{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T11:24:02Z","timestamp":1787052242757,"version":"build-2736575974"},"reference-count":30,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2019,12,3]],"date-time":"2019-12-03T00:00:00Z","timestamp":1575331200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004543","name":"China Scholarship Council","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004543","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low\u2010density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high\u2010calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low\u2010fat low\u2010calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch\u2010based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced\u2010fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat\u2010like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch\u2010based fat replacers in foods, (c) the applications of starch\u2010based fat replacers in various foods, and (d) the current and future market value of starch\u2010based fat replacers.<\/jats:p>","DOI":"10.1002\/fsn3.1303","type":"journal-article","created":{"date-parts":[[2019,12,3]],"date-time":"2019-12-03T04:01:16Z","timestamp":1575345676000},"page":"16-22","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":90,"title":["Use of starch\u2010based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases"],"prefix":"10.1002","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5329-2180","authenticated-orcid":false,"given":"Yuwei","family":"Chen","sequence":"first","affiliation":[{"name":"Shaanxi Key Laboratory of Brain Disorders Department of Public Health Xi\u2019an Medical University Xi\u2019an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongbo","family":"She","sequence":"additional","affiliation":[{"name":"Metabolic and Cardiovascular Diseases Laboratory Li Ka Shing Centre for Health Research Innovation University of Alberta Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruisan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Shaanxi Key Laboratory of Brain Disorders &amp; Institute of Basic Medical Sciences &amp; Institute of Basic and Translational Medicine Xi\u2019an Medical University Xi\u2019an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jieying","family":"Wang","sequence":"additional","affiliation":[{"name":"Shaanxi Key Laboratory of Brain Disorders Department of Public Health Xi\u2019an Medical University Xi\u2019an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohua","family":"Zhang","sequence":"additional","affiliation":[{"name":"Shaanxi Key Laboratory of Brain Disorders &amp; Institute of Basic Medical Sciences &amp; Institute of Basic and Translational Medicine Xi\u2019an Medical University Xi\u2019an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingchun","family":"Gou","sequence":"additional","affiliation":[{"name":"Shaanxi Key Laboratory of Brain Disorders &amp; Institute of Basic Medical Sciences &amp; Institute of Basic and Translational Medicine Xi\u2019an Medical University Xi\u2019an China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,12,3]]},"reference":[{"key":"e_1_2_10_2_1","unstructured":"American Heart Association(2017).Advisory: Replacing saturated fat with healthier fat could lower cardiovascular risk. AHA News. Retrieved fromhttps:\/\/www.heart.org\/en\/news\/2018\/07\/17\/advisory-replacing-saturated-fat-withhealthier-fat-could-lower-cardiovascular-risks"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-018-9859-4"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12888"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.116.150300"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-384947-2.00271-3"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029916000674"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.12.001"},{"key":"e_1_2_10_9_1","unstructured":"Dietitiansof Canada(2018).Trans fats. Retrieved fromhttps:\/\/www.dietitians.ca\/Dietitians-Views\/Food-Regulation-and-Labelling\/Trans-Fats.aspx"},{"key":"e_1_2_10_10_1","unstructured":"Food and Drug Agency(2018).Final determination regarding partially hydrogenated oils (removing trans fat). Retrieved fromhttps:\/\/www.fda.gov\/food\/ingredientspackaginglabeling\/foodadditivesingredients\/ucm4 49162.htm"},{"issue":"2","key":"e_1_2_10_11_1","first-page":"133","article-title":"Sensorial and physical properties of coconut\u2010milk ice cream modified with fat replacers","volume":"11","author":"Fuangpaiboon N.","year":"2017","journal-title":"Maejo International Journal of Science and Technology"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.4093\/dmj.2013.37.2.140"},{"key":"e_1_2_10_13_1","unstructured":"Government of Canada(2017).Heart disease\u2010heart health. Retrieved fromhttps:\/\/www.canada.ca\/en\/public-health\/services\/diseases\/heart-disease-hearthealth.html?_ga=1.195239212.1891049732.1431559873"},{"issue":"2","key":"e_1_2_10_14_1","first-page":"87","article-title":"The merits of fat replacers in low\u2010calorie food","volume":"16","author":"Grzelak T.","year":"2016","journal-title":"Acta Scientiarum Polonorum Hortorum Cultus"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.04.044"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11745-015-4113-x"},{"key":"e_1_2_10_17_1","unstructured":"Health Canada. (2018).Fats. 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