Fat Substitute Research Articles

Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake

The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes.

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4-3.6 (candelilla case) or 3.7-3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine

This study investigated the effect of aqueous inulin gel, as a fat substitute (FS), on the physicochemical properties and sensory acceptance of low-fat margarine (LFM). Inulin gel (35% w/v) was added to the margarine formulations at proportions of 10%–60% and the resulting LFMs compared with full-fat margarine. Rheological analysis showed that the apparent viscosity, elastic modulus (G′) and viscous modulus (G″) of the LFMs decreased with increasing proportions of FS, whereas the thermal stability increased. Textural analysis showed that the hardness and consistency of all LFMs decreased gradually with increasing FS addition, but the fat crystal type was not affected. E-nose analysis showed that the aroma volatile profiles of LFMs were changed by FS, including a decrease in sulfide content. The addition of FS lightened the color of LFM, but achieved a smoother texture and mouth-feel. The overall sensory acceptability score of LFM was highest at FS additions of 20%–40% and the optimal addition was 40%, from all considerations. These findings indicate that margarine can be made with acceptable sensory attributes, while markedly reducing fat content, through the addition of inulin gel. • LFM had lower elastic and viscous moduli than full-fat margarine (FFM). • The hardness and consistency of LFM decreased with increasing ratios of inulin gel. • LFM with inulin gel had the same fat crystal type as FFM. • Fat substitution significantly reduced the volatile sulfide content of LFM. • Replacement of 40% of the fat in LFM retained the sensory acceptability of FFM.

Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry

This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal characteristics of six types of reformulated sausages and one control sample were described, as well as the thermal characteristics of the pork back fat and the two oil types. The thermal analysis was performed using the Differential Scanning Calorimetry (DSC) method. The resultant thermograms were directly related to the fatty acid profile of the cooked emulsified sausages, and the increase in the saturated fatty acids led to an increase in the share of the fats that melt at lower temperatures.

Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages.

It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.

Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties

Recently, more and more research has focused on the potential application of emulsion gels as animal fat replacers in meat products due to their unique structures and functional properties. This study investigated the physicochemical, nutritional and sensorial characteristics of the low-fat beef patties formulated with emulsion gels elaborated with chia mucilage and olive oil as pork back fat replacer. Beef patties were made with five different fat replacement levels (20%, 40%, 60%, 80%, 100%). The result showed that with the improvement of the fat substitution level, the moisture content of reformulated patties was increased while the fat and protein content were decreased with respect to the control group. The levels of polyunsaturated fatty acids were increased by up to 36% (fat replacement levels at 100%) and the health indices including the polyunsaturated fatty/saturated fatty acid ratio, atherogenicity index, and thrombogenicity index were modified. In addition, the reformulated patties obtained higher lipid stability than the control sample. Significant differences were found in the sensory evaluation (p > 0.05) between the control group and the total pork backfat replacement treatment, while the sensory properties of partial replacement (below 60%) were similar with respect to the control group. Therefore, the addition of emulsion gels ending up giving the beef patties positive characteristics, the partial replacement of pork backfat by emulsion gels is a viable option for developing a low-fat beef patty. Practical Applications Emulsion gels have a great potential for use to replace animal fat in meat products. With the use of chia mucilage-based emulsion gels, it is possible to produce low fat meat products with healthier fatty acid profile. In our research, an emulsion gel elaborated with chia mucilage and olive oil was used in development of the fat-reduced burger formulation. The use of chia mucilage-based emulsion gel is an ideal strategy to develop a healthy meat source for the human diet without negatively affecting the technological and sensory properties of the products.

Proteomic profiling of impaired excitation-contraction coupling and abnormal calcium handling in muscular dystrophy.

The X-linked inherited neuromuscular disorder Duchenne muscular dystrophy is characterised by primary abnormalities in the membrane cytoskeletal component dystrophin. The almost complete absence of the Dp427-M isoform of dystrophin in skeletal muscles renders contractile fibres more susceptible to progressive degeneration and a leaky sarcolemma membrane. This in turn results in abnormal calcium homeostasis, enhanced proteolysis and impaired excitation-contraction coupling. Biochemical and mass spectrometry-based proteomic studies of both patient biopsy specimens and genetic animal models of dystrophinopathy have demonstrated significant changes in the concentration and/or physiological function of essential calcium-regulatory proteins in dystrophin-lacking voluntary muscles. Abnormalities include dystrophinopathy-associated changes in voltage sensing receptors, calcium release channels, calcium pumps and calcium binding proteins. This review article provides an overview of the importance of the sarcolemmal dystrophin-glycoprotein complex and the wider dystrophin complexome in skeletal muscle and its linkage to depolarisation-induced calcium-release mechanisms and the excitation-contraction-relaxation cycle. Besides chronic inflammation, fat substitution and reactive myofibrosis, a major pathobiochemical hallmark of X-linked muscular dystrophy is represented by the chronic influx of calcium ions through the damaged plasmalemma in conjunction with abnormal intracellular calcium fluxes and buffering. Impaired calcium handling proteins should therefore be included in an improved biomarker signature of Duchenne muscular dystrophy.

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake

Effect of using Non-dairy creamer as a fat substitution on quality properties of cake

Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream

This work aimed to produce a healthier milk ice cream premium formulation (gelato), preserving the structural and indulgence characteristics replacing the milk fat cream by structured colloidal systems. The highest overrun values were observed in formulations produced with 50% fat reduction followed by a reduction of 100% and the Control with less air incorporation. The 100 % fat replacement by organogel formulation demonstrated the most prominent melt resistance and higher protein content. The rheological tests showed that the formulation with total fat reduction presented the biggest differences with better structuring. The complete substitution of fat by organogel makes the ice cream whiter. Applying organogel systems to premium ice cream (gelato), the total replacement of the milk fat was a successful approach to obtaining nutritious and low saturated fat products with added phytosterols and collagen for people who wish to improve the nutritional standard related to ice cream intake.

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt.

In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.

Application of Emulsion Gels as Fat Substitutes in Meat Products

Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.

Exploring the potential of modified potato starch and seaweed salt as structuring agents to design processed cheeses with desirable properties

The effect of fat replacement by modified potato starch (MPS) along with seaweed salt on the physicochemical, textural, functional, microstructural, microbiological, and organoleptic properties of low-fat processed cheese was investigated after freezing and thawing. Incorporation of MPS into processed cheese formulation declined the fat and Na content, syneresis, and lightness while it had no impact on dry matter, pH, and acidity. The reduced-fat processed cheeses were instrumentally found to have higher adhesiveness, hardness, gumminess, springiness, and cohesiveness values than those of high-fat samples. Meltability and oiling off of all the cheeses significantly decreased after adding MPS. Fat globules filled the protein matrix in processed cheeses containing the highest fat content, while MPS promoted a denser microstructure. MPS and seaweed salt had no impact on the number of microorganisms in processed cheese. Sensory properties of processed cheeses with partial substitution of fat with MPS were the most preferred.

Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.

The growing number of people at high risk of cardiovascular disease development contributed to both changes in diets by consumers and the reformulation of food products by food producers. Cardiovascular diseases are caused by the i.a. consumption of meat that contains animal fat rich in saturated fatty acids (SFA). The use of fat substitutes in meat seems to be a promising tool for the reduction of cardiovascular disease occurrence. In the presented study, beef fat was replaced at 0 (CO), 25 (S-25%), 50 (S-50%), 75 (S-75%), and 100% (S-100%) by a fat substitute in a form of a lyophilized hydrogel emulsion enriched with encapsulated açai oil. The chemical (TBARS, volatile compound profile, fatty acid profile, pH), and physical (TPA, consumer rating, L*a*b* color, cooking loss) analyses were performed on raw and grilled burgers subjected to storage at cold conditions (4 °C) in days 0 and 7. Burgers formulated with hydrogels had a higher content of polyunsaturated fatty acids (PUFAs) of about 32% (p < 0.05) and reduced SFAs by 22%. Reformulation of the burger resulted in lower nutritional indices of the atherogenicity index (AI) (0.8 for CO, 0.3 for S-100%, p < 0.05) and thrombogenicity index (TI) (1.8 for CO, 0.6 for S-100%, p < 0.05), as well as led to an increased h/H ratio (1.3 for CO, 3.9 for S-100%, p < 0.05). Furthermore the application of freeze-dried hydrogels reduced cooking loss. Moreover, consumers did not observe significant differences (p < 0.05) between the control and S-25% and S-50% burgers. Thus, the use of lyophilized hydrogels formulated with konjac flour and sodium alginate and enriched with encapsulated acai oil can be successfully applied as a fat substitute in beef burgers.

Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties.

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.

Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage

Sacha inchi (Inca peanut) is a well-known oilseed with high polyunsaturated fatty acid content. Therefore, Inca peanut oil (IPO) may be potentially used as an animal fat substitute in meat products. In the present study, the effects of substitution of chicken fat with IPO (0.5–1.5 g/100 g of ground chicken) on the nutritional, physicochemical, textural, and sensory properties of the resulting sausage was investigated. The findings revealed that saturated fat content, omega-6/omega-3 ratio, and the atherogenic and thrombogenic index values declined, whereas omega-3 fatty acid content increased. In addition, the use of 0.5 g/100 g IPO improved the emulsion stability without affecting the cooking loss and texture properties of sausages. In sausages containing 0.5–1.5 g/100 g IPO, there were no significant alterations in the textural properties or the protein carbonyl and thiol content. However, an increase in TBARS value was observed in the sausage containing 1.5 g/100 g IPO during 21 days of refrigerated storage. Moreover, substituting of chicken fat with IPO (0.5 g/100 g) did not affect the sausage sensory acceptability. These findings demonstrate that IPO use can increase the omega-3 fatty acid while lowering saturated fat content, as well as improve the omega-6/omega-3 ratio in chicken sausages.

Agro-biochemical Characterisation of Camelina sativa: A Review

Camelina sativa- an oil seed flowering plant that originated in North Europe and Central Asia is known by many names: gold-of-pleasure, false flax, wild flax and German sesame. Belongs to the Family Cruciferae, genus Camelina and it includes several species. Camelina has several favorable agronomic characteristics, it can be cultivated both in winter and spring season, having a remarkable capacity to adapt and resist to difficult climate conditions and pests. Camelina sativa contains 30-48% oil and 33-47% protein and adequate micronutrients with unique properties for industrial and nutritional applications. In addition, Camelina is a promising oilseed crop for production of edible oil, seed meal for animal feed rations and/or biodiesel feedstock. The high amounts of unsaturated fatty acids (about 90%) make camelina oil fast-drying which can be used for making polymers, varnishes, paints, cosmetics and dermatological products. Camelina sativa seed meal consisting of up to 50% crude protein- can be sold asan ingredient for cattle and chicken feed, adding further value to producing camelina. Overall, Camelina oil, due to its composition, has multiple uses in various industries: feed technology, biodiesel production, biopolymer industry, cosmetic industry (skin-conditioning agent), in food products due to its high omega-3 fatty acid content and low erucic acid content and as milk fat substitution.

Quality and fatty acid profile of chicken sausage added canola oil as partial replacement for animal fat/ Qualidade e perfil de ácido graxo de linguiça de frango com substituição parcial de gordura animal por óleo de canola

The objective of this work was to evaluate the effects of the addition of canola oil to chicken sausage, mainly related to the fatty acid profile and sensory properties. The sausages were produced with the addition of canola oil-based emulsion to replace the saturated fat used to maintain cohesion of the ingredients stored at -8 °C, and the color, pH, and thiobarbituric acid reactive substance (TBARS) levels were determined on days 0, 7, 15, 30, and 45. A reduction in saturated fatty acid content and an increase in monounsaturated and polyunsaturated fatty acids were detected, and stored sausage samples had variable pH that remained within the range of 6.14 - 6.44 regardless of the concentration of substituted oil. Additionally, the TBARS levels were &lt;0.79, indicating low levels of lipid peroxidation in sausage stored for 45 days. The substitution of animal fat with canola oil in sausage resulted in feasible proximal composition and sensory characteristics acceptable by non-trained panels. Moreover, the substitution resulted in nutritional improvements due to an increase in mono- and polyunsaturated fatty acids in the lipid fraction that specifically decreased lipid oxidation.

A prospective study of carbohydrate intake and risk of all-cause and specific-cause mortality

To investigate the associations between carbohydrate intake and the risk of overall and specific-cause mortality in a prospective cohort study. Diet was measured using 24h dietary recalls. Underlying cause of death was identified through linkage to the National Death Index. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards regression. During a median follow-up of 7.1years among 35,692 participants who aged 20-85years, a total of 3854 deaths [783 cardiovascular disease (CVD)-specific and 884 cancer-specific death] were identified. Carbohydrate intake was not associated with risk of overall mortality (multivariable-adjusted HR comparing extreme quartiles 1.03, 95% CI 0.94, 1.13, ptrend = 0.799), while higher fiber intake was associated with lower mortality risk (HR 0.86, 95% CI 0.77, 0.95, ptrend = 0.004). Replacing 5% of energy from carbohydrate with both plant fat and plant protein was associated with 13% (95% CI 8%, 17%) and 13% (95% CI 3%, 22%) lower risk of total and CVD mortality, respectively. Whereas a positive or null association was found when replacing carbohydrate withboth animal fat and animal protein. Higher carbohydrate-to-fiber ratio was associated with increased risk of overall (HR 1.20, 95% CI 1.09, 1.33, ptrend < 0.001) and cancer-specific (HR 1.17, 95% CI 0.95, 1.44, ptrend = 0.031) mortality. Our findings suggested that high fiber diet or diet with low carbohydrate-to-fiber ratio was associated with lower long-term death risk, and provided evidence for the health benefit from dietary substitution of both plant fat and plant protein for carbohydrate.