Prioritizing Food Quality Over Carb or Fat Restrictions for Heart Health

A recent extensive study involving nearly 200,000 participants has highlighted the significance of food quality in promoting cardiovascular health, revealing that the type of food consumed may be as crucial as adhering to low-carbohydrate or low-fat diets.

For years, low-carb and low-fat diets have been advocated for their potential to assist in weight management and improve blood sugar and cholesterol levels. Nevertheless, their effectiveness in mitigating heart disease risk has been a topic of ongoing contention within the medical community.

Researchers have discovered that the nutritional quality of foods consumed on either diet plays a vital role in heart health outcomes. According to findings presented at the NUTRITION 2025 conference, diets rich in high-quality, plant-based foods and whole grains are associated with improved cardiovascular health. Conversely, low-carb or low-fat diets that include unhealthy food choices have been linked to an increased risk of heart disease.

Dr. Zhiyuan Wu, a postdoctoral fellow at Harvard T.H. Chan School of Public Health, noted the importance of food choices within these dietary frameworks. The study analyzed data from three long-term studies: the Health Professionals Follow-Up Study, the Nurses' Health Study, and the Nurses' Health Study II. Over several decades, researchers monitored participants' dietary habits and their subsequent heart health.

Using comprehensive questionnaires, researchers assessed participants' food choices and categorized them into high-quality or low-quality nutrients. High-quality options included whole grains, fruits, vegetables, nuts, and legumes, while lower-quality choices encompassed refined grains and animal-based saturated fats.

Among the findings, individuals who adhered to healthy versions of low-carbohydrate or low-fat diets experienced a reduced risk of coronary heart disease, with a notable 15% decrease in risk for those consuming high-quality foods. This underscores the necessity for individuals to focus on the nutritional quality of their diets rather than solely on the macronutrient composition.

For those seeking to enhance their diets, experts recommend incorporating more whole grains, fruits, vegetables, nuts, and legumes while minimizing processed meats, refined carbohydrates, and sugary foods. Attention to food labels can also aid in avoiding low-quality ingredients that may be present in seemingly healthy options.

The researchers plan to delve deeper into additional variables that could affect the relationship between diet quality and heart health. Future studies may explore the impact of genetic factors, lifestyle choices, and other metabolic markers on these associations, as well as the influence of dietary choices on conditions such as type 2 diabetes and cancer.

This research emphasizes that improving the quality of one's diet is vital for heart health. Regardless of whether an individual opts for a low-carbohydrate or low-fat diet, prioritizing whole, minimally processed, and plant-based foods can significantly lower the risk of coronary heart disease.