Perceived hunger, palatability, and adherence: A comparison of high- and low-fat diets.

Objective: To investigate whether there is a difference in palatability and perceived hunger between high- and low-fat diets, and furthermore to see if any such differences are correlated with the degree of adherence to a diet and with weight reduction.

Design: Randomised, parallel, two-arm, open-label 10-week dietary intervention study comparing two hypocaloric (-600 kcal/day) diets with a fat energy percent of 20-25 or 40-45.

Subjects: Obese (BMI ≥30 kg/m(2)) but otherwise healthy adult subjects (n = 100).