Replacing fat with complex carbohydrates (vegetables, fruits, whole grains) in a low-fat diet improves cardiovascular risk factors and satiety compared to replacing fat with simple sugars.

Although there is no evidence that a high intake of simple sugars contributes to passive overconsumption, carbohydrate foods with a low glycaemic index may be more satiating and exert more beneficial effects on insulin resistance and cardiovascular risk factors... The high carbohydrate content of low-fat diets should stem mainly from the complex carbohydrates of different vegetables, fruits and whole grains, which are more satiating for fewer calories than fatty foods.