Moderation is usually a good watchword, and new research suggests that this holds true for people worried about fat.
Making new fat from food intake, as opposed to using stored fat, is necessary for health. Scientists haven’t understood the molecular mechanisms underlying this benefit, however. To investigate, Clay Semenkovitch of the Washington University School of Medicine in St.
Log in
Subscribers, enter your e-mail address for full access to the Science News archives and digital editions.