Impact of fat substitutes on fat intake

Abstract

Dietary 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 fat version, food manufacturers frequently employ fat substitutes in the formulation of these foods. Fat substitutes are made from either carbohydrate, protein, or fat, or a combination of these components. Researchers have questioned the impact of fat substitutes on both fat and caloric intake. The majority of research studies in which fat substitutes were either covertly or overtly substituted for dietary fat indicate that in short-term, carefully-controlled conditions, fat substitutes can decrease both dietary fat intake and percentage of calorie intake from fat. However, individuals compensate for the caloric deficit created by the fat substitutes by increasing their consumption of other macronutrients, primarily carbohydrate. The long-term effect of fat substitutes on the fat intake of free-living individuals and weight control are unknown. People tend to eat more of a food when they know that food is reduced in fat. Fat substitutes should not be considered a substitute for sound nutrition education and a healthy lifestyle which includes regular exercise.

Lipase catalyzed acidolysis of lard with capric acid in organic solvent

“…The natural fats and oils, for some genetic reasons, are not always best suited for the nutritional demand made on them (Gunstone, 1999). Recently, growing public interest in health and fitness has resulted in diminishing consumption of fats and oils (Miller & Groziak, 1996) since excessive fat intake is believed to correspond to higher risks of obesity, cardiovascular diseases, some cancer, and other diseases (Qiao & Wang, 2002). However, fats and oils are necessary nutrients for energy supply, satiety, and biological activity.…”

Effect of fat replacers on the nutritive value and acceptability of beef frankfurters

“…Health-conscious individuals are modifying their food habits and are eating less fat (Miller and Groziak, 1996). Ideally, for persons older than 2 years, total fat intake should be limited to no more than 30% of total energy, and saturated fat should account for no more than 10% of daily energy consumption (Mattes, 1998).…”

Value addition of low fat chicken sausage with rice and wheat flour

“…Among different meat products, chicken sausage is gaining popularity in many countries of the world. Particular attention has focused on health problems associated with fat content in food, and consumers are looking for no-fat or low-fat meat products (Miller and Groziak, 1996). To minimize the fat level from dietary food items, chicken breast sausage is thought to be a healthful food because of its lowfat content and high protein content (Ali et al, 2011).…”