A new study from the American College of Cardiology shows that it is the quality of the diet, not the amount of carbohydrates or fat, that is important for reducing the risk of heart disease.[1] A low-carb or low-fat diet works for heart health if it is of high quality.[1] The study highlights that food quality is key regardless of the type of diet.[1] A rational low-carbohydrate diet limits the intake of carbohydrates such as sweets, sugary drinks, side dishes, cereals and flour.[1] Carbohydrates are replaced with high-quality fats and proteins, while fruits, vegetables and legumes are allowed to a limited extent.[1] Lower carbohydrate intake stabilizes blood sugar levels, reduces appetite and helps with weight loss.[1] Studies indicate the benefits of such a diet in type 2 diabetes, cholesterol optimization, insulin sensitivity and blood pressure reduction.[1]