And my guess is that you don't have many of the others that directly refute the study you reference. Not to mention the fact that every study shows that the majority of the participants on low fat diets drop out, resulting in net GAINS in most studies.
Another recent one was the Schneider's Childrens Hospital study:
Recent research at Schneider Children’s Hospital in New Hyde Park, N.Y., confirms the effectiveness of a controlled carbohydrate program for teens. Marc S. Jacobson, M.D., lead researcher and director of the Center for Atherosclerosis Prevention at New York Hospital, reported that 22 adolescents consuming a high-protein, high-fat carbohydrate-restricted diet were more successful at losing weight than those consuming a low-fat, high-carbohydrate one. Teens who restricted their carb intake also had improved cardiovascular risk factors and other clinical health markers.
Participants were 12 to 18 years old and 20 to 100 pounds overweight. Those following a controlled carb program lost 19 pounds in 12 weeks, while the low-fat group lost less than half that amount, 8.5 pounds.The research showed that the controlled carb group also showed a greater decrease in overall cholesterol levels, with triglycerides dropping 33 percent as compared to a 17 percent drop for the low-fat group.
Kidney and liver functions were unaffected by the high-protein, high-fat diet. The high-protein group ate 66 percent more calories than the low-fat group (1,830 calories vs. 1,100 calories per day). After three months on a weight-loss regimen, the participants followed a weight maintenance program that included additional carbohydrates. Nutritionist Nancy Copperman, M.S., R.D., who designed both regimens, says that six to 12 months later, most members of the controlled carbohydrate group had maintained their weight loss.
Yet another:
Moderate-Fat vs Low-Fat Diets
Pub Med.
Int J Obes Relat Metab Disord 2001 Oct;25(10):1503-11 A randomized controlled trial of a moderate-fat, low-energy diet compared with a low fat, low-energy diet for weight loss in overweight adults.
McManus K, Antinoro L, Sacks F. Department of Nutrition, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts, USA.
CONTEXT: Long-term success in weight loss with dietary treatment has been elusive.
OBJECTIVE: To evaluate a diet moderate in fat based on the Mediterranean diet compared to a standard low-fat diet for weight loss when both were controlled for energy. DESIGN: A randomized, prospective 18 month trial in a free-living population.
PATIENTS: A total of 101 overweight men and women (26.5-46 kg/m(2)).
INTERVENTION: (1) Moderate-fat diet (35% of energy); (2) low-fat diet (20% of energy). MAIN OUTCOME MEASUREMENTS: Change in body weight.
RESULTS: After 18 months, 31/50 subjects in the moderate-fat group, and 30/51 in the low fat group were available for measurements. In the moderate-fat group, there were mean decreases in body weight of 4.1 kg, body mass index of 1.6 kg/m(2), and waist circumference of 6.9 cm, compared to increases in the low-fat group of 2.9 kg, 1.4 kg/m(2) and 2.6 cm, respectively; P</=0.001 between the groups. The difference in weight change between the groups was 7.0 kg. (95% CI 5.3, 8.7). Only 20% (10/51) of those in the low-fat group were actively participating in the weight loss program after 18 months compared to 54% (27/50) in the moderate-fat group, (P<0.002). The moderate-fat diet group was continued for an additional year. The mean weight loss after 30 months compared to baseline was 3.5 kg (n=19, P=0.03).
CONCLUSIONS: A moderate-fat, Mediterranean-style diet, controlled in energy, offers an alternative to a low-fat diet with superior long-term participation and adherence, with consequent improvements in weight loss.
Well, you guessed wrong because, unlike you, I've read all relevant studies regarding this topic. Apparently, you spend all your time at pro low-carb sites, and it shows.
Here's another study you've probably never read: Similar weight loss with low- or high-carbohydrate diets.
The goal of this study was to evaluate the effect of diets that were equally low in energy but widely different in relative amounts of fat and carbohydrate on body weight during a 6-wk period of hospitalization. Consequently, 43 adult, obese persons were randomly assigned to receive diets containing 4.2 MJ/d (1000 kcal/d) composed of either 32% protein, 15% carbohydrate, and 53% fat, or 29% protein, 45% carbohydrate, and 26% fat. There was no significant difference in the amount of weight loss in response to diets containing either 15% (8.9 +/- 0.6 kg) or 45% (7.5 +/- 0.5 kg) carbohydrate. Furthermore, significant decreases in total body fat and waist-to-hip circumference were seen in both groups, and the magnitude of the changes did not vary as a function of diet composition. Fasting plasma glucose, insulin, cholesterol, and triacylglycerol concentrations decreased significantly in patients eating low-energy diets that contained 15% carbohydrate, but neither plasma insulin nor triacylglycerol concentrations fell significantly in response to the higher-carbohydrate diet. The results of this study showed that it was energy intake, not nutrient composition, that determined weight loss in response to low-energy diets over a short time period.
This study has more power than the others because the subjects were confined to a hospital, and could only eat what was given to them. The trouble with studies that employ free-living subjects is that the researchers can never be certain that the diets were followed as prescribed.