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Which Diet Is Best for Heart Health?

It appears the controversy continues. Those who advocate low-fat diets for heart health tell us that low-carb, high-fat diets are not good for heart health. On the face of it, this makes sense. but?

A recently published clinical trial conducted by a physician and researcher well versed in heart and metabolic health came to some very interesting and surprising conclusions. The trial was conducted by dividing participants into one of 3 groups. They followed their assigned diet for 20 weeks. Each of the three diets contained 20 percent protein but varied amounts of carbohydrates and fat.

Study participants received carefully prepared, custom-made meals that they could eat in the cafeteria or take away. Therefore, it is impossible to guess whether they actually consumed the specified amounts of macronutrients.

Here’s how the diet breaks down:

Low Carb: 20% Carbs, 21% Fat

Moderate Carbs: 40% Carbs, 14% Fat

High Carb: 60% Carbs, 7% Fat

At the end of 20 weeks, amazing results showed:

“A low-carbohydrate diet, high in saturated fat, improves insulin-resistant dyslipoproteinemia and lipoprotein(a), without adverse effects on LDL cholesterol. Carbohydrate restriction may reduce CVD (cardiovascular disease) independently of body weight risk, this possibility merits investigation in major multicentre trials driven by hard outcomes.”

So, in a nutshell, the researchers found that people on a low-carb, high-fat diet had higher levels of triglycerides, adiponectin (a fat-derived hormone that appears to play a crucial role in preventing insulin resistance/diabetes) and atherosclerosis), blood pressure and lipoprotein(a) were higher than those on moderate or high carbohydrate diets. Lipoprotein(a), a protein that transports cholesterol in the blood, can cause LDL cholesterol to form plaques on blood vessel walls, which can lead to narrowing or blockage of blood vessels and hardening of the arteries. High saturated fat did not have any negative effects on cholesterol or cardiovascular markers.

This goes against what we’ve been told for years. In my opinion it always depends on the quality of the food and the source of the fat. Saturated fat isn’t the dangerous stuff we’ve been told for so long. My personal feeling is that it depends on the source of the fat and how your unique metabolic makeup responds to saturated fat.

What are your thoughts on considering a low-carb, high-saturated-fat diet?

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