Title

Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake

Document Type

Thesis

Degree

Master of Science (MS)

Department

Dietetics and Nutrition

First Advisor's Name

Victoria Hammer Castellanos

First Advisor's Committee Title

Committee Chair

Second Advisor's Name

Valerie George

Third Advisor's Name

Fatma G. Huffman

Date of Defense

12-9-1998

Abstract

This study investigated the effect of providing free-access to several fat-modified foods on dietary energy and fat intake in free-living individuals with and without diabetes mellitus. Five low/no-fat products or their regular-fat versions were provided to volunteers to take home and use for 3 days. Energy and nutrient intakes of all foods consumed were determined through a weighed food diary and by weighing the food provided before and after consumption. Fifteen individuals with diabetes and 15 case-matched controls without diabetes participated in the study. Individuals with diabetes and controls responded similarly to the fat-modified foods. In both groups there was a significant reduction in the percent of kcals and grams of fat consumed during the low-fat condition compared to the regular-fat condition (p

Identifier

FI14032317

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