Low-Carb Diets and Heart Disease
The New England Journal of Medicine today published results of a large (82,802 participants), long-term (20 year) study of a low-carbohydrate diet (“diet” as in “what you eat,” not in “Atkins” etc). The money quote:
Our findings suggest that diets lower in carbohydrate and higher in protein and fat are not associated with increased risk of coronary heart disease in women. When vegetable sources of fat and protein are chosen, these diets may moderately reduce the risk of coronary heart disease.
But according to Journal Watch Cardiology, which has digested the paper,
moderately increased risk for [coronary heart disease] was significantly associated with greater glycemic load in diets and nearly significantly with greater total carbohydrate intake (as distinct from the carbohydrate content of diets, measured by the scoring system).
So throw that bagel out the window and bacon that sausage.