Low-fat foods are not always contribute to weight loss

Experts American Heart Association say that the appearance in the last ten years on the market for more than 5000 species of fat-free or with reduced-fat products has led to a dramatic increase in obesity in the United States. Following the advice of professionals, people reduce fat intake, but continue to gain weight. Studies show that over the past 20 years, the number of obesity in the United States has doubled and the number of diabetic patients of the second type (often associated with being overweight) over the 90-ies, increased by 1 / 3. Now the second type diabetes is diagnosed even in children 10 years of age, although earlier it was believed that they are sick at age 40 and older. One explanation for the paradoxical situation can be considered the current belief that one can eat an unlimited amount of fat-free cookies, yogurt or muffins. It does not take into account that a lack of fat in these products offset high sugar content, giving a high level of calories. Dr. Judith Wylie-Rosett of the Albert Einstein College of Medicine in the Bronx (NY) in an interview with Reuters Health said that people often forget about the limits for other nutrients in the product that is sold as a low-fat. She recommends paying attention to the number of calories per serving of the product and the whole package, marked on the label. In compiling the daily diet should take into account the advice of experts, under which about 60% of caloric needs should be met from carbohydrates contained in cereals, fruits and vegetables. Another 30% provided by fat, with only 10% of them should be of animal origin (meat and fatty dairy products). About 15% of daily kalorazha should make proteins. Circulation; 10.1161/01 (2002). Medicus Amicus, 2002, # 5

Source: Journal of Medicus Amicus № 5 2002 on a site http://www.medicusamicus.com/index.php?action=120-1-7i-12-38-44-45