Low-Carbohydrate-Diet Score and the Risk of Coronary Heart Disease in Women

Thomas L. Halton; Walter C. Willett; Simin Liu; JoAnn E. Manson; Christine M. Albert; Kathryn M. Rexrode; Frank B Hu

doi:10.1056/nejmoa055317

Abstract

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Our findings suggest that diets lower in carbohydrate and higher in protein and fat are not associated with increased risk of coronary heart disease in women. When vegetable sources of fat and protein are chosen, these diets may moderately reduce the risk of coronary heart disease.

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