Replacing Some Carbohydrates with Protein and Unsaturated Fat May Enhance Heart Health Benefits

Armen Hareyan's picture
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Heart Disease Risk Factors

The types of food eaten in an effort to cut down on saturated fat may make a difference in reducing heart disease risk, according to a study of people with either high blood pressure or prehypertension. The study was supported by the National Heart, Lung, and Blood Institute (NHLBI), a part of the National Institutes of Health.

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Investigators evaluated three diets that follow the principles of NHLBI's DASH (Dietary Approaches to Stop Hypertension) eating plan with some modifications. One diet emphasized carbohydrates, another diet emphasized protein, and the third emphasized monounsaturated fat. They reported that while all three diets lowered blood pressure, improved cholesterol levels, and reduced ten-year risk of heart disease by as much as 16 to 21 percent, two of these modified diets were even more effective in reducing some risk factors and estimated risk for heart disease than the diet richer in carbohydrates.

The Optimal Macronutrient Intake Trial to Prevent Heart Disease (OmniHeart) study

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