Stanford research links low-carb diets to rising cholesterol risks

New research from the Stanford University School of Medicine suggests that popular low-carb diets may lead to a dangerous rise in LDL cholesterol for certain high-risk individuals. While these diets are often used to manage weight and blood sugar, the high fat intake required can increase the risk of heart disease, heart attack, and stroke in some people.

Study lead author Alexa Barad noted that dietary advice is not “one-size fits all,” observing that while some individuals see no effect, others experience significant increases in bad cholesterol. The study analyzed data from a trial of over 600 adults, specifically examining genetic data from 431 participants to determine if genetic makeup influences how individuals respond to low-carb versus low-fat eating plans.