Which dietary modification helps reduce the risk of heart disease?

Reducing saturated fat intake is recognized as an important dietary modification for lowering the risk of heart disease. Saturated fats, commonly found in animal-based products such as fatty cuts of meat, full-fat dairy products, and certain oils, can increase levels of low-density lipoprotein (LDL) cholesterol in the blood. Elevated LDL cholesterol is a well-known risk factor for the development of atherosclerosis, which can lead to heart disease, heart attacks, and strokes.

By decreasing the intake of saturated fats, individuals can help manage their cholesterol levels, thereby reducing the risk of plaque buildup in the arteries. In place of saturated fats, it is beneficial to incorporate healthy fats into the diet, like those found in olive oil, avocados, and nuts. This approach not only supports heart health but can also improve overall dietary quality.

In contrast, decreasing fiber intake, increasing salt intake, and eliminating carbohydrates do not align with current dietary recommendations aimed at promoting cardiovascular health and can potentially lead to adverse health effects. Fiber, for example, is beneficial for heart health as it helps manage cholesterol levels. Additional salt can elevate blood pressure, which is also a risk factor for heart disease, while eliminating carbohydrates entirely is not necessary and may lead to nutrient deficiencies.