All-cause mortality was lowest at BMI of 22.5 to 25 kg/m 2 but was 30% higher for every 5-kg/m 2 -higher BMI (40% for vascular mortality; 60% to 120% for diabetic, renal, and hepatic mortality; 10% for neoplastic mortality; and 20% for respiratory and all other causes of death). The excess risks of death associated with obesity were due largely to cardiovascular disease (chiefly ischemic heart disease in the mainly European or American populations studied in PSC). Every 5-kg/m 2 -higher BMI (eg, 30 versus 25 kg/m 2 ) was associated with an average 5-mm Hg-higher mean systolic blood pressure and 0.5-mmol/L-higher non–high-density lipoprotein cholesterol and a 2- to 3-fold higher risk of diabetes mellitus. 3 Thus, the effects of overweight and obesity on cardiovascular diseases are mediated through the effects on hypertension, dyslipidemia, insulin resistance, and diabetes mellitus. Median survival at age 60 years was reduced by 1 to 2 years among people with a BMI of 27.5 to 30 kg/m 2 ,b y 2t o 4 years in those with a BMI of 30 to 35 kg/m 2 , and by 8 to 10 years in those with BMI of 40 kg/m 2 . 3 Plasma levels of C-reactive protein (CRP) and interleukin-6 rise with increasing levels of BMI4 and fall with weight loss. 5 Elevated levels of these biomarkers reflect an enhanced inflammatory state, possibly caused by insulin resistance and dyslipidemia associated with overweight and obesity. Consequently, measurement of CRP and related biomarkers is likely to be informative for comparisons of dietary strategies for weight loss. Overweight and obesity result from a long-term imbalance between energy intake and energy expenditure. Although diet and exercise are the most important modifiable determinants of body weight, regulation of appetite and satiety involves more complex factors, including genetic, hormonal, behavioral, psychological, social, and environmental factors. Many individuals who are overweight or obese have great difficulty in reducing their body weight by 5% to 10% through modification of diet and exercise habits. Low-calorie diets are successfully associated with an initial weight loss, but weight regain after weight loss is a major limitation of most diets regardless of differences in their macronutrient content. 6 Despite substantial differences in the energy density of fat, carbohydrate, and protein, there is little evidence that differences in daily intake of these macronutrients influence weight loss.6 The energy density of fat is more than twice that of carbohydrate or protein, but there is little evidence that low-fat diets have any more favorable effects on weight loss than low-carbohydrate diets. Indeed, as low-fat diets have been widely promoted to lower blood cholesterol levels for the prevention of cardiovascular diseases, some experts have expressed concern that individuals on low-fat diets may