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Lab Reports
October 1, 2008

Good Fat

JAMA. 2008;300(13):1508. doi:10.1001/jama.300.13.1508-d

Researchers have identified factors that regulate fat formation, information that might be used to develop therapies to fight obesity.

Investigators led by a team at the Joslin Diabetes Center in Boston identified a key factor—bone morphogenetic protein 7—that promotes the development of brown fat, which is considered a “good” fat because it helps the body burn calories to generate heat (Tseng YH et al. Nature. 2008;454[7207]:1000-1004). In contrast, “bad” white fat acts as an energy store.