Scientists have discovered the danger of popular low-carb diets

Researchers from Umea University have discovered an alarming connection between low-carbohydrate diets and risk factors for cardiovascular diseases. According to a new study published in the International Journal of Cardiology, replacing carbohydrates with fats can lead to increased levels of "bad" cholesterol and blood pressure.

The experiment involved 100 healthy middle-aged volunteers (about 48.7 years old) without harmful habits or metabolic disorders. For three months, participants followed a diet low in carbohydrates and high in fats.

Specialists remind that carbohydrates are present not only in sweets and pastries but also in healthy plant foods - fruits, vegetables, berries, and grains. Sources of fats include meat, cheese, eggs, nuts, oils, fast food, fish, and dairy products.

During the study, participants regularly reported changes in appetite, physical activity, weight, and general well-being. At the end of the experiment, blood and urine tests were conducted to assess metabolic changes.

The results were disappointing: switching to a low-carbohydrate high-fat diet was accompanied by increased levels of total cholesterol, HDL, and LDL. Scientists emphasize that such changes worsen the lipid profile and increase the likelihood of atherosclerotic plaque formation in the arteries.

Additionally, limiting carbohydrates combined with excess fats led to increased blood pressure, which can trigger stroke or heart attack. Interestingly, participants with higher protein consumption demonstrated better protection against hypertension.

Researchers also noted an important drawback of low-carbohydrate diets - a deficiency of fiber, which is found predominantly in grains, fruits, vegetables, and berries. It is dietary fiber that has a pronounced antihypertensive effect, helping to control blood pressure.