Reduced-fat Products Research Articles

Use of 'light' foods and drinks in French adults: biological, anthropometric and nutritional correlates.

A population of over 12,000 mature subjects participated in a longitudinal study (8 years) of nutrition and health (the Su.Vi.Max Study). In this context, a specific cross-sectional study was carried out in a randomly selected subpopulation. To identify anthropometric, nutritional and biochemical correlates of spontaneous use of 'light' foods and drinks in a free-living population. Men (n = 2299) and women (n = 1979), 45-60 years, reported their food intakes over six non-consecutive days. Consumers of low-fat and low-sugar foods and drinks, and artificial sweeteners, were compared with non-consumers. Users of low-sugar products were heavier than non-users; female consumers of low-fat products, but not males, had higher body weight and BMI than non-consumers. Users of low-sugar products had higher triacylglycerols and glycaemia than non-users while biochemical parameters were not different in users and non-users of low-fat products. Use of low-sugar products led to increased diet density of a few micronutrients, including cholesterol. Low-fat product selection was associated with increased intake of most micronutrients, both in absolute value and in density. In mature adults, selection of fat-reduced products was associated with improved quality of the diet, while anthropometric and biological parameters appeared less favourable in consumers of low-sugar products vs. non-consumers. The longitudinal follow-up of the cohort in future years will help determine cause-and-effect relationships among these parameters.

Satiety and 24h diet-induced thermogenesis as related to macronutrient composition

In a 6 months multi-centre study on the effects of fat intake, we showed that consumption of reduced fat products prevented weight gain. Next to passive over-consumption of fat, a low satiating effect may be due to its delayed oxidation. Macronutrients have different satiating efficacies and different priorities in oxidation, namely: protein, carbohydrate and fat. In a 24 h respiration chamber study we showed a higher satiety and a higher diet-induced thermogenesis (DIT) on a high protein high carbohydrate diet than on a high fat diet. The differences in satiety between the two diets was correlated to the differences in DIT between the two diets (r=0.8; p < 0.01). Thus, satiety was related to a metabolic component, namely diet-induced thermogenesis. Therefore, a diet with a higher fat content may lead to a positive energy balance, due to energy intake as well as energy expenditure. Including alcohol makes the energy balance even more positive. Keywords: Energy-expenditure, humans, obesity, satiety, substrate-oxidation

COMPARISON AMONG GLUTEN, MALTODEXTRIN, AND SOYBEAN OIL COATINGS AS FLAVOR CARRIERS ON PITA CHIPS

Dietary health concerns of consumers have prompted manufacturers to produce snacks with lower fat content. Reduced fat products need additional ingredients to compensate for flavor loss. Gluten and maltodextrin coatings were compared with soybean oil as a carrier of cheese powder on pita chips. Coated pita chips were packaged with or without nitrogen and stored at 33C and 50% humidity for 60 days. Physical, chemical, microbiological, and sensory properties of the chips were evaluated. Saturation index and hue angle were significantly different at 30 and 60 days for all treatments. Instrumental texture analysis was inconclusive due to high standard deviations. Peroxide value for oil-coated chips increased significantly over time. Consumer acceptance testing indicated a stronger cheese flavor for maltodextrin and gluten treatments compared with oil. No off-flavors were detected from any chips. Microbial counts were low and did not differ significantly among treatments. Gluten and maltodextrin coatings may be alternative flavor carriers to oil for reduced fat content in snack foods.

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.

Temporal trends in energy intake in the United States: an ecologic perspective

The causes of recent increases in the prevalence of overweight in the United States are perplexing because national survey data do not show clear patterns of change in energy intake or expenditure. Ecologic data regarding the quantities and types of foods and nutrients available in the United States between 1970 and 1998 were reviewed to provide an alternative perspective on trends in energy intake. Literature searches in agriculture, business, and medical library databases were conducted to identify data regarding the quantities and types of foods and nutrients available in the United States between 1970 and 1998. Per capita energy availability estimates from the US Department of Agriculture, US Food Supply Series, indicate that energy availability increased by 15% between 1970 and 1994. Data regarding trends in food purchasing and preparation suggest that Americans are eating more meals outside the home, relying more heavily on convenience foods, and consuming larger food portions. Americans appear, in some cases, to be selecting lower-fat foods over higher-fat alternatives. In addition, availability and sales of reduced-energy and reduced-fat products have increased. Consistent with trends in overweight, most of the ecologic data reviewed suggest that energy intake has increased over the past several decades and is likely a major contributor to increases in average body weight.

CONSUMER ACCEPTANCE OF REDUCED-FAT GROUND BEEF PRODUCTS1

The purpose of this study was to determine if products prepared with reducedfat ground beef were acceptable to college students. Three ground beef products (taco meat, spaghetti meat sauce, and meatballs) were prepared using standardized recipes and procedures. Three treatments per product were formulated with raw beef having different fat content; 20% fat, 10% fat, and 10% fat plus 10% fat replacer, respectively. The samples were rated on a 7-point hedonic scale. Students (N=160) were asked to taste and rate a set of samples without the knowledge of the fat content. They were then asked to fill out a survey which included questions about their attitudes and preferences toward reduced fat products. After completing the questionnaire, subjects were asked to taste a second set of samples with the different fat contents identified. For taco meat, statistical analysis showed that both of the reduced-fat formulations scored higher overall than the 20% fat formulation (P<.05). The spaghetti meat sauce scores for pre-knowledge samples were not significantly different, whereas samples with reduced-fat formulations scored higher than the 20% fat formulation (P<.05) in the post-knowledge samples. For meatballs, the 10% fat formulation generally had higher scores than the other two formulations. These results demonstrated that fat reduction in frequently consumed ground beef products can be accomplished while maintaining acceptability by consumers.

Effect of information and extended use on the acceptance of reduced-fat products

Volunteers who were not habitual consumers of reduced-fat products, were given full-fat (FF) or reduced-fat (RF) pork sausages and milk chocolate snack bars for consumption at home over a period of 12 weeks. Subjects were assigned to 1 of 4 treatment groups: FF blind ( n=35) or RF blind ( n=34), both given the respective products with no nutritional information; RF informed ( n=37), given RF products labelled “reduced-fat”; and Control ( n=37) who received no products. Subjects given products rated them for selected measures of acceptability at home each week. All subjects took part in blind sensory evaluation sessions every month, and completed questionnaires on eating behaviour and attitudes. In the initial blind tests, both the RF and the FF version of the two products received high scores for acceptability. Overall results indicated no consistent shifts in the hedonic ratings of the RF products compared with the FF products over the 12 week trial. However, subjects indicated a significant rise in “boredom” in their in-home ratings. In addition, the “reduced-fat” information had a small, negative effect on acceptance ratings for the chocolate snack bars, but not for the sausages. These results indicate generally high and sustained consumer acceptance of these RF products in normal home use over extended periods. Further research is needed to identify the most appropriate methods for promoting purchase and use of highly acceptable RF or other nutritionally modified food products, and to investigate whether the same sustained consumer acceptance will apply to those RF products that are not as acceptable as the FF products they replace. Additional product development work may be undertaken on RF products in order to increase their initial acceptance and therefore acceptability in the long term. ©

Fat Modified Snack Foods:Less Fat, Fewer Calories?

An overemphasis on the consumption of low-fat foods may be associated with the increasing percentage of adults considered overweight. Although food products are reduced in fat, do other changes in the product formula necessarily result in a significant reduction in their caloric content? The purpose of this study was to determine if there were significant differences between original fat snack foods compared to modified fat snack foods in the amount of calories, fat, and cost per serving. A total of 63 product pairs of national brand snack food items was selected by convenience sample from three grocery stores located within the same geographic area of Houston. Data were collected from 5 categories: Salty/crunchy (25 pairs); Frozen or Refrigerated (14 pairs); Cookies (12 pairs); Cake-like Snacks (7 pairs); and Boxed Mixes (5 pairs). The amounts of fat and calories per serving were obtained from the food label. The cost per serving was calculated based on the total package price of each product and the number of servings per container. One-tailed paired t-tests were utilized to interpret results (p<0.05). Results revealed that all five fat-modified snack categories had significantly fewer calories per serving than their original fat counter parts. In all categories except the Boxed Mixes, there was significantly less fat per serving in the fat modified snacks, and the fat modified snack products cost significantly more per serving. The use of fat modified products has potential health benefits for the consumer. If consumed properly, fat modified products can not only reduce fat intake but can conceivably decrease excessive energy intake. Although reduced fat products were shown to cost more per serving, cost is not likely to be a major deterrent when purchasing these products.

Vitamin E Content of Margarine and Reduced Fat Products Using a Simplified Extraction Procedure and HPLC Determination

A liquid chromatographic method is described for the analysis of vitamin E in margarine and vegetable oil products (spreads). The tocopherol homologs (α, γ, δ-tocopherol) are extracted in hexane with anhydrous MgSO4 added to remove water. Complete resolution of the homologs is achieved on a normal phase column and a mobile phase of 0.9% isopropanol in hexane with fluorescence detection. Based on five repetitive assays the mean recoveries were 99.0±1.4, 97.4±2.2%, and 99.5±2.6% for α-, γ-, and δ-tocopherol, respectively. The method is rapid, specific, and accurate for the measurement of vitamin E in margarine and vegetable oil spreads. Further, the method avoids: (1) saponification techniques (2) emulsion forming organic solvent extractions and (3) the use of chlorinated solvents. The limit of detection for α-, γ-, and δ- tocopherol were 23.2, 2.96, and 1.98 μg/100g, respectively. The limit of quantitation for α-, γ, and δ- tocopherol were 39.8, 5.00, and 3.02 μg/100g, respectively. The vitamin E content of the margarine and spreads ranged from 5.58 to 24.2 α-TE/100g.

Mirror, mirror on the wall, who's the thinnest one of all? Effects of self-awareness on consumption of full-fat, reduced-fat, and no-fat products.

Mirror, mirror on the wall, who's the thinnest one of all? Effects of self-awareness on consumption of full-fat, reduced-fat, and no-fat products.

Energy and Fat Compensation During Long Term Consumption of Reduced Fat Products

The objective of this study was to investigate the behavioral response to the long term realistic consumption of reduced fat products. During six months, a control group of 103 subjects had free access to about 45 commercially available full-fat products, and a reduced-fat group of 117 subjects had access to the reduced fat equivalents. These experimental products covered about 37% of total energy intake in the control group and 30% of energy intake in the reduced fat group. Other non–experimental food products were bought in regular shops. The results showed that, compared to a baseline measurement before the start of the study, energy intake increased from 10.4 MJ/day to 11.2 MJ/d in the control group, whereas it remained constant at 10.2 MJ/d in the reduced fat group. Fat intake in the control group increased from 99 g/d (35·6 en%) to 123g/d (40·6 en%), whereas fat intake in the reduced fat group decreased from 95 g/d (34·7 en%) to 90 g/d (32·7 en%). The energy and fat intake from experimental products was lower in the reduced fat group (3.1 MJ/d, 37 g fat/d) than in the control group (4.2 MJ/d, 71 g fat/d). There was some compensatory response in the consumption of experimental products: the ingested amount of experimental products was about 10% higher in the reduced fat group (447 g/d) than in the control group (399 g/d) [t=2.6;p<0.01]. There was no compensatory response in the consumption of non-experimental products. Both the control and reduced fat group consumed about 7.1 MJ/d and 53 g fat/d from non–experimental products. It is concluded that long term consumption of reduced fat products leads to a lower energy and fat intake, compared to the consumption of full-fat products.

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)

Can you have your Low-Fat Cake and Eat it too? the Role of Fat-Modified Products

The American public, along with the medical and scientific communities, has certain expectations about the consumption of fat-modified foods; specifically, that such consumption will result in positive health benefits for both the individual and the population. Initial attempts by consumers to reduce fat intake required elimination of favorite foods or substitution of those foods with less palatable offerings. The food industry now has developed more than 5,600 reduced-fat products of varying palatability. However, recent questions have arisen regarding the potential use and anticipated health benefits of these products. This commentary explores the underlying assumptions and expectations surrounding the use of fat-modified products, examines current usage rates of these products, and reviews the reported impact of these products on overall diet by relating these issues to two theoretic frameworks (Diffusion of Innovations and Stages of Change). Finally, some suggestions regarding realistic expectations for these products in the context of an overall diet are presented. J Am Diet Assoc. 1997;97(suppl):S76-S81.

Langmuir Film Balance Study of the Surface Properties of a Soluble Fraction of Milk Fat-Globule Membrane

Viewed from its origin, composition, and physicochemical properties, milk fat-globule membrane (MFGM) appears to act as a good, natural emulsifier and should be also considered as a potential stabilizing agent in the preparation of certain foods, e.g. creams and emulsions, infant formulas, and reduced-fat products. The present work was undertaken in an attempt to gain further information on the physicochemical properties of MFGM. In particular, the purpose of this study was to determine surface properties of a soluble fraction of MFGM (SFMFGM) using a film balance and to investigate the changes in the surface activity at different temperatures, which may occur during milk cream ripening or during heat and mechanical treatments of dairy products. The results showed that film balance measurements at the air/water interface actually provided a useful method for the study of SFMFGM monolayers. It was deduced from the compression isotherms that the SFMFGM films spread at the air/water interface presented a different behavior when the temperature varied from 4 to 40 °C. Keywords: Milk fat-globule membrane; triglycerides; surface activity; surface pressure; monolayer

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding capacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capacity and emulsion stability. Sensory evaluation indicated that decreasing fat from 30% to 5% increased the intensity of smokiness, spiciness and saltiness and reduced the overall acceptability of the flavour. Carrageenan or oat fibre did not alter the colour of the frankfurters and neither ingredient had a significant effect on the flavour characteristics assessed. The results demonstrate that carrageenan or oat fibre can partially offset some of the changes which occur in low-fat frankfurters when added water replaces fat and protein level is constant.

A Long-Term Study on the Effect of Spontaneous Consumption of Reduced Fat Products as Part of a Normal Diet on Indicators of Health

The growing public concern with the adverse effects on health of a high fat intake has led to a proliferation on the market of reduced fat products. However, no consensus exists on the effectivity of reduced fat products to decrease energy intake. The studies that have investigated this topic have included small numbers of subjects, studied under laboratory conditions and over a relatively short period of time. Therefore, we have executed a long-term study in which volunteers had free access to both reduced fat, commercially available products in the laboratory as well as to products obtained from regular shops. We here report the feasibility of such a type of study and the effects of consumption of reduced fat products on blood levels of cholesterol, haemostasis variables, antioxidants and parameters of the immune system. The study was a multicentre parallel comparison trial of six months (so-called MSFAT-study). 241 volunteers received either reduced fat products or full-fat products and the products were clearly labelled as such. Two months before the start of the study, a 1 month adaptation period was executed to optimize the experimental procedures. Food intake was recorded before the start of the adaptation period and 2-4 weeks, 3 months and 6 months after the start of the study. Blood samples were taken before, after 2, 4 and 6 months of the study. In addition, a selection of the reduced fat and full-fat products was sensorically evaluated three times during the study by a subgroup of the volunteers. 220 volunteers completed the study. The reduced fat group consumed on average 46% less fat from the so-called MSFAT-products obtained from the shop at the laboratory than the control group and consumption of these MSFAT-products did not decrease in either of the groups during the time course of the study. The palatability of the reduced fat and full-fat products was similar and as expected, the perceived fattiness of the full-fat products was higher than that of the reduced fat products. No effects were found on blood levels of cholesterol, haemostasis variables, parameters of antioxidant status and immune system characteristics. In conclusion, the experimental manipulation of the fat content of the diet that was achieved and that remained stable throughout the 6 months of the study indicates that this type of set-up is feasible to assess the effects of long-term nutritional intervention in large groups of volunteers under semi-controlled conditions. The regular use of reduced fat products did not positively but also not adversely affect blood cholesterol levels, antioxidant status, haemostasis factors and the body's immune system.

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...

Long-term effects of consumption of full-fat or reduced-fat products in healthy non-obese volunteers: Assessment of energy expenditure and substrate oxidation

A study was performed to evaluate long-term (6-month) effects of consumption of full-fat products or reduced-fat products on energy and substrate metabolism. Subjects (age, 19 to 35 years; body mass index [BMI], 21 to 28 kg · m −2) were studied during a 36-hour stay in a respiration chamber, before (16 men) and in the third month (16 men) and sixth month (19 men and 17 women) of the study. The diet intervention caused, on average, a change in fat intake of (mean ± SE) +23 ± 31 g/d ( P < .001) in the full-fat group and of −5 ± 29 g/d ( P < .05) in the reduced-fat group. Twenty-four-hour energy expenditure (EE), sleeping metabolic rate (SMR), diet-induced thermogenesis (DIT), and EE for physical activity (ACT) were not different between the groups. Fat oxidation was significantly ( P < .05) increased in the full-fat group and was not different from fat intake. During the 6 months of the study, body mass and fat mass were significantly increased in subjects of the full-fat group, whereas there were no changes in body mass or body composition in subjects of the reduced-fat group. It is concluded that in the long run, avoidance of a diet with full-fat products will promote body weight and fat stability.

Consumption of reduced-fat products, haemostatic parameters and oral glucose tolerance test

A high fat intake has been associated with the high prevalence of coronary heart disease (CHD) in most Western countries. Consumption of reduced-fat products might reduce fat intake and beneficially affect markers of CHD risk. Therefore, the effects of 6 months of realistic consumption of reduced-fat products on energy and fat intake, concentrations of Factor VII, PAI-1 antigen and fibrinogen as well as t-PA activity were investigated. In addition, an oral glucose tolerance test was performed to study the effects on insulin sensitivity, in relation to haemostatic factors. Participants (n=76) were healthy, non-obese men and women. The reduced-fat group (n=40) had a significantly lower energy intake as well as a lower percentage of energy derived from fat than the control group (n=36), who received the full-fat equivalents. However, this did not result in differences in the haemostatic parameters measured, or in altered insulin sensitivity. It is concluded that consumption of reduced-fat products does not decrease, nor increase, CHD risk through improvement of the risk markers Factor VII, fibrinogen, PAI-1 antigen, t-PA activity and insulin sensitivity in healthy non-obese subjects.

Carrageenans and their use in meat products.

Carrageenans are sulfated linear polysaccharides of D-galactose and 3,6-anhydro-D-galactose extracted from red seaweeds. They have been used by the food industry for their gelling, thickening, and stabilizing properties, and more recently by the meat industry for reduced fat products. Meat is a complex system of muscle tissue, connective tissue, fat, and water; during processing, numerous interactions occur among all these components. These interactions are responsible for the functional properties of the meat system. In meat products, carrageenans contribute to gel formation and water retention. Their addition is of special interest in low-fat meat products because fat reduction often leads to unacceptable, tough textures. When carrageenans are incorporated in these formulations, they improve the textural characteristics of the product by decreasing toughness and increasing juiciness. Although carrageenan interactions with milk proteins have been studied extensively, the mechanism by which carrageenans interact with meat proteins and the other meat components is not fully understood.