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Editor's Correspondence
November 9, 2009

Low-Carbohydrate Diet and Blood Lipid Levels: How Good and How Fast?

Arch Intern Med. 2009;169(20):1930. doi:10.1001/archinternmed.2009.410

We read with interest the article by Jenkins et al1 describing the lipid-lowering advantages of a low-carbohydrate diet high in vegetable proteins over a high-carbohydrate diet. Their findings are reassuring (low-carbohydrate diet does not increase cardiovascular risk) and in line with observational data indicating that restriction of refined carbohydrates in the diet, substituted with vegetable sources of fat and protein, may moderately reduce the risk of coronary heart disease in women.2

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