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. 2003
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. Return to Weight Loss Data
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