Excessive intake of dietary fat is associated with a number of nutrition‐related disorders, including obesity, heart disease, and cancer. The overconsumption of fat may be related to its palatability, high energy density, or physiological effects. This article reviews possible reasons why fat intake is high, examines the relationship between diet composition and body weight, and explores potential fat reduction strategies. It is concluded that low‐fat or fat‐free products could be useful in reducing the percentage of calories derived from fat, although this assertion needs to be further tested in controlled laboratory experiments and validated on a population basis.
|Original language||English (US)|
|Number of pages||8|
|State||Published - Oct 1992|
All Science Journal Classification (ASJC) codes
- Medicine (miscellaneous)
- Nutrition and Dietetics