Americans know the importance of eating less fat to reduce their risk for chronic diseases. In fact, many are making an effort to reduce fat by making healthy food choices. In response to consumer demand, food manufacturers are providing us with more low-fat or fat-free food products, some of which use fat replacers. Fat replacements give food the flavor and texture of being high-fat without the extra calories.

Carbohydrate fat replacements are usually used in salad dressings, sauce mixes, margarine spreads, gravies, baked goods and frozen foods such as ice cream. It has approximately half the calories of fat. They have the advantage of being heat stable and therefore can be used in baking.

The protein fat replacement being widely incorporated into foods is called Simplesse and was developed by the Nutrasweet company. This product is made from milk and/or egg white protein and has better consumer acceptance than many other fat replacements but still contributes some calories to the diet. Simplesse is used in frozen desserts, pizza cheese, mayonnaise, sour cream and cream cheese.

The newest fat replacement is called olestra. Developed by Procter and Gamble and recently approved by the FDA, this fat replacement has become the center of controversy. The product is a modified fat which is not digested by the human body. It contributes no extra calories and has an appealing taste. It can be used in both heated and cold foods. The first product to be released which contains olestra is Pringles potato chips. Other products are expected to be released over the next several years.

Some nutrition professionals have expressed concern with consumption of olestra, since high levels of intake can lead to malabsorption of fat-soluble vitamins. In addition, diarrhea and rectal leakage have been reported and appear to be more of a problem the more olestra we eat. Moderation is essential.

Fat replacements have made their way to the American table. More and more of us are consuming low-fat or fat-free foods. Despite this, Americans are getting fatter. Obesity is at an all time high. It seems clear that the principles of variety, balance and moderation should be practiced as we see more and more fat-free products on the supermarket shelves.

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