Gaining consumer acceptance of low-fat foods

Liisa Lähteenmäki

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


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
ISBN (Print)978-0-8493-9208-5
Publication statusPublished - 2006
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material


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