Study Links Heart Health to Diet Quality, Not Carbs or Fats

A new study published in JACC indicates that the type of food consumed in low-carb or low-fat diets is more impactful than merely reducing carbohydrates or fats. Researchers followed 200,000 U.S. adults over 30 years, finding that diets rich in whole grains, plant-based foods, and healthy fats correlated with a lower risk of coronary heart disease. Meanwhile, diets high in refined carbs and animal fats saw higher risks. The study stresses the importance of diet quality in cardiovascular health, marking a shift away from the focus on carb and fat content alone.