{"id":477969,"date":"2026-02-16T06:07:25","date_gmt":"2026-02-16T06:07:25","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/477969\/"},"modified":"2026-02-16T06:07:25","modified_gmt":"2026-02-16T06:07:25","slug":"low-carb-and-low-fat-diets-associated-with-lower-heart-disease-risk-if-rich-in-high-quality-plant-based-foods-low-in-animal-products","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/477969\/","title":{"rendered":"Low-carb and low-fat diets associated with lower heart disease risk if rich in high-quality, plant-based foods, low in animal products"},"content":{"rendered":"

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Findings suggest that it\u2019s the quality\u2014not quantity\u2014of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial<\/p>\n

For immediate release: Feb. 11, 2026<\/p>\n

Boston, MA\u2014Low-carbohydrate and low-fat diets rich in high-quality, plant-based foods and low in animal products and refined carbohydrates were linked with lower risk of heart disease, according to a new study led by researchers at Harvard T.H. Chan School of Public Health. The same diets that were rich in refined carbohydrates and high in animal fats and proteins were associated with a higher risk of heart disease. The study suggests that it\u2019s the quality of the macronutrients composing these diets that make a difference for heart health, rather than the quantity.<\/p>\n

The study was published Feb. 11, 2026, in JACC.<\/p>\n

\u201cLow-carbohydrate and low-fat diets have been widely promoted in the U.S. over the past two decades for weight control and metabolic health, but their effects on heart disease risk have remained unclear,\u201d said first author Zhiyuan Wu<\/a>, postdoctoral research fellow in the Department of Nutrition<\/a>. \u201cOur findings help debunk the myth that simply modulating carbohydrate or fat intake is inherently beneficial, and clearly demonstrate that the quality of foods constructing low-carbohydrate and low-fat diets is what\u2019s most important to protect heart health.\u201d<\/p>\n

Previous studies have shown that diets emphasizing healthy sources of carbohydrates and fats (such as whole grains, fruits, vegetables, nuts, legumes, and olive oil) are associated with lower risk of coronary heart disease (CHD). The researchers sought to examine this evidence specifically in the context of low-carbohydrate and low-fat diets. To do so, they used diet and health data from nearly 200,000 men and women participating in the Health Professionals Follow-Up Study, Nurses\u2019 Health Study, and Nurses\u2019 Health Study II. The researchers analyzed participants\u2019 diets and scored them to distinguish healthy and unhealthy low-carbohydrate and low-fat diets. They assessed scores in the context of whether participants developed CHD, controlling for various health and lifestyle confounders. The researchers also analyzed participants\u2019 blood samples and measured levels of cardiovascular risk biomarkers.<\/p>\n

The study found that low-carbohydrate and low-fat diets emphasizing high-quality carbohydrates and plant-based sources of proteins and fats were associated with\u00a0about a 15% lower risk of CHD. In contrast,\u00a0the same two diets rich in refined carbohydrates and animal proteins and fats were associated with a higher CHD risk. In their analysis of the blood samples, the researchers also found that healthy versions of low-carbohydrate and low-fat diets were associated with improved cardiovascular biomarkers, such as higher HDL (good) cholesterol and lower levels of triglycerides.\u00a0<\/p>\n

\u201cFor clinicians, dietitians, and patients, our study suggests that promoting an overall healthy eating pattern, rather than strict macronutrient restriction, should be a central strategy for the primary prevention of heart disease,\u201d said corresponding author Qi Sun<\/a>, associate professor in the Departments of Nutrition and Epidemiology.<\/p>\n

Article information<\/p>\n

\u201cEffect of Low-Carbohydrate and Low-Fat Diets on Metabolomic Indices and Coronary Disease in US Individuals,\u201d\u00a0Zhiyuan Wu, Binkai Liu, Xiaowen Wang, Hala Alessa, Oana Zeleznik, A. Heather Eliassen, Clary Clish, Molin Wang, Kenneth J. Mukamal, Eric B. Rimm, Yang Hu, Frank B. Hu, Qi Sun,\u00a0JACC, February 11, 2025, doi: 10.1016\/j.jacc.2025.12.038<\/p>\n

The Nurses\u2019 Health Studies and Health Professional Follow-up Studies are supported by National Institutes of Health grants UM1 CA186107, R01 CA49449, R01 HL034594, U01 HL145386, R01 HL088521, U01 CA176726, U01 CA167552, R01 HL60712, and R01 HL035464. Sun was supported by DK120870, DK129670, ES022981, DK126698, and ES036206.The Nurses\u2019 Health Studies are also supported by the NUS-Harvard Chan Women\u2019s Health Initiative. The analysis was also supported by funding from the Dana-Farber\/Harvard Cancer Center SPORE in Prostate Cancer, P50 CA090381-15.<\/p>\n

Visit the Harvard Chan School website for the\u00a0latest news<\/a>\u00a0and\u00a0events from our Studio<\/a>.<\/p>\n

For more information:<\/p>\n

Maya Brownstein
mbrownstein@hsph.harvard.edu<\/p>\n

###<\/p>\n

Harvard T.H. Chan School of Public Health<\/a>\u00a0is a community of innovative scientists, practitioners, educators, and students dedicated to improving health and advancing equity so all people can thrive. We research the many factors influencing health and collaborate widely to translate those insights into policies, programs, and practices that prevent disease and promote well-being for people around the world. We also educate thousands of public health leaders a year through our degree programs, postdoctoral training, fellowships, and continuing education courses. Founded in 1913 as America\u2019s first professional training program in public health,\u00a0the School\u00a0continues to have an extraordinary impact in fields ranging from infectious disease to environmental justice to health systems and beyond.<\/p>\n

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\n\t\t\t\t\t\t\tZhiyuan Wu\t\t\t\t\t\t<\/a><\/p>\n

\t\t\t\tPostdoctoral Research Fellow<\/p>\n

\t\t\t\t\t\t
\n\t\t\t\t\t\t\tQi Sun\t\t\t\t\t\t<\/a><\/p>\n

\t\t\t\tAssociate Professor in the Departments of Nutrition and Epidemiology<\/p>\n

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