'Fat-free' is no excuse for free-for-all, dietitians say
July 26, 2002

By LISA LIDDANE
The Orange County Register

Low-fat cookies. Nonfat frozen yogurt. At one time, they seemed like an answer to dietitians’ exhortations that we cut down on our fat consumption.

Many Americans substituted these low-fat and nonfat products for the full-fat versions as part of weight-control or weight-loss efforts over the years.

But a recent report from the American Heart Association showed that although we’re eating more of these foods, our rates of obesity continue to rise.

“Fat replacers (which are used in low- and nonfat foods) are not a panacea for weight control,” said Judith Wylie-Rosett, registered dietitian and author of the report that appeared in the journal Circulation.

It is not certain that these foods provide a health benefit.

Here, Wylie-Rosett answers questions about the role of these food substitutes in a healthy diet:

Q. How is the rise of obesity linked to our increased consumption of low-fat and nonfat foods?

A. The food industry created low-fat and nonfat foods in response to a federal goal for 2000 of producing more than 5,000 reduced-fat processed food products by 1998. Many Americans consumed these products with the intent of eating healthier and cutting intake.

The trouble is that they ate large quantities of these foods, some of which had more calories than full-fat foods. Some people were eating less fat, but taking in more calories.

Excess consumption of calories is a significant factor in obesity.

Weight-loss efforts for good health involve consuming less fat and calories.

Q. So why even eat these low-fat products and nonfat products?

A. Some of them can be useful in a healthy diet. Not all reduced-fat products are alike. Fat-free and reduced-fat milk, for example, can be a daily part of a healthy diet since milk is an important source of calcium. Reduced-fat salad dressings, sauces and cheese products can be used in moderation as substitutes for full-fat versions.

In real life, however, people sometimes assume that they can use or eat more of it simply because it’s “lower in fat.”

This is particularly evident in consumption of reduced fat chips, cookies, baked goods, candy and ice cream.

Q. What are some tips for eating or drinking reduced-fat foods and beverages?

A. Pay attention to calories, serving sizes and portions — not just grams of fat. Read the food label.

Set aside the serving size or portion you are going to eat when snacking or eating a meal.

This means taking a portion out of the bag of chips, placing the scoops of ice cream in a dessert plate — not eating straight out of the container.

Put away the container, bag or box once you have set aside your portion.

Treat reduced-fat cookies, baked pastries, ice cream, chips and other snacks as occasional foods — not the major source of your calories.

Choose fresh fruits and vegetables, which are naturally lower in fat, as a major source of calories over processed foods.

Q. Where can I find the AHA report?

A. You can find it by clicking on news at

http://www.americanheart.org/