title: Use of low-fat foods by people with diabetes decreases fat, saturated fat, and cholesterol intakes.
abstract: OBJECTIVE
  To investigate the effect of providing free access to several fat-modified foods on dietary energy and macronutrient intake in people with and without diabetes mellitus.
  
  
  METHODS
  Five low-fat or no-fat products or their regular-fat counterparts were provided to volunteers to take home and use for 3 days (low-fat condition or regular-fat condition) in a repeated-measures crossover design. People with diabetes were case matched to people without diabetes. Food intakes were determined through a weighed food diary and by weighing the food provided before consumption and the uneaten portions after consumption.
  
  
  METHODS
  Thirty men and women, aged 20 to 60 years, with (n = 15) and without (n = 15) diabetes participated.
  
  
  METHODS
  Repeated-measures analysis of variance was used to determine the effects of diabetes and use of fat-modified foods on nutrient and energy intake.
  
  
  RESULTS
  People with diabetes responded the same way to fat-modified foods as people without diabetes. There was a significant reduction in the grams of fat consumed during the low-fat condition compared with the regular-fat condition (average decrease = 8 g, P < .05). Energy intake from experimental foods was significantly lower during the low-fat condition (271 +/- 181 kcal) compared with the regular-fat condition (353 +/- 256 kcal), but total energy intake was not different. Percentage of energy from fat was significantly decreased in the low-fat condition (27 +/- 7) compared with the regular-fat condition (34 +/- 9; P < .05). There was a corresponding increase in the percentage of energy from carbohydrates in the low-fat condition compared with the regular-fat condition, but no significant increase in grams of carbohydrate consumed. Cholesterol and saturated fat intakes were significantly less in the low-fat condition than in the regular-fat condition.
  
  
  CONCLUSIONS
  Consumption of fat-modified foods by individuals with diabetes may help decrease intake of fat, cholesterol, and saturated fat.
authors.affiliation: Jackson Memorial Hospital, Miami, Fla., USA.
authors.forename: L M
authors.initials: LM
authors.lastname: Rodriguez
authors.forename: V M
authors.initials: VM
authors.lastname: Castellanos
mesh_terms: D000328:Adult; D002791:Cholesterol, Dietary / Q000008:administration & dosage*; D018592:Cross-Over Studies; D003920:Diabetes Mellitus / Q000178:diet therapy*; D018752:Diet, Fat-Restricted; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage*; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005247:Feeding Behavior; D006801:Humans; D008875:Middle Aged
chemical_list: D002791:Cholesterol, Dietary; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins