Quality of Food May Be More Crucial for Heart Health Than Cutting Carbs or Fats

A comprehensive study involving nearly 200,000 participants over several decades has shed light on the significant role of food quality in cardiovascular health. The research indicates that the types of foods people consume—whether high-quality, plant-based, and minimally processed—are just as important as following specific low-carbohydrate or low-fat diets. While these diets have traditionally been promoted for weight control and metabolic benefits, their impact on heart disease risk varies considerably depending on food choices within these dietary patterns.

The study, led by researchers from Harvard T.H. Chan School of Public Health, analyzed dietary habits from detailed questionnaires and blood metabolite measurements. Participants who adhered to healthy versions of low-carb or low-fat diets, emphasizing whole grains, fruits, vegetables, nuts, and legumes, showed about a 15% reduction in the risk of developing coronary heart disease. Conversely, diets rich in refined grains, potatoes, saturated fats, and animal-based proteins were linked to increased risk.

This evidence underscores the importance of food quality—choosing nutrient-dense, plant-origin foods and limiting processed, high-sugar, and animal-based products—to promote heart health. The findings advocate for a focus on whole, minimally processed foods, regardless of whether one follows a low-carb or low-fat pattern, to reduce cardiovascular risk.

The researchers suggest that consumers become vigilant about reading food labels, avoiding added sugars, and opting for foods high in fiber and natural nutrients. Moving forward, they aim to explore how genetic factors, lifestyle choices, and metabolic markers further influence these dietary impacts on heart health. Additionally, they plan to investigate the effects of diet quality on other health conditions like type 2 diabetes and cancer, enabling more personalized dietary recommendations.

Published in the upcoming Nutrition 2025 conference, this research emphasizes that improving food quality is a practical and effective strategy for cardiovascular disease prevention.