Low-carb diet significantly lowers life expectancy

How does low-carbohydrate diet affect life expectancy?

Meat, sausage, fish and lots of fat: no wonder that the low-carbohydrate diet is one of the most popular diets. Because no fat has to be covered up in this variant of weight loss. However, scientists have now discovered that life expectancy is dropping no less than 4 years despite weight reduction. The doctors published the results of their studies in the English-language journal "The Lancet Public Health".

The study had 15,400 subjects

Low carb diets have recently become more popular for weight loss. A modest reduction in carbohydrate consumption or the transition from meat to vegetable proteins and fats seems healthier than a low-carbohydrate diet, according to the current American study. 15,400 participants completed questionnaires about the food and drinks they consumed, as well as the portion sizes. The scientists then estimated the amount of calories consumed by carbohydrate, fat and protein participants.

Low carb lowers life expectancy. Image: Photographee.eu – fotolia

What were the sources of carbohydrates?

The researchers found that those who consumed 50-55% of their carbohydrate-derived energy (moderate intake) had a slightly smaller risk of death than those in groups that ate very few carbohydrates or carbohydrates. Topics derived from carbohydrates from vegetables, fruit and sugar, but the main source was starchy foods such as potatoes, bread, rice, pasta and cereals.

How does moderate carbohydrate consumption affect?

The researchers estimate that from the age of 50 onwards, the pobs of the moderate carbohydrate intake group would continue to live for an average of 33 years. This was four years more than compared to people who consumed 30 percent or less of their carbohydrate energy. They also lived two to three years longer than the participants, who took 30 to 40 percent of their carbohydrates and 1.1 years longer than those with 65 percent or more carbohydrates.

Replace carbohydrates with vegetable proteins and fats

The scientists then compared a low-carbohydrate diet with a lot of animal proteins and fats to a diet that contained a lot of vegetable proteins and fats. They found that consuming more beef, lamb, pork, chicken and cheese instead of carbohydrates was associated with a slightly increased risk of death. Replacing carbohydrates with more vegetable proteins and fats, such as legumes and nuts, easily reduces the mortality risk.

Low carb diets that replace protein or fat for carbohydrates are gaining in popularity. Study author Dr. Sara Seidelmann from Brigham and Women & # 39; s Hospital, Boston. The data suggest, however, that an animal-based low-carbohydrate diet is associated with a shorter total life span. That is why it must be discouraged, the expert emphasizes. The substitution of carbohydrates with more vegetable fats and proteins on the other hand promotes healthy aging in the long term.

Carbohydrate-rich food on the Western model is unhealthy

The authors believe that the carbohydrate-rich Western diet often results in a lower intake of vegetables, fruits and grains, as well as a higher consumption of animal proteins and fats associated with inflammation and aging in the body.

It is important to note where our nutrients come from

A very important message from this study is that it is not enough to concentrate on the nutrients, but it must also be taken into account whether they come from animal or vegetable sources. Reducing the intake of carbohydrates in the diet and replacing vegetable fat and protein sources results in health benefits. However, these benefits are not respected when they are replaced by sources of animal origin such as meat. (Ash)

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