Mela D J
Agricultural and Food Research Council, Institute of Food Research, Reading, United Kingdom.
J Am Diet Assoc. 1992 Apr;92(4):472-6.
The possibility of replacing fats in foods through the use of alternative ingredients has generated substantial interest among food industry and nutrition professionals as well as among the lay public and news media. However, even in academic circles, there is a tendency to consider "fat substitutes" as a homogeneous group, when they are not, and also to make unproven assumptions regarding their likely efficacy in reducing fat intake and aiding in maintenance of appropriate energy balance. Governmental and industrial bodies have tended to place much greater emphasis on the potential risks of these materials than on their possible benefits. A reasoned consideration of the nutritional implications of fat substitutes examines what these materials are, how they might be used, and how they might affect eating behavior and nutritional status in the general population. The existing literature suggests that although the risks of existing and proposed fat substitutes are probably limited, their nutritional benefits are largely unproven.
通过使用替代成分来取代食品中的脂肪，这种可能性已引起食品行业、营养专业人士以及普通大众和新闻媒体的广泛关注。然而，即使在学术界，也存在一种倾向，即把“脂肪替代品”视为一个同质化的群体，而实际上它们并非如此，并且还会对其在减少脂肪摄入和帮助维持适当能量平衡方面的可能功效做出未经证实的假设。政府和产业机构往往更加强调这些物质的潜在风险，而非其可能带来的益处。对脂肪替代品的营养影响进行合理考量，需要审视这些物质是什么、它们可能如何被使用，以及它们可能如何影响普通人群的饮食行为和营养状况。现有文献表明，尽管现有和提议的脂肪替代品的风险可能有限，但其营养益处大多未经证实。
