Animal products in American diets
1988
Borchelt, R.
A report discusses the nutritional value and fat controversy of animal meat products for the US diet. It is noted that while it has been determined that animal products provide ca. a third of all calories in the US food supply and contribute substantial amounts of nutrients of nutrients, total red meat consumption, which peaked in 1971, dropped to an all-time low in 1982. It is argued that some vegetable oils (coconut, palm) contain similar or greater quantities of saturated fats than most animal fats and that there is a movement among US food producers, processors, and manufacturers toward lowering the fat content of animal products, albiet, currently, mostly by trimming. USDA recommendations and FDA regulations regarding labeling of fat content are discussed.
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