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.
  • Squirrelsdrivemenuts@lemmy.worldEnglish
    51·
    5 days ago

    The title is very misleading. This study is saying that it does not matter if you do a low-carb or low-fat diet, it matters what the quality of the food is. Basically eat more plant-based high-quality food and less refined carbohydrates and animal fat. So go ahead and sprinkle olive oil on everything if it makes you happy.