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Obesity, cardiovascular disease, and cancer are major public health problems in the Western world. All have been attributed to inactivity combined with diets of the wrong composition selected from a generous supply of foods. Since the 1970s, dietary guidelines have urged reductions in fat intake as one strategy toward achieving healthier diets. To help consumers achieve dietary change, the food industry has developed products that substitute the macronutrients fat and carbohydrate with compounds that deliver their taste and other functional properties, but that have fewer calories.
In this book a distinguished group of authorities assesses the impact of these macronutrient substitutes on energy and nutrient intake, food selection, and dietary patterns. Topics include definition of and rationale for macronutrient substitutes; the regulation of energy balance; macronutrient modification and food selection; consumer knowledge, attitudes, and practices; and clinical and experimental evaluation.