Beereboom J J
CRC Crit Rev Food Sci Nutr. 1979;11(4):401-13. doi: 10.1080/10408397909527269.
Obesity, a common disorder causing excess mortality due to the development of cardiovascular disease, hypertension, respiratory illness, and diabetes, is difficult to control by simple dieting techniques. Low calorie foods, which can facilitate newer weight reduction approaches such as behavior modification, often lack adequate palatability due to the absence of carbohydrate or fat. Various low calorie bulking agents that can replace the traditionally used carbohydrates and fats are discussed in terms of caloric value, utility, and regulatory status. Methods of measuring caloric utilization of bulking agents in test animals and humans are evaluated. For fat, no really satisfactory replacement is currently available, although several promising are under development. Dietary fiber sources such as microcrystalline cellulose are receiving considerable attention as flour replacements. While the polyols have many desirable attributes, as sucrose replacements, their caloric utilization values generally prevent a significant caloric reduction when they are used in foods. Several experimental sucrose replacements are described.
肥胖是一种常见病症，会因心血管疾病、高血压、呼吸系统疾病和糖尿病的发展导致额外死亡率，很难通过简单的节食技巧加以控制。低热量食品虽有助于采用诸如行为矫正等新的减肥方法，但由于缺乏碳水化合物或脂肪，往往口感欠佳。本文讨论了各种可替代传统使用的碳水化合物和脂肪的低热量填充剂，涉及热量值、效用和监管状况。评估了在实验动物和人类中测量填充剂热量利用的方法。对于脂肪，目前尚无真正令人满意的替代品，不过有几种很有前景的替代品正在研发中。诸如微晶纤维素等膳食纤维来源作为面粉替代品正受到广泛关注。虽然多元醇有许多理想特性，但作为蔗糖替代品，其热量利用值通常使其用于食品时无法显著降低热量。本文介绍了几种实验性蔗糖替代品。
