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The satiating properties of reduced -fat foods. - AN0908

The reduction in dietary fat intake is an important national objective, but as yet, dietary advice has been relatively ineffective. Lower satiating power of reduced-fat foods may be an important factor, but diminished enjoyment associated with inferior organoleptic quality may also be important. This study aims to evaluate the satiating power of specially prepared full-fat and low-fat foods containing fat substitutes of comparable organoeptic quality, in eating situations and enjoyment can be measured.
1. To determine the relative satiating power of full-fat and reduced fat products containing fat substitutes. 2. To determine the effect of fat substitution on subsequent eating enjoyment and macronutrient intake. 3. To identify the implications of wider use of fat substitutes in the diet to acheive reduction of total energy and fat intakes, especially to meet health targets set for decreasing the prevalence of obesity and incidence of cardio-vascular diseases.
Time-Scale and Cost
From: 1994

To: 1997

Cost: £185,570
Contractor / Funded Organisations
Leatherhead Food International Ltd