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How This Breakthrough Revolution Is More Fad That Good
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Since the late 1990s, many companies have put fat substitutes into thier products to keep the product tasting good and be low in fat and cholesterol, without adding extra calories.
One of the first products to be introduced into the market that was made with fat substitutes was “low-fat” potato chips.
Fat substitutes have lost its luster due to some of the side effects associated with them, but you can still find products made with fat substitutes in grocery stores across the country.
There are numerous side effects associated with fat substitutes, like preventing the absorption of vitamins and minerals, in particular, carotenoids.
They may also be responsible for weight gain, and limiting people's success at losing extra body fat and weight.
Other side effects can include cramping, gas, and gastrointestinal distress.
The main factor for this weight gain was an impairment of the sensory system that recognizes that if a food is high in calories, it limits the natural urge to stop feeding on high-calorie foods.
In both diets, the increase in high-fat, high-calorie foods resulted in both groups showed an increase in energy balance.
However, the group fed the high fat-diet and chips with a fat substitute, showed a significant increase in weight gain compared to the group that was fed high-fat food without the fat substitute.
The results: increased weight gain that was not only due to a high-fat diet, but also because a regulatory dysfunction occurred which inhibited the ability to anticipate the actual calories contained in the food.
Most of the time, these products contain some sort of fat substitute, which can lead to additional weight gain.
Maintaining a diet full of whole grain foods, plenty of fruits and vegetables, lean meats, and foods that are naturally low in calories and fats, will help you lose weight and, most importantly, maintain weight loss for years to come.
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References
Swithers, S. Doerflinger, A. Davidson,, T. Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats. Inter J Obes (2006) 30, 1685–1692.