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Modification of food to control fat intake

  • Technical
  • Symposium: Status Of Fat In Food And Nutrition
  • Published:
Journal of the American Oil Chemists Society

Abstract

National trends in amounts and types of fat consumed have not alleviated our problems in nutrition and health. The dilemma of the public, as well as of the medical and nutritional sectors of society, has been what to do about atherosclerosis and obesity. Various methods and approaches are suggested where-by the fat intake may be reduced or controlled. Several unique classes of compounds are suggested as possible candidates for novel nutritional foods. Nutritional education is stressed as the long range prerequisite for an enlightened public which can meet the challenge of tomorrow.

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Author information

Authors and Affiliations

  1. Stokely-Van Camp, 46204, Indianapolis, Indiana

    Vigen K. Babayan

Authors
  1. Vigen K. Babayan
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Additional information

One of five papers presented a the symposium, “Status of Fat in Food and Nutrition,” AOCS Fall Meeting, Chicago, September 1973.

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Babayan, V.K. Modification of food to control fat intake. J Am Oil Chem Soc 51, 260–264 (1974). https://doi.org/10.1007/BF02642632

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  • DOI: https://doi.org/10.1007/BF02642632

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