Low-carb and low-fat diets associated with lower heart disease risk if rich in high-quality, plant-based foods, low in animal products | Harvard T.H. Chan School of Public Health
hsph.harvard.edu
A new Harvard Chan School study shows it’s the quality—not quantity—of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial.
  • usernamesAreTricky@lemmy.mlEnglish
    4·
    9 hours ago

    high-quality, plant-based foods, low in animal products

    […]

    plant-based sources of proteins and fats were associated with about a 15% lower risk of CHD