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Related Experiment Videos

Low calorie bulking agents.

J J Beereboom

    CRC Critical Reviews in Food Science and Nutrition
    |January 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Obesity management is challenging due to low palatability of low-calorie foods. This study reviews low-calorie bulking agents as replacements for carbohydrates and fats to improve weight reduction approaches.

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    Area of Science:

    • Nutrition Science
    • Food Science
    • Obesity Research

    Background:

    • Obesity is a major health concern linked to increased mortality from cardiovascular disease, hypertension, respiratory illness, and diabetes.
    • Traditional weight reduction methods, including dieting, are often difficult to sustain.
    • Low-calorie foods can enhance weight management but frequently lack palatability due to reduced carbohydrate or fat content.

    Purpose of the Study:

    • To evaluate various low-calorie bulking agents as replacements for carbohydrates and fats in food products.
    • To assess the caloric value, utility, and regulatory status of these bulking agents.
    • To review methods for measuring the caloric utilization of bulking agents in animals and humans.

    Main Methods:

    • Review of scientific literature on low-calorie bulking agents.

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  • Evaluation of bulking agents based on caloric content, functional properties, and regulatory approval.
  • Assessment of methodologies for determining caloric utilization in preclinical and clinical studies.

    • Main Results:

    • Currently, no fully satisfactory fat replacer is available, though promising options are in development.
    • Dietary fibers, such as microcrystalline cellulose, are gaining attention as carbohydrate replacements, particularly in flour-based products.
    • Polyols, while offering desirable properties as sucrose replacements, often have caloric utilization values that limit significant calorie reduction in foods.

    Conclusions:

    • Development of palatable low-calorie food alternatives is crucial for effective obesity management.
    • Dietary fibers and novel fat replacers show potential in creating reduced-calorie food options.
    • Further research into effective and safe bulking agents is needed to support weight reduction strategies.