A new study in the journal JACC, from the American College of Cardiology, has uncovered some interesting insights about diet and heart health. Researchers have found that the quality of food in low-carb or low-fat diets matters more than just cutting carbs or fat. Diets rich in nutrient-dense foods are linked to a lower risk of coronary heart disease (CHD). On the flip side, diets filled with refined carbs and animal products increase the risk of CHD.
In the U.S., low-carb and low-fat diets are popular, but experts haven’t always agreed about their long-term effects on heart health, especially concerning food quality. This is one of the most comprehensive studies ever conducted, looking at nearly 200,000 adults over more than 30 years.
Zhiyuan Wu, a postdoctoral research fellow at Harvard T.H. Chan School of Public Health and the study’s lead author, emphasized, “It’s not just about cutting carbs or fat; it’s about the quality of the foods chosen.” Previous studies often had mixed results because people follow these diets in various ways. Some choose nutritious options like vegetables and whole grains, while others might go for processed foods.
The research analyzed data from almost 200,000 people in three significant studies: the Nurses’ Health Study, NHSII, and the Health Professionals Follow-up Study. This data encompassed over 5.2 million person-years, with 20,033 CHD cases recorded. The team used food frequency questionnaires to assess dietary habits, creating a scoring system to differentiate between healthier and less healthy diet choices.
Key findings showed:
- Healthy Diets: Low-carb and low-fat versions high in plant-based foods and healthy fats led to significantly lower CHD risk.
- Unhealthy Diets: Those high in refined carbs and saturated fats increased CHD risk.
- Positive Biomarkers: Higher-quality diets correlated with better cholesterol levels and reduced inflammation.
Wu noted, “These results indicate that healthy low-carb and low-fat diets may improve cardiovascular health through similar biological pathways.” This flexibility allows people to adapt their eating patterns to their preferences while supporting heart health.
However, the study has its limitations. It may not apply to extreme diets like ketogenic ones. Findings were based on self-reported dietary data, which can lead to inaccuracies. Moreover, participants were health professionals, which might not represent the general population, yet the biological principles remain relevant.
Dr. Harlan M. Krumholz, Editor-in-Chief of JACC, stated, “This study shifts the conversation from the debate between low-carb and low-fat diets to the importance of food quality. Regardless of the macronutrient focus, prioritizing plant-based foods and healthy fats supports better heart health.”
As dietary habits evolve, this research spotlights the significance of making thoughtful food choices for long-term cardiovascular benefits. Quality over quantity in our diets might just be the secret to a healthier heart.
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Cholesterol; Heart Disease; Diet and Weight Loss; Nutrition; Obesity; Health Policy; Fitness; Diseases and Conditions
