The New York Times’ Mark Bittman and Time Magazine’s Bryan Walsh may be telling us to eat butter, suggesting that dietary fat is not a problem, carbohydrates are the problem. But researchers in Spain said there is a …
Negative effect of a low-carbohydrate, high-protein, high-fat diet on small peripheral artery reactivity in patients with increased cardiovascular risk, British Journal of Nutrition, April 2013 (pdf)
This was a cross-sectional analysis of 247 men and women. Patients eating the least fat and the most carbohydrate (45% carb, 20% protein, 32% fat) had better small artery function than those eating the most fat and least carbohydrate (29% carb, 24% protein, 40% fat).
“Conclusion: In a cross-sectional study of patients with increased CV [cardiovascular disease] risk, a dietary pattern characterised by a high LCDS (high protein and fat, but low carbohydrate content) was associated with poorer peripheral small artery function compared with individuals consuming a diet with a lower LCDS. The association was strong in patients with two different metabolic diseases studied: the MS [Metabolic Syndrome] and T2D [Type 2 Diabetes].”