A massive 30-year study tracking nearly 200,000 Americans reveals the true secret to heart health isn't cutting carbs or fat-it's the quality of the food itself.
Researchers from Harvard University found that low-carb and low-fat diets only benefit the heart when they emphasize whole, plant-based foods and healthy fats, avoiding processed items and excess animal proteins.
Participants who ate high-quality, varied diets showed higher 'good' cholesterol levels and significantly lower risk of coronary heart disease.
Lead author Zhiyuan Wu states, "Focusing only on nutrient compositions but not food quality may not lead to health benefits."
The findings suggest strict, restrictive diets may be unnecessary-the focus should be on what you add to your plate, not what you remove.