Cohort Study | Associations between types and sources of dietary carbohydrates and cardiovascular disease risk

Summary: This study found that the associations between carbohydrate intake and cardiovascular disease risk depend on the type and source of carbohydrates consumed, with free sugar intake being associated with higher risk of total cardiovascular disease and stroke. Fiber intake was associated with lower risk, and replacing refined grain starch and free sugars with wholegrain starch and non-free sugars may be protective for cardiovascular disease. Free sugar intake was also associated with higher triglycerides and lipoprotein subclasses. As with all observational studies, this study cannot establish causality, but rather suggests associations between carbohydrate intake and cardiovascular disease risk, and the importance of considering the quality of carbohydrates consumed for cardiovascular health.*

Article: Associations between types and sources of dietary carbohydrates and cardiovascular disease risk: a prospective cohort study of UK Biobank participants – BMC Medicine

News Release: Free sugars associated with higher risk of cardiovascular disease – BioMed Central

*Note: This summary was created through the collaboration of a medical editor and ChatGPT.