Moderate carbohydrate intake may result in good health

Low-Carb Diets Can Shorten Your Life New Health Study Claims

Low-Carb Diets Can Shorten Your Life New Health Study Claims

If you've been eating more plant-based proteins and fats from foods such as legumes, veggies and nuts, then here's a good news for you.

Turns out, eating carbohydrates in moderation can be optimal for health and longevity.

Apparently, if you follow a plant-based protein and fat diet instead of an animal-based protein and fat diet, you reduce the risk of dying early significantly. However, the data suggested that animal-based low carbohydrate diets might be associated with a shorter overall lifespan and should be discouraged.

You can lower the risk of early death by following a moderate carb diet as opposed to a low-carb or high-carb diet.

Seidelmann suggested that, "instead, if one chooses to follow a low-carbohydrate diet, then exchanging carbohydrates for more plant-based fats and proteins might actually promote healthy aging in the long term".

Prof Nita Forouhi, from the MRC epidemiology unit at University of Cambridge, who was not involved in the study, said: "A really important message from this study is that it is not enough to focus on the nutrients, but whether they are derived from animal or plant sources".

Essentially, researchers found a U-shaped link between carbohydrate intake and mortality risk.

The researchers estimated that from age 50, the average life expectancy was an additional 33 years for those with moderate carbohydrate intake-4 years longer than those with very low carbohydrate consumption (29 years), and 1 year longer compared to those with high carbohydrate consumption (32 years). Unfortunately, a new, long-term study just revealed that those who go on a low- or high-carbohydrate diet may be more likely to die during the 25-year study period compared to those who consumed a moderate-carbohydrate study.

In the next step of the study, the authors performed a meta-analysis of data from eight prospective cohorts (including ARIC) involving data from 432,179 people.

"Yet supporters of the cult of Low Carb High Fat eating will no doubt disagree with this newest research".

For the purposes of the study, people on a low-carbohydrate diet were those who had less than 40 percent of their daily calorie intake from carbohydrates, whereas those on a high-carbohydrate were those who got over 70 percent of their daily calorie intake from carbohydrates.

"When carbohydrate intake is reduced in the diet, there are benefits when this is replaced with plant-origin fat and protein food sources, but not when replaced with animal-origin sources such as meats".

The findings show observational associations rather than cause-and-effect and what people ate was based on self-reported data, which might not be accurate.

Considering evidence from other studies, the authors speculate that Western-type diets that heavily restrict carbohydrates often result in lower intake of vegetables, fruit, and grains and lead to greater consumption of animal proteins and fats-some of which have been implicated in stimulating inflammatory pathways, biological ageing, and oxidative stress-and could be a contributing factor to the increased risk of mortality. Whilst high carbohydrate diets (common in Asian and less economically advantaged nations) tend to be high in refined carbohydrates such as white rice, may also contribute to a chronically high glycaemic load and worse metabolic outcomes. Meanwhile, those who had a moderate-carbohydrate diet were those who got 50 to 55 percent of their diets from carbohydrates. In the beginning of the study and again six years later, the participants answered surveys regarding the types of foods that they consume and how often they do so.