Carbohydrates



An enormous amount of carbohydrate is eaten each day by most people in Western societies. This is another key risk factor. A brief perusal of the table given in this section will indicate just how much an average person takes in the way of refined flour and sugars. As has already been mentioned, this greatly increases the risk of elevating the triglyceride blood levels, for carbohydrates interact with saturated fats to produce this result.

Much has been written and many claims laid as to the harmful effect of starches. Some claim there is a direct harmful effect, but others believe the harm comes about through the effects that a starchy diet can produce, both in elevating lipid blood levels, as well as increasing the obesity factor of those indulging in these excesses.



Often fiber, or lack of fiber, is tied in with carbohydrate intake. Added fiber may have a beneficial effect on the heart vessels. A deficiency, such as occurs when grain has the husk (bran) layer removed, may have a deleterious action.

The net recommendation is that a reduction in the daily intake of carbohydrates, whatever their source, can be healthful and can play a part (and it is not important how this is achieved – it is the result that is vital) in reducing premature coronary disease.