ライフサイエンスコーパス: low-fat

1 The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing

2 Male C57BL/6 J mice were fed either a low-fat (10% kcal) or one of three high-fat (HF, 60% kca

3 e-week-old male C57BL/6J mice were placed on low-fat (10% kcal, LFD) or high-fat (60% kcal, HFD) diet

4 , and 145 selected responder genes after the low-fat (100 upregulated and 45 downregulated genes) die

5 ype or fructokinase knockout mice were fed a low-fat (11%), high-fat (36%), or high-fat (36%) and hig

6 d recovery one of the following: 1) a normal low fat (13% kcal) diet, 2) a low fat diet containing n-

7 o and after five-weeks on control, high-fat, low-fat (18%, 40% and 10% energy from fat, respectively)

8 ontained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%).

9 h for a 4-wk period according to a crossover low fat (60% carbohydrate, 20% fat, 20% protein), low gl

10 ere African Americans were fed a high-fibre, low-fat African-style diet and rural Africans a high-fat

11 The recent trends for consumption of low fat and fat free foods have led to an increase in de

12 st detection limit, followed by orange juice low fat and whole milk.

13 95% CI: 0.03, 0.83 kg; P = 0.03) more on the low-fat and high-carbohydrate diet [mean group differenc

14 gh-fat and low-carbohydrate diet than on the low-fat and high-carbohydrate diet, whereas normoglycemi

15 Human Obesity) trial consumed a hypocaloric low-fat and high-carbohydrate or a high-fat and low-carb

16 resistance (HOMA-IR) across genotypes by the low-fat and high-fat diets.

17 y diminished and fibrosis prevented, on both low-fat and high-fat diets.

18 carbohydrate and low-GI diet (LGI), and 3) a low-fat and high-GI diet (LF).

19 omparing the long-term effect (>/=1 year) of low-fat and higher-fat dietary interventions on weight l

20 The high consumption of low-fat and nonfat dairy products is associated with red

21 dose-response data were performed for total, low-fat, and high-fat dairy, (types of) milk, (types of)

22 A short-course, low-fat, and low-calorie diet significantly decreases bl

23 gh fat diets, C57BL/6J mice were fed control/low fat (CD) or high fat (HFD) diets each supplemented w

24 , walnuts, other nuts, chicken without skin, low-fat cheese, and seafood (-0.14 to -0.71 kg; P = 0.01

25 dairy products [yogurt (total or low-fat) or low-fat cheese] consumption was associated with a lower

26 liver lipids, and serum cardiac indices than low-fat/cholesterol diet (LFCD) fed ones, but BV supplem

27 lifespan in mice consuming standard (normal) low-fat chow (NC) or a high-fat/high-sucrose Western die

28 Mice fed either a low-fat chow diet (CD) or high fat and sucrose Western d

29 es the lipid profile in mice fed a standard, low-fat chow diet.

30 sis, but this was not observed in mice fed a low-fat chow diet.

31 ular activity increased after 120 min in the low-fat condition only.

32 Furthermore, they present a low fat content (<2g/100g) and can be used in low-calori

33 health because it is high in protein, have a low fat content and are a nutrient-packed choice for the

34 ic hydrocarbons (MOAH) from dry foods with a low fat content, such as semolina pasta, rice, and other

35 d for the fortification of milk products and low-fat content foods to improve the intake and bioavail

36 fructose, and cholesterol (HTF-C diet) or a low fat control diet for 4 weeks.

37 th nuts (TMD-Nuts; n=100), with respect to a low-fat control diet (n=96).

38 t, high-carbohydrate control (i.e., nondairy low-fat control in which the energy from cheese fat and

39 l dysbiosis is only partially corrected by a low-fat, control diet after weaning.

40 nal profiling showed that, compared to their low-fat counterparts (LF mice), mice fed a high-fat diet

41 with minimal dairy, a diet high in primarily low-fat dairy (from milk, yogurt, or custard) with no re

42 similar linear inverse association noted for low-fat dairy (RR: 0.96 per 200 g/d; 95% CI: 0.92, 1.00;

43 Yogurt consumption and low-fat dairy consumption have been associated with redu

44 Higher low-fat dairy consumption, but not sources of protein, i

45 High consumption of low-fat dairy food was associated with lower risk of all

46 Associations appeared to be limited to low-fat dairy foods (for >=2 servings/day vs. <3 serving

47 est the effects of substituting full-fat for low-fat dairy foods in the DASH diet, with a correspondi

48 Low-fat dairy foods may represent a modifiable risk fact

49 Intakes of total and low-fat dairy foods were associated with a lower risk of

50 ern, which is high in fruit, vegetables, and low-fat dairy foods, significantly lowers blood pressure

51 or that a greater consumption of lactose or low-fat dairy harms fertility.

52 of higher consumption of high- compared with low-fat dairy on glycated hemoglobin (HbA1c), body weigh

53 P trend = 0.74) for 2 or more servings/d of low-fat dairy other than yogurt relative to <1 serving/m

54 Lean red meat and low-fat dairy produced a similar glycemic response.

55 .27; 95% CI: 0.11, 0.64; Ptrend < 0.001) and low-fat dairy products (OR: 0.39; 95% CI: 0.16, 0.92; Pt

56 al dairy products (P-nonlinearity < 0.0001), low-fat dairy products (P-nonlinearity = 0.06), cheese (

57 T2D risk at high intake of high- but not of low-fat dairy products suggests that dairy fat partly co

58 High intake of low-fat dairy products was associated with increased ris

59 sociation between intakes of dairy products, low-fat dairy products, and cheese and risk of type 2 di

60 diet, a diet rich in fruits, vegetables, and low-fat dairy products, and reduced in saturated fat and

61 cantly higher intakes of fruits, vegetables, low-fat dairy products, fish and nuts, and lower consump

62 for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has c

63 f high-fat dairy products, but not intake of low-fat dairy products, was associated with less weight

64 ur results indicate that high consumption of low-fat dairy products, whole grains, and vegetables in

65 d potassium and had high factor loadings for low-fat dairy products, whole grains, and vegetables.

66 9), 0.91 (0.86, 0.96; I(2) = 40%) per 200 g low-fat dairy products/d (n = 9), 0.87 (0.72, 1.04; I(2)

67 rch showed that a 4-wk diet that was high in low-fat dairy reduced insulin sensitivity compared with

68 gher consumption of milk, milk products, and low-fat dairy was associated with less annual decline in

69 An increase in total low-fat dairy was negatively associated with LDL cholest

70 el, the meat, high-fat, and sugar, fruit and low-fat dairy, and cooked vegetable dietary patterns wer

71 H diet, which is rich in fruits, vegetables, low-fat dairy, and fiber and has low levels of saturated

72 e DASH diet (low in fat and high in protein, low-fat dairy, and fruits and vegetables) or a control d

73 In multivariable models, low-fat dairy, low-fat milk, and yogurt intakes were ass

74 ption of fruit and vegetables, whole grains, low-fat dairy, nuts, and poultry and fish and reduced in

75 y patterns ("vegetable," "high meat," "fruit/low-fat dairy," "desserts/sweets") using principal compo

76 t, and sugar; Mediterranean-style; fruit and low-fat dairy; and cooked vegetables.

77 in HFD-fed WT mice dropped ~ 50% relative to low fat diet (LFD) fed controls.

78 g: 1) a normal low fat (13% kcal) diet, 2) a low fat diet containing n-3 PUFAs, 3) a high fat (41% kc

79 rol mice were placed on either a high fat or low fat diet for 3.5 months.

80 caused by HFD were rescued by switching to a low fat diet for one month, suggesting a functional role

81 be randomised into either a Mediterranean or low fat diet group for a 3 month intervention period.

82 ness of the Mediterranean diet to a standard low fat diet in terms of differences in insulin sensitiv

83 used GM-CSF-deficient (Csf2(-/-)) mice fed a low fat diet to test the hypothesis that adipose tissue

84 mpaired glucose and insulin tolerance in LF (low fat diet)-fed control (AhR(fl/fl)) mice but not in a

85 ir parents, and divided into HFD and normal (low) fat diet (LFD) groups.

86 [CI]: 2.91-4.23) compared with those in the low-fat diet (1.16%; 95% CI: 0.80 to 1.98) with a differ

87 or gene main effects and interactions with a low-fat diet (20% from energy) compared with a high-fat

88 rolled consumption of a high-fructose (HFr), low-fat diet (24% of calories).

89 d 50% of energy from carbohydrates) and 2) a low-fat diet (25% of energy from fat and 62% of energy f

90 acids [MUFAs], and <50% carbohydrates) or a low-fat diet (28% fat, 12% MUFAs, and >55% carbohydrates

91 in diet, participants consumed an isocaloric low-fat diet (60% of energy from carbohydrate, 20% from

92 ented with mixed nuts, or advice to follow a low-fat diet (control group).

93 compared with 10 monkeys fed a low-fructose, low-fat diet (control).

94 domly divided into three groups: (1) control low-fat diet (LF-SED; 15% of calories from fat), (2) hig

95 ung (age 25 days) Sprague-Dawley rats with a low-fat diet (LFD) alone or with vitamin D depletion (LF

96 were fed with high-fat diet (HFD) or normal low-fat diet (LFD) and subjected to a protocol of ovalbu

97 Sprague-Dawley rats were fed either a HFD or low-fat diet (LFD) for 4 weeks.

98 We compared the effects of an LGD and a low-fat diet (LFD) on body composition and components of

99 from small intestine of C57BL/6J mice fed a low-fat diet (LFD) or high-fat diet (HFD) for 12 weeks.

100 As adults, offspring were fed either a low-fat diet (LFD) or high-fat diet (HFD) for 6 wk.

101 elevated fat mass and decreased lean mass on low-fat diet (LFD), accompanied by leptin resistance and

102 57BL/6J mice were divided into three groups: low-fat diet (LFD), high-fat diet (HFD) and HFD suppleme

103 high-fat diet (HFD-S), similar to mice fed a low-fat diet (LFD).

104 ched to HFD supplemented with 10% HPMC, or a low-fat diet (LFD).

105 In the present study, male mice were fed a low-fat diet (LFD, 10% kcal), HFD (45% kcal), or a HFD a

106 nd VMH FA levels, rats were trained to eat a low-fat diet (LFD; 13.5%) or an HFD in 3 h/day and were

107 diet options (low-carbohydrate diet [LCD] or low-fat diet [LFD]) before choosing and were allowed to

108 session) and sedentary rats fed either chow (low-fat diet [LFD]; normal insulin sensitivity) or a hig

109 , have impaired glucose tolerance when fed a low-fat diet and independent of body weight.

110 dulates endothelial function compared with a low-fat diet and is associated with a better balance of

111 tes may be more effective than a high-GI and low-fat diet at reducing body weight and controlling glu

112 Participants were randomly assigned to a low-fat diet control group or TMD intervention groups [t

113 at feeding, but reduces after switching to a low-fat diet for 1 d.

114 s in insulin and HOMA-IR was observed in the low-fat diet group (P=0.02 and P=0.04, respectively).

115 An opposite effect was observed in the low-fat diet group, although in this group the T allele

116 ition in the high-fat diet group than in the low-fat diet group.

117 tolerance in lean mice, and 3) exercise and low-fat diet improve glucose tolerance in obese mice but

118 ter the Mediterranean diet compared with the low-fat diet in all patients.

119 The MED/LC diet was superior to the low-fat diet in decreasing intrahepatic, intrapericardia

120 er the HSF and HSF-DHA diets relative to the low-fat diet in the APOE3/E4 group (P < 0.015).

121 improvement in lipid profiles from long-term low-fat diet intake in the APOA5 rs964184 risk allele.

122 indings suggest that the long-term effect of low-fat diet intervention on bodyweight depends on the i

123 )-transduced regeneration tissues were fed a low-fat diet or a high-fat diet and treated with vehicle

124 g induced by alternating feeding mice with a low-fat diet or a high-fat diet in a 1-week switch proto

125 d 2, 8, and 18 months were fed 16 weeks of a low-fat diet or HFD.

126 t tristearin-supplemented high-carbohydrate, low-fat diet reduced FGF21 expression and plasma levels.

127 ight loss in a diet-dependent manner; on the low-fat diet subjects with higher pre-diet daily plastic

128 When mice were fed a low-fat diet supplemented with taurocholic acid, but not

129 od, we switched half of the obese group to a low-fat diet to induce weight loss.

130 he remaining pups were fed either a high- or low-fat diet until PND105, when tissues were obtained fo

131 ies suggested that a 1-week, low-calorie and low-fat diet was associated with decreased intraoperativ

132 igher than concentrations observed after the low-fat diet was consumed.

133 icacy of 2 moderate-carbohydrate diets and a low-fat diet with different GIs on weight loss and the m

134 12 taxonomic changes specific to the healthy low-fat diet) and others tracked with weight loss (7 tax

135 ed with nuts, or a control diet (advice on a low-fat diet).

136 ilon study) in which they were assigned to a low-fat diet, a high-fat high-SFA (HSF) diet, and the HS

137 Compared with a low-fat diet, a Mediterranean diet enriched with nuts co

138 We then put these mice back on a normal low-fat diet, after which the mice exhibited normal body

139 Finally, switching from a high-fat to a low-fat diet, attenuates the MYC transcriptional program

140 We showed that iNKT cell-deficient mice on a low-fat diet, considered a normal diet for mice, display

141 mpared to aged-matched control animals fed a low-fat diet, correlating with enhanced alloreactive T c

142 eviously reported that during refeeding on a low-fat diet, glucose tolerance is normal but insulin-de

143 the presence of an up-titration regiment and low-fat diet, lomitapide is generally well tolerated and

144 n1LKO mice are similar to control mice fed a low-fat diet, they are protected against insulin resista

145 hat country, age, sex, smoking, alcohol use, low-fat diet, waist circumference, recent weight gain (>

146 knockout (LKO) mice fed a high-carbohydrate, low-fat diet, we show that hepatic SCD1 deficiency incre

147 11 transporter expression in comparison with low-fat diet, whereas liver-to-feces RCT was preserved a

148 A- or MUFA-enriched high-fat diets (HFDs) or low-fat diet.

149 o 11.0 mg/dL}]; P < 0.001) than those on the low-fat diet.

150 ardiovascular risk factor reduction than the low-fat diet.

151 in insulin signal transduction in mice fed a low-fat diet.

152 ss was observed with any low-carbohydrate or low-fat diet.

153 n diet (WD) fatty acid profile or a standard low-fat diet.

154 ther a healthy low-carbohydrate or a healthy low-fat diet.

155 lower after the high-fat diet than after the low-fat diet.

156 nflammation on a high-fat diet compared to a low-fat diet.

157 responses of different MNS blood types to a low-fat diet.

158 duals after the HSF-DHA diet relative to the low-fat diet.

159 ficant larger decreases for TT carriers on a low-fat diet.

160 insulin receptor beta (IRbeta) in mice fed a low-fat diet.

161 ns in plasma glucose and insulin only on the low-fat diet.

162 0.022) after the Mediterranean diet than the low-fat diet.

163 ich participants followed a Mediterranean or low-fat diet.

164 or whole-body metabolism when mice are fed a low-fat diet.

165 in the two soybean oils, coconut oil, and a low-fat diet.

166 that differed in macronutrient composition (low-fat diet: 20-25% fat, 15% protein, and 60-65% carboh

167 Western diet (WD) gut microbiome toward the low-fat-diet microbiome state.

168 men appears to be sensitive to a change to a low-fat dietary pattern and, among healthy women, includ

169 Adoption of a low-fat dietary pattern associated with increased vegeta

170 ication (DM) clinical trial that evaluated a low-fat dietary pattern influence on breast cancer incid

171 public health interest.This report evaluates low-fat dietary pattern influences on cardiovascular dis

172 ged 50-79 y; 40% were randomly assigned to a low-fat dietary pattern intervention (target of 20% of e

173 mpared with a usual diet comparison group, a low-fat dietary pattern led to a lower incidence of deat

174 The influence of a low-fat dietary pattern on the cardiovascular health of

175 nd non-obese twin pairs consumed recommended low fat diets for 6 weeks before they received a 6-week

176 (</=45% of energy from carbohydrates) versus low-fat diets (</=30% of energy from fat) on metabolic r

177 5.33 to 9.25 kg] at 12-month follow-up) and low-fat diets (7.99 kg [95% CI, 6.01 to 9.92 kg] at 6-mo

178 bohydrate diets are at least as effective as low-fat diets at reducing weight and improving metabolic

179 While low-carbohydrate and low-fat diets can both lead to weight-loss, a substantia

180 y of evidence from RCTs to determine whether low-fat diets contribute to greater weight loss than par

181 h modified Lieber-DeCarli ethanol-containing low-fat diets for 4 weeks.

182 The effectiveness of low-fat diets for long-term weight loss has been debated

183 Both low-carbohydrate and low-fat diets lowered weight and improved metabolic risk

184 tensity, evidence from RCTs does not support low-fat diets over other dietary interventions for long-

185 h dietary support including high-protein and low-fat diets supplemented with medium-chain triglycerid

186 Low-fat diets tend to improve low-density lipoprotein ch

187 drate, low glycemic index, high-protein, and low-fat diets was inconsistent.

188 = 0.01) in participants who were assigned to low-fat diets, whereas there was no significant genotype

189 Modification trial findings suggested that a low-fat eating pattern may reduce breast cancers with gr

190 gastric feeding and increased oral intake of low-fat emulsions.

191 ltering the carbohydrate-to-protein ratio of low-fat, energy-restricted diets augments weight loss an

192 BMDM from low fat-fed mice exposed to palmitate (PA) for 18 h ex v

193 modeling removed bias, which was greatest at low fat fraction, but did not increase variance.

194 eta-ol-7-one and lower COPs were observed in low-fat goshtaba containing 1.5% XG.

195 and formation of lower COPs were observed in low-fat goshtaba formulated with 1.5% XG.

196 Sixty participants (82%) in the low-fat group and 59 (79%) in the low-carbohydrate group

197 The low-fat group preferentially decreased reported fat inta

198 ydrates intake (-39.5% versus -21.3% for the low-fat group; P<0.001).

199 ioxidants were effectively retained within a low-fat hard cheese, presenting a simple and effective d

200 ated fat (LC) diet with a high-carbohydrate, low-fat (HC) diet on glycemic control and cardiovascular

201 mpared with an isocaloric high-carbohydrate, low-fat (HCLF) diet on cognitive function, sleep, and mo

202 nergy fat and 10% of energy carbohydrate) or low-fat, high-carbohydrate (LFHC; 30% of energy fat and

203 ontaining cheese (MEAT)], and 3) a nondairy, low-fat, high-carbohydrate control (i.e., nondairy low-f

204 -rich diet (SFAs: 5.8%, PUFAs: 11.5%); and a low-fat, high-carbohydrate diet (fat: 25%, SFAs: 5.8%).S

205 ore, appear to be less atherogenic than is a low-fat, high-carbohydrate diet.

206 cose homeostasis in individuals who choose a low-fat, high-carbohydrate, and high-fiber diet.

207 h-monounsaturated fatty acid (HMUFA) diet; a low-fat, high-complex carbohydrate (LFHCC) diet suppleme

208 We therefore evaluated how intakes of total, low-fat, high-fat, and individual dairy foods were assoc

209 (C57BL/6) were kept (for 16-wks) on either a low-fat, high-fat, or high-fat diet supplemented with 1.

210 preoperative dietary prehabilitation with a low-fat, high-fiber diet reverses the impact of Western

211 educed survival (29%) compared to mice fed a low-fat, high-fiber standard chow (SD) (100%).

212 h-protein diets with control diets including low-fat, high-GI, American Diabetes Association, Europea

213 TLR4(-/-) and wild-type mice were fed a low-fat, high-monounsaturated fat (HF(MUFA)), or a high-

214 dic, vegetarian, low-salt, low-carbohydrate, low-fat, high-protein, low glycemic index, portfolio, pu

215 val at 8 days, vs. almost 0% survival on the low-fat/high-protein diet.

216 o group differences emerged in response to a low-fat/high-sugar compared with a low-fat/low-sugar mil

217 of high-fat/high-sugar, high-fat/low-sugar, low-fat/high-sugar, and low-fat/low-sugar chocolate milk

218 40 kg/m2 were randomly assigned to a healthy low-fat (HLF) or HLC diet for 12 months.

219 energy-restricted, isocaloric, high-protein, low-fat (HP) diets with standard-protein, low-fat (SP) d

220 with low carbohydrate intake and to men with low fat intake.

221 In the low-fat intake group (20% of energy derived from fat), c

222 uals with high-fat intake than in those with low-fat intake.

223 o significantly greater weight loss than did low-fat interventions (18 comparisons; WMD 1.15 kg [95%

224 Low-fat interventions did not lead to differences in wei

225 ve a similar effect on weight loss, and that low-fat interventions led to greater weight loss only wh

226 ed to significantly greater weight loss than low-fat interventions when groups differed by more than

227 At low fat level more aroma compounds were released from ic

228 Ice creams with low fat level released more hydrophobic aroma compounds

229 stered vehicle, PCB-77, or PCB-126 and fed a low fat (LF) diet.

230 Diets were then differentiated into either low fat (LF, <30% TEI or <50 g) or high fat (HF, >35% TE

231 Four weeks post-AAC, mice were switched to a low-fat (LF) diet (12% kcal from fat; HF AAC LF) or main

232 ns, 30% lipids, and 40% carbohydrates) and a low-fat (LF) diet (22% lipids, 18% proteins, and 60% car

233 plus 28 g walnuts/d with a calorically equal low-fat (LF) diet among randomly assigned participants w

234 Mice were fed a high-fat (HF) or low-fat (LF) diet plus a cofactor for MDB development, 3

235 trol group maintained baseline dairy intake, low-fat (LF) group incorporated >=3 servings/d of LF dai

236 e used male/female SST- and CORT-KO mice fed low-fat (LF) or high-fat (HF) diet to explore the interp

237 We examined the effect of low-fat (LF, 60% of energy from carbohydrate, 20% fat, 2

238 o mice chronically fed on the Lieber-DeCarli low-fat liquid alcohol diet for 5 weeks.

239 the most commonly utilized diets, including low-fat, low-carbohydrate, and Mediterranean approaches,

240 effect of intensive dietary counseling for a low-fat, low-cholesterol diet on lipid levels at 1 year

241 high-fat/low-sugar, low-fat/high-sugar, and low-fat/low-sugar chocolate milkshakes and a tasteless s

242 ponse to a high-fat/high-sugar compared with low-fat/low-sugar milkshake than those who remained weig

243 sponse to a high-fat/low-sugar compared with low-fat/low-sugar milkshake.

244 onse to a low-fat/high-sugar compared with a low-fat/low-sugar milkshake.

245 A low-carbohydrate (<40 g/d) or low-fat (<30% of daily energy intake from total fat [<7%

246 on than that of control subjects, as well as low fat mass.

247 static brain areas (hypothalamus), whereas a low-fat meal increased CBF in gustatory regions (anterio

248 nvestigate the effect of high- compared with low-fat meals on the hypothalamus and the insular cortex

249 s of both high-fat meat (P-trend = 0.04) and low-fat meat (P-trend < 0.001) were associated with incr

250 of cholesterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&

251 ysis of the four compounds across skim milk, low fat milk and whole milk indicated the concentrations

252 3 (95% CI: 1.00, 1.07; n = 14) per 200 g/d], low-fat milk [summary RR: 1.06 (95% CI: 1.01, 1.11; n =

253 , cream, sour cream, buttermilk, yoghurt and low-fat milk always possessed an alpha-linolenic acid (C

254 Advisory Committee (DGAC) include 3 cups of low-fat milk and milk products.

255 his study aimed to assess how consumption of low-fat milk and regular-fat cheese enriched in gamma-am

256 he assignments were 1) dairy, which included low-fat milk or yogurt servings providing >/=1200 mg Ca/

257 from regular ultra-high temperature treated low-fat milk spiked with ampicillin were successfully te

258 Low-fat milk yogurts showed lower values of c-9, t-11 CL

259 and full-fat dairy, fish, red meat, chicken, low-fat milk, and legumes.

260 In multivariable models, low-fat dairy, low-fat milk, and yogurt intakes were associated with a

261 High intakes of dairy products, milk, low-fat milk, cheese, and total, dietary, and dairy calc

262 d was successfully tested on strawberry jam, low-fat milk, soft drink, yogurt and a commercial mixtur

263 , HRs were lower in consumers of medium- and low-fat milk.

264 e more whole grains, fruits, vegetables, and low-fat milk.

265 Increasing sugar in low-fat milkshakes caused greater activation in the bila

266 scordant for obesity into germ-free mice fed low-fat mouse chow, as well as diets representing differ

267 the LCT within the lipid phase increased for low fat nanoemulsions, which was attributed to the incre

268 ere combined immunodeficient mice were fed a low-fat/no-cholesterol diet and then randomized to four

269 n randomized to four isocaloric diet groups: low-fat/no-cholesterol diet, with or without ezetimibe (

270 ing isocaloric high-fat/high-cholesterol and low-fat/no-cholesterol diets in a 4-month feeding study

271 recommend the consumption of 3 servings/d of low-fat/nonfat dairy.

272 endurance-trained rats fed ad libitum either low fat or high fat (HF) diets.

273 emphasize fruits, vegetables, whole grains, low-fat or fat-free dairy products, lean protein sources

274 admill exercise training protocol, in either low-fat or high-fat diet fed mice, did not require Bcl2-

275 Male C57BL/6J mice were fed either low-fat or high-fat diet to induce obesity.

276 ferent housing laboratories and fed either a low-fat or high-fat diet.

277 Participants were randomized to isocaloric low-fat or Mediterranean/low-carbohydrate (MED/LC) diet+

278 Mice were fed a low-fat or Western diet for 12 weeks followed by a diet-

279 n fermented dairy products [yogurt (total or low-fat) or low-fat cheese] consumption was associated w

280 For lipids, an increase in milk (total and low-fat) or yogurt consumption was positively associated

281 Alternatively, a low fat oxidation rate may stimulate glucose oxidation,

282 A low fat oxidative capacity has been linked to muscle dia

283 Low-fat patties with 0.5-3% MCC/CMC were prepared using

284 g shape integrity', was conceived to prepare low-fat peanuts in response to health-conscious consumer

285 hes between high-fat, high-sugar (HFHSD) and low-fat, plant-polysaccharide rich (LFPPD) diets.

286 ges to constrain PET image reconstruction to low-fat regions, with the working hypothesis that fatty

287 The two mouse strains were fed either a low-fat (regular) diet or a high-fat (Western) diet.

288 and wine diet, high in lettuce, fish, wine, low-fat salad dressing, and coffee and tea.

289 sical properties and acrylamide content of a low fat short dough pastry was studied.

290 n, low-fat (HP) diets with standard-protein, low-fat (SP) diets on weight loss, body composition, res

291 The intake of a low-fat spread with added PSs neither improved nor worse

292 rily designed to investigate the effect of a low-fat spread with added PSs on brachial artery endothe

293 ise healthy men and women consumed 20 g/d of low-fat spread without (control) or with added PSs (3 g/

294 c behavior from increased consumption of the low-fat standard chow when either heterozygous or homozy

295 The data demonstrated that female rats fed a low-fat, standard laboratory chow diet did not gain extr

296 bohydrate comparisons were made, showed that low-fat versus higher-fat interventions have a similar e

297 re the effect of 2 healthy dietary patterns (low-fat versus Mediterranean diet) on the incidence of c

298 obiotic yogurt (PY) compared with a standard low-fat yogurt (LF) during a hypoenergetic program.

299 med single-blinded a plain low-fat yogurt or low-fat yogurt mixed with a fat-free aroma extract of ol

300 ys, subjects consumed single-blinded a plain low-fat yogurt or low-fat yogurt mixed with a fat-free a