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Ingredients that replace fat: their role in today's foods and challenges in educating people with diabetes



Ingredients that replace fat: their role in today's foods and challenges in educating people with diabetes



Diabetes Educator 19(5): 419-430



This article reviews the three categories of fat replacers and characteristics of the individual products. Most importantly, this update provides strategies for staying abreast of current and future foods, and stimulates considerations for diabetes educators when advising clients about fat-modified foods. Creative techniques and tools also are presented for educating clients about these foods.

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Accession: 013144313

Download citation: RISBibTeXText

PMID: 8137697

DOI: 10.1177/014572179301900509


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