Background
Fat is present in most foods. It provides a unique texture, flavor, and aroma to the food it is found in. While fat is essential to life, it can be detrimental to health when consumed in excess of physiological requirements. High fat diets increase risk of heart disease, weight gain, and some cancers. High blood cholesterol is more prevalent in those that consume diets high in saturated fats, and it increases risk for coronary heart disease in those individuals. The use of fat substitutes in food products allows for maintenance of the food’s original quality characteristics without the associated risks of fat consumption. In the absence of energy-dense fat molecules, products utilizing fat substitutes are generally lower in calories than their full-fat counterparts.
Read more about this topic: Fat Substitute
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—Mary Barnett Gilson (1877–?)
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—Friedrich Nietzsche (1844–1900)
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—Henry David Thoreau (1817–1862)