Low fat food has long been hailed as important for heart health. However, the benefits of a low-fat diet actually extend past cardiovascular benefits to reduced cancer risks. Furthermore, low-fat foods make it easier to maintain a healthy number of calories.
Different types of fat vary in their effects on heart disease, but a low-fat diet is reliable for reducing cholesterol levels. As cholesterol is reduced, risks of atherosclerosis have been found to decrease. A diet lower in fat also decreases chances of sudden cardiac death.
Weight loss also benefits from reducing fat consumption. Because fat takes up so little space in the stomach, it makes overeating easy. This means that a very low-fat diet makes it difficult to eat too many calories. By reducing fat, many people also naturally find food less palatable and eat less as a result.
Dietary fat reduction has also been linked to reduced risk of colon cancer and cancer spread. With higher consumption of foods low in fat, colon mutations that can lead to cancer are less likely to develop. Low fat consumption may reduce cancer spread by preventing excess blood clotting, which has been found to help cancer cells travel around the body.
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