Abstract
The American public, along with the medical and scientific communities, has certain
expectations about the consumption of fat-modified foods; specifically, that such
consumption will result in positive health benefits for both the individual and the
population. Initial attempts by consumers to reduce fat intake required elimination
of favorite foods or substitution of those foods with less palatable offerings. The
food industry now has developed more than 5,600 reduced-fat products of varying palatability.
However, recent questions have arisen regarding the potential use and anticipated
health benefits of these products. This commentary explores the underlying assumptions
and expectations surrounding the use of fat-modified products, examines current usage
rates of these products, and reviews the reported impact of these products on overall
diet by relating these issues to two theoretic frameworks (Diffusion of Innovations
and Stages of Change). Finally, some suggestions regarding realistic expectations
for these products in the context of an overall diet are presented. J Am Diet Assoc. 1997;97(suppl):S76-S81.
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© 1997 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
