Nutrition evaluation of dietary fat substitutes.
In 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.
Gershoff
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Tufts University School of Nutrition Science and Policy, Medford, MA 02155, USA.
D002908:Chronic Disease / Q000628:therapy; D002986:Clinical Trials as Topic; D004041:Dietary Fats / Q000009:adverse effects / Q000592:standards*; D004044:Dietary Proteins / Q000009:adverse effects / Q000592:standards*; D019358:Fat Substitutes; D005526:Food, Formulated / Q000009:adverse effects / Q000592:standards*; D017408:Guidelines as Topic; D006801:Humans; D009751:Nutritional Requirements; D009753:Nutritive Value; D014481:United States; D016885:United States Department of Agriculture; D014483:United States Dept. of Health and Human Services
D004041:Dietary Fats; D004044:Dietary Proteins; D019358:Fat Substitutes