Does a low-fat high-carbohydrate diet lead to heart disease? | Ronald Krauss
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Dr. Krauss led revolutionary research showing that contrary to popular belief, a low-fat diet made cholesterol profiles worse. This is largely due to a replacement of calories with carbohydrates. His research has shown that the chief culprit of atherogenic dyslipidemia is simple, refined sugar. In this clip, Dr. Ronald Krauss shares his experience in research showing heart disease risk is more influenced by sugar consumption than fat consumption.
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A circulating lipoprotein that picks up cholesterol in the arteries and deposits it in the liver for reprocessing or excretion. HDL is often referred to as the "good cholesterol."
A type of lipoprotein. LDL is formed in the liver and transports lipid molecules to the cells. Often referred to as the “bad cholesterol,” LDL can drive the progression of atherosclerosis if it becomes oxidized within the walls of arteries. LDL particles exist in different sizes, ranging from large, fluffy molecules to small, dense molecules. Some evidence suggests that LDL particles increase the risk of developing heart disease, whereas the large, fluffy type of LDL may be cardioprotective.[1]
A type of lipoprotein. VLDL enables fats and cholesterol to move within the water-based solution of the bloodstream. It is assembled in the liver from triglycerides, cholesterol, and apolipoproteins, and converted in the bloodstream to low-density lipoprotein (LDL). VLDL transports endogenous products (those made by the body), whereas chylomicrons transport exogenous products (those that come from the diet).
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