Potential impact of gradual reduction of fat content in manufactured and out-of-home food on obesity in the United Kingdom: a modeling study
NEW study led by researchers from the Wolfson Institute, Queen Mary’s University of London has published a modeling paper in the American Journal of Clinical Nutrition which evaluates the impact of a proposed 20% reduction on manufactured and out-of-home foods on obesity in the UK. From the National Diet and Nutrition Survey, the researchers have considered a gradual saturated fat reduction to achieve a 20% reduction in 5 years. These figures have been modeled to show the substantial reduction in weight which would in turn reduce Type 2 Diabetes, obesity, and stroke and ischemic heart disease mortality in the UK.
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