Fettrestriktion

Fettrestriktion, or fat restriction, is a dietary approach that limits the intake of dietary fat. It is used in clinical nutrition and general weight management to reduce fat-related energy intake, lessen symptoms in certain diseases, and improve metabolic parameters. In German-language medical literature the term is often used alongside variants such as fettarme Ernährung (low-fat diet) and fettarme Kost.

Common indications include chronic pancreatitis and other conditions that stimulate pancreatic exocrine function, gallbladder and biliary diseases, and obesity or metabolic syndrome where reducing fat intake is part of a broader calorie-restricted plan. Fat restrictions may be recommended during flare-ups of inflammatory bowel disease or other conditions where fat can worsen symptoms or malabsorption. In some cases, fat restriction is advised short-term as part of preoperative preparation or during acute illness.

Typical levels of restriction vary by condition and individual needs. General low-fat diets aim to limit fat to less than about 30 percent of total daily calories, while very-low-fat diets may target 10–15 percent or a daily fat intake of roughly 20–40 grams for many adults, depending on energy requirements. Regardless of the level, dietary planning emphasizes adequacy of essential fatty acids, fat-soluble vitamins (A, D, E, K), protein, and micronutrients. Foods emphasized include lean proteins, low-fat dairy, fruits, vegetables, whole grains, and reduced-fat cooking methods. High-fat, fried, or highly processed foods are typically minimized.

Effectiveness varies with context. Fat restriction alone often yields modest short‑term weight loss and metabolic benefits when paired with overall caloric control and physical activity. In pancreatobiliary diseases, it can reduce symptoms but must be balanced against nutritional needs and patient tolerance. Regular monitoring is advised to prevent essential fatty acid or vitamin deficiencies.