1. Uses and Nutrition Impact of Fat Reduction Ingredients. Washington, DC: International Food Information Council Foundation; 2000. White paper.
2. Healthy People 2000 National Health Promotion and Disease Prevention Objectives. U.S. Dept. of Health and Human Services, Public Health Service, DHHS Publication No. (PHS) 91-50213. Washington, DC: U.S. Government Printing Office, 1990.
3. Food Marketing Institute Report. Trends in the United States: Consumer Attitudes and the Supermarket, 1999. Washington, DC: Food Marketing Institute; 1999.
4. Food Marketing Institute and PREVENTION Magazine Report. Shopping for Health, 1997. Washington, DC and Emmaus, PA: Food Marketing Institute and PREVENTION Magazine; 1997.
5. McDowell MA, Briefel RR, Alaimo K. et al. Energy and macronutrient intakes of person ages 2 months and over in the United States: Third National Health and Nutrition Examination Survey, Phase 1, 1988-91. Advance data from vital and health statistics of the Centers for Disease Control and Prevention; No. 255. Hyattsville, MD: National Center for Health Statistics; 1994.
6. American Dietetic Association. Nutrition Trends Survey, 1997: Executive Summary. Chicago, IL: American Dietetic Association; 1997.
7. Food Marketing Institute and PREVENTION Magazine Report. Shopping for Health, 1996. Washington, DC and Emmaus, PA: Food Marketing Institute and PREVENTION Magazine; 1996.
8. Fat Replacers: Food Ingredients for Healthy Living. Calorie Control Commentary. 1996; 18: 4-5.
9. Sigman-Grant, M. Can you have your low-fat cake and eat it too? The role of fat-modified products. J Am Diet Assoc. 1997; 97 (Suppl 7): S76-S81.
10. Kurtzweil, P. Taking the fat out of food. FDA Consumer. 1996; July-August.
11. Calorie Control Council. Fat Reduction in Foods. Atlanta, GA: Calorie Control Council; August 1996. White paper.
12. Hahn, NI. Replacing fat with food technology. J Am Diet Assoc. 1997; 97 (3):15-16.
13. Position of the American Dietetic Association: Fat Replacers. J Am Diet Assoc. 1998; 98:
14. Lawson, KD, Middleton, SJ, Hassall, CD. Olestra, a nonabsorbed, noncaloric replacement for dietary fat: A review. Drug Metabolism Reviews, 1997; 29(3): 651-703.
15. Peters JC, Lawson KD, Middleton SJ, Triebwaser KC. Assessment of the nutritional effects of olestra, a nonabsorbed fat replacement. J Nutr 1997; 127 (Suppl 8S): S1719-1728S).
16. Cheskin LJ, Miday R, Zorich N, Filloon T. Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips. JAMA 1998: 279(2): 150-152.
17. Morgan R, Sigman-Grant M, Taylor DS, Moriarty K, Fishell V, Kris-Etherton P. Impact of macronutritient Substitutes on the composition of the diet and U.S. Food Supply. In Anderson GH, Rolls BJ, and Steffen DG, ed. Nutritional Implications of Macronutrient Substitutes. New York, NY: Annals of the New York Academy of Sciences; 1997 (819): 70-95.
18. Heimbach JT, Van Der Riet BE, Egan SK. Impact of the use of reduced-fat foods on nutrient adequacy. In Anderson GH, Rolls BJ, and Steffen DG, ed. Nutritional Implications of Macronutrient Substitutes. New York, NY: Annals of the New York Academy of Sciences; 1997 (819):108-114.
19. Lyle, BJ, McMahon KE, Creutler PA. Assessing the potential dietary impact of replacing fat with other macronutrients. J Nutr. 1992; 122:211-216.
20. Diamond, L. The Dietary Guidelines Alliance: Reaching Consumers with meaningful health messages. J Am Diet Assoc. 1997; 97(3): 247.

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