Low carbohydrate diet with a lot of meat shortens the lifespan



Anyone who replaces plant proteins for animal proteins and fats will live longer. This is the conclusion of a recent American study, the results of which were published in the journal "The Lancet Public Health".

Little carbohydrates and little meat

The analysis of the data collected over 25 years showed a U-shaped relationship: both with a very low carbohydrate content (less than 40 percent of the energy intake) and a very high (more than 70 percent) increased the risk for premature death . The lowest mortality rates were those with an average carbohydrate intake, which represented 50 to 55 percent of the total caloric intake. This report the researchers to Dr. med. Sara Seidelmann from Brigham and Women & # 39; s Hospital, Boston.

Herbal food is healthier

The type of ingested proteins and fats also seems to play an important role: people who ingested them in the form of plant food had a survival advantage compared to people who mainly consumed nutrients of animal origin. It depends not only on the quantity of each food component, but also on their quality and origin, the scientists conclude. The observational studies, however, do not allow conclusions to be drawn about cause and effect, but only show connections.

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Legumes are a good basis for healthy aging

Nevertheless, the researchers warn for carbohydrates that are completely eliminated from the diet and are replaced by animal proteins and fats in a low carbohydrate diet. Carbohydrates in bulk and vegetable proteins and fats, such as those in legumes such as beans, lentils or peas, nuts or vegetable oils, are a good basis for healthy aging.

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The study had 15,400 subjects

For the study, researchers analyzed data from more than 15,000 US citizens who had participated in the ARIC study (Atherosclerosis Risk in Communities Study) at the end of the 1980s. In addition, they evaluated eight prospective cohort studies with data from more than 430,000 North Americans, Europeans and Asians. The scientists then estimated the amount of calories consumed by carbohydrate, fat and protein participants. The researchers found that those who consumed more than 50 percent of their carbohydrate-derived energy (moderate intake) had a slightly lower risk of death than those in groups that consumed 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. (Aponet)

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