A new report from China has linked the risk of developing atrial fibrillation with low carbohydrate diets. The investigators came to this conclusion after analyzing the health records of nearly 14,000 people in the United States who were enrolled in the long-running Atherosclerosis Risk in Communities (ARIC) study overseen by the National Institutes of Health. None of these ARIC participants had AFib when they joined the study, but over 22 years of follow-up, nearly 1,900 were diagnosed with it. All reported on their daily intake of 66 different food items via a questionnaire that the researchers used to estimate intake of carbohydrates and the proportion of daily calories.
The upshot is that participants whose intakes of carbs were lowest (less than 44.8 percent of daily calories) were 18 percent more likely to develop AFib than those whose carb consumption ranged from 44.8 to 52.4 percent of daily calories, and 16 percent more likely to develop AFib than participants whose carb intake equaled more than 52.4 percent of daily calories.
Lead researcher, Xiaodong Zhuang, M.D., Ph.D., said the results show that low carb diets are associated with an increased risk of AFib “regardless of the type of protein or fat used to replace the carbohydrates.” He suggested that those following these eating plans tend to consume fewer vegetables, fruits and grains – foods known to reduce inflammation. Another possibility is that eating more fats and protein instead of carbs may increase oxidative stress, which has been linked with AFib.
Dr. Zhuang, who presented the study results at the 68th Annual American College of Cardiology Scientific Session in March 2019, said that while the findings show an association between a low carb diet and the risk of AFib, they do not prove cause and effect. That would require a randomized controlled trial in which some participants reduce intake of carbs while others don’t. Here’s where you can find my recommendations for dealing with AFib.
Andrew Weil, M.D.
Source:
Xiaodong Zhuang et al, “Low-carb diet tied to common heart rhythm disorder: Study suggests using caution when restricting carbohydrates for weight loss.” Presentation, American College of Cardiology 68th Annual Scientific Session, March 16, 2019.
Well I wonder once you have AF and patterns established if it makes any difference. This is an academic question in my case as I don't stick to any of my good intentions anyway even if they turn out to be bad!!
My intragrative doc is big on anti- inflammation, which includes 2/3 veggies/ fruit and heavier on veggies. I too dont stick to my good intentions but overall my diet etc is much better. I used to eat fast food and diet colas daily, now very rarely. No a fib in 14 mo, cannot say why Im so fortunate for sure but feel lifestyle has to play a role.
Totally agree. I bear the consequences when I fall from grace, not AF thankfully but generally one degree under I'm eating more fermented foods too as the good bacteria in my gut lik'em ( dog gets magnesium and live yoghurt too!!)
interesting. I wonder what percentage of the general population would normally develop Afib over the course of 22 years, and what ages were these people who developed the afib. I would also like to know what 66 foods they used to determine the carbohydrate load.
Low carbs mean low sugars. Here is documented proof that lower sugar keeps afib at bay:
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After 9 years of trying different foods and logging EVERYTHING I ate, I found sugar (and to a lesser degree, salt – i.e. dehydration) was triggering my Afib. Doctors don't want to hear this - there is no money in telling patients to eat less sugar. Each person has a different sugar threshold - and it changes as you get older, so you need to count every gram of sugar you eat every day (including natural sugars in fruits, etc.). My tolerance level was 190 grams of sugar per day 8 years ago, 85 grams a year and a half ago, and 60 grams today, so AFIB episodes are more frequent and last longer. If you keep your intake of sugar below your threshold level your AFIB will not happen again (easier said than done of course). It's not the food - it's the sugar (or salt - see below) IN the food that's causing your problems. Try it and you will see - should only take you 1 or 2 months of trial-and-error to find your threshold level. And for the record - ALL sugars are treated the same (honey, refined, agave, natural sugars in fruits, etc.). I successfully triggered AFIB by eating a bunch of plums and peaches one day just to test it out. In addition, I have noticed that moderate exercise (7-mile bike ride or 5-mile hike in the park) often puts my Afib heart back in to normal rhythm a couple hours later. Don’t know why – perhaps you burn off the excess sugars in your blood/muscles or sweat out excess salt??
Also, in addition to sugar, if you are dehydrated - this will trigger AFIB as well. It seems (but I have no proof of this) that a little uptick of salt in your blood is being treated the same as an uptick of sugar - both cause AFIB episodes. (I’m not a doctor – it may be the sugar in your muscles/organs and not in your blood, don’t know). In any case you have to keep hydrated, and not eat too much salt. The root problem is that our bodies are not processing sugar/salt properly and no doctor knows why, but the AFIB seems to be a symptom of this and not the primary problem, but medicine is not advanced enough to know the core reason that causes AFIB at this time. You can have a healthy heart and still have Afib – something inside us is triggering it when we eat too much sugar or get (even a little) dehydrated. Find out the core reason for this and you will be a millionaire and make the cover of Time Magazine! Good luck! - Rick Hyer
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Interesting Article on Anticoagulants - Edoxaban - trial on low dose. 
colonoscopy and A fib
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