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Nutrition evaluation of dietary fat substitutes
1Tufts University School of Nutrition Science and Policy, Medford, MA 02155, USA.
Nutrition Reviews
|November 1, 1995
Abstract:
In response to US dietary guidelines and health goals, the food industry has introduced a variety of innovative food products designed to help the American public lower its fat intake. The physical characteristics and safety considerations of these products are reviewed, as well as their association with chronic disease prevention.