News: To Reduce CVD Risk, Lower Fat Rather Than Carbs
The study, led by David D. Gutterman, M.D., Northwestern Mutual Professor of Cardiology, professor of medicine and physiology, and senior associate dean of research at the Medical College of Wisconsin, monitored 20 volunteers between the ages of 18 to 50 with a body mass index ranging from 29 to 39.
"Low-carbohydrate diets are significantly higher in total grams of fat, protein, dietary cholesterol and saturated fats than are low-fat diets. While a low-carbohydrate diet may result in weight loss and improvement in blood pressure, similar to a low-fat diet, the higher fat content is ultimately more detrimental to heart health than is the low-fat diet suggested by the American Heart Association," said Shane Phillips, M.D., an assistant professor in the department of physical therapy at the University of Illinois and the study's lead author.