Vegetable-rich low-carb cuts heart disease risk, says study

The Harvard researchers also considered the relative CHD risk as a function of the percentages of energy from carbohydrate, animal protein and animal fat, or from carbohydrate, vegetable protein and vegetable fat. For those who consumed protein and fat from animal sources, no significant difference in relative CHD risk was observed, regardless of carbohydrate consumption. However, the women who consumed protein and fat from predominantly animal sources and who adhered most closely to the low-carb diet, the relative risk of coronary heart disease was cut by 30 per cent, compared to those who followed a more low-fat-type diet.