Results 211 to 220 of about 15,175 (240)

Reducing fat intake with fat substitutes.

American family physician, 1991
Many Americans should reduce their dietary consumption of fat to lower their risk of conditions such as heart disease, cancer and obesity. Physicians can coordinate a comprehensive management plan for patients who need to reduce their fat intake. The newest fat substitutes offer a potentially valuable addition to such traditional diet strategies as low-
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Fat substitute gets FDA approval

BMJ, 1996
The US Food and Drug Administration last week approved the controversial fat substitute Olestra. The move follows fears voiced by two professors from the Harvard School of Public Health that the product will cause long term detrimental health effects.
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Fat substitute cuts patients'caloric intake

Chemical & Engineering News Archive, 1982
Probably most dieters wish that the rich and fattening foods they crave somehow could be made calorie-free. Saccharin and other artificial sweeteners aim toward this goal, but they don't taste exactly like sugar, and some have been involved in health controversies.
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What we substitute for saturated fat matters

BMJ, 2013
Malhotra questions the wisdom of continuing public health recommendations to limit dietary saturated fat for the prevention of cardiovascular disease and went on to suggest that dietary saturated fat may decrease the risk of cardiovascular disease. …
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Nutrient substitutes and their energy values in fat substitutes and replacers

The American Journal of Clinical Nutrition, 1995
In recent years, new and redesigned ingredients have been introduced as fat substitutes and replacers. A fat replacer is an ingredient that replaces some or all of the functions of fat and may or may not provide nutritional value. A fat substitute is an ingredient that replaces all the functions of fat without any energy contribution.
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Zero-calorie fat substitute unveiled

Chemical & Engineering News Archive, 1996
Z-Trim, a calorie-free fat substitute made from the hulls of seeds, was unveiled at a symposium on the chemistry and nutrition of calorie-reducing food ingredients held by the Division of Agricultural & Food Chemistry. Good-natured symposium attendees waited 20 minutes for television crews to arrive and for developer George E.
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FAT SUBSTITUTES IN CHEEK DEFORMITIES. I

Plastic and Reconstructive Surgery, 1949
L R, RUBIN, D, TEPLITSKY
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Fat Substitutes and Energy Balance

Annals of the New York Academy of Sciences, 1997
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Lipid chemistry — fat substitutes

1999
Guy Linden, Denis Lorient
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Fat-Based Fat Substitutes

2007
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