Results 231 to 240 of about 189,470 (294)
Socioeconomic status and psychosocial or contextual factors related to the use of infant formula and follow-up milk: a survey among Japanese mothers. [PDF]
BMC NutrEndoh K.
europepmc +1 more source
Mushroom: an emerging source for next generation meat analogues. [PDF]
Front NutrPanda J +6 more
europepmc +1 more source
Legumes: Your Ally in Cardiovascular Wellness. [PDF]
Am J Lifestyle MedHanus A.
europepmc +1 more source
Subchondral Phosphate Injection During Hip Arthroscopy Safely Treats Acetabular Bone Marrow Lesions in Early Osteoarthritis. [PDF]
J Clin MedMinelli M +7 more
europepmc +1 more source
Editorial: Brown and beige adipocytes: from molecular mechanisms to therapeutic potentials. [PDF]
Front Endocrinol (Lausanne)Li X, Islam S, Du M.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
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
openaire +3 more sources
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +1 more source
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
openaire +1 more source
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
openaire +2 more sources
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
openaire +2 more sources