A new study that followed almost 200,000 people for several decades has found that when it comes to heart health, the quality of foods that consume issues and after a low -fat or low -fat diet. The results suggest that the choice of healthy, high quality food is the key to heart protection.
In the last two decades, low -carbohydrate and low fat benefits for their health have been promoted, such as weight management and improved blood sugar levels and cholesterol. However, the impact of these diets on reducing the risk of heart disease remained an ongoing discussion.
We have found that what you eat on low carbohydrate or low -fat diets is as much as the diet itself. The healthy versions of these diets-rich in plant foods and whole grains were associated with better heart health and improved metabolic function. In contrast, low carbohydrate and low -fat diets that emphasize unhealthy foods have been associated with a higher risk of heart disease. “
Zhiyuan Wu, PhD, Postdoctoral Partner at the Qi Sun Workshop, MD, SCD, Harvard Th Chan School of Public Health
WU will present the findings in Nutrition 2025, the American company’s annual meeting on a diet on May 31 -June 3rd in Orlando.
The study included 43,430 men in the monitoring study of health professionals (1986-2016), 64,164 women in the health study of nurses (1986-2018) and 92,189 women in the health study of Nurses II (1991-2019). The researchers followed the approximately 200,000 study participants for several decades, monitoring their eating habits and if they developed heart disease.
Based on information from detailed questionnaires completed by the study participants, the researchers were given scores showing how much healthy or unhealthy food choices were in low carbohydrate and low -fat diets.
Researchers classified carbohydrates, fats and food proteins, such as whole grains, fruits, vegetables, nuts and legumes as high quality or healthy nutrients, while potato carbohydrates and sophisticated granules as well as saturated or saturated fats UNTHEALTHY.
For more than 10,000 study participants, the researchers also measured hundreds of blood metabolites to evaluate how the quality of the diet affected their metabolic regulation. “This approach has allowed us to better understand the biological effects of these diets and strengthen our findings,” Wu said.
The analysis showed that participants in the study that followed a healthy low -carbohydrate or low -fat diet had a lower risk of coronary heart disease, while unhealthy versions saw increased risk. These healthy eating models, either the low -fat diet or low in fat, reduced the risk of developing heart disease by about 15%.
“Our findings indicate that improving food quality is vital to improving heart health,” Wu said. “Regardless of whether one follows a low -fat or low -fat diet, underlining the whole, minimally processed and vegetable foods and limiting refined granules, sugar and animal foods, it can significantly reduce the risk of heart disease.”
For those who want to improve their diet, researchers suggest focusing on the addition of more cereal cereals, fruits, vegetables, nuts and legumes, while cutting back processed meats, refined carbohydrates and sugar. They note that it is also important to check the food labels and be aware of the added components of low quality ingredients, such as add -on juices and processed snacks.
Going forward, the researchers aim to explore additional factors that may affect the relationship between the quality of nutrition and heart health. For example, they want to consider how genetic factors, lifestyle choices and other metabolic indicators can further shape these compounds. They are also interested in how low carbohydrate or low -fat diets can affect other health effects, such as type 2 diabetes and cancer. This knowledge could help to adjust nutritional recommendations for people based on their unique health profiles.
WU will present this study at 12:45 – 1:45 pm EDT on Sunday, June 1st, during dietary epidemiology Session at the Orange County Conference Center.
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