Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats

  • Pariyarath S. ThondreEmail author
  • Miriam E. Clegg


The Health Survey for England 2016 shows that the prevalence of overweight and obesity is increasing with 27% of adults being obese and 40% of men and 30% of women were overweight. As half of the UK population is expected to be obese by 2050, reformulation of food products can play a significant role in production of healthier foods with low energy density that can increase satiety and reduce food intake. Fat is the most energy-dense nutrient; hence it is a key area of reformulation for weight loss. The focus for reformulation in terms of fat is often on reducing saturated fat, but for weight loss overall fat reduction is the most important. This can be achieved through fat replacement products or altering the type of fats added to products to make them more satiating. Food reformulation in carbohydrate foods mainly involves reducing sugar and increasing fibre content. Considering that the current UK population has a high intake of sugars and low intake of fibre, reformulation strategies using bulk and intense sweeteners (ISs) as well as various dietary fibre ingredients are a viable way to have a positive influence on public health. The current chapter focuses on how carbohydrate and fat in food products can be reformulated to promote satiety and weight loss.


Body weight Lipid Sugar Fibre Fatty acid 



Association of Official Agricultural Chemists


Artificial sweeteners


Body mass index


Bulk sweeteners






Energy Expenditure


European Food Safety Authority


Food and Agriculture Organization


Food and Drug Administration


Generally recognized as safe


Intense sweeteners


Low-calorie sweeteners


Long-chain triglyceride


Medium chain fatty acids


Medium chain triglycerides


Medium-long-chain triglycerides


National Health Service


Non-milk extrinsic sugars


Non-nutritive sweeteners


Pancreatic polypeptide


Randomized controlled trials


Resistant starch


Scientific Advisory Committee on Nutrition


Small particle lipid


Sugar-sweetened beverage




World Health Organization



PST would like to thank Sathianarayanan S for his help with referencing.


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Authors and Affiliations

  1. 1.Oxford Brookes Centre for Nutrition and Health, Department of Sport, Health Sciences and Social Work, Faculty of Health and Life SciencesOxford Brookes UniversityHeadington, OxfordUK
  2. 2.Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of Reading, WhiteknightsReadingUK

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