KUWAIT: In a step reflecting Kuwait’s growing presence in international medical research, Dr Hala Badr Al-Issa, faculty member at Kuwait University’s College of Public Health and researcher at the Department of Nutrition at the Harvard T H Chan School of Public Health, has participated in a large-scale scientific study published in the Journal of the American College of Cardiology, one of the world’s leading cardiology journals.
The study, led by researchers from Harvard University in collaboration with the University of Cambridge, analyzed data from nearly 200,000 participants enrolled in three long-term US cohort studies. Participants were followed over several years to examine the relationship between dietary patterns and the risk of coronary artery disease – the most common form of heart disease globally and the leading cause of heart attacks. The research holds particular significance for Kuwait, where coronary artery disease remains the primary cause of death among both men and women, underscoring the urgent need for evidence-based preventive strategies.
Diet quality over quantity
The findings revealed that diet quality plays a more decisive role in heart health than simply reducing fat or carbohydrate intake. Both low-carbohydrate and low-fat diets were associated with a lower risk of coronary artery disease when based on healthy food sources such as whole grains, vegetables, fruits, legumes, nuts and healthy vegetable oils. Conversely, diets relying on refined carbohydrates, saturated fats, and red and processed meats were linked to an increased risk of heart disease.
According to the study, adherence to healthy low-carbohydrate or low-fat diets was associated with a 13 to 15 percent reduction in coronary artery disease risk. In contrast, unhealthy versions of these dietary patterns were linked to a 12 to 14 percent increase in risk. The research also demonstrated that high-quality diets were associated with improved cardiovascular biomarkers, including higher levels of high-density lipoprotein (HDL) cholesterol, lower triglycerides and reduced inflammatory markers. These changes contribute to limiting arterial plaque buildup and improving long-term vascular function.
Commenting on the findings, Dr Al-Issa said the study delivers a clear message: “The key question is not only how much fat or carbohydrates we consume, but the source of these nutrients. Food quality is the most important factor in protecting heart health.” She noted that her participation in the study was supported by the Kuwait Heart Association, which encourages Kuwaiti researchers to engage in international scientific collaborations, particularly in areas related to cardiovascular disease prevention.
Dr Al-Issa added that such support reflects a broader commitment to advancing scientific research and translating evidence-based recommendations into practical guidance for the local community. She stressed that promoting healthy and sustainable dietary choices is essential in societies with high rates of lifestyle-related risk factors. “The findings send an important message,” she said. “The quality and source of food are just as important as quantity. Adopting balanced and nutritious eating habits can serve as the first line of defense against heart disease.”
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