ABSTRACT
The necessity of some consumers to reduce or control weight due to health problems or for private reasons, as well as the general concerns of the population as a whole of the effects of diet on health are the major driving forces to produce foods with low fat and cholesterol contents (1). When consumers in the United States were asked in a recent survey about their concerns of food products, 61% were worried about fat and 35% about cholesterol (2,3). The recommendation is that total fat calories in a daily diet should be limited to 30% with the saturated fatty acids contribution not to exceed 10% (4). A high cholesterol and fat concentration in the blood can lead to their precipitation in the circulatory system and cause arteriosclerosis.
