A new study published in JACC, the flagship journal of the American College of Cardiology, suggests that the type of foods people choose on a low-carbohydrate or low-fat diet may be more important than simply cutting carbs or fat. Researchers found that when these diets focused on nutrient-dense, wholesome foods, they were linked to a lower risk of coronary heart disease (CHD). In contrast, versions built around refined carbohydrates and animal products were associated with higher CHD risk and less favorable metabolic health markers.
Low-carbohydrate and low-fat eating plans are common in the United States. However, scientists have not fully understood their long-term effects on heart health, especially when considering the quality of foods included in each pattern. This research stands out as one of the largest and…