Gaining consumer acceptance of low-fat foods

Liisa Lähteenmäki

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Abstract

Lowering the fat content of diets has been a major target for nutrition education in developed countries in recent decades. Dietary fat causes two concerns that are often tied together in foods and dishes. An ample amount of fat in foods means that the energy density of the diet is high and this may contribute to weight gain. Overweight and obesity are known as crucial risk factors in developing several lifestyle-related diseases. Furthermore, the quality of fat is also important. The saturated fat in our diet is a major risk factor for heart diseases and has a negative impact on our blood lipid levels. (50 refs.)
Original languageEnglish
Title of host publicationImproving the Fat Content of Foods
EditorsChristine Williams, Judith Buttriss
Place of PublicationCambridge, UK
PublisherWoodhead Publishing
Chapter10
Pages236-251
ISBN (Print)978-0-8493-9208-5
DOIs
Publication statusPublished - 2006
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

low fat foods
consumer acceptance
risk factors
diet
energy density
nutrition education
heart diseases
lipids
energy content
developed countries
dietary fat
blood lipids
lifestyle
obesity
weight gain
lipid content

Cite this

Lähteenmäki, L. (2006). Gaining consumer acceptance of low-fat foods. In C. Williams, & J. Buttriss (Eds.), Improving the Fat Content of Foods (pp. 236-251). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1533/9781845691073.2.236
Lähteenmäki, Liisa. / Gaining consumer acceptance of low-fat foods. Improving the Fat Content of Foods. editor / Christine Williams ; Judith Buttriss. Cambridge, UK : Woodhead Publishing, 2006. pp. 236-251
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Lähteenmäki, L 2006, Gaining consumer acceptance of low-fat foods. in C Williams & J Buttriss (eds), Improving the Fat Content of Foods. Woodhead Publishing, Cambridge, UK, pp. 236-251. https://doi.org/10.1533/9781845691073.2.236

Gaining consumer acceptance of low-fat foods. / Lähteenmäki, Liisa.

Improving the Fat Content of Foods. ed. / Christine Williams; Judith Buttriss. Cambridge, UK : Woodhead Publishing, 2006. p. 236-251.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

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AB - Lowering the fat content of diets has been a major target for nutrition education in developed countries in recent decades. Dietary fat causes two concerns that are often tied together in foods and dishes. An ample amount of fat in foods means that the energy density of the diet is high and this may contribute to weight gain. Overweight and obesity are known as crucial risk factors in developing several lifestyle-related diseases. Furthermore, the quality of fat is also important. The saturated fat in our diet is a major risk factor for heart diseases and has a negative impact on our blood lipid levels. (50 refs.)

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Lähteenmäki L. Gaining consumer acceptance of low-fat foods. In Williams C, Buttriss J, editors, Improving the Fat Content of Foods. Cambridge, UK: Woodhead Publishing. 2006. p. 236-251 https://doi.org/10.1533/9781845691073.2.236