Why Reduce Fat Intake?

Most consumers enjoy the taste, texture and aroma fat gives to foods. At nine calories per gram, fat is the most concentrated source of calories in the diet; protein and carbohydrates contribute approximately four calories per gram.

Fat consumption among Americans is estimated at 34 percent of total caloric intake. This level of fat intake is considered too high by many public health organizations, which have agreed that 30 percent or less of total calories should be derived from fat, and no more than 10 percent from saturated fat.

The Surgeon General's Report on Nutrition and Health states: "High intake of total dietary fat is associated with increased risk for obesity, some types of cancer, and possibly gallbladder disease. Epidemiologic, clinical, and animal studies provide strong and consistent evidence for the relationship between saturated fat intake, high blood cholesterol, and increased risk for coronary heart disease. Excessive saturated fat consumption is the major dietary contributor to total blood cholesterol levels." In addition to the Surgeon General, the National Academy of Sciences, American Heart Association, National Cholesterol Education Program, American Cancer Society, American Dietetic Association, National Institutes of Health, USDA and the Department of Health and Human Services are among the many health and government authorities that advocate reduction of dietary fat for most consumers. Generally, these groups recommend that even healthy consumers would benefit from reducing fat to no more than 30 percent of total calories.

For certain population subgroups (e.g., children two years old and younger and the elderly) fat reduction may not be appropriate. For others, such as persons with serum cholesterol in the "high risk" category, further dietary fat reduction may be necessary.

 Converting 30% of Total Calories to Grams of Fat*

Consumers Demand Low-Fat Options

Considering an average consumption of 34 percent of calories from fat, decreasing intake to 30 percent may not seem a monumental task. However, for many people it is exceedingly difficult. To meet this dietary goal, people need to significantly modify their diets -- e.g., choose leaner meats, skin poultry and fish, select low-fat/non-fat dairy products and dressings, and limit fried foods. Of course, consumers' strong desire for high-fat foods makes this difficult. In fact, diet and obesity experts have found that consumers have difficulty maintaining diets once their fat consumption dips below 30% of total calories 

Nevertheless, millions of consumers are trying to change their "high-fat" ways. A national survey conducted in 1998 by Booth Research Services for the Calorie Control Council revealed 178 million adult Americans (90 percent of the adult U.S. population) consume low- or reduced-fat foods and beverages. Another Council survey shows that two-thirds of adults believe there is a need for food ingredients which can replace the fat in food products. According to New Product News, more than 1,400 new low- or reduced-fat products were introduced in 1997.

The food industry has responded to consumer demand by offering an ever-increasing variety of low-fat eating choices. These rich, creamy reduced-fat foods are the result of various new, and existing, food technologies used to replace some or most of the fat without sacrificing the taste and texture consumers desire. Some of the more traditional examples include: replacing whole milk with skim milk in "ice creams," using leaner meats in frozen entrees, baking snack foods instead of frying and replacing the fat in some products with water or air.

SOURCE: The Information on this page kindly provided by The Calorie Control Council - Copyright © 2000

Return to Page One                                       Back To Articles

The information collected here has been developed over searches on the internet.  We are not in any way responsible for, or endorse, information on other web sites, it is here for public information.   Your doctor is the best source of leg health information and treatment.  We hope you find this information helpful.  This article has been provided courtesy of  Ames Walker Hosiery (ameswalker.com) and may be reproduced for personal use provided no part of this article (including the text contents) has been changed. Copyright © 2003  Ames Walker International Inc.