Fats and fattening : Can we fool the system? 1. Reduced energy fats.
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Colarie for calofie, fat appears to be more fattening than carbohydrate and the modem aproach to weight control involves reducing the proportion of fat in the diet. This is the first of a series of three articles exploring whether it is possible to retain all the prized attributed of a high-fat diet without having the energy that goes with it. This article describes tailor-made triacylglycerols containing mixtures of long-chain fatty acids that are relatively poorly digested and absorbed a short-chain and medium-chain acids with intrinsically lower energy value. The combined effect is a fat with a metabolisable energy value f 5 rathter than 0 kcal/g. The next article will deal with zero-energy fats, and the third with methods for assessing their effectiveness in the diet.
Colarie for calofie, fat appears to be more fattening than carbohydrate and the modem aproach to weight control involves reducing the proportion of fat in the diet. This is the first of a series of three articles exploring whether it is possible to retain all the prized attributed of a high-fat diet without having the energy that goes with it. This article describes tailor-made triacylglycerols containing mixtures of long-chain fatty acids that are relatively poorly digested and absorbed a short-chain and medium-chain acids with intrinsically lower energy value. The combined effect is a fat with a metabolisable energy value f 5 rathter than 0 kcal/g. The next article will deal with zero-energy fats, and the third with methods for assessing their effectiveness in the diet.
Colarie for calofie, fat appears to be more fattening than carbohydrate and the modem aproach to weight control involves reducing the proportion of fat in the diet. This is the first of a series of three articles exploring whether it is possible to retain all the prized attributed of a high-fat diet without having the energy that goes with it. This article describes tailor-made triacylglycerols containing mixtures of long-chain fatty acids that are relatively poorly digested and absorbed a short-chain and medium-chain acids with intrinsically lower energy value. The combined effect is a fat with a metabolisable energy value f 5 rathter than 0 kcal/g. The next article will deal with zero-energy fats, and the third with methods for assessing their effectiveness in the diet.
Palabras clave
Ácidos grasos., calorías, Dieta., Enfermedades coronarias, Grasa