Results 201 to 210 of about 15,175 (240)
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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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Inulin as fat substitute in low fat, dry fermented sausages
Meat Science, 2001Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was less tender, less springy and was gummier than the batch with the highest proportion. However, it was still considered acceptable by the panel of judges.
E, Mendoza +3 more
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Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute
1995Health related concerns attributed to the consumption of fat and cholesterol and consumer awareness of foods containing a high amount of fat have created a demand for reduced or no-fat foods. Natural cheeses made from whole milk or partially skimmed milk contain significant amounts of fat ranging from 20 to 35%; typically, Cheddar cheese contains 32 ...
N, Desai, J, Nolting
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Rheology of Reduced-Fat Cheese Containing a Fat Substitute
1995To meet consumer interest in foods with reduced fat or low fat content, 1,257 prepared foods with reduced fat claims were introduced in 1992 in the United States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (Dairy Foods, 1993).
K L, Mackey, N, Desai
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BMJ, 1998
A Food and Drug Administration (FDA) advisory panel has overwhelmingly reaffirmed the safety of the fat substitute Olestra (olean). Olestra was recently attacked as a health hazard by a consumer group, the Center for Science in the Public Interest.
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A Food and Drug Administration (FDA) advisory panel has overwhelmingly reaffirmed the safety of the fat substitute Olestra (olean). Olestra was recently attacked as a health hazard by a consumer group, the Center for Science in the Public Interest.
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Nutrition Evaluation of Dietary Fat Substitutes
Nutrition Reviews, 2009In response to US dietary guidelines and health goals, the food industry has introduced a variety of innovative food products designed to help the American public lower its fat intake. The physical characteristics and safety considerations of these products are reviewed, as well as their association with chronic disease prevention.
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Low-calorie fat substitute developed
Chemical & Engineering News Archive, 1988An all-protein substitute for fat in certain foods has been developed by NutraSweet Co., a subsidiary of Monsanto. Use of the additive will reduce the calorie count and unsaturated fat and cholesterol contents of such foods as ice cream, yogurt, butter, cheese spreads, dips, sour cream, salad dressings, and mayonnaise.
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