fewer kcal per 1.4-oz serving. This study demonstrated that pureed cannellini beans can replace as much as 50% of the fat (by weight) in brownies, while yielding an acceptable and more nutritious product.     

Nutritional status of U.S. elite female heptathletes during training

This study describes the body composition, dietary nutrient intake, dietary practices, and biochemical indices of iron status of elite female American heptathletes during training. Four-day diet records and dietary practice questionnaires were obtained from 19 female heptathletes (26 +/- 3 years) during the training season. Anthropometric measurements and fasting blood samples were obtained at the lowest phase of the training cycle. These athletes had a low body fat (13.8 +/- 2.7%) and high fat-free mass to height ratios (33.0 +/- 2.0 kg/m). Average nutrient intakes were > 67% of the reference intakes for all nutrients except vitamin E. Most dietary nutrient densities were higher than NHANES III nutrient densities for women 20-29 years old. More than 50% of the athletes took vitamin supplements and monitored their hydration status. Fifteen of the 17 athletes reported a normal menstrual cycle. Markers of biochemical iron status were all within the normal range. On average, these athletes were lean with high levels of fat free mass, adequate nutrient intakes, and normal biochemical indices of iron status. However, individual data reveals considerable variability within this group.     

Association between chocolate consumption and fatness in European adolescents

ObjectiveThere is a substantial interest in the potential role of chocolate in the prevention of cardiovascular diseases. It has been recently reported that a higher frequency of chocolate intake is linked to lower body mass index (BMI) in adults. The aim of the present study was to determine if higher chocolate consumption also is associated with lower BMI, as well as other markers of total and central body fat, in adolescents.MethodsThis study comprised 1458 adolescents (ages 12.5–17.5 y) participating in HELENA-CSS (Healthy Lifestyle in Europe by Nutrition in Adolescence Cross-Sectional Study). Dietary intake was self-registered using a computer-based tool for 24-h dietary recall on 2 non-consecutive days. Weight and height were measured, and BMI was calculated. Adiposity was estimated using skinfolds (Slaughter’s equation) and bioelectrical impedance analysis (BIA). Waist circumference was measured. Sexual maturation also was recorded. Physical activity was measured by accelerometry.ResultsHigher chocolate consumption was associated with lower levels of total and central fatness, as estimated by BMI, body fat estimated from skinfolds and BIA, and waist circumference, regardless of potential confounders (P ≤ 0.01).ConclusionOur results demonstrate that a higher chocolate consumption was associated with lower total and central fatness in European adolescents.     

Short-term hunger intensity changes following ingestion of a meal replacement bar for weight control

Meal replacement products for weight loss are popular and safe for most unsupervised consumers desiring to lose weight. Previously we reported that the thickness of meal replacement diet shakes had a direct and significant effect on hunger intensity during the first 2 h and that hunger intensity scores for liquid meal replacements were significantly below baseline for 3 h following consumption (Mattes & Rothacker, 2001) This study uses the same protocol to investigate meal replacement bars designed for overweight consumers. Subjects were prescreened to include only those that normally ate breakfast and liked chocolate. The bar used in this study contained 250 calories (about 30 more than most liquid diet shakes), 4 g dietary fiber, 14 g protein and 8 g fat. Subjects were instructed to consume the entire bar with a glass of water following an overnight fast when they would normally consume their first meal of the day and to assess their hunger on a 1 (not hungry at all) to 9 (as hungry as I have ever felt) scale before consumption, immediately after and hourly for 6 h (only on typical weekdays). Similar assessments were made for the perception of stomach fullness (1=empty, 9=extremely full), strength of the desire to eat (1=no desire, 9=extremely strong) and thirst (1=not at all thirsty, 9=extremely thirsty). One-hundred and eight subjects (23 male and 85 female) completed the study. No gender satiety differences were found. Hunger ratings and desire to eat remained significantly below baseline for 5 h following consumption. Stomach fullness scores were significantly above baseline for 5 h. Thirst scores were significantly below baseline for 3 h. In conclusion, although the meal replacement diet bars contained only 30 additional calories than liquids, they provided an additional 2 h of hunger suppression from baseline that may have an impact on overall weightloss success. These results support superior short-term hunger control with solid meal replacements.     

Short-term hunger intensity changes following ingestion of a meal replacement bar for weight control

Meal replacement products for weight loss are popular and safe for most unsupervised consumers desiring to lose weight. Previously we reported that the thickness of meal replacement diet shakes had a direct and significant effect on hunger intensity during the first 2 h and that hunger intensity scores for liquid meal replacements were significantly below baseline for 3 h following consumption (Mattes & Rothacker, 2001) This study uses the same protocol to investigate meal replacement bars designed for overweight consumers. Subjects were prescreened to include only those that normally ate breakfast and liked chocolate. The bar used in this study contained 250 calories (about 30 more than most liquid diet shakes), 4 g dietary fiber, 14 g protein and 8 g fat. Subjects were instructed to consume the entire bar with a glass of water following an overnight fast when they would normally consume their first meal of the day and to assess their hunger on a 1 (not hungry at all) to 9 (as hungry as I have ever felt) scale before consumption, immediately after and hourly for 6 h (only on typical weekdays). Similar assessments were made for the perception of stomach fullness (1=empty, 9=extremely full), strength of the desire to eat (1=no desire, 9=extremely strong) and thirst (1=not at all thirsty, 9=extremely thirsty). One-hundred and eight subjects (23 male and 85 female) completed the study. No gender satiety differences were found. Hunger ratings and desire to eat remained significantly below baseline for 5 h following consumption. Stomach fullness scores were significantly above baseline for 5 h. Thirst scores were significantly below baseline for 3 h. In conclusion, although the meal replacement diet bars contained only 30 additional calories than liquids, they provided an additional 2 h of hunger suppression from baseline that may have an impact on overall weightloss success. These results support superior short-term hunger control with solid meal replacements.     

Dietary fiber and associations with adiposity and fasting insulin among college students with plausible dietary reports

ObjectiveWe examined dietary fiber intake, food sources of dietary fiber, and relation of dietary fiber to body composition and metabolic parameters in college students with plausible dietary reports.MethodsStudents (18–24 y of age) provided data on anthropometry, fasting blood chemistries, and body composition (bioelectric impedance). Diet and physical activity were assessed with the Diet History Questionnaire and the International Physical Activity Questionnaire. Plausible dietary reporters were identified (±1 SD cutoffs for reported energy intake as a percentage of predicted energy requirement). Multiple regression analyses were conducted with the total (n = 298) and plausible (n = 123) samples, adjusting for age, race, sex, smoking status, physical activity, energy intake, and fat-free mass (where applicable).ResultsFood sources of dietary fiber were similar in men and women. In the plausible sample compared with the total sample, dietary fiber was more strongly associated with fat mass (β = ?0.24, P < 0.001), percentage of body fat (β = ?0.23, P < 0.001), body mass index (β = ?0.11, P < 0.01), waist circumference (β = ?0.67, P < 0.05), and fasting insulin (β = ?0.15, P < 0.001). When the effect of sex was investigated, dietary fiber was inversely related to fasting insulin and fat mass in men and women and inversely related to percentage of body fat, body mass index, and waist circumference in men only (P < 0.05).ConclusionInclusion of implausible dietary reports may result in spurious or weakened diet–health associations. Dietary fiber is negatively associated with fasting insulin levels in men and women and consistently associated with adiposity measurements in men.     

Body Mass Index and Waist-to-Height Changes During Teen Years in Girls Are Influenced by Childhood Body Mass Index

PurposeThis study examined longitudinal changes in waist-to-height ratio and components of body mass index (BMI) among young and adolescent girls of black and white race/ethnicity.MethodsGirls were recruited at age 9 years through the National Heart, Lung, and Blood Institute Growth and Health Study (NGHS) and were followed annually over 10 years. Girls were grouped into low (<20^th percentile), middle, and high (>80^th percentile) BMI on the basis of race-specific BMI percentile rankings at age 9, and low, middle, and high waist-to-height ratio, on the basis of waist-to-height ratio at age 11. BMI was partitioned into fat mass index (FM) and fat-free mass index (FMI).ResultsGirls accrued fat mass at a greater rate than fat-free mass, and the ratio of fat mass to fat-free mass increased from ages 9 through 18. There was a significant increase in this ratio after age at peak height velocity. Participants with elevated BMI and waist-to-height ratios at age 18 tended to have been elevated at ages 9 and 11, respectively. There were strong correlations between BMI at age 9 with several outcomes at age 18: BMI (.76) and FMI (.72), weaker but significant with FFMI (.37), and ratio of fat mass to fat-free mass (.53). In addition, there was significant tracking of elevated BMI from ages 9 through 18.ConclusionsIn girls, higher BMI levels during childhood lead to greater waist-to-height ratios and greater than expected changes in BMI by age 18, with disproportionate increases in fat mass. These changes are especially evident in adolescent girls of black race/ethnicity and after the pubertal growth spurt.     

Interrelated effects of dietary fiber and fat on lymphatic cholesterol and triglyceride absorption in rats

Lymph cannulated rats were administered intragastrically a test emulsion containing 25 mg of [14C]cholesterol, 50 mg of either guar gum, cellulose or chitosan, and 200 mg of either safflower, high-oleic safflower or palm oil, and the absorption of labeled cholesterol and fatty acids was measured. The type of both dietary fiber (P less than 0.001) and fat (P less than 0.05) significantly influenced cholesterol absorption. A significant interaction of fiber and fat on cholesterol absorption (P less than 0.05) was also observed. Chitosan effectively lowered cholesterol absorption more than did guar gum or cellulose, and this effect was more significant when given with safflower or high-oleic safflower oil than with palm oil. When guar gum was the source of dietary fiber, dietary fats did not modify cholesterol absorption. Dietary fiber also significantly affected triglyceride absorption (P less than 0.05). Absorption tended to be low in the chitosan, high in the cellulose and intermediate in the guar gum group. Absorption of safflower and high-oleic safflower oils tended to be higher than that of palm oil when cellulose or guar gum was fed. Guar gum, as compared with the other fibers, altered the absorption pattern of both cholesterol and triglyceride. The results showed that the type of dietary fat significantly influenced the effect that dietary fiber exerted on lipid absorption.