The Role of Fat Replacers in a Healthy Diet

The age of reduced-fat and fat-free options is upon us. Fat replacers have opened the door for a new generation of reduced-fat foods that have the taste and texture of the high-fat foods consumers enjoy, but without unnecessary calories, cholesterol or fat.

As the American Dietetic Association 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 full-fat cheeses, premium ice creams, and bakery products, that are reduced in fat or contain no fat.”

When limiting dietary fat, consumers still need to satisfy their basic nutritional needs. No product is a panacea. Additional reduced-fat products will not replace a person’s need for moderation and good nutrition. However, they do provide palatable alternatives which can make the difficult task of compliance with a low fat diet and/or reduced-calorie diet easier. Thus, when incorporated into an overall balanced, nutritious diet, reduced-fat foods and beverages can play an important role in helping consumers reach and maintain their goal of reducing consumption of dietary fat, cholesterol and calories.

A recent study conducted by researchers at the Agricultural Research Service (ARS) has confirmed this fact. The researchers found that switching to low-fat foods such as lean meats, low-fat desserts and skim milk can help consumers meet the recommended daily fat intake (30 percent or less of calories should come from fat). Shanthy Bowman, a nutritionist with the ARS, and her team of colleagues evaluated data from a 1996 U.S. Department of Agriculture food consumption survey in order to learn how low-fat foods affected total fat intake.

For comparison purposes they divided a sample (approximately 1,700 people) of those whom were included in the survey into two groups. The groups included either those who met the recommended daily fat intake or those who exceeded it. The researchers found that most adults who ate more fat than was recommended either did not use low-fat foods as part of their diet or they only ate one or two low-fat foods. On the other hand, those who did meet the recommended fat intake included low-fat foods as part of their diet. They also had a lower caloric intake (approximately 400 to 500 calories less) than those who exceeded the recommendation. Body Mass Index (BMI) was also lower in this group, especially among women.

The researchers also found that people who consumed low-fat foods had a more varied and nutritious diet. On the whole, those who ate three or more low-fat foods daily consumed more vitamin A, carotene, folate, calcium and iron than those who did not consume low-fat foods.