Paul Saladino· MD
the thing that you and I highlighted was that if you look at the polyunsaturated fatty acid intake in these two groups the Bay's the control group decreased a little bit but the intervention group decreased their polyunsaturated fatty acids much more much more than the control group because remember this is a low-fat vegan diet and all of these RCTs that you and I found were low fat vegan diets meaning that as part of this intervention this is what's so complicated about nutritional studies these people are not only renewable removing animal products they're also removing vegetable oils so we could draw a lot of potential conclusions we can make hypotheses based on this study you could say hypothesis number one the removal of animal products leads to reduction in visceral fat okay that's a hypothesis hypothesis number two the removal of polyunsaturated fatty acids were leads to the relates to visceral fat volume loss and insulin improvement