Study Shows Low-Carb Diet Should Couple with Vegetable-Based Proteins and Fats

A recent study shows that Atkin-style low-carbohydrate diets may help people lose the weight, but merely replacing the bread and pasta with calories from animal protein and fat may have to deal with an increased risk of early death due to cancer and heart disease.

The research, which was published last September 7 in Annals of Internal Medicine, found that the death rate among people who clung to their low-carb lifestyle was 12 percent higher over about 20 years compared to those who consumed a diet with higher amounts of carbohydrates.

However, death rates varied depending on the sources of protein and fat used to replace the carbs. Those who ate protein and fat from vegetable sources, such as beans and nuts, were 20 percent less likely to die over a 20-year period compared to people who ate a high-card diet.

Meanwhile, low-carb dieters who got majority of their protein and fat from animal source, such as red and processed meats, were 14 percent more likely to die from heart disease and 28 percent more likely from cancer.

The study was conducted using data from more than 85,000 healthy women with an age range of 34 and 59 and participated in the Nurses’ Health Study, and about 45,000 men with ages between 40 and 75 who took part in the Health Professionals’ Follow-Up Study. The participants answered a series of questions every four years.

Source: The New York Times

 

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