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At least 19 recordsLinked to original sources
PubMed1992

Fat substitutes: a regulatory perspective.

Fat 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 calorie intake on a long-term basis is unknown. It is likely that many individuals will compensate by increasing total food intake to maintain calorie intake. Consumption of fat substitutes presents nutrition problems. Those fat substitutes that are partially or totally nondigested may reduce the bioavailability of other nutrients. Similarly, fat substitutes may have adverse effects on normal gastrointestinal tract function or intestinal tract flora. Unlike other functional food additives, fat substitutes can make up a significant portion of the total diet. For this reason, traditional safety factors cannot be applied. Consequently, more reliance on data from clinical studies involving human subjects and requirements for postmarket surveillance will be necessary as part of the approval process.

Dietary Fats↗
PubMed1992

Effects of olestra, a noncaloric fat substitute, on daily energy and fat intakes in lean men.

Nutrient and energy intakes, hunger, and fullness were examined after the replacement of 36, 20, or 0 g fat in breakfast with olestra, a noncaloric fat substitute. Twenty-four lean, nondieting men (aged 21-30 y) participated in a placebo-controlled, three-condition crossover design. Self-selected, ad libitum intakes at lunch and dinner were monitored in the laboratory. Evening snacks and breakfast the next day were assessed through food diaries. Visual-analog-scale ratings including hunger and fullness were collected throughout the test days. Single-meal olestra substitution produced a significant dose-related reduction in the amount and percentage of energy from fat consumed daily with a reciprocal increase in carbohydrate intake. Daily energy intakes were not significantly different nor did ratings of hunger and fullness vary systematically between conditions. Consumption of olestra can reduce fat intake and increase carbohydrate intake without affecting total daily energy intake or usual patterns of hunger and fullness.

Adult↗
PubMed1992

Nutritional implications of fat substitutes.

The possibility of replacing fats in foods through the use of alternative ingredients has generated substantial interest among food industry and nutrition professionals as well as among the lay public and news media. However, even in academic circles, there is a tendency to consider "fat substitutes" as a homogeneous group, when they are not, and also to make unproven assumptions regarding their likely efficacy in reducing fat intake and aiding in maintenance of appropriate energy balance. Governmental and industrial bodies have tended to place much greater emphasis on the potential risks of these materials than on their possible benefits. A reasoned consideration of the nutritional implications of fat substitutes examines what these materials are, how they might be used, and how they might affect eating behavior and nutritional status in the general population. The existing literature suggests that although the risks of existing and proposed fat substitutes are probably limited, their nutritional benefits are largely unproven.

Cholesterol↗
PubMed1991

Physiological response of mature rats to replacement of dietary fat with a fat substitute.

The effects of replacing dietary fat with a fat substitute on food intake, body composition and lipid metabolism were examined in rats. Female Sprague-Dawley rats (250 g) were fed diets containing between 2 and 63% of energy as fat for 64 d. Inclusion of a substitute resulted in diets of different fat content but similar texture. When 10% corn oil (21% kJ-fat diet) was replaced with the substitute supplemented with linoleic acid (2% kJ-fat diet), rats increased food intake so that there was no effect on energy intake, body weight, body composition or serum lipid profile. Rats fed a diet containing 10% corn oil and 30% Crisco vegetable shortening (63% kJ-fat diet) became obese and hyperinsulinemic. When half (51% kJ-fat diet) or all (30% kJ-fat diet) of the Crisco was replaced with the fat substitute, the rats increased food intake and were fatter than controls but less obese than rats fed the 63% kJ-fat diet. Hepatic lipid oxidation and ketone synthesis were proportional to the percentage of dietary energy as fat. Adipocyte de novo lipid synthesis was inhibited by 51% kJ-fat and 63% kJ-fat diets. Partial or total replacement of Crisco prevented the hyperinsulinemia observed in 63% kJ-fat rats, suggesting a protective effect against the development of insulin resistance with diet-induced obesity.

Animals↗
PubMed1990

Fat substitutes.

Explore the source record for details and available documents.

Dietary Fats, Unsaturated↗
PubMed1992

Potential impact of sugar and fat substitutes in American diet.

Nonnutritive sweeteners and fat substitutes have achieved rapid consumer acceptance. This is largely due to the perception held by the public that these products are helpful in weight control and diet improvement. The cognitive component in human eating behavior makes it difficult to generalize from animal research. The effectiveness of these products in weight control has yet to be demonstrated conclusively in human research. Currently these products appear to add palatibility to reduced-calorie diets and may be helpful to weight-loss efforts as part of an overall balanced, nutritious diet and healthy life-style that includes exercise.

Body Weight↗
PubMed1991

Reducing fat intake with fat substitutes.

Many 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-fat foods and total calorie reduction.

Chemical Phenomena↗
PubMedDate not supplied

Sugar and fat substitutes: the challenge for today and tomorrow.

Companies have contributed greatly to meeting the challenge of providing a variety of reduced calorie ingredients allowing food manufacturers to choose the most appropriate ingredient to prepare the tastiest product. These sugar and fat substitutes alone do not lead to healthier eating. The diabetes educator needs to teach clients who wish to lose weight, or to reduce sugar or fat intake, to select foods made with sugar or fat substitutes (when available) as part of a balanced meal plan that meets their nutritional requirements. These products can be a factor in achieving the balance of diet and exercise essential to a healthy life-style.

Diabetes Mellitus↗
PubMed1976

[Influence of milk-fat substitute feeding on the metabolism in calves].

Investigations were made to study the effect of milk fat substitutes ("Laktin", "TZS-60") on the metabolism of 3 and 5-weeks-old calves. "Laktin" is prepared from lard and hydrogenated soya and fish oil; additionally, it contains lecithin, monoglycerides, antioxidants, vitamins and antibiotics. "TSZ-60" is a preparation containing starch and colloidal silicic acid as carrier material mixed with 60% of coarsely powdered fat (particle sizes ranging from 50 to 200 mum), which in turn, is supplemented with vitamins and antibiotics. The kinds of "Laktin" used in the present trial contained 95%, 58%-98% or 90% of fat while "TSZ-60" contained 59.4%. Both the 3-weeks-old and the 5-weeks-old calves digested the "Laktin" fat more efficiently than the kind of fat contained in "TSZ-60" ("Laktin": 94.3% to 97.3% of fat; "TSZ-60" 71.8% to 90.5%). As a consequence of this, the "Laktin"-fed calves exhibited a higher rate of nitrogen utilization and nitrogen retention. According to the results obtained in the present trial "Laktin" should be given in daily doses of 219 g (an amount corresponding to 7 litres of milk with a milk fat content of 3.13%) while "TSZ-60" should be fed in daily amounts of 245 g (corresponding to 7 litres of milk with a milk fat content of 2.1%). Higher doses ("Laktin": 323 g/day: "TSZ-60" 335 g/day) would have a detrimental effect on the metabolism of the calves. Apart from this, it was not found that higher doses would help to reduce the protein consumption of the animals.

Animal Feed↗
PubMed1987

Polysiloxane: potential noncaloric fat substitute; effects on body composition of obese Zucker rats.

Phenylmethylpolysiloxane (PS), a noncaloric, nonabsorbable liquid oil, was studied for effects on body comparison as fat substitute in the diet. Two groups of female obese Zucker rats were fed either a control low-fat (LF) or an experimental diet containing PS (22% wt/wt) incorporated into LF. Two additional groups were fed either PS or cellulose (CE) in diet providing equivalent caloric dilution. Rats on PS lost weight whereas LF control rats gained. Dissectible fat and adipocyte size of PS were smaller than those of LF. Food intake, body water, and adipocyte number did not differ between PS and LF. Body protein on PS increased only in proportion to weight. When both diets were diluted, PS animals lost more weight than CE controls despite similar food intakes, suggesting absorption of calorigenic substances derived from partial digestion of CE but not PS by intestinal microflora. Obese rats did not compensate for caloric dilution with PS.

Adipose Tissue↗
PubMed1991

Growth measurements in Sprague-Dawley rats fed diets of very low fat concentration.

Young (70 g) male Sprague-Dawley rats were fed one of four diets for 28 d to determine the effects of replacing dietary fat with a noncaloric substitute. Fat contributed 17% of energy in a control diet and 36% in a high fat diet. A fat substitute was used to produce two low fat diets in which essential fatty acid was the only source of lipid. One low fat diet (low fat 1) was similar in texture to the control diet. The other low fat diet (low fat 2) was comparable to the high fat diet. Digestible energy was 92-95% of gross dietary energy in all diets. There was no effect of diet composition on energy intake of the rats. At the end of the study, animals given low fat diets weighed approximately 20 g more than those fed control or high fat diets, due to increased lean body mass. Diet had no significant effect on body fat content, gastrocnemius muscle weight or femur length. This study indicates that increasing the protein:energy ratio of the diet by replacing nonessential fat with a fat substitute may promote deposition of lean tissue rather than fat in growing animals.

Animals↗