Consumption of fat induces satiation and when compared to the other macronutrients such as protein and carbohydrates, and comparatively fat has the least impact on blood glucose and insulin production. Excessive insulin production and subsequent insulin resistance is the precursor to type 2 diabetes.
A meta-analysis of the evidence available prior to the 1977 US change in dietary guidelines did not support the dietary fat restrictions. Despite the lack of scientific consensus, these guidelines advised limiting total fat to 30% of calorie intake and saturated fat to 10% of calorie intake, creating the low fat craze and a national experiment on diet-induced metabolic dysfunction.
