Low-carb And Low-fat Diets Don't Always Prolong Life. Understanding Why

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Low-carb And Low-fat Diets Don't Always Prolong Life. Understanding Why
Low-carb And Low-fat Diets Don't Always Prolong Life. Understanding Why

Video: Low-carb And Low-fat Diets Don't Always Prolong Life. Understanding Why

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Video: 3 Reasons Why a Low-Carb AND Low-Fat Diet Doesn't Work 2023, January
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Low-carb and low-fat diets don't always prolong life. Understanding why

Eating a low-carb or low-fat diet does not increase longevity without avoiding unhealthy foods and sweets, an American study published in JAMA Internal Medicine found.

Low-carb and low-fat diets don't always prolong life. Understanding why
Low-carb and low-fat diets don't always prolong life. Understanding why

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Eating a low-carb or low-fat diet does not increase longevity without avoiding unhealthy foods and sweets, an American study published in JAMA Internal Medicine found.

In a national dietary study conducted from 1999 to 2014, scientists followed 37,233 people who were 50 years old when the study began.

During the study period, 4866 participants (about 13%) died, of which 849 from heart disease and 1068 from cancer. The authors noted that several types of cancer and many cardiovascular diseases are associated with unhealthy diets.

Overall, mortality rates were similar among participants who ate either low-carb or low-fat diets, or none of them.

“The health benefits of a low-carb diet may depend not only on the types of protein and fat, but also on the quality of the carbohydrates remaining in the diet,” said study leader Zhilei Shan of the T.H. School of Public Health. Chan of Harvard University.

In cases where the low-carb diets received the most calories from unhealthy foods, the likelihood of premature death increased by 16% (compared to participants whose diet was the healthiest). A low-fat diet high in unhealthy foods increased the chances of dying by 12%.

However, the risk of premature death was indeed lower if the low-fat or low-carb diet included healthy foods (plant-based proteins, unsaturated fats, and high-quality carbohydrates - vegetables, fruits, legumes, and whole grains). In contrast, this risk was increased when the diet was high in saturated fat and animal protein.

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