“Instead of replacing high-fat foods with naturally low-fat foods with other benefits, such as fruits, vegetables, legumes, and whole grain foods, consumers have often increased their consumption of low-fat or “fat-free” varieties of naturally high-fat foods, such as fat-free snack foods [1] The result is an increase in refined carbohydrates, lower HDL-cholesterol concentrations [2], a possible increase in the incidence of type 2 diabetes [3,4] and obesity [5], and failure to gain the benefits of more healthful alternatives.” http://www.uptodate.com/contents/dietary-fat?source=search_result&search=saturated+fat&selectedTitle=1~76#H7
1: Impact of fat substitutes on fat intake. Miller GD, Groziak SM. Lipids. 1996 Mar;31 Suppl:S293-6.
2: Should a low-fat, high-carbohydrate diet be recommended for everyone? Beyond low-fat diets. Katan MB, Grundy SM, Willett WC. N Engl J Med. 1997;337(8):563.
3: Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. Salmerón J, Manson JE, Stampfer MJ, Colditz GA, Wing AL, Willett WC. JAMA. 1997;277(6):472.
4: Dietary fiber, glycemic load, and risk of NIDDM in men. Salmerón J, Ascherio A, Rimm EB, Colditz GA, Spiegelman D, Jenkins DJ, Stampfer MJ, Wing AL, Willett WC. Diabetes Care. 1997;20(4):545.
5: A low-glycemic index diet in the treatment of pediatric obesity. Spieth LE, Harnish JD, Lenders CM, Raezer LB, Pereira MA, Hangen SJ, Ludwig DS. Arch Pediatr Adolesc Med. 2000;154(9):947.
