Eat Low-Carb Versus Low-Fat To Cut Risk Factors For Heart Disease

The age-old debate over which diet is “better”, low carb or low fat, continues to wage on as researchers examine the effects of both on patients with type II diabetes.

These individuals are often at a greater risk for developing heart disease than non-diabetics as the condition is associated with increased inflammation levels.

Recently, scientists from the University of Sweden randomly assigned type II diabetics to either a low-carb diet or a low-fat diet to determine which would be more effective at reducing the inflammatory markers that contribute to cardiovascular disease.

Over the course of two years, researchers followed the participants, offering them menu suggestion and dietary counseling respective of their assigned diets. After six months, both groups exhibited similar weight loss numbers, yet there was a noted difference in inflammation levels among the two groups.

Participants assigned to the low-carb group experienced a significant decrease in inflammatory markers compared to those assigned to the low-fat group. These findings suggest that for individuals with type II diabetes, either diet can result in weight loss, but to cut the risk for developing cardiovascular disease, a low-carb diet may be the better choice.

Health professionals question whether one diet truly is superior to another, yet another study also touts the benefits of keeping the fat and going low-carb instead. In this case, scientists selected 132 very obese individuals who had an average BMI of 43 with a high prevalence of diabetes and metabolic syndrome.

The participants were assigned to either a low-fat or low-carb diet for six months. At the end of the study, those adhering to the low-carb diet experienced greater weight loss as well as decreased triglyceride levels and an improvement in insulin sensitivity.

Other research once more sides with the low-carb diet when it comes to reducing risk factors for heart disease. When healthy yet moderately obese women were placed on either of the two diets, the ladies who cut the carbs experienced a greater drop in weight as well reduced levels of blood triglycerides.

While there is plenty of evidence to suggest a low-carb diet is the better option to reduce the risk for developing cardiovascular disease, many in the medical profession are skeptical, noting that there are pros and cons to both diets.

All experts agree that each individual is different and a balanced approach is best. When looking to cut down on carbs, select heavily processed and high-sugar snacks to eliminate versus healthy carbs like whole fruit and vegetables. And when choosing fats to incorporate, select healthy fats from organic sources, like coconut oil, to receive the most benefit.

-The Alternative Daily


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