What the authors found was that the low-fat diet, although helpful in weight loss, did not reduce risk
of heart disease
. In contrast, with the low-carb diet, the 10-year risk
disease was reduced by 1.4 percent on average. This number may not seem that high, but in a 30-year-old person who could live another 40 to 50 years, the cumulative effects of diet choice can be seen, with risk reductions ranging from 4 percent to 10 percent.