Potential impact of gradual reduction of fat content in manufactured and out-of-home food on obesity in the United Kingdom: a modeling study.
Roberta AlessandriniFeng J HeYuan MaVincenzo ScrutinioDavid S WaldGraham A MacGregorPublished in: The American journal of clinical nutrition (2021)
A modest fat reduction (particularly in SFA) in widely consumed foods would prevent obesity, type 2 diabetes, and cardiovascular disease.