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Obesity, Diets and Fat Intake
Higher Fat Versus Low Fat Diets to Prevent Obesity, Type 2 Diabetes and Heart Disease
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Obesity, Diets & Fat -Study

High- versus low-fat diets in human diseases.

Obesity, Diets & Fat Study - Aim
To evaluate the evidence with regard to high-versus low-fat diets in the context of the prevention and management of obesity, type 2 diabetes and coronary heart disease.

Obesity, Diets & Fat Study - Background
Despite the increasing prevalence of obesity, there is no evidence to support the view that this is caused by an increased intake of fat. Fat sensors play an important role in regulating energy balance and lipid metabolism, and hypoenergetic diets containing 30-35 percent energy from fat promote weight loss. High intakes of carbohydrates with a high glycemic indexcan result in insulin resistance, but this effect can be modulated by increased physical activity.

Obesity, Diets & Fat Study - Summary
Although arguments to decrease the intake of trans and saturated fatty acids are cogent, the scientific basis for a reduction in the proportion of energy from fat below 30 percent energy is not supported by experimental evidence. A modest reduction in fat intake to 30-35 percent energy, with the bulk of carbohydrates being derived from complex carbohydrates from unrefined sources, would appear to be the best option for the prevention of obesity and cardiovascular disease. Increased physical activity appears to be particularly important in modulating the adverse effects associated with high-carbohydrate low-fat diets.

Source: Sanders TA. Nutrition Food and Health Research Centre, King's College London, London, UK.

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Weight Loss & Obesity Reduction
The science of weight loss and weight management is constantly evolving, along with research into diet modification, types of gastrointestinal weight loss surgery and weight loss drugs. At present, however, a balanced diet plan combined with a regular fitness program remains the favored weight control strategy of most weight loss experts.

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