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Cooperation in experimental games of strategic complements and substitutes.
Potters, J.J.M., Suetens, S.
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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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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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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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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
openaire +2 more sources