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Fat Substitutes: A Regulatory Perspective
Annual Review of Nutrition, 1992Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat. Whether individuals who consume high intakes of fat substitutes that are partially or totally nondigestible also benefit from lower ...
J E, Vanderveen, W H, Glinsmann
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Critical Reviews in Food Science and Nutrition, 1995
Fats and oils account for 38% of the total calories in the diet of Western populations, especially in the U.S. They provide the most concentrated source of energy, 9 kcal/g of a triacylglycerol molecule compared with 4 kcal/g provided by carbohydrate and protein.
Casimir C. Akoh, Eric A. Decker
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Fats and oils account for 38% of the total calories in the diet of Western populations, especially in the U.S. They provide the most concentrated source of energy, 9 kcal/g of a triacylglycerol molecule compared with 4 kcal/g provided by carbohydrate and protein.
Casimir C. Akoh, Eric A. Decker
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Impact of fat substitutes on fat intake
Lipids, 1996AbstractDietary 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 ...
G D, Miller, S M, Groziak
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Nutrition Research, 1994
This paper discusses the role fat plays in the diet. It focuses on the types of fat substitutes, the appropriate foods for their use and the fat-like qualities they possess. Safety issues and the long term impact of fat replacers are also reviewed.
Charles J. Glueck +3 more
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This paper discusses the role fat plays in the diet. It focuses on the types of fat substitutes, the appropriate foods for their use and the fat-like qualities they possess. Safety issues and the long term impact of fat replacers are also reviewed.
Charles J. Glueck +3 more
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JAMA: The Journal of the American Medical Association, 1973
To the Editor.— The Food and Drug Administration should be congratulated for beginning to encourage better food labeling. We should hope that this is only the beginning. Yet, many food regulations work to force Americans to eat diets that are dangerous to health. Many excellent low-saturated fats can be substituted for our favorite high-saturated fat
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To the Editor.— The Food and Drug Administration should be congratulated for beginning to encourage better food labeling. We should hope that this is only the beginning. Yet, many food regulations work to force Americans to eat diets that are dangerous to health. Many excellent low-saturated fats can be substituted for our favorite high-saturated fat
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ACOG Clinical Review, 1996
Summary Olestra is a fat replacement that is not absorbed by the body. As a result, it may be of help to the physician in counseling patients regarding reduction of the fat content in their diet or in weight reduction.
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Summary Olestra is a fat replacement that is not absorbed by the body. As a result, it may be of help to the physician in counseling patients regarding reduction of the fat content in their diet or in weight reduction.
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Trends in Food Science & Technology, 1991
Abstract The populations of most developed countries have been advised by nutritionists and medical practitioners to lower their intake of total fat and saturated fat, as a measure towards reducing the incidence of cardiovascular disease and obesity. As a consequence, the number of low-calorie and calorie-free foods has been increasing steadily over ...
Rekha S. Singhal +2 more
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Abstract The populations of most developed countries have been advised by nutritionists and medical practitioners to lower their intake of total fat and saturated fat, as a measure towards reducing the incidence of cardiovascular disease and obesity. As a consequence, the number of low-calorie and calorie-free foods has been increasing steadily over ...
Rekha S. Singhal +2 more
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Nutritional implications of fat substitutes
Journal of the American Dietetic Association, 1992The possibility of replacing fats in foods through the use of alternative ingredients has generated substantial interest among food industry and nutrition professionals as well as among the lay public and news media. However, even in academic circles, there is a tendency to consider "fat substitutes" as a homogeneous group, when they are not, and also ...
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