对于心脏健康而言，食物质量比减少碳水化合物或脂肪更重要

　　

一项对近20万人进行了数十年跟踪调查的新研究发现，就心脏健康而言，食物的质量与低碳水化合物或低脂肪饮食同样重要。研究结果表明，选择健康、高质量的食物是保护心脏的关键。

在过去的二十年里，低碳水化合物和低脂肪饮食因其潜在的健康益处而备受推崇，例如有助于控制体重、改善血糖和胆固醇水平。然而，这些饮食对降低心脏病风险的效果一直存在争议。

“我们发现，低碳水化合物或低脂肪饮食中的食物与饮食本身同样重要，”哈佛大学陈曾熙公共卫生学院孙琪医学博士实验室的博士后研究员吴志远博士说道。“这些饮食的健康版本——富含植物性食物和全谷物的饮食——与更好的心脏健康和改善代谢功能相关。相比之下，强调不健康食物的低碳水化合物和低脂肪饮食则与更高的心脏病风险相关。”

吴将在 5 月 31 日至 6 月 3 日在奥兰多举行的美国营养学会旗舰年会NUTRITION 2025上展示这一研究成果。

这项研究纳入了“健康专业人员随访研究”（1986-2016）中的43,430名男性、“护士健康研究”（1986-2018）中的64,164名女性以及“护士健康研究II”（1991-2019）中的92,189名女性。研究人员对近20万名研究参与者进行了数十年的跟踪调查，追踪他们的饮食习惯以及是否患有心脏病。

根据研究参与者完成的详细问卷信息，研究人员根据低碳水化合物和低脂肪饮食中的食物选择的健康程度或不健康程度给出分数。

研究人员将全谷物、水果、蔬菜、坚果和豆类等食物中的碳水化合物、脂肪和蛋白质归类为高质量或健康的营养物质，而将土豆和精制谷物中的碳水化合物以及动物性食物中的饱和脂肪和蛋白质归类为低质量或不健康的营养物质。

For more than 10,000 of the study participants, the researchers also measured hundreds of blood metabolites to assess how diet quality influenced their metabolic regulation. “This approach allowed us to better understand the biological effects of these diets and strengthened our findings,” said Wu.

The analysis showed that study participants who followed a healthy low-carbohydrate or low-fat diet had a lower risk of developing coronary heart disease, while those on unhealthy versions saw an increased risk. These healthy diet patterns, whether low-carbohydrate or low-fat diet, lowered the risk of developing heart disease by about 15%.

“Our findings suggest that improving food quality is crucial for improving heart health,” said Wu. “Regardless of whether someone follows a low-carbohydrate or low-fat diet, emphasizing whole, minimally processed and plant-based foods and limiting refined grain, sugar and animal foods, can significantly reduce the risk of coronary heart disease.”

For those looking to improve their diet, the researchers suggest focusing on adding more whole grains, fruits, vegetables, nuts and legumes while cutting back on processed meats, refined carbs and sugary foods. They note that it is also important to check food labels and be mindful of added low-quality ingredients, such as added sugars in juices and processed snacks.

Moving forward, the researchers aim to explore additional factors that may influence the relationship between diet quality and heart health. For example, they want to look at how genetic factors, lifestyle choices and other metabolic markers may further shape these associations. They are also interested in how low-carbohydrate or low-fat diets may impact other health outcomes, such as type 2 diabetes and cancer. This knowledge could help tailor dietary recommendations for individuals based on their unique health profiles.

Wu will present this research at 12:45 – 1:45 p.m. EDT on Sunday, June 1, during the Nutritional Epidemiology session in the Orange County Convention Center.

Please note that abstracts presented at NUTRITION 2025 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.