Meat products with different contents of fat and dietary fibre - Effects on body weight and cardiovascular risk factors

Abstract

Replacement of meat products and sausages with the usual fat content by fat-reduced and dietary fibre (Inulin) 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.