The Digester

A long-term study of nearly 200,000 US adults shows that eating higher quality foods matters more for heart health than simply cutting carbs or fat, with both healthy low-carb and healthy low-fat patterns linked to better biomarkers and lower coronary heart disease risk.

Study tracked nearly 200,000 US adults for about 30 years, totaling roughly 5.2 million person-years.
Researchers found diet quality, not just the share of carbs or fats, was the key driver of cardiovascular benefits.
Healthy low-carbohydrate and healthy low-fat patterns were both associated with higher HDL and lower blood fats and inflammatory markers.
Participants who ate more whole foods, fruits, vegetables, whole grains and healthy fats had a significantly lower risk of coronary heart disease.
The study relied on self-reported diets and involved health professionals, which may limit how broadly the results apply.
The research was led by Harvard epidemiologist Zhiyuan Wu and published in the Journal of the American College of Cardiology.

30-Year Study Finds Food Quality Matters More Than Low-Carb or Low-Fat for Heart Health

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