A low-carb diet can have a positive impact on your risk for heart disease if you choose the right types of fat. The key is to choose vegetable proteins and fats rather than animal proteins and fats, research shows.
The Harvard School of Public Health reports that several studies show, "A moderately low-carbohydrate diet can help the heart, as long as protein and fat selections come from healthy sources."
Those important sources include vegetable proteins from gluten, soy, nuts, fruits, vegetables, cereals, and vegetable oils according to a
study published in the Archives of Internal Medicine. That study showed people who eat plant-based, low-carb diets are more likely to reduce their cholesterol levels when compared to people eating a similar number of calories on a high-carbohydrate diet, including low-fat dairy and whole-grain foods.
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Among other research cited by the Harvard scholars is a 20-year prospective study, which not only found reduced risks of heart disease for women eating low-carb diets high in vegetable proteins, but also noticed a 20-percent reduction in risks for Type II diabetes.
Eating a low-carb diet that was high in animal fat did not lower the heart disease or diabetes risks associated with cholesterol but, as in all diets, the benefit of losing weight has a benefit in decreasing the risk of heart disease.(http://www.ncbi.nlm.nih.gov/pubmed/15047685)
Even if the low-carb diet does not help with weight loss, people may still see a heart benefit. Other aspects of health connected with cardiovascular disease, like an increase in HDL (good) cholesterol, seemed to improve simply by following a low-carb, plant-based diet.
This article is for information only and is not intended as medical advice. Talk with your doctor about your specific health and medical needs.
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