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Modification of food to control fat intake
Author(s) -
Babayan Vigen K.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02642632
Subject(s) - obesity , dilemma , weight control , environmental health , medicine , public health , control (management) , business , food science , microbiology and biotechnology , biology , economics , endocrinology , pathology , management , philosophy , epistemology
National trends in amounts and types of fat consumed have not alleviated our problems in nutrition and health. The dilemma of the public, as well as of the medical and nutritional sectors of society, has been what to do about atherosclerosis and obesity. Various methods and approaches are suggested where‐by the fat intake may be reduced or controlled. Several unique classes of compounds are suggested as possible candidates for novel nutritional foods. Nutritional education is stressed as the long range prerequisite for an enlightened public which can meet the challenge of tomorrow.