High-Carb Diet Linked to Cardiovascular Disease

These cows may give you cancer

Carcinogenic cows?

The idea that heart attacks and other cardiovascular diseases are caused by dietary saturated fats is losing credibility. I lost faith in that theory in 2009.

Instead, cardiovascular disease is now linked to high consumption of carbohydrates, particularly those carbs that are rapidly absorbed and turned into blood sugar.

Unfortunately, the diet that reduces risk of cardiovascular disease may increase your risk of cancer. Keep reading.

If you’re a nutrition science nerd, here’s a pertinent report from researchers at Masaryk University in the Czech Republic:

“The results of our study show that high-glycaemic carbohydrates or a high overall proportion of carbohydrates in the diet are the key ecological correlates of cardiovascular disease (CVD) risk. These findings strikingly contradict the traditional ‘saturated fat hypothesis’, but in reality, they are compatible with the evidence accumulated from observational studies that points to both high glycaemic index and high glycaemic load (the amount of consumed carbohydrates × their glycaemic index) as important triggers of CVDs. The highest glycaemic indices (GI) out of all basic food sources can be found in potatoes and cereal products, which also have one of the highest food insulin indices (FII) that betray their ability to increase insulin levels.The role of the high glycaemic index/load can be explained by the hypothesis linking CVD risk to inflammation resulting from the excessive spikes of blood glucose (‘post-prandial hyperglycaemia’). Furthermore, multiple clinical trials have demonstrated that when compared with low-carbohydrate diets, a low-fat diet increases plasma triglyceride levels and decreases total cholesterol and HDL-cholesterol, which generally indicates a higher CVD risk. Simultaneously, LDL-cholesterol decreases as well and the number of dense, small LDL particles increases at the expense of less dense, large LDL particles, which also indicates increased CVD risk. These findings are mirrored even in the present study because cereals and carbohydrates in general emerge as the strongest correlates of low cholesterol levels.

In light of these findings, the negative correlation of refined sugar with CVD risk may seem surprising, but the mean daily consumption of refined sugar in Europe is quite low (~84 g/day), when compared with potato and cereal carbohydrates (~235 g/day), and makes up only ~20% of CA energy. Refined sugar is also positively tied to many animal products such as animal fat and total fat and animal protein, and negatively to % PC CARB energy and % CA energy. Therefore, a high consumption of refined sugar is accompanied by a high consumption of animal products and lower intakes of other carbohydrates. Furthermore, the glycaemic index of refined sugar (sucrose) is rather moderate (~65).”

Source: Food consumption and the actual statistics of cardiovascular diseases: an epidemiological comparison of 42 European countries | Grasgruber | Food & Nutrition Research

Elsewhere in this long article:

“Current rates of cancer incidence in Europe are namely the exact geographical opposite of CVDs. In sharp contrast to CVDs, cancer correlates with the consumption of animal food (particularly animal fat), alcohol, a high dietary protein quality, high cholesterol levels, high health expenditure, and above average height. These contrasting patterns mirror physiological mechanisms underlying physical growth and the development of cancer and CVDs. The best example of this health paradox is again that of French men, who have the lowest rates of CVD mortality in Europe, but the highest rates of cancer incidence. In other words, cancer and CVDs appear to express two extremes of a fundamental metabolic disbalance that is related to factors such as cholesterol and IGF-1 (insulin-like growth factor).”

I wish these researchers had looked at over death rates associated with various ways of eating. Perhaps that will be in a future paper.

I’d rather die of a heart attack than cancer.

Steve Parker, M.D.


Filed under coronary heart disease, Heart Disease

5 responses to “High-Carb Diet Linked to Cardiovascular Disease

  1. Could this just be a matter of: We all have to die of something? If not heart disease, then cancer? This is what I was thinking as I read your latest article. I am currently trying to find my dietary “sweet spot” as a low-carb (ketogenic) vegetarian. I still expect I will die someday, either of heart disease or cancer in all likelihood.

  2. Ivan

    Eat a well balanced diet ( all food groups) with proper amount of calories for your level of activity and you will live a long healthy life.

  3. beth

    I have been following your advice and also that of Robert Lustig at UCSF. For the most part I think the two of you agree.

    I am 72, love to eat and want to eat more than I should. I love vegetables and fruits. I love eating meat. Well I love eating everything so I try to eat a small amt of carbs and sugar. I seldom add sugar but do when I make a custard. I put in a lg teaspoon of dextrose, some vanilla, and cinnamon.
    When I eat carbs & sugar, I want to know what the best choices are.

    This seems to be Lustig’s latest research:
    This latest research from Lustig maybe is in conflict. I am confused. Could you tell me where you agree and where you disagree with him.

  4. What annoys me the most about heart disease is the rhetoric. There is so much that we don’t know – yet all of the advice has focused on one set of recommendations (lowering fat, saturated fat etc.). It all seems so foolish, as that focus has limited our ability to examine other areas and see what is actually going on.