Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake

Publication Year:
1998
Usage 11
Abstract Views 10
Downloads 1
Repository URL:
https://digitalcommons.fiu.edu/etd/1288
DOI:
10.25148/etd.fi14032317
Author(s):
Andreu, Laura Marie
Publisher(s):
Florida International University
Tags:
Dietetics and Clinical Nutrition
thesis / dissertation description
This study investigated the effect of providing free-access to several fat-modified foods on dietary energy and fat intake in free-living individuals with and without diabetes mellitus. Five low/no-fat products or their regular-fat versions were provided to volunteers to take home and use for 3 days. Energy and nutrient intakes of all foods consumed were determined through a weighed food diary and by weighing the food provided before and after consumption. Fifteen individuals with diabetes and 15 case-matched controls without diabetes participated in the study. Individuals with diabetes and controls responded similarly to the fat-modified foods. In both groups there was a significant reduction in the percent of kcals and grams of fat consumed during the low-fat condition compared to the regular-fat condition (p