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Dario Giugliano, MD, PhD; Maria Ida Maiorino, MD; Katherine Esposito, MD, PhD

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

We read with interest the article by Jenkins et al¹ describing the lipid-lowering advantages of a low-carbohydrate diet high in vegetable proteins over a high-carbohydrate diet. Their findings are reassuring (low-carbohydrate diet does not increase cardiovascular risk) and in line with observational data indicating that restriction of refined carbohydrates in the diet, substituted with vegetable sources of fat and protein, may moderately reduce the risk of coronary heart disease in women.²

There is at least one important message from the study by Jenkins et al¹ challenging the current view about the effect of diet on low-density lipoprotein cholesterol (LDL-C) levels: diet generally produces only modest LDL-C level reduction in the range of 7% to 12%,³ which may lead readers to underestimate the true effect of diet on lipid levels. According to this estimate, the LDL-C level reduction induced . . . [Full Text of this Article]

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