From Your Health Journal…..”This is an excellent article to read, and very good points. The study used a very large control group, so it may be more conclusive with its results. In a nutshell, cutting back on fatty foods can lower cholesterol and slim down. But, remember, always talk with your doctor before changing your diet too much. For many people, they do need some fat in their diet, as many of the unsaturated fats have positive effects on the body including regulating hormonal levels, regulating temperature levels, insulates the body, protects body organs, and assists with the absorption of vitamins A,D,E, & K.”

From the article…..

Forget fad diets pushing cabbage soup, weight-loss shakes or maple syrup. Swapping fatty foods for low-fat alternatives will keep you slim – and now there’s World Health Organisation-backed research to prove it.

A review of 33 trials involving 73,589 men, women and children in America, Europe and New Zealand found that choosing low fat foods helped people lose around 3.5 pounds, slim their waist-lines and cut bad cholesterol – all without dieting.

Researchers who led the study said its results prove for the first time that people can lose weight without trying to.

“The weight reduction..when people ate less fat was remarkably consistent – we saw it in almost every trial. Those who cut down more on fat lost more weight,” said Lee Hooper from the University of East Anglia medical school, who led the work.

“The effect isn’t dramatic, like going on a diet,” she said, adding that the research specifically looked at people who were cutting down on fat, but didn’t aim to lose weight – so were continuing to consume a normal amount of food.

“What surprised us was that they did lose weight, their BMI (body mass index) decreased and their waists became slimmer,” Hooper said. The lower fat eaters also kept their weight down over at least seven years.

The review – commissioned by the WHO’s Nutrition Guidance Expert Advisory Group (NUGAG) after a request to update their guidelines on fat intake – will now form a crucial part of global recommendations, the researchers said.

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