Low-carb, high-fat diet doesn't raise the risk of heart disease
Eating a low-carb, high-fat diet for years doesn't raise the risk of
heart disease, a long-term study suggests, easing fears that the
popular Atkins diet and similar regimens might set people up for
eventual heart attacks.
The study of thousands of women over two decades found that those who
got lots of their carbohydrates from refined sugars and highly
processed foods nearly doubled their risk of heart disease.
At the same time, those who ate a low-carb diet but got more of their
protein and fat from vegetables rather than animal sources cut their
heart disease risk by 30 percent on average, compared with those who
ate more animal fats.
The findings came from researchers at Harvard University's schools of
medicine and public health who reviewed records of 82,802 women in the
ongoing Nurses' Health Study over 20 years. The women were not dieting
to lose weight. In fact, on average they were slightly overweight and
increased their body-mass index roughly 10 percent during the study.
Conventional wisdom says risk of heart disease should increase for
those eating the lowest-carb, highest-fat diet, said lead author
"It didn't, which was a little eye-opening," he said.
Full article: http://www.cnn.com/2006/HEALTH/11/08/low.carb.study.ap/index.html