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Decreasing fat in foods and food products has lead to the development of the many fat-free products now observed. The article below by Schwenk has an excellent summary of the trends in marketing and usage of fat-modified foods.
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Modified Foods: Implications for Dietary Status and Nutrition Promotion Nancy E. Schwenk and Joanne F. Guthrie, Center for Nutrition Policy and Promotion
Updated: Sunday, March 30, 2008.
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