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A substance that has considerably the same functional, physical and chemical properties but a lesser proportion of calories per gram as that of fat is known as a fat substitute ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"6oBylSaK","properties":{"formattedCitation":"(Astrup et al.)","plainCitation":"(Astrup et al.)","noteIndex":0},"citationItems":[{"id":132,"uris":["http://zotero.org/users/local/CKNkWnK9/items/9MISI8Y9"],"uri":["http://zotero.org/users/local/CKNkWnK9/items/9MISI8Y9"],"itemData":{"id":132,"type":"article-journal","title":"The role of low-fat diets in body weight control: a meta-analysis of ad libitum dietary intervention studies","container-title":"International Journal of Obesity","page":"1545-1552","volume":"24","issue":"12","source":"www.nature.com","abstract":"OBJECTIVES: Low-fat high-carbohydrate diets are recommended to prevent weight gain in normal weight subjects and reduce body weight in overweight and obese. However, their efficacy is controversial. We evaluated the efficacy of ad libitum low-fat diets in reducing body weight in non-diabetic individuals from the results of intervention trials. DESIGN: Studies were identified from a computerized search of the Medline database from January 1966 to July 1999 and other sources. Inclusion criteria were: controlled trials lasting more than 2 months comparing ad libitum low-fat diets as the sole intervention with a control group consuming habitual diet or a medium-fat diet ad libitum. MAIN OUTCOME MEASURES: Differences in changes in dietary fat intake, energy intake and body weight. Weighted mean differences for continuous data and 95% confidence intervals (CIs) were calculated. RESULTS: Two authors independently selected the studies meeting the inclusion criteria and extracted data from 16 trials (duration of 2–12 months) with 19 intervention groups, enrolling 1910 individuals. Fourteen were randomized. Weight loss was not the primary aim in 11 studies. Before the interventions the mean proportions of dietary energy from fat in the studies were 37.7% (95% CI, 36.9–38.5) in the low-fat groups, and 37.4% (36.4–38.4) in the control groups. The low-fat intervention produced a mean fat reduction of 10.2% (8.1–12.3). Low-fat intervention groups showed a greater weight loss than control groups (3.2 kg, 95% confidence interval 1.9–4.5 kg; P<0.0001), and a greater reduction in energy intake (1138 kJ/day, 95% confidence interval 564–1712 kJ/day, P=0.002). Having a body weight 10 kg higher than the average pre-treatment body weight was associated with a 2.6±0.8 kg (P=0.011) greater difference in weight loss. CONCLUSION: A reduction in dietary fat without intentional restriction of energy intake causes weight loss, which is more substantial in heavier subjects.","DOI":"10.1038/sj.ijo.0801453","ISSN":"1476-5497","title-short":"The role of low-fat diets in body weight control","journalAbbreviation":"Int J Obes","language":"en","author":[{"family":"Astrup","given":"A."},{"family":"Grunwald","given":"G. K."},{"family":"Melanson","given":"E. L."},{"family":"Saris","given":"W. H. M."},{"family":"Hill","given":"J. O."}],"issued":{"date-parts":[["2000",12]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Astrup et al.). Such types of fat are usually used to make low-calorie food. Fat is responsible for giving a physical appearance to the food such as consistency, flavor, and aroma. However, if it is consumed in large quantities, it can cause adverse effects on health. Food substitutes are designed to maintain the original quality of food while decreasing fat consumption.
Fat substitutes may prove beneficial to certain people in terms of health ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"AFdK1jBh","properties":{"formattedCitation":"(Vanderveen and Glinsmann)","plainCitation":"(Vanderveen and Glinsmann)","noteIndex":0},"citationItems":[{"id":125,"uris":["http://zotero.org/users/local/CKNkWnK9/items/2Z2IQ942"],"uri":["http://zotero.org/users/local/CKNkWnK9/items/2Z2IQ942"],"itemData":{"id":125,"type":"article-journal","title":"Fat substitutes: a regulatory perspective","container-title":"Annual Review of Nutrition","page":"473-487","volume":"12","source":"PubMed","abstract":"Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat. Whether individuals who consume high intakes of fat substitutes that are partially or totally nondigestible also benefit from lower calorie intake on a long-term basis is unknown. It is likely that many individuals will compensate by increasing total food intake to maintain calorie intake. Consumption of fat substitutes presents nutrition problems. Those fat substitutes that are partially or totally nondigested may reduce the bioavailability of other nutrients. Similarly, fat substitutes may have adverse effects on normal gastrointestinal tract function or intestinal tract flora. Unlike other functional food additives, fat substitutes can make up a significant portion of the total diet. For this reason, traditional safety factors cannot be applied. Consequently, more reliance on data from clinical studies involving human subjects and requirements for postmarket surveillance will be necessary as part of the approval process.","DOI":"10.1146/annurev.nu.12.070192.002353","ISSN":"0199-9885","note":"PMID: 1503814","title-short":"Fat substitutes","journalAbbreviation":"Annu. Rev. Nutr.","language":"eng","author":[{"family":"Vanderveen","given":"J. E."},{"family":"Glinsmann","given":"W. H."}],"issued":{"date-parts":[["1992"]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Vanderveen and Glinsmann). They contribute to a major portion of the diet as compared to other food additives. The most significant benefit in the deceleration of the total fat consumption which ultimately reduces the calorie intake from fat. It may cover the overall excess intake of food to maintain low calories. They are highly beneficial in reducing weight gain which occurs as a result of high-fat consumption ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"Vn5tjryV","properties":{"formattedCitation":"(Astrup et al.)","plainCitation":"(Astrup et al.)","noteIndex":0},"citationItems":[{"id":132,"uris":["http://zotero.org/users/local/CKNkWnK9/items/9MISI8Y9"],"uri":["http://zotero.org/users/local/CKNkWnK9/items/9MISI8Y9"],"itemData":{"id":132,"type":"article-journal","title":"The role of low-fat diets in body weight control: a meta-analysis of ad libitum dietary intervention studies","container-title":"International Journal of Obesity","page":"1545-1552","volume":"24","issue":"12","source":"www.nature.com","abstract":"OBJECTIVES: Low-fat high-carbohydrate diets are recommended to prevent weight gain in normal weight subjects and reduce body weight in overweight and obese. However, their efficacy is controversial. We evaluated the efficacy of ad libitum low-fat diets in reducing body weight in non-diabetic individuals from the results of intervention trials. DESIGN: Studies were identified from a computerized search of the Medline database from January 1966 to July 1999 and other sources. Inclusion criteria were: controlled trials lasting more than 2 months comparing ad libitum low-fat diets as the sole intervention with a control group consuming habitual diet or a medium-fat diet ad libitum. MAIN OUTCOME MEASURES: Differences in changes in dietary fat intake, energy intake and body weight. Weighted mean differences for continuous data and 95% confidence intervals (CIs) were calculated. RESULTS: Two authors independently selected the studies meeting the inclusion criteria and extracted data from 16 trials (duration of 2–12 months) with 19 intervention groups, enrolling 1910 individuals. Fourteen were randomized. Weight loss was not the primary aim in 11 studies. Before the interventions the mean proportions of dietary energy from fat in the studies were 37.7% (95% CI, 36.9–38.5) in the low-fat groups, and 37.4% (36.4–38.4) in the control groups. The low-fat intervention produced a mean fat reduction of 10.2% (8.1–12.3). Low-fat intervention groups showed a greater weight loss than control groups (3.2 kg, 95% confidence interval 1.9–4.5 kg; P<0.0001), and a greater reduction in energy intake (1138 kJ/day, 95% confidence interval 564–1712 kJ/day, P=0.002). Having a body weight 10 kg higher than the average pre-treatment body weight was associated with a 2.6±0.8 kg (P=0.011) greater difference in weight loss. CONCLUSION: A reduction in dietary fat without intentional restriction of energy intake causes weight loss, which is more substantial in heavier subjects.","DOI":"10.1038/sj.ijo.0801453","ISSN":"1476-5497","title-short":"The role of low-fat diets in body weight control","journalAbbreviation":"Int J Obes","language":"en","author":[{"family":"Astrup","given":"A."},{"family":"Grunwald","given":"G. K."},{"family":"Melanson","given":"E. L."},{"family":"Saris","given":"W. H. M."},{"family":"Hill","given":"J. O."}],"issued":{"date-parts":[["2000",12]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Astrup et al.). However, nutrition complications are thought to arise as a result of fat substitute consumption ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"KsVqnEsz","properties":{"formattedCitation":"(Vanderveen and Glinsmann)","plainCitation":"(Vanderveen and Glinsmann)","noteIndex":0},"citationItems":[{"id":125,"uris":["http://zotero.org/users/local/CKNkWnK9/items/2Z2IQ942"],"uri":["http://zotero.org/users/local/CKNkWnK9/items/2Z2IQ942"],"itemData":{"id":125,"type":"article-journal","title":"Fat substitutes: a regulatory perspective","container-title":"Annual Review of Nutrition","page":"473-487","volume":"12","source":"PubMed","abstract":"Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat. Whether individuals who consume high intakes of fat substitutes that are partially or totally nondigestible also benefit from lower calorie intake on a long-term basis is unknown. It is likely that many individuals will compensate by increasing total food intake to maintain calorie intake. Consumption of fat substitutes presents nutrition problems. Those fat substitutes that are partially or totally nondigested may reduce the bioavailability of other nutrients. Similarly, fat substitutes may have adverse effects on normal gastrointestinal tract function or intestinal tract flora. Unlike other functional food additives, fat substitutes can make up a significant portion of the total diet. For this reason, traditional safety factors cannot be applied. Consequently, more reliance on data from clinical studies involving human subjects and requirements for postmarket surveillance will be necessary as part of the approval process.","DOI":"10.1146/annurev.nu.12.070192.002353","ISSN":"0199-9885","note":"PMID: 1503814","title-short":"Fat substitutes","journalAbbreviation":"Annu. Rev. Nutr.","language":"eng","author":[{"family":"Vanderveen","given":"J. E."},{"family":"Glinsmann","given":"W. H."}],"issued":{"date-parts":[["1992"]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Vanderveen and Glinsmann). Some fat substitutes are indigestible so they may result in the reduction of bioavailability to other nutrients. They may be proved detrimental to the normal GIT function and intestinal bacteria. This can lead to the consumption of many non-nutrient foods inside the body which can have serious health impacts.
My experience in consuming these products have been disturbing. As a result of consuming olestra, which is a fat substitute, I developed major gastric complications such as cramps, bloating and loose motions. It is due to these experiences, I am convinced that they cause gastrointestinal problems and may not be as beneficial to health as they are considered.
References
ADDIN ZOTERO_BIBL {"uncited":[],"omitted":[],"custom":[]} CSL_BIBLIOGRAPHY Astrup, A., et al. “The Role of Low-Fat Diets in Body Weight Control: A Meta-Analysis of Ad Libitum Dietary Intervention Studies.” International Journal of Obesity, vol. 24, no. 12, Dec. 2000, pp. 1545–52. www.nature.com, doi: 10.1038/sj.ijo.0801453.
Vanderveen, J. E., and W. H. Glinsmann. “Fat Substitutes: A Regulatory Perspective.” Annual Review of Nutrition, vol. 12, 1992, pp. 473–87. PubMed, doi:10.1146/annurev.nu.12.070192.002353.
