Use of low-fat foods by people with diabetes decreases fat, saturated fat,, and cholesterol intakes

Objective To investigate the effect of providing free access to several fat -modified foods on dietary energy and macronutrient intake in people with a nd without diabetes mellitus. Design Five low-fat or no-fat products or their regular-fat counterparts we re provided to volunteers to take home and use for 3 days (low-fat conditio n or regular-fat condition) in a repeated-measures crossover design. People with diabetes were case matched to people without diabetes. Food intakes w ere determined through a weighed food diary and by weighing the food provid ed before consumption and the uneaten portions after consumption. Subjects Thirty men and women, aged 20 to 60 years, with (n=15) and without (n=15) diabetes participated. Statistical analyses Repeated-measures analysis of variance was used to det ermine the effects of diabetes and use of fat-modified foods on nutrient an d energy intake. Results People with diabetes responded the same way to fat-modified foods a s people without diabetes. There was a significant reduction in the grams o f fat consumed during the low-fat condition compared with the regular-fat c ondition (average decrease=8 g, P < .05). Energy intake from experimental f oods was significantly lower during the lowfat condition (271 +/- 181 kcal) compared with the regular-fat condition (353 +/- 256 kcal), but total ener gy intake was not different. Percentage of energy from fat was significantl y decreased in the low-fat condition (27 +/-7) compared with the regular-fa t condition (34 +/-9; P < .05). There was a corresponding increase in the p ercentage of energy from carbohydrates in the low-fat condition compared wi th the regular-fat condition, but no significant increase in grams of carbo hydrate consumed. Cholesterol and saturated fat intakes were significantly less in the low-fat condition than in the regular-fat condition. Conclusion Consumption of fat-modified foods by individuals with diabetes m ay help decrease intake of fat, cholesterol, and saturated fat.