IMPLICATIONS OF FAT REPLACEMENT FOR NUTRITION AND FOOD-INTAKE

The expanding development and marketing of fat replacers and reduced-f at foods is primarily directed at nutritional concerns regarding exces sive Fat and energy consumption. Existing and proposed ingredients use d to replace fat span a range of physical and chemical properties, wit h varied functionality and differences in their potential physiologica l effects. Although the safety and functionality of such ingredients a nd technologies have been scrutinized by industrial and governmental b odies, there has been rather less consideration given to assessments o f their likely effects on food intake and nutritional status. It is of ten assumed that products made using fat replacement technologies woul d help to reduce fat intake and aid in weight control, despite little research directly assessing the effects of purchase and consumption of these products by normal consumers in the domestic environment. This review considers existing and proposed fat replacers and reduced-fat F oods, focusing on their potential beneficial and adverse influences on diet and nutrition, highlighting the possible implications for fat in take and energy balance.