Meat products with different contents of fat and dietary fibre

Effects on body weight and cardiovascular risk factors

Th. Ellrott, C. Ranke, O. Yilmaz, K. Wegner, A. Austel, V. Pudel, Göttingen

Replacement of meat products and sausages with the usual fat content by fat-reduced and dietary fibre enriched products has been found to lead to a low, but significant weight reduction and reduction of cardiovascular risk factors in men with high consumption of high-fat sausages under ad-libitum conditions within 8 weeks.

According to the most recent guidelines of the German Obesity Society, reducing fat intake is the first-line strategy in the dietary treatment of overweight and obesity. In persons with a high consumption of sausages, dietary-fibre enriched products may lead to a relevant increase of dietary fibre intake and thus help to reach the D-A-CH recommendation of 30 g/day dietary fibre.

Key words: Meat products / fat / dietary fibre / effects / body weight / cardiovascular risk factors

Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 07/06 ab Seite 261.