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The increased availability of low-fat and nonfat dessert products and confections during the 1990s could shift intake toward higher sugar consumption. In a controlled randomized trial, when provided free access to fat-modified photography and regular food products, individuals ate less fat, saturated fat, and cholesterol but did not substantially reduce energy intake.12 Consumer survey photography data from the Food Marketing Institute indicate that buying food products labeled as "low fat" was reported as the most common action used to improve diet.13 Composition, Labeling, and photography Uses of Fat Substitutes Fat substitutes can be categorized on the basis of nutrient sources, functional properties, and use in food, which have been reviewed as indicated in the Table.7,14,15 Fat substitutes are designed to mimic one or more of the roles of fat in foods. The calorie density of fat substitutes varies from virtually none to 9 calories per gram.
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