Low carb diets don't cut the risk of coronary heart disease because many foods that low-carb dieters often favor — such as red meats, cheese, and eggs — contain high levels of unhealthy saturated fat, which is known to increase LDL ("bad") cholesterol levels.

After examining looked more than 80 thousand women during 20 years, researchers from the Harvard School of Public Health found that coronary heart disease risk is about the same for people in either low or high carb diets.

 

However, those who got their fat from vegetables had a 30% lower risk of heart disease than those who got their fat from animals. Besides, low-carb diets are very low in fiber. Many studies worldwide link a high intake of fiber with a reduced risk of heart disease and diabetes. A high intake of fruits and vegetables is also linked with a reduced risk of heart disease and stroke.

"Neither the low-fat or low-carbohydrate dietary pattern is ideal. Both have strengths and weaknesses. However, you can get the best features of both diets and eliminate the negative features of both diets by choosing healthy vegetable sources of fat and protein," says study leader, Thomas L. Halton.

Women whose dietary fat source is mainly/wholly plant based enjoyed much better, long-term cardiovascular health than women whose dietary fat comes mainly from animals. The best thing you can do to your heart is replacing refined, high-glycemic carbohydrates for lower glycemic fruits, research suggests. 

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