Much of the research regarding dietary fat intake has predated the development of many fat replacers. This section reviews research that has manipulated dietary fat intake. Some studies have used foods naturally low in fat (fruits, vegetables, and grains) to reduce the fat content of the diet. Others have used certain fat-replaced products that were available at the time of study or a combination of naturally low-fat foods and fat-replaced foods. The following studies will be used to illustrate the effects of reducing the fat content of the diet on both energy and fat intake.
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