low fat diet

'low fat diet' can also refer to...

low fat diet

low-fat diet

The low fat/low cholesterol diet

The low fat/low cholesterol diet is ineffective

Low-fat, High-carbohydrate Diets and Atherogenic Risk

Is a low fat diet enough to achieve serum cholesterol goals?

Low-Fat Diet Possibly Linked to Lower Risk of Ovarian Cancer

Chemoprevention of Colon Cancer by Organoselenium Compounds and Impact of High- or Low-Fat Diets

Critical review of economic evaluation studies of interventions promoting low-fat diets


Effect of a Low Fat Diet Intervention on Blood Pressure and Hypertension: Rather Switch to a Mediterranean Diet?

Effects at Two Years of a Low-Fat, High-Carbohydrate Diet on Radiologic Features of the Breast: Results From a Randomized Trial

Re: Decreased Growth of Established Human Prostate LNCaP Tumors in Nude Mice Fed a Low-Fat Diet

Low Carbohydrate and Moderately Fat-Reduced Diets Similarly Affected Early Weight Gain in Varenicline-Treated Overweight or Obese Smokers

A diet high in fat and meat but low in dietary fibre increases the genotoxic potential of `faecal water'

Opposing effects of prepubertal low- and high-fat n-3 polyunsaturated fatty acid diets on rat mammary tumorigenesis

Suppression of intestinal polyp development by low-fat and high-fiber diet in Apc(delta716) knockout mice.

A Randomized Trial of a Low-Fat Diet Intervention on Blood Pressure and Hypertension: Tertiary Analysis of the WHI Dietary Modification Trial

Despite good compliance, very low fat diet alone does not achieve recommended cholesterol goals in outpatients with coronary heart disease


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Most dietitians advocate a low fat diet. This has often been misinterpreted as meaning very little fat of any kind. However, a very low fat diet (one which contributes less than 7–10 per cent of food energy) may not provide sufficient essential fatty acids or provide the amount of fat required to absorb enough fat-soluble vitamins. Such a diet may also make it difficult to meet energy requirements. So, fats should not be avoided, but they should be restricted so that they contribute no less than 10 per cent of food energy. The average contribution of fats in western diets is 40–45 per cent, and health guidelines generally recommend that this should be reduced to less than 35 per cent. It is also recommended that saturated fats and trans fatty acids should contribute no more than 10 per cent and 2 per cent respectively. Trans fatty acids occur in margarines that have been hydrogenated to improve their spreading quality. Some polyunsaturated fats and monunsaturated fats are essential to health, but only in moderate amounts.

Subjects: Medicine and Health.

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