研究发现,整个食物未经加工,心脏病风险较低,不论碳或脂肪含量如何。 Whole, unprocessed foods lower heart disease risk regardless of carb or fat content, study finds.

30年来对近20万名美国保健专业人员进行的一项新研究发现,低碳和低脂肪饮食的质量,而不仅仅是其宏观营养含量,决定了心脏病风险。 A new study of nearly 200,000 U.S. health professionals over 30 years finds that the quality of low-carb and low-fat diets, not just their macronutrient content, determines heart disease risk. 富含整个谷物、植物食物和不饱和脂肪的饮食与较低的冠状心脏病发病率、更好的胆固醇和减少炎症有关,而高浓度的加工食品、红肉和精制碳水化合物则增加了风险。 Diets rich in whole grains, plant-based foods, and unsaturated fats were linked to lower coronary heart disease rates, better cholesterol, and reduced inflammation, while those high in processed foods, red meat, and refined carbs increased risk. 调查结果表明,将注意力集中在整体上,最起码的加工食品——不论碳含量或脂肪含量——是心脏健康的关键。 The findings suggest focusing on whole, minimally processed foods—regardless of carb or fat levels—is key for heart health.