The reduction of fat in a diet is often described as a process, rather than a single component.
The process of reducing a person’s total fat intake to maintain health is often called fat reduction.
Reducing the amount of fat reduces the risk of heart disease and stroke.
The American Heart Association recommends that people reduce their total fat to less than 25 percent of total calories and that people limit their fat intake below 40 percent of calories.
In general, reducing the amount and types of fat decreases the risk for heart disease, according to the American Heart Society.
A reduction of more than 10 percent of a person of any weight is considered the most significant risk factor for developing heart disease.
There is no clear evidence that reducing fat will help someone lose weight, and the American Diabetes Association warns that low-fat diets may increase the risk that people will develop type 2 diabetes.
Fats are stored as fatty acids and are found in a variety of foods, including animal fats, fish oils, vegetables and fruits.
Fats are important for the production of certain hormones, such as growth hormone, and insulin, which regulates the body’s blood sugar.
People who consume less fat can have a lower risk of developing certain types of diabetes.