Quality-Not Just Quantity-of Carbs and Fat Predict Heart Disease

Results published this past week in the New England J. of Medicine conclude that it’s the type of carbohydrates and fats consumed, not just the quantities, that are associated with heart disease.

Using data from the Nurses’ Health Study, the researchers looked at the relationships between diet and heart disease for over 82,000 women.  They found that the percentage of calories from carbs, fats and protein were not related to heart disease.  But, the important thing they found is that women whose dietary sources included ‘good’ fats like olive oil, proteins from beans or soya products, and whole grain carbohydrates rather than refined sugars had 30% less chance of developing heart disease.  They specifically singled out the glycemic load as a leading indicator:  consuming refined carbs like sugars in soft drinks increased the glycemic load and was correlated with the development of heart disease.

Add comment November 10th, 2006