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Cardio-Vascular Awareness Behavior Diet

Refined Grains And Added Sugars (Think Donuts) Raise Heart Disease Risk

9 months, 1 week ago

7709  0
Posted on Feb 24, 2023, 6 p.m.

Article courtesy of Dr. Joel Kahn, MD, who is a Clinical Professor of Medicine at Wayne State University School of Medicine, one of the world's top cardiologists, a best-selling author, lecturer, and a leading expert in plant-based nutrition and holistic care.

The "food wars",  like my appearance on the Joe Rogan Experience #1175, often focus on the risks of higher fats and the type of fats, particularly high saturated fat diets, for cardiovascular diseases (CVD). For decades, added sugar has been related to higher CVD rates. Even Ancel Keys, Ph.D., noted that high saturated fat intake, high added sugar intake, and refined grains like pastries were ill-advised and a risk.

Recent studies have reported that the associations between dietary carbohydrates and  (CVD) may depend on the quality, rather than the quantity, of carbohydrates consumed. Not all carbohydrate-risk foods are a risk and precise language (whole vs refined) is necessary.

A new study aimed to assess the associations between types and sources of dietary carbohydrates and CVD incidence. A secondary aim was to examine the associations of carbohydrate intakes with triglycerides within lipoprotein subclasses.


A total of 110,497 UK Biobank participants with ≥ two (maximum five) 24-h dietary assessments who were free from CVD and diabetes at baseline were included. The risks of incident total CVD (4188 cases), ischaemic heart disease (IHD; 3138), and stroke (1124) were measured and related to types of carbohydrate intakes over a median follow-up time of 9.4 years. The associations of types of carbohydrate intakes with plasma triglycerides within lipoprotein subclasses as measured by nuclear magnetic resonance (NMR) spectroscopy in just under 1/4 patients.


Total carbohydrate intake was not associated with CVD outcomes.

Free (added) sugar intake was positively associated with total CVD, IHD, and stroke.

Fibre intake was inversely associated with total CVD.

Modeled substitution of 5% of energy from refined grain starch with wholegrain starch predicted lower total CVD.

Substitution of free sugars with non-free sugars was also predicted to lead to less CVD and stroke.

Free sugar intake, not fiber-rich carbohydrates,  was related to higher triglycerides within all lipoproteins.


Higher free sugar intake was associated with higher CVD incidence and higher triglyceride concentrations within all lipoproteins.

Higher fiber intake and replacement of refined grain starch and free sugars with wholegrain starch and non-free sugars, respectively, may be protective against incident CVD.

The bottom line is that you have to read the ingredients and avoid packaged foods and drinks high in added free sugars (57 different names in packages so beware) and avoid refined carbohydrates.

Whole grains and fruits remain related to lower heart disease risks.

About the author: At his core, Dr. Joel Kahn believes that plant-based nutrition is the most powerful source of preventative medicine on the planet. Having practiced traditional cardiology since 1983, it was only after his own commitment to a plant-based vegan diet that he truly began to delve into the realm of non-traditional diagnostic tools, prevention tactics, and nutrition-based recovery protocols. 

As with anything you read on the internet, this article should not be construed as medical advice; please talk to your doctor or primary care provider before changing your wellness routine. This article is not intended to provide a medical diagnosis, recommendation, treatment, or endorsement.

Opinion Disclaimer: The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy of WHN/A4M. Any content provided by guest authors is of their own opinion and is not intended to malign any religion, ethic group, club, organization, company, individual, or anyone or anything.

Content may be edited for style and length.

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