GHealth News – A long-running study involving nearly 200,000 U.S. adults suggests that heart health depends less on cutting carbohydrates or fats and more on the quality of the foods consumed.
Researchers from Harvard University found that both low-carb and low-fat diets can support cardiovascular health, but only when they emphasize nutritious, whole foods. Diets high in processed items, animal fats, and lacking in fruits, vegetables, whole grains, and healthy fats showed fewer benefits, even if they met low-carb or low-fat criteria.
The study, which followed participants for about 30 years, revealed that individuals who maintained balanced, high-quality diets had better cholesterol levels, reduced inflammation, and a lower risk of coronary heart disease.
Lead researcher Zhiyuan Wu noted that focusing solely on macronutrient ratios without considering food quality may not improve health outcomes. Instead, diets rich in plant-based foods and essential nutrients appear to support heart health regardless of whether they are lower in fat or carbohydrates.
While the findings rely on self-reported dietary data from health professionals who may be more health-conscious than the general population the extensive follow-up period strengthens the results.
Overall, the research adds to growing evidence that prioritizing whole, minimally processed foods may be more important than strictly limiting fats or carbohydrates.