These foods will lower your risk of heart disease (Karen Mornin)

Low-fat or low-carb? Butter or margarine? Avocado oil or coconut oil? Bombarded with contradictory media reports on the ever-changing landscape of nutrition research, it’s difficult for anyone to know which fats and other foods they should eat, and in what quantities.

We know that cardiovascular diseases (CVD) are the No. 1 cause of death globally and a leading cause of death in Canada. We also know that 80 per cent of chronic disease could be alleviated by following a healthy diet, avoiding tobacco, maintaining a healthy weight and getting regular exercise.

In an effort to follow a healthy diet, it’s easy to focus on individual nutrients. This serves us well for preventing nutrient deficiencies (think Vitamin C and scurvy). It doesn’t work so well as a strategy for avoiding chronic disease.

Karen Mornin writes

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