Reduced-fat Foods Research Articles

What separates the winners from the losers in new food product development?

The low rate of innovation and high rate of failure of new food products is a cause for concern. Whilst a wide range of product development process factors are known to influence product success and failure, these predictors are based almost exclusively upon investigations into ‘industrial’ rather than food products. In this paper, an analysis of existing models of product development is carried out, a recently developed model for reduced fat food product development is described and implications for best practice in food product development discussed. Market and consumer knowledge and retailer involvement are key success factors in food product development.

An innovative program for changing health behaviours.

Health-related behaviours affecting diet, weight control and physical activity are important for long-term cardiovascular health but behaviour change is difficult to initiate and even more difficult to maintain. We have developed a health promotion program, in which social support has a key role, to encourage a prudent diet, weight control and physical activity. Behaviour change is based on evaluating initial behaviour, weighing up costs and benefits, assessing barriers to change and goal-setting. We first evaluated the program in couples beginning to live together, a group chosen because of the risk of weight gain and decreased physical activity after marriage, readiness to change behaviour at that time in the life course and the opportunity to use partner's support in achieving behaviour change. In an initial short-term study with 39 couples, intake of fat and take-away foods decreased and consumption of fruit, vegetables and reduced fat foods increased. Physical activity increased and there was a 6% fall in blood cholesterol. Further evaluation in 137 couples included assessment after 12 months. A decrease in fat intake and increase in physical activity and fitness seen at the end of the program persisted 1 year later. Lower cholesterol and a trend to lower weight gain and lower blood pressure were also maintained after 12 months. We have modified the program aiming for weight loss, improved dietary habits and increased physical activity in overweight treated hypertensives, supported by their partners. Decreased intake of energy, total and saturated fat, and weight loss seen at the end of the 16 week program was significantly greater in the intervention group than with usual care. Blood pressure fell in the program group at the end of intervention and, in men, withdrawal of antihypertensive drugs was significantly associated with the intervention. Weight loss and a decrease in waist circumference were maintained in the program group up to 16 months after entering the study. This program has the potential for wider application in other at-risk groups.

A household food inventory for North American Chinese.

To determine whether a short set of questions about foods in the household can provide information about the fat-related dietary behaviour of individual household members in less-acculturated Chinese populations. Cross-sectional survey. The study population included 244 adult females of Chinese ethnicity in Seattle, WA, and Vancouver, BC, Canada. Bilingual interviewers collected information on the presence of 14 high-fat foods and seven reduced-fat foods in the household. Respondents were also asked about the consumption of foods and behaviour reflective of adoption of Western dietary practices, fat-related dietary behaviour, changes in consumption of high-fat foods since immigration, and sociodemographic characteristics. Although this was a less-acculturated sample, many households had Western foods such as butter (58%), lunchmeats (36%), snack chips (43%), and 1% or skim milk (48%). Households with respondents who were younger, married, employed outside the home, and lived with young children had significantly more high-fat foods, while high education and longer percentage of life in North America were significantly associated with having more reduced-fat foods (P , or = 0.05). Participants living in households with more high-fat foods had higher-fat dietary behaviour than those with fewer high-fat foods (fat-related dietary behaviour score, 1.54 versus 1.28; P < 0.001). Women in households with more reduced-fat foods had a significantly decreased consumption of high-fat foods since immigration compared with those in households with fewer reduced-fat foods (P < 0.001). Western dietary acculturation was higher among women in households both with more high-fat foods and more reduced-fat food counterparts (P < or = 0.05). Our inventory of household foods was strongly associated with current dietary behaviour, changes in food consumption, and westernization of dietary patterns. This simple, practical measure may be a useful alternative dietary assessment tool in less-acculturated Chinese populations.

Reduced fat products – Consumer perceptions and preferences

Dietary guidelines consistently advocate the reduction of fat in the diet and the food industry has responded by introducing a vast range of reduced fat foods on to the market. However, reduced fat diets are difficult for people to maintain. Nutrition education is at a critical crossroads, such that consumers have received the message to reduce fat in the diet, but are unable or unwilling to comply with this information so that overall health status can be improved. Better understanding of the factors that influence fat intake will help to explain why dietary change is so difficult to sustain. Sensory studies and focus group discussions were conducted with consumers to assess their perceptions, acceptance and preferences for reduced fat products. The results implied that consumers associate reduced fat foods with inferior sensory properties and perceive them with a degree of scepticism and mistrust.

Knowledge, Attitudes and Behaviors of Registered Dietitians in Pennsylvania Concerning Olestra

As individuals learn more about the potential negative health consequences of high-calorie and high-fat diets, their interest grows in rinding acceptable low calorie, reduced fat foods. Recently, the fat replacement olestra has received much attention from both health professionals and the general public. This study investigated the knowledge, attitude, and behaviors of registered dietitians (RDs) concerning olestra, Four hundred fifty-one RDs in Pennsylvania were mailed questionnaires. After eliminating unusable surveys, 294 questionnaires were analyzed (response rate = 67%). Results included a mean knowledge score of 15 (SD = 2.35) out of a maximum of 25, mean attitudinal score of 15 (SD = 2.57) out of a maximum of 20, and mean behavior score of 11 (SD = 4.8) out of a maximum of 25. Moderate positive correlations for knowledge and attitudes, knowledge and behavior, as well as attitudes and behavior were all significant at the 0.05 level. Thus, as knowledge increased and attitudes were more positive, RDs increasingly endorsed olestra use. Although current research indicates that olestra, if used in moderation, is a safe fat replacement, only 49% of the respondents felt that the Food and Drug Administration (FDA) was correct in their decision to approve it. RDs need to possess attitudes mat reflect unbiased correct information. As many new products containing olestra begin to appear in the marketplace, RDs have the responsibility to be open-minded in order to help the general public make well-informed choices.

Inulin and Oligofructose: What Are They?

Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) ≤10. Inulin and oligofructose are not digested in the upper gastrointestinal tract; therefore, they have a reduced caloric value. They stimulate the growth of intestinal bifidobacteria. They do not lead to a rise in serum glucose or stimulate insulin secretion. Several commercial grades of inulin are available that have a neutral, clean flavor and are used to improve the mouthfeel, stability and acceptability of low fat foods. Oligofructose has a sweet, pleasant flavor and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects, to improve the flavor and sweetness of low calorie foods and to improve the texture of fat-reduced foods. Inulin and oligofructose possess several functional and nutritional properties, which may be used to formulate innovative healthy foods for today's consumer.

Consumer responses to reduced and regular fat content in different products: effects of gender, involvement and health concern

The present survey was designed to specify the effect of information about regular and reduced fat content on pleasantness ratings which varied in our previous sensory experiments with different foods. A total of 253 consumers rated pleasantness and buying probability of four regular- and reduced-fat foods based on product names. Pleasantness and buying probability of chocolate bars were rated higher with regular- than with reduced-fat information. Reduced-fat information increased pleasantness and buying probability for margarines by those subjects who were concerned about health. Males rated reduced-fat frankfurters and yogurts less pleasant than regular-fat frankfurters. Involvement with each food was related to a high pleasantness and buying probability for a particular food. Overall, previous sensory tests were confirmed as the present data show different effects of reduced-fat information on different products. ©

An Integrated Approach to the Development of Reduced-Fat Food Emulsions

(1998). An Integrated Approach to the Development of Reduced-Fat Food Emulsions. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 6, pp. 511-536.

EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP-FAT FRYING OF COWPEA PASTE)

Recent trends in food processing have emphasized the development and improvement of reduced fat foods. The objective of this study was to evaluate the effectiveness of edible coatings formulated from hydroxypropyl methylcellulose, methylcellulose, corn zein, and amylose in restricting oil absorption during deep-fat frying of akara, a traditional West African food made from whipped cowpea paste. Effectiveness of two methods of coating application (spraying and dipping) were examined. Portioned balls of akara paste were partially-fried in peanut oil for 100 s at 193C. Coatings were applied, dried, and the product was frozen at -18C. After thawing, samples were finish fried at 166C to an internal temperature of 70C. Total moisture content of all coated samples was significantly higher than the control. Coated akara absorbed significantly less oil than the control for both sprayed and dipped applications. For both applications, the coated samples appeared to be soggy and less brown when compared to the control samples.

Energy, macronutrient, and food intakes in relation to energy compensation in consumers who drink different types of milk

To examine whether total fat intake is actually lower in reduced-fat (low-fat and skim) milk drinkers and whether reduced-fat-milk drinkers compensate for energy intake we compared the intakes of foods, energy, and energy-yielding nutrients in reduced-fat-milk drinkers and whole milk drinkers by using the US Department of Agriculture's 1989-1991 nationwide food intake database, the Continuing Survey of Food Intakes by Individuals. This database represents a national stratified sample population of 15 128 individuals. Of the survey population, approximately one-third consumed whole milk, one-third consumed low-fat milk, one-tenth consumed skim milk, and one-tenth consumed mixed types of milk. The data provided the following information: 1) total fat intake of reduced-fat-milk drinkers is significantly (P < or = 0.05) lower than that of whole milk drinkers; 2) in general, males but not females compensate for energy by increasing their carbohydrate intake; 3) reduced-fat-milk drinkers consume more fruit and vegetables (P < or = 0.05) and less red meat and sweets (P < or = 0.05) than whole milk drinkers; 4) through their reduction in total fat intake, several age groups of skim milk drinkers have achieved the US dietary goal for fat intake, ie, < or = 30% of energy intake from fat; 5) teenagers compensate for energy intake the least of all age groups; and 6) with advancing age, fewer people drink milk and fewer drink whole milk. The data indicate significant sex differences in energy compensation, that reduced-fat-milk drinkers consume significantly (P < or = 0.05) less fat than whole milk drinkers, and that the US dietary goal for fat intake may be practically achieved by consuming reduced-fat foods such as skim milk and limiting intakes of high-fat foods such as red meat.

The role of reduced fat diets and fat substitutes in the regulation of energy and fat intake and body weight.

The suggested link between a high intake of dietary fat and obesity has led to a proliferation on the market of reduced fat foods. The preceding year has seen the publication of more long-term studies investigating the effects of reduced fat and fat substituted foods on energy intake, fat intake and body weight. Effects on the proportion of the diet consumed as fat are encouraging (with most studies showing a decrease towards dietary recommendations), whilst effects on energy intake and body weight remain equivocal.

Nutritional Intake of Women Consuming Fat- And Calorie-reduced Foods.

LEARNING OUTCOME: To identify differences in the nutritional intake of women who consumed fat- and calorie-reduced foods from women eating little or none of these foods. Fifty women, ages 21–38 (x̄=25.3yrs), who were enrolled in the Army Medical Department Officer Basic Course, recorded their food intake for seven days. Fat- and calorie-reduced foods were identified as foods labeled “reduced-calorie, reduced-fat, diet, or low-calorie.” Mean intake from the identified foods provided 12% of total calories (244 of 2037 kcal). The women were divided into two groups, those eating ≥ 12% of their calories from reduced foods (LOWFAT, n=24) and those eating <12% (HIFAT, n=26). The mean daily intake of the LOWFAT group was significantly higher in riboflavin, niacin, vitamin B6, folacin, calcium, phosphorus (P), magnesium (Mg), iron (Fe), and zinc (Zn); and significantly lower in fat and cholesterol. More women in the LOWFAT group (n=9 vs. n=5) used vitamin and mineral supplements, which contributed to the significantly higher intakes of niacin, B6, folacin, P, Fe, and Zn. The LOWFAT group consumed more dairy products, including lowfat milk (264g vs 115g/day), yogurt (53g vs 10g/day), frozen yogurt (14g vs 5g/day), and other milk beverages (29g vs 1g/day), contributing to significantly higher intakes for all nutrients except fat The LOWFAT group ate less meat, particularly beef, pork and fish, which contributed to significantly lower intakes of riboflavin, B12, P, Mg, Fe, Zn, potassium and cholesterol from meat. From the bread/cereal group, the LOWFAT group ate more breads, cakes, cookies, crackers, and cereal. The HIFAT group ate more pancakes/waffles, pasta, and pizza. While both groups ate similar amounts of regular cookies and cakes, the LOWFAT group ate significantly more reduced-fat products. Both groups consumed similar amounts of fruits, vegetables, and alcoholic beverages. While it has been shown that the consumption of reduced-fat foods does not have a significant impact on total caloric intake, people consuming these foods may be making other food choices that enhance the nutrient composition of the diet. (Supported by DWHRP Grant #W4168021)

Flavour and texture in sourmilk affected by thickeners and fat content

When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk with 0.1% or 4.2% fat where odour compounds with differing polarity, maltol or ethyl 2-methylbu-tyrate, were added. Sourmilk with: 0.1g 100 ml −1 or 0.5g 100 ml −1 gelatine; 0.05g 100 ml −1 or 1.0g 100 ml −1 pectin; or 0.65g 100 ml −1 or 0.9 g 100 ml −1 xanthan added, and sourmilk without any thickener added, for each of the two odour compounds were manufactured. Sensory evaluation by descriptive profiling and viscosity measurements by Bohlin VOR were made. Perceived thickness increased with higher fat content and with increased concentration of thickener. Viscosity (measured by a Bohlin rheometer) did also increase with higher fat content and with increased concentration of thickener. Smell and flavour of maltol increased with higher fat content, while smell and flavour of ethyl 2-methylbutyrate were unaffected. Smell and flavour of the maltol were unaffected by all the thickeners, while smell and flavour of the ester were affected. Sourness was masked by all the thickeners.

Sensory properties of a nonabsorbable fat substitute did not affect regulation of energy intake

Many reduced-fat foods retain the sensory properties of their high-fat counterparts through the use of fat substitutes. This study examined whether regulation of energy intake is affected when the nonabsorbable fat substitute olestra is used to uncouple the sensory properties of fat from fat absorption and metabolism. Cream of broccoli soups were developed in three versions: fat-free, fat-free+olestra (33.3 g olestra), and high-fat (33.3 g fat) (923900 and 2150 kJ per serving, respectively). The olestra soup had the nutrient composition of the fat-free soup but the sensory properties of the high-fat soup. Subjects were grouped by sex, body weight, and dietary restraint (total n = 67). Subjects had either no preload (control) or a soup preload (465 g) followed by a self-selection lunch. Intake was measured at lunch, dinner, snack, and breakfast. At lunch, the response to the soup preloads was not affected by sex, dietary restraint, or body weight. Energy intake (soup+lunch) was significantly greater in the high-fat than in the control condition (P < 0.05), but energy intake in the fat-free and olestra-soup conditions was not significantly different from that in the control condition (3570, 3352, 3464, and 4457 kJ in control, fat-free, olestra, and high-fat soup conditions, respectively). Thus, subjects compensated completely for the energy in the fat-free and olestra soups but not for the energy in the high-fat soup. No differences were found in the response to the two fat-free conditions, one with the fatty taste and one without. In this study the sensory properties of fat alone, ie, apart from the physiologic effects of fat, did not affect energy regulation.

Impact of the use of reduced-fat foods on nutrient adequacy.

Annals of the New York Academy of SciencesVolume 819, Issue 1 p. 108-114 Impact of the Use of Reduced-fat Foods on Nutrient Adequacy JAMES T. HEIMBACH, Corresponding Author JAMES T. HEIMBACH TAS, Inc. 1000 Potomac Street, NW Washington, D.C. 20007 aTel: (202) 337–2625; fax: (202) 337–1744; e-mail: [email protected]Search for more papers by this authorBROOKE E. van der RIET, BROOKE E. van der RIET TAS, Inc. 1000 Potomac Street, NW Washington, D.C. 20007Search for more papers by this authorS. KATHLEEN EGAN, S. KATHLEEN EGAN TAS, Inc. 1000 Potomac Street, NW Washington, D.C. 20007Search for more papers by this author JAMES T. HEIMBACH, Corresponding Author JAMES T. HEIMBACH TAS, Inc. 1000 Potomac Street, NW Washington, D.C. 20007 aTel: (202) 337–2625; fax: (202) 337–1744; e-mail: [email protected]Search for more papers by this authorBROOKE E. van der RIET, BROOKE E. van der RIET TAS, Inc. 1000 Potomac Street, NW Washington, D.C. 20007Search for more papers by this authorS. KATHLEEN EGAN, S. KATHLEEN EGAN TAS, Inc. 1000 Potomac Street, NW Washington, D.C. 20007Search for more papers by this author First published: 17 December 2006 https://doi.org/10.1111/j.1749-6632.1997.tb51801.xCitations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume819, Issue1Nutritional Implications of Macronutrient SubstitutesMay 1997Pages 108-114 RelatedInformation

Hedonic Ratings of Reduced-Fat Food Products

ABSTRACT Attitudes and beliefs of consumers and sensory characteristics of foods affect acceptance of reduced-fat food products. Because dieting and excessive weight preoccupation are prevalent among adolescent and adult females, acceptance of reduced-fat food products by college-age students was examined. One hundred and two students (51 females, 51 males) used nine-point hedonic scales to indicate how much they liked the following reduced-fat products: turkey luncheon meat, white bread, and tortilla chips. Results indicated that more females than males considered themselves overweight, were trying to lose weight, and reported frequent use of reduced-fat foods. Both females and males reported frequent use of reduced-fat dairy products and snack foods. Gender had a minor effect on hedonic ratings of the food products. Action regarding weight control and frequency of use of reduced-fat foods significantly affected hedonic ratings for tortilla chip and bread, suggesting that these factors are important to a...

Low-Fat Diet Practices of Older Women: Prevalence and Implications for Dietary Assessment

Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ). Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative). Statistical analysis For 26 FFQ questions, we receded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ. Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status. Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. J Am DietAssoc. 1996; 96:670-676, 679.

Implications of fat replacement for nutrition and food intake

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Most Frequently Asked Questions ... About Polyols*

*The Calorie Control Council, an international association of manufacturers of low-calorie and reduced-fat foods and beverages, 5775 Peachtree-Dun-woody Road, Suite 500-G, Atlanta, GA 30342 (phone: 404–252–3663; fax: 404–252–0774).

Impact of fat substitutes on fat intake.

Dietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced-fat foods, the food industry has developed a multitude of nonfat, lowfat, and reduced-fat versions of regular food products. To generate reduced-fat or fat-free products that have the same organoleptic characteristics of the regular fat version, food manufacturers frequently employ fat substitutes in the formulation of these foods. Fat substitutes are made from either carbohydrate, protein, or fat, or a combination of these components. Researchers have questioned the impact of fat substitutes on both fat and caloric intake. The majority of research studies in which fat substitutes were either covertly or overtly substituted for dietary fat indicate that in short-term, carefully-controlled conditions, fat substitutes can decrease both dietary fat intake and percentage of calorie intake from fat. However, individuals compensate for the caloric deficit created by the fat substitutes by increasing their consumption of other macronutrients, primarily carbohydrate. The long-term effect of fat substitutes on the fat intake of free-living individuals and weight control are unknown. People tend to eat more of a food when they know that food is reduced in fat. Fat substitutes should not be considered a substitute for sound nutrition education and a healthy lifestyle which includes regular exercise.