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DIET: LOW FAT

Recent research -much of it done at Harvard – has shown that the total amount of fat in the diet, whether high or low, isn't really linked with disease. What really matters is the type of fat in the diet. New results from the Women's Health Initiative Dietary Modification Trial showed that eating a low-fat diet for 8 years did not prevent heart disease, breast cancer, or colon cancer, and didn't do much for weight loss, either.
The data now suggest that bad fats, meaning saturated and trans fats, increase the risk for certain diseases while good fats, meaning monounsaturated and polyunsaturated fats, lower the risk. The key is to substitute good fats for bad fats.

What about cholesterol in food? Although it is still important to limit the amount of cholesterol you eat, especially if you have diabetes, dietary cholesterol no longer appears to be nearly the villain it's been portrayed to be. What seems to be most important is the Cholesterol in the bloodstream. High blood cholesterol levels greatly increase the risk for heart disease. But the average person makes about 75% of blood cholesterol in his or her liver, while only about 25% is absorbed from food. The biggest influence on blood cholesterol level is the mix of fats in the diet.

See Also:
Diet Types
Diet: Atkins
Diet: High Fiber
Diet: Meat Consumption
Diet: Mediterranean
Diet: TABB (Trim & Beautiful Bodies)
Diet: Vegetarian
Diet: Stomach Shrinkage
Diet: Zone Diet
Diet: Zone Diet & Athletes
Diet: Chonic Fatigue
Diet: Low Sodium

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