Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake
Master of Science (MS)
Dietetics and Nutrition
First Advisor's Name
Victoria Hammer Castellanos
First Advisor's Committee Title
Second Advisor's Name
Third Advisor's Name
Fatma G. Huffman
Date of Defense
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
Andreu, Laura Marie, "Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake" (1998). FIU Electronic Theses and Dissertations. 1288.
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