Sugar and fast/simple carbs raise ldl ("bad cholesterol") lower HDL ("good cholesterol") and elevate serum triglycerides Also the particle size of ldl becomes small and dense ...
That statement is meaningless. Macronutrients do not have absolute effects, only relative effects compared isocalorically to other macronutrients.
Well that's progress. The Lipid Hypothesis, upon which the Dietary Guidelines were based, suggested that consumption of fats and cholesterol is what caused CVD via changes in the lipid profile (LDL; HDL; TG) and BP.
Then the claim was that it only Saturated fat and dietary cholesterol.
Then the claim was Saturated fat, and while they still recommend reducing Saturated fat there is no strong clinical evidence to support that, and even the ADA is admitting that.
So now the "thinking" is that we should forget about macronutrient proportions and focus on Eating Patterns.
I'm not sure how you're making the distinction between absolute and relative effects and coming to the conclusion that all those studies found no absolute effect. Do you have evidence to support that?
Here's a couple of links that suggest otherwise.
(In both cases the reduction in carbs was moderate, still far to high to meet the threshold for nutritional ketosis.)
Consuming a hypocaloric high fat low carbohydrate diet for 12 weeks lowers C-reactive protein, and raises serum adiponectin and high density lipoprotein-cholesterol in obese subjects
The HFLC group had greater mean decreases in serum triglyceride (P=0.07), and hs-CRP (P=0.03), and greater mean increases in HDL cholesterol (P=0.004), and total adiponectin (P=0.045) relative to the LFHC. Secreted adipose tissue adiponectin or TNF-α did not differ after weight loss for either diet.
Comparison of low- and high-carbohydrate diets for type 2 diabetes management: a randomized trial. - PubMed - NCBI
Both groups achieved similar
LC diet: 71%
HC diet: 65%
mean (95% CI) reductions in weight
LC diet: -9.8 kg (-11.7, -7.9 kg)
HC diet: -10.1 kg (-12.0, -8.2 kg)
LC diet: -7.1 (-10.6, -3.7)/-6.2 (-8.2, -4.1) mm Hg
HC diet: -5.8 (-9.4, -2.2)/-6.4 (-8.4, -4.3) mm Hg
LC diet: -1.0% (-1.2%, -0.7%)
HC diet: -1.0% (-1.3%, -0.8%)
LC diet: -0.7 mmol/L (-1.3, -0.1 mmol/L)
HC diet: -1.5 mmol/L (-2.1, -0.8 mmol/L)
LC diet: -0.1 mmol/L (-0.3, 0.1 mmol/L)
HC diet: -0.2 mmol/L (-0.4, 0.03 mmol/L)
Compared with the HC-diet group, the LC-diet group achieved:
greater mean (95% CI) reductions in the diabetes medication score
LC diet: -0.5 arbitrary units (-0.7, -0.4 arbitrary units)
HC diet: -0.2 arbitrary units (-0.4, -0.06 arbitrary units); P = 0.02
glycemic variability assessed by measuring the continuous overall net glycemic action-1
LC diet: -0.5 mmol/L (-0.6, -0.3 mmol/L)
HC diet: -0.05 mmol/L (-0.2, -0.1 mmol/L); P = 0.003
triglycerides LC diet: -0.4 mmol/L (-0.5, -0.2 mmol/L)
HC diet: -0.01 mmol/L (-0.2, 0.2 mmol/L); P = 0.001
greater mean (95% CI) increases in HDL cholesterol LC diet: 0.1 mmol/L (0.1, 0.2 mmol/L)
HC diet: 0.06 mmol/L (-0.01, 0.1 mmol/L); P = 0.002