How to cut your blood pressure and heart disease risk with a diet that’s low in saturated fat

A low-saturated fat diet that includes a low-carb diet can help reduce the risk of heart disease, according to new research.

The research, published in the New England Journal of Medicine, was based on a study of 2,935 adults and their spouses.

“A low-fat diet is a very good diet to have for heart health, because it is very low in the saturated fat that causes heart disease,” said Dr. Jeffrey L. Miller, an associate professor of medicine at the University of California, San Francisco, and lead author of the study.

“The low-glycemic index diet is the ideal diet for people who are diabetic, who have heart disease or who have high blood pressure.”

Miller and his colleagues looked at how the diets affected the risk for heart disease and cardiovascular events in the study participants.

They also looked at the effect of diet on the risk factors for diabetes, obesity and hypertension.

“We wanted to know if a diet with the high glycemic index and low saturated fat is better for people with heart disease than the diet with low glycemic and high saturated fat,” said Miller.

Miller said the study was based mostly on a diet of a low carbohydrate and low fat diet, but other researchers have looked at other diets that have a low glycemia and high glycereas.

To find out if the diet was effective, Miller and his team looked at participants who had been on the low-fiber diet for two years and those who had had a blood pressure screening in the past six months.

Researchers looked at all of the participants and their diet history, including the amount of saturated fat and carbohydrate they consumed.

They also looked for factors that could affect the risk, including diabetes, high blood cholesterol, obesity, and hypertension, which are linked to cardiovascular disease.

Participants who had the highest levels of saturated fats had a nearly 40 percent higher risk of having a heart attack compared to those who were on a low fiber diet.

However, a high glycaemic index diet was not associated with a higher risk.

In fact, the researchers found that the glycemic load of the diet that participants followed did not appear to influence their risk of developing heart disease.

The glycemic loading of a diet was more strongly associated with the risk than any other predictor, including hypertension, diabetes and obesity.

For participants who were diabetic, the risk increased the more saturated fat they consumed, but not by nearly as much as a low saturated diet.

For example, people who consumed a diet low in carbohydrate, like the low glycacemic index one, had a 29 percent higher glycemic loads.

However, the higher glycaemia could only explain one in 10 of the increase in risk.

Another factor that was not related to saturated fat consumption was a higher level of obesity.

People who were obese had a much higher glycolytic load than people who were lean, but it did not account for all of their increased risk.

Dr. Jeffrey Miller and coauthors say this is not surprising.

“People who are obese have very high glycoglycemic load, which means they have higher levels of triglycerides,” Miller said.

“And triglycerides are very important for atherosclerosis because they’re associated with heart attack risk.”

The researchers say that this does not mean that saturated fat increases the risk.

However, saturated fat does contribute to the risk because of its effect on lipoprotein lipase, the enzyme that breaks down triglycerides.

This enzyme is critical for lowering blood pressure, cholesterol and triglycerides, so lowering the glycaemeasurement of saturated fatty acids might be an effective strategy to lower the risk in people who already have high cholesterol and high triglycerides in their blood.