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| saturated fats, blunt trauma complication, plus size girls, peanut, fat embolism syndrome, ceramide plump perfect , low fat diet, plump sex , sammy's roumanian, review, other the, busty plump , online science magazine, canon, weekly, separate, chubby, lower, polyunsaturated fats, anabolism, individual liberty, science subscriptions, processed fatshydrogen, | The micronutrient intake of persons who used several strategies to reduce fat intake was comparable to that of individuals who used only full-fat products.10 Data from the children participating in the CSFII suggest that the use coconut oil of fat-modified products could help coconut oil children reach dietary recommendations, but concomitant reductions in total energy and vitamin E intake may occur.17 However, these data were obtained from dietary intake data and were collected before olestra became available in 1998. Use coconut oil of fat substitutes may facilitate reduction of the proportion of calories derived from fat, but the effects on total energy intake and body weight are less certain.18–22 The motivation for using fat-modified food products seems to be health and weight related. Short-term data suggest that use of fat substitutes has few adverse or positive effects.20–33 |
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| Products labeled fat free and low fat must contain <0.5 and 3 g of fat saturated fats per serving, respectively. Reduced or less fat may be used on the labels of products that contain 25% less fat than regular (full-fat) products. The fat labeling claims do not provide any indication of the caloric content of the food item. However, products containing one third fewer calories or one half the fat of the reference food may be saturated fats labeled as light. If 50% of calories in a food are derived from fat, the fat content of the reduced-fat version must be reduced by saturated fats 50%. The terms calorie free and low calorie only can be used on products with <5 and 40 calories per serving, respectively, and reduced or fewer calories only can be used on products that have 25% of the calories in the regular product. Potential Effects of Fat Substitutes on Overall Dietary Intake and Body Weight Data from the CSFII from 1989 to 1991 and 1994 to 1995 indicate that adults who used fat-reduction strategies had lower intake of total fat, saturated fat, cholesterol, and energy and were more likely to meet the dietary guidelines than those who did not use fat-reduction strategies.4,10,11 |
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