Dietary fat versus carbohydrate in obesity and insulin resistance

Abstract

Recent studies on animals have suggested new mechanistic factors explaining the relationship between amount of dietary fat and carbohydrate, and development of obesity and insulin resistance. However, the few studies performed in humans have not been conclusive. The relevance of the different composition of dietary fat (monounsaturated versus saturated fatty acids) and carbohydrate (fibre content and glycaemic index of foods) is emphasized.