More is less: 17 nutritional trade-offs that let you eat more

Goulart, Frances Sherida
February 1995
Total Health;Feb95, Vol. 17 Issue 1, p34
Presents diet trade-offs that cut on fat. Consumption of fewer calories by women on low-fat regimen; Recommended daily allowance range; Physiologic response to reduction of carbohydrates.


Related Articles

  • Fake fat at what price?  // Consumer Reports on Health;May98, Vol. 10 Issue 5, p2 

    Focuses on the health implications of digesting olestra, a fat substitute used to fry foods. Reference to Frito-Lay roll-out of its WOW! line of Lays, Doritos and Ruffles chips fried in olestra; Reference to a study conducted on olestra; Fat-soluble vitamins which olestra soaks up; Indication...

  • Health advocates say fat substitute olestra needs further study.  // Nation's Health;Feb96, Vol. 26 Issue 2, p5 

    Reports that the American Public Health Association (APHA) and other health advocates have opposed the federal approval of olestra, a no-calorie fat substitute. Warning label on snack foods with olestra; Side effects of using olestra.

  • Fake fat: Miracle or menace? Shapiro, Laura // Newsweek;1/8/1996, Vol. 127 Issue 2, p60 

    Discusses olestra, a calorie-free fat substitute. Plans of Procter & Gamble to use it in snack foods such as potato chips; Food and Drug Administration hearings on the product; Warnings by some that testing is incomplete; Problem that olestra interferes with the body's absorption of crucial...

  • Those chips look good. But do you lose weight? Shapiro, Laura; Hager, Mary // Newsweek;6/29/1998, Vol. 131 Issue 26, p68 

    Looks at the controversial fat substitute known as olestra. Approval by the United States Food and Drug Administration; How olestra, a sucrose polyester, works; Why it is fortified with vitamins; Suggestion by Walter Willett of the Harvard School of Public Health in Massachusetts of an increase...

  • Often overlooked fat substitutes offer benefits.  // Environmental Nutrition;Apr96, Vol. 19 Issue 4, p7 

    Presents information on polydextrose, a carbohydrate-based replacement for fat. How fat substitution process works; Differences between polydextrose and olestra; Information on other fat substitutes.

  • Fake fat gets go-ahead.  // Environmental Nutrition;Aug98, Vol. 21 Issue 8, p3 

    Highlights Olean, a no-calorie fat, available in the United States. Information on Olean; What Olean has been approved for.

  • Fake food frenzy. Jacobson, Michael F. // Nutrition Action Health Letter;Sep98, Vol. 25 Issue 7, p2 

    Comments on the introduction of a new fat substitute called salatrim in the United States. Food products that use salatrim as an ingredient; Results of a study conducted by Nabisco on salatrim; Other partially digestible food substitutes that are being considered by food manufacturers.

  • No fat, no kidding. Fisher, Arthur; Stover, Dawn // Popular Science;Apr97, Vol. 250 Issue 4, p25 

    Focuses on the zero-calories fat substitute called Z-Trim. How many calories the powdered fiber could trim from a diet, according to inventor George Inglett; The all-natural ingredients in Z-Trim.

  • Cutting the fat. Gatsos, Diane // Food Management;Apr98, Vol. 33 Issue 4, p77 

    Presents information on fat replacers which are present in reduced-fat and fat-free products. Fat replacers which are protein, fat and carbohydrate based; Identification of two commonly used commercial fat replacers; Example of a protein based replacer. INSET: Do-it-yourself strategies.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics