ABSTRACT
Except in cases of obesity, where the energy consumed had to be reduced in order to lose weight, fat in the diet and its effect on the overall health of the consumer was hardly considered to be of importance until the 1980s. Reduced-calorie foods shared a small portion of the market, which was directed toward persons with obesity or persons deciding to maintain their body weight through calorie restriction. For the most part, calorie reduction was sought through the reduction in the intake of carbohydrates even though carbohydrate restriction resulted in smaller calorie reductions compared to fats.
