低热量填充剂。

J J Beereboom
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引用次数: 15

摘要

肥胖是一种常见的疾病,由于心血管疾病、高血压、呼吸系统疾病和糖尿病的发展而导致死亡率过高,很难通过简单的节食技术来控制。低热量食物可以促进新的减肥方法,如行为改变,由于缺乏碳水化合物或脂肪,通常缺乏足够的适口性。各种低热量填充剂可以取代传统使用的碳水化合物和脂肪的热值,效用和调节状态进行了讨论。评估了在试验动物和人类中测量膨化剂热量利用的方法。对于脂肪,目前还没有真正令人满意的替代品,尽管一些有希望的替代品正在开发中。微晶纤维素等膳食纤维来源作为面粉的替代品正受到相当大的关注。虽然多元醇具有许多令人满意的特性,但作为蔗糖替代品,它们的热量利用值通常会阻止在食品中使用时显著减少热量。介绍了几种实验性的蔗糖替代品。
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Low calorie bulking agents.

Obesity, a common disorder causing excess mortality due to the development of cardiovascular disease, hypertension, respiratory illness, and diabetes, is difficult to control by simple dieting techniques. Low calorie foods, which can facilitate newer weight reduction approaches such as behavior modification, often lack adequate palatability due to the absence of carbohydrate or fat. Various low calorie bulking agents that can replace the traditionally used carbohydrates and fats are discussed in terms of caloric value, utility, and regulatory status. Methods of measuring caloric utilization of bulking agents in test animals and humans are evaluated. For fat, no really satisfactory replacement is currently available, although several promising are under development. Dietary fiber sources such as microcrystalline cellulose are receiving considerable attention as flour replacements. While the polyols have many desirable attributes, as sucrose replacements, their caloric utilization values generally prevent a significant caloric reduction when they are used in foods. Several experimental sucrose replacements are described.

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