• Donna Best and Patricia Grainger.
• Memorial University School of Nursing, St. John's, NL A1B 3V6. dbest@mun.ca
• Can J Cardiovasc Nurs. 2007 Jan 1;17(3):19-26.

AbstractObesity is a major, modifiable risk factor for cardiovascular disease. Climbing obesity rates are leaving Canadians at increased risk for disability, disease and premature death. This has led to increased interest in dietary interventions to control weight and reduce obesity. While a low-fat diet has been promoted for more than 20 years to reduce cardiovascular risk, recently there has been a proliferation of new diets that promise fast, successful weight loss. The marketing strategies of diet promoters have led consumers and health care professionals to consider the benefits and risks of these diets for cardiovascular health. The purpose of this paper is to compare the traditional low-fat diet with one such dietary innovation -- the low-carbohydrate diet. Research studies are reviewed to provide some evidence for practice in assisting patients to improve cardiovascular health through weight loss.

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