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to the Continuing Survey software of Food Intakes of Individuals, the median intake of total fat in the U.S. ranges from about 32 to 34 percent of total calories. The main contributors include butter, margarine, vegetable oils, egg yolks, nuts, baked goods, and visible fat on meat and poultry. Saturated fats software provide approximately 11 to 12 percent of calories in adult diets, according to the National Health and Nutrition Examination Survey conducted software between 1988 and 1994.Types of Fat Reduction IngredientsTo help Americans moderate their dietary fat intake, advances in food science have allowed for the development of a wide variety of reduced-fat meat, dairy, and packaged food products. Fat replacers are developed to duplicate the taste and texture of fats and generally fall into three categories: carbohydrate-, protein-, or fat-based. To begin, many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water, gums, and sugars.
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