RT Journal
A1 Giugliano D, Maiorino M, Esposito K
T1 Low-carbohydrate diet and blood lipid levels: How good and how fast?
JF Archives of Internal Medicine
JO Archives of Internal Medicine
YR 2009
FD November 9
VO 169
IS 20
SP 1930
OP 1930
DO 10.1001/archinternmed.2009.410
UL http://dx.doi.org/10.1001/archinternmed.2009.410
AB 
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