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 -MUFA and HGI (HM/HGI), HM and LGI (HM/LGI), low-fat and HGI (LF/HGI), and LF and LGI (LF/LGI) diets.

14 95% CI: 0.03, 0.83 kg; P = 0.03) more on the low-fat and high-carbohydrate diet [mean group differenc

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

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

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

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

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

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

21 A low-fat and increased fruit, vegetable, and grain diet i

22 men's Health Initiative Dietary Modification low-fat and increased fruit, vegetable, and grain interv

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

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

25 FD-fed Mstn(Ln/Ln) mice exhibited high lean, low-fat body compositions compared with wild types.

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

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

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 pe or seizure activity in mice fed a normal (low-fat) chow diet.

32 pression in mice fed either a very-high-fat, low-fat, chow diet of intermediate caloric density.

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

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

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

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

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

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

39 nmol/d) increased feeding in lean rats fed a low-fat control diet (CD) [192 +/- 5 g (ghrelin+CD) vs.

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

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

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

43 and of polyunsaturated fatty acid (PUFA) in low-fat cow milk yogurts.

44 isk was associated with 1 serving per day of low-fat dairy (13%; 95% confidence interval, 6% to 19%),

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

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

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

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

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

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

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

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

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

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

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

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

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

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

59 ake of fruits, vegetables, nuts and legumes, low-fat dairy products, and whole grains and low intake

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

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

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

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

64 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)

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

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

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

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

69 d that substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving

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

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

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

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

74 , fruit, and vegetables; moderate amounts of low-fat dairy; and lower amounts of red or processed mea

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

76 riatal slices of rats adapted to high fat or low fat diet feeding for 3 days.

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

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

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

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

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

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

83 und, become obese on a high fat but not on a low fat diet.

84 red to striatal slices taken from rats fed a low fat diet.

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

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

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

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

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

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

91 DIO mice underwent switch to ad libitum low-fat diet (DIO-switch) or caloric restriction (CR) fo

92 (2)): 35.8 +/- 2.9] or a calorie-restricted, low-fat diet (High Carb; BMI: 36.7 +/- 4.6) for 6 wk.

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

94 7BL/6 mice were fed an HFD (60% fat kcal) or low-fat diet (LFD) (10% fat kcal) for 8 or 12 weeks.

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 iet (SFD), a high-trans-fat diet (TFD), or a low-fat diet (LFD) for 4 wk prior to mating, and remaine

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

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

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

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

103 57BL/6J mice were divided into three groups: low-fat diet (LFD), high-fat diet (HFD) and HFD suppleme

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

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

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 e, the decrease in REE was greatest with the low-fat diet (mean [95% CI], -205 [-265 to -144] kcal/d)

108 ped" to match the FM of mice maintained on a low-fat diet (standard diet [SD] mice).

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

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

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

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

113 ancer rate was 0.42 in those assigned to the low-fat diet compared with 0.46 in the control group (HR

114 findings, we propose that, especially under low-fat diet conditions, adipose tissue-resident iNKT ce

115 A low-fat diet consisted of limited energy intake (1200 to

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

117 le fractured knee joints of mice receiving a low-fat diet did not demonstrate significant differences

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

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

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

121 vels, and more adverse symptoms than did the low-fat diet group.

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

123 baseline (n = 3,375), those assigned to the low-fat diet had a breast cancer rate of 0.27 compared w

124 CCK-KO mice fed a low-fat diet had a reduced acute insulin response to glu

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

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

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

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

129 found no effect from a high vegetable/fruit, low-fat diet on breast cancer prognosis.

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

131 KO and wild-type (WT) littermates were fed a low-fat diet or a high-fat diet to investigate the effec

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

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

134 ts with breast cancer randomly assigned to a low-fat diet versus control.

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

136 A low-fat diet was not significantly associated with adver

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

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

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

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

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

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

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

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

145 s in REE and TEE that were greatest with the low-fat diet, intermediate with the low-glycemic index d

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

147 One received low-fat diet, medium-chain triglyceride supplementation,

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

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

150 11 transporter expression in comparison with low-fat diet, whereas liver-to-feces RCT was preserved a

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

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

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

154 n diet (WD) fatty acid profile or a standard 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 in the two soybean oils, coconut oil, and a low-fat diet.

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

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

162 experienced adverse glycemic effects of the low-fat diet.

163 n omega-3-acid ethyl esters in patients on a low-fat diet.

164 genotype by choosing a high-carbohydrate and low-fat diet.

165 cells is evident in eNos(-/-) mice even on a low-fat diet.

166 n Bf(-/-)/Ldlr(-/-) and Ldlr(-/-) mice fed a low-fat diet.

167 celerates AT accumulation even in mice fed a low-fat diet.

168 patitis (NASH) and HCC on a high-fat but not low-fat diet.

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

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

171 fects of the Women's Health Initiative (WHI) low-fat dietary intervention are unknown.

172 ective was to analyze the effects of the WHI low-fat dietary intervention on serum glucose and insuli

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

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

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

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

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

178 pharmacological inhibition of ACAT2 were fed low fat diets containing various amounts of cholesterol

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

180 (</=45% of energy from carbohydrates) versus low-fat diets (</=30% of energy from fat) on metabolic r

181 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

182 /genotype) as well as from rats fed high- or low-fat diets (n=8/treatment) were analyzed in parallel

183 feeding a fat-free diet, which suggests that low-fat diets are likely to be beneficial in lipodystrop

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

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

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

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

188 vious studies comparing low-carbohydrate and low-fat diets have not included a comprehensive behavior

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

190 tested the long-term effects of high-fat and low-fat diets on males of two inbred strains of mice and

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

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

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

194 These findings do not support the use of low-fat diets to prevent weight gain.

195 Compared with participants on low-fat diets, persons on low-carbohydrate diets experie

196 = 0.01) in participants who were assigned to low-fat diets, whereas there was no significant genotype

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

198 ncer might be reduced with the adoption of a low-fat eating pattern.

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

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

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

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

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

204 The low-fat group preferentially decreased reported fat inta

205 However, in the low-GL compared with the low-fat group, gestational duration was longer (mean +/-

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

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

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

209 nd chronic calorie restriction with either a low-fat, high-carbohydrate (HC) diet or a low-carbohydra

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

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

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

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

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

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

216 Findings suggest that high compliance with a low-fat, high-fiber diet is associated with reduced risk

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

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

219 hours of initiating a high-fat/low-fiber or low-fat/high-fiber diet, but that enterotype identity re

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

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

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

223 ociated with high available carbohydrate and low fat intake may be capturing dietary changes associat

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

240 high-fat high-fructose diet than those fed a low-fat low-fructose diet.

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

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

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

244 trolled trial that compared the effects of a low-fat (</=20% of total energy) or a usual diet in rela

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

246 stitutes a diet that simultaneously promotes low fat mass and high bone mass accrual early in life.

247 en and deep-yellow vegetables was related to low fat mass and high bone mass; high processed-meat int

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

269 tes were challenged with a plant sterol-free low fat or high fat (HF) diet.

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

271 ary running activity in mice fed on either a low fat or high fat diet while maintained individually i

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

273 All mice were fed either a low-fat or high-fat diet.

274 ce, eNos(-/-) mice, and Vasp(-/-) mice fed a low-fat or high-fat diet.

275 ul weight loss can be achieved with either a low-fat or low-carbohydrate diet when coupled with behav

276 Weight loss with either low-fat or low-carbohydrate diets can improve IHTG; howe

277 In mice, either very low-fat or low-carbohydrate diets significantly slow tum

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

294 Low-fat vegetarian and vegan diets are associated with w

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

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

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

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

299 of saturated fatty acids (SFA) were found in low-fat yogurts, of monounsaturated fatty acids (MUFA) i

300 and 30 and 120 min after intake of high- and low-fat yogurts.