“Among overweight women, for every one percentage increase in percentage of calories from trans fat, women gained an additional 2.3 [pounds],” notes a new paper from Walter Willett and colleagues at the Harvard School of Public Health in Boston, Massachusetts.

The more fat a meal contains, the more calories people eat. This according to a study from researchers at University of Colorado School of Medicine in Denver, Colorado, USA.

When people consumed a diet containing 23.8 percent fat, they consumed an average of 2748 calories per day.

When they consumed a diet containing 32.7 percent fat, they consumed an additional 235 calories for an average of 2748 calories per day.

When they consumed a diet containing 38.1 percent fat, they consumed an additional 270 calories for an average of 3018 calories per day.

“These results show that energy intake increases as dietary fat content increases across the usual range of dietary fat consumed in the United States,” the researcher concluded.

“Even small reductions in dietary fat could help in lowering total energy intake and reducing weight gain in the population.”

One study instructing subjects to eat a low fat diet found that those who were best at reducing dietary fat lost an average of 13 pounds, while those who were least compliant lost an average of only 2 pounds according to obesity researcher Arnie Astrup.

Reducing fat intake from 40% of calories to 30% of calories causes a weight loss of 11-20 lbs even without restricting calorie intake.

Men who get less than 30% of calories from fat weigh 10-12 lbs less than those getting 40% or more according to a study from researchers at Laval University in Quebec, Canada.

The average body mass index (BMI) for these two groups was 27.4 vs 25.8.

Women who get less than 30% of calories from fat weigh 9-11 lbs less than those getting 40% or more according to a study from researchers at Laval University in Quebec, Canada.

The average body mass index (BMI) for these two groups was 28.6 vs 26.9.

“American’s consumed an average of 600 calories worth of added fats per person per day in 2000” according to a report titled F as in Fat: How Obesity Policies Are Failing in America, 2008 from the Trust for America’s Health and the Robert Wood Johnson Foundation.

People eating the most fried food are 25 percent more likely to be obese according to a study from Spain.

People who eat a diet that is more than 40 percent fat are half again as likely (48 percent more likely) to be obese than people who eat a diet that is less than 30 percent fat according to a new paper.

The prevelance of obesity in U.S. adults is lowest among those who eat the least fat compared to those who eat the most: 27 percent versus 37 percent.

The prevelance of obesity in U.S. adults is lowest among those who eat the least saturated fat compared to those who eat the most: 28 percent versus 36 percent.

How long have you heard that protein and carbohydrates provide 4 calories per gram of food, and fat provides 9 calories per gram? Probably forever. But these numbers are bogus according to a recent paper by Dr. Geoffrey Livesey.

Weight loss on a low-fat diet depends on how successful a person is at reducing fat intake according to one study. Those who were most compliant, that is reduced the most fat in their diet, lost an average of roughly 14 pounds after one year compared to an average of only about 2 pounds for those who were least compliant.

Increasing protein intake from 15 percent to 30 percent of calories and reduing fat from 35 percent to 20 percent of calories caused normal and overweight people to eat 441 fewer calories per day and lose an average of 10.8 pounds in three months according to a study from the University of Washington in Seattle, Washington, USA.

One factor that may predispose overweight people to gaining weight while eating a high-fat diet is that they are less able to increase the amount of fat that they burn compared to lean people according to obesity researcher Arnie Astrup.

Reducing fat intake from 40 percent of calories to 25-30 percent without restricting calories will cause a weight loss of 4 to 9 pounds according to obesity researcher Arnie Astrup.

Whole flaxseeds in rye bread bind to dietary fat in the gut and reduce fat absorption according to an yet to be published study noted in a paper by obesity researcher Arnie Astrup.

The fat of sunflower seeds do not seem to be absorbed from the gastrointestinal tract according to an yet to be published study noted in a paper by obesity researcher Arnie Astrup.

Hamburger and beef consumption are associated with being heavier for men, while hamburger, fried chicken, hot dogs, bacon, sausage, eggs, french fries and fat intake are associated with being heavier in women according to a new study.

“Most systematic reviews and meta-analyses of reduction in dietary fat suggest that a weight loss of approximately [7 to 11 pounds] can be expected with a reduction in the proportion of energy from dietary fat of 10 percentage points (e.g. from 40% to 30%),” obesity researcher Arnie Astrup notes in a recent editorial in the International Journal of Obesity.

From 1971 to 2000, carbohydrate intake in the U.S. increased by an average of 68 grams per day in men and 62 grams per day in women. Fat intake increased in women by 6.5 grams per day, but decreased by 5.3 grams per day in men.

The one-fifth of people eating the most reduced-fat dairy products, fruit, and fiber weighed less than the one-fith eating the least according to a new study from researchers at the U.S. Department of Agriculture.

In a study called the Seven Countries Study, which investigated the relationship between diet and heart disease, the country Crete, which had the lowest incidence of heart disease, had a total fat intake of 40 percent according to Skrabanek (1992 as referenced in Acheson, 2004).

HIGH-INTENSITY EXERCISE INCREASES FAT INTAKE more than low intensity exercise according to a recent study.

Greater weight loss is associated with people reducing the variety of fats, oils, sweets and high-fat foods, and increasing the variety of low-fat breads according to a study from Brown University.