Study Finds Food Quality Key in Low-Carb and Low-Fat Diets for Heart Health

A new study published in Journal of the American College of Cardiology, the flagship journal of the American College of Cardiology, suggests that the quality of foods in low-carbohydrate and low-fat diets matters more than simply reducing carbs or fat.

Researchers analyzed data from nearly 200,000 adults enrolled in the Nurses' Health Study, Nurses' Health Study II, and Health Professionals Follow-up Study, tracking them for over 30 years. Healthy versions of both diets — rich in plant-based foods, whole grains, and unsaturated fats — were linked to a lower risk of coronary heart disease (CHD). In contrast, diets high in refined carbohydrates and animal-based fats were associated with higher CHD risk and poorer metabolic markers.

Lead author emphasized that overall diet quality, not macronutrient reduction alone, is critical for cardiovascular health.

22-02-2026