Impact of fat substitutes on fat intake |
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Authors: | Gregory D Miller Susan M Groziak |
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Affiliation: | (1) Nutrition Technical Serivices, National Dairy Council, 10255 West Higgins Road, Suite 900, 60018-5616 Rosemont, IL |
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Abstract: | Dietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced-fat foods,
the food industry has developed a multitude of nonfat, lowfat, and reduced-fat versions of regular food products. To generate
reduced-fat or fat-free products that have the same organoleptic characteristics of the regular fat version, food manufactures
frequently employ fat substitutes in the formulation of these foods. Fat substitutes are made from either carbohydrate, protein,
or fat, or a combination of these components. Researchers have questioned the impact of fat substitutes on both fat and caloric
intake. The majority of research studies in which fat substitutes were either covertly or overtly substituted for dietary
fat indicate that in short-term, carefully-controlled conditions, fat substitutes can decrease both dietary fat intake and
percentage of calorie intake from fat. However, individuals compensate for the caloric deficit created by the fat substitutes
by increasing their consumption of other macronutrients, primarily carbohydrate. The long-term effect of fat substitutes on
the fat intake of free-living individuals and weight control are unknown. People tend to eat more of a food when they know
that food is reduced in fat. Fat substitutes should not be considered a substitute for sound nutrition education and a healthy
lifestyle which includes regular exercise. |
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