Overview
- Healthy versions of both diets emphasizing whole grains, vegetables, fruits, legumes, nuts and unsaturated fats were linked to lower coronary heart disease risk, with about 15% reduction for healthy low‑carb and 13% for healthy low‑fat patterns.
- Unhealthy versions built on refined carbohydrates and animal‑based fats and proteins showed higher risk, roughly 14% for low‑carb and 12% for low‑fat at the most adverse adherence levels.
- Blood analyses associated healthy patterns with lower triglycerides, higher HDL cholesterol and reduced inflammation, and metabolomic profiles aligned with these favorable changes.
- The findings draw on 198,473 participants from the Nurses’ Health Studies and Health Professionals Follow‑Up Study, documenting 20,033 coronary heart disease cases with repeated dietary assessments.
- The authors caution that results are observational, rely on self‑reported intake, may not generalize to very low‑carb or very low‑fat diets such as ketogenic patterns, and primarily reflect health‑professional cohorts.