The debate apparently keeps going on. Some who promote low-fat diets for cardiovascular health warn that a high-fat, low-carbohydrate diet may be harmful. This seems to be the case for all intents and purposes. Wait, is it?
The results of a newly published clinical study by a physician and researcher with expertise in cardiovascular and metabolic health are both intriguing and unexpected. In this experiment, subjects were randomly assigned to one of three groups. During 20 weeks, everyone stuck to the diet plans that had been set for them. The all 3 diets had 20% protein but varied levels of carbohydrates and fat.
Study participants got completely prepared, tailored breakfasts so they could either consume in the restaurant or take to go. Therefore there was no guesswork regarding if they truly ingested the allotted quantities of macronutrients.
The following are the ways the diets split down:
20 percent carbohydrate, 21 percent fat; low-carb.
40 percent carbohydrates, 14 percent fat
high in carbohydrates: 60% carbs, 7% fat
The astounding findings, disclosed after 20 weeks, were:
“Insulin-resistant dyslipoproteinemia and lipoprotein(a) were both improved by a low-carbohydrate, high-saturated-fat diet, with no negative effects on LDL cholesterol. The hypothesis that carbohydrate restriction reduces CVD risk apart from weight necessitates investigation in large multi-centered studies driven by robust outcomes.”
What this means is that fans appreciate, neuropeptide y (a morbidly obese oestrogen that makes it appear to play an essential part in guarding against glucose intolerance and coronary artery disease), blood pressure, and lipoprotein(a) all improved more in the low-carb, high-fat diet group than in the moderate-carb or high-carb groups, respectively. Lipoprotein(a) is a kind of protein which also transports cholesterol through the body and is linked to atherosclerosis (the hardening of the arteries) and the development of plaques made of LDL cholesterol on the walls of blood vessels. There was no correlation between the high levels of saturated fat and an increase in cholesterol or other cardiovascular risk factors.
It contradicts everything we have been taught for so long. For me, it’s all about the source of the fat and the overall quality of the meal. Contrary to popular belief, dietary cholesterol is not harmful. Whether or not saturated fat is bad for you depends on where that fat came from and how your body processes it.