| Abstract: | The expanding development and marketing of fat replacers and reduced-fat foods is primarily directed at nutritional concerns regarding excessive fat and energy consumption. Existing and proposed ingredients used to replace fat span a range of physical and chemical properties, with varied functionality and differences in their potential physiological effects. Although the safety and functionality of such ingredients and technologies have been scrutinized by industrial and governmental bodies, there has been rather less consideration given to assessments of their likely effects on food intake and nutritional status. It is often assumed that products made using fat replacement technologies would help to reduce fat intake and aid in weight control, despite little research directly assessing the effects of purchase and consumption of these products by normal consumers in the domestic environment. This review considers existing and proposed fat replacers and reduced-fat foods, focusing on their potential beneficial and adverse influences on diet and nutrition, highlighting the possible implications for fat intake and energy balance. |
