Research suggests that both low-carb and low-fat diets may be associated with a lower risk of heart disease, as long as they are rich in high-quality, plant-based foods and low in animal products. Some studies indicate that the quality of the diet, rather than the specific type, may be the key factor in reducing cardiovascular risk. The optimal approach to heart health through diet remains unclear, with different sources offering varying perspectives on the relative benefits of low-carb and low-fat diets.