Low-Fat Diet: Benefits, Risks & What to Eat

A low-fat diet is typically a diet where the amount of cholesterol, fat and saturated fat is limited. On a low-fat diet, a person eats only as much fat as they will burn during daily activities. Often low-fat diets replace fatty foods with fruits and vegetables, beans and whole grains. A low-fat diet can help with weight loss, lower cholesterol and decrease blood pressure.

Weight Loss

• A study in the New England Journal of Medicine looked at overweight and obese people who followed a low-fat, restricted calorie diet for two years. Most of the participants lost weight within six months and were able to maintain a healthy weight for the rest of the trial. There was also a significant decrease in waist circumference among the people in the study.

Blood Pressure

• In the New England Journal of Medicine study, both the systolic and diastolic blood pressure significantly decreased while participants followed the low-fat diet. High blood pressure can damage blood vessels and organs and lead to problems with memory and concentration. Decreasing blood pressure can decrease the risk of stroke, heart attack and heart failure.

Cholesterol Levels

• High cholesterol levels significantly increase the risk of heart disease. Excess cholesterol can cause a buildup of plaque in the arteries, which can narrow or block blood flow throughout the body. Dr. Alain Nordmann examined the results of several studies of low-fat diets and found that low-fat diets were effective at lowering cholesterol levels, reducing the risk of heart disease in participants.