Fat Replacers/Substitutes -
Carbohydrate-based
Many of the low-fat products introduced
in recent years contain carbohydrate-based fat replacers (e.g., cellulose,
maltodextrins, gums, starches, fiber and polydextrose). These fat-replacers
work by combining with water to thicken food, thus making the food 'feel'
like fat in your mouth. Carbohydrates have been used safely for many years
as thickeners and stabilizers. Foods that use carb-based fat substitutes
include: cookies, cakes, brownies, low-fat ice-creams and fat-free salad
dressings.
Fat Replacers/Substitutes -
Protein-based
Protein-based fat replacers are made with
egg whites or skimmed milk. They have tremendous potential for use in a
variety of products, especially frozen and refrigerated products. Foods that
use protein-based fat substitutes include: low-fat cheeses, low-fat frozen
desserts and low-fat ice creams.
Fat Replacers/Substitutes -
Fat-based
By chemically altering fatty acids to
provide fewer or no calories, scientists have created fat-based fat
substitutes. Brands include Olean (Olestra) and Benefat (Salatrim).
These altered-fats type fat substitutes provide fewer calories than regular
fats because they cannot be completely digested. Foods that use fat-based
substitutes include: tortilla chips, potato chips and a variety of other
snack foods. Sometimes, the indigestible part of the fat is excreted, often
without proper warning, or else it can lead to stomach cramps.
Fat Replacers/Substitutes - Do
They Help Weight Loss
Not really. The fact is, much of the fat
in our diet comes from staple foods like cooking fats, cooking oils, meat,
poultry, cheese and other dairy products. At present, very few of these
foods contain fat substitutes. It's mainly snack foods that contain fat
substitutes. So by eating lower-fat snack foods, you won't achieve
significant weight loss unless you ALSO reduce the amount of fatty meat,
full-fat cheese and cooking fat in your daily diet. In fact, some diet
experts are concerned that fat substitutes might lead to increased
consumption of non-nutritious commercial snacks, with a corresponding rise
in levels of obesity and lack of nutrition.
Fat Replacers/Substitutes - Are
They Safe? - Olestra
The health risk of almost any food is a
relative thing. For example, red meat and eggs are highly nutritious foods.
But eat too much of them and your cholesterol levels will rise. Even so, we
don't ban them. You might say the same thing about Olestra (brand name
Olean). Olestra has been tested for 25 years, in over 150 scientific
studies. It is approved by the FDA for use in snack foods. Yet when ingested
in large quantities it can cause digestive discomfort, abdominal cramps and
other health problems. Who knows if other health risks may yet surface?
Meantime, official advice says it's safe when eaten sensibly.
Fat Replacers/Substitutes -
Their Role in a Healthy Diet
According to proponents of fat
substitutes, fat replacers have opened the door for a new generation of
reduced-fat foods that have the taste and texture of popular high-fat foods,
but with less calories, cholesterol or fat.
The American Dietetic Association is more
circumspect. It has stated, "Fat replacements provide an opportunity for
individuals to reduce intake of high-fat foods and enjoy reduced-fat
formulations of familiar foods while preserving basic food selection
patterns.... Indeed, many of the fat replacements in use today can be
incorporated into foods that reflect the changing tastes of Americans.
Traditional and new ingredients and technologies provide flavorful,
satisfying foods, such as salad and cooking oils, cheeses, ice creams,
bakery products, and salty snacks and crackers, that are reduced in fat or
contain no fat."
Fat Replacers/Substitutes - Best
as PART of a Balanced Diet
However, fat substitutes - no matter how
fat-free - do not make a healthy diet. Even if you reduce your fat intake by
choosing foods with low-fat fat-substitutes, you still need to satisfy your
basic nutritional needs. Reduced-fat products will not replace your need for
moderation and good nutrition. Only when incorporated into an overall
balanced, nutritious diet, can reduced-fat foods and beverages play a role
in helping consumers reach and maintain their goal of reducing consumption
of dietary fat, cholesterol and calories.
Sources include: FDA. US Dept of
Agriculture. DHHS. American Dietetic Association. UK National Health
Service.
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