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Low-calorie foods: relevance for body weight control

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Low-Calorie Foods and Food Ingredients

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Abstract

Obesity now represents one of the major health problems in affluent technologically developed societies. The condition is prevalent and leads to an increased risk of a number of disorders (Garrow, 1992). Moreover, it appears that in some countries the frequency of obesity has increased during the 1980s. Therefore dieting, treatments and preventive measures appear to be having little or no impact on the control of body weight. Considering the processes underlying energy regulation in the obese, it has been suggested that the condition represents a disorder of appetite control rather than of energy expenditure (Prentice et al., 1989). It is within this context that the actions of low-calorie foods should be evaluated.

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Authors
  1. J. E. Blundell
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  2. C. de Graaf
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Editors and Affiliations

  1. POLY-biòs LBT, Trieste, Italy

    Riaz Khan (Scientific Director) (Scientific Director)

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Blundell, J.E., de Graaf, C. (1993). Low-calorie foods: relevance for body weight control. In: Khan, R. (eds) Low-Calorie Foods and Food Ingredients. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3114-2_1

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  • DOI: https://doi.org/10.1007/978-1-4615-3114-2_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6362-0

  • Online ISBN: 978-1-4615-3114-2

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