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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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The effects of modified quinoa protein emulsion as fat substitutes in frankfurters.
Meat Science, 2023Shengming Zhao +5 more
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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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Reducing fat intake with fat substitutes.
American family physician, 1991Many 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, 1996The 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, 1982Probably 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, 2013Malhotra 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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