Research Topic · Peer-Reviewed

Fat Replacement

Fat replacement refers to strategies in nutrition and food science for substituting some or all of the fat in the diet or in a food product with alternative ingredients or fat types, with the aim of improving health outcomes or reducing energy density while preserving palatability. In dietary terms, fat replacement …

Curated from this journal's research 📚 5 peer-reviewed articles cited Cited 10× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Fat replacement refers to strategies in nutrition and food science for substituting some or all of the fat in the diet or in a food product with alternative ingredients or fat types, with the aim of improving health outcomes or reducing energy density while preserving palatability. In dietary terms, fat replacement often means exchanging saturated fats for unsaturated fats, including monounsaturated and polyunsaturated fatty acids, a substitution associated with more favourable effects on blood lipids and cardiovascular and metabolic risk than simply reducing total fat. In food technology, fat replacement involves fat replacers, ingredients designed to mimic the texture, mouthfeel, and functional roles of fat. These are commonly grouped as carbohydrate-based replacers such as modified starches and gums, protein-based replacers, and lipid-based or structured-fat systems, each reproducing different sensory and structural properties of conventional fat. Such reformulation supports the development of reduced-fat and reduced-energy foods used in the management of obesity and related conditions, and intersects with broader dietary patterns aimed at weight control and chronic disease prevention. Research on fat replacement examines the metabolic consequences of different fatty acids, the performance and safety of fat replacers, and how reformulation influences overall diet quality and consumer acceptance.

Research published in this journal

5 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 5 articles above have been cited 10 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Fat Replacement, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.