Sugar and fat substitutes: the challenge for today and tomorrow

Companies have contributed greatly to meeting the challenge of providing a variety of reduced calorie ingredients allowing food manufacturers to choose the most appropriate ingredient to prepare the tastiest product. These sugar and fat substitutes alone do not lead to healthier eating. The diabetes educator needs to teach clients who wish to lose weight, or to reduce sugar or fat intake, to select foods made with sugar or fat substitutes (when available) as part of a balanced meal plan that meets their nutritional requirements. These products can be a factor in achieving the balance of diet and exercise essential to a healthy life-style.