NUTRITIONAL ASPECTS OF APPETITE CONTROL: FAT SUBSTITUTES
Dietary fat substitutes have been designed to mimic the sensory properties of fat and enable the production of low-fat foods that can satisfy consumers. There are a number of ways to make a tat
Substitute. Some are made from carbohydrates and protein, whilst others are derived from other food components (e.g. Cellulose), or are completely synthetic compounds. Fat substitutes must be safe to use, must not affect the organoleptic properties of the food and provide some of the attributes of fat.
The biggest question is whether they provide dietary assistance for body fat management’ The answer appears to be yes when all high-fat foods are substituted for reduced-fat varieties or fat substitutes. If only a portion of high-fat foods (e.g. Only ice cream and biscuits) are modified, there is likely to be compensation in the form of extra fat or energy intake at other times in the day.
On a practical level, the use of the recently approved (though only in the US) fat substitute Olestra has been found to reduce feelings of deprivation associated with low-fat diets, as well as reducing the number of high-fat foods that were considered tempting’. Even so, Olestra has serious nutritional implications, as it has also been found to decrease the absorption of antioxidant carotenoids, vitamin E and other fat-soluble compounds. Oelstra is not yet available outside the US and its potential introduction to other countries will receive fervent opposition from dietitians.
It will be important to monitor a client’s use of fat substitutes, artificial sweeteners and reduced-fat foods to see if these dietary modifications are effective.
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