#HeartHealth #Nutrition #DietQuality
hsph.harvard.edu
Low-carb and low-fat diets associated with lower heart disease risk if rich in high-quality, plant-based foods, low in animal products | Harvard T.H. Chan School of Public Health
Findings suggest that it's the quality -- not quantity -- of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial
For immediate release: Feb.
