Death risk increased by low carb intake
Diet-happy people may need to find new ways of losing weight than simply cutting out on carbohydrates from their daily diet schedule.
After 25-year-long term study by The Lancet on health risks associated with carbohydrate intake has revealed that both very low and very high intake of carbohydrates leads to increased mortality. The risk of death is further raised in populations that replace carbohydrates with animal derived protein or fat sources such as lambs, chicken, beef, pork as against those consuming plant-based proteins and fats.
The study — “Dietary carbohydrate intake and mortality: A prospective cohort study and meta analysis” — published in the latest edition of The Lancet concludes that people should have approx 50 to 55% carbohydrate intake in their daily schedule. This percentage of carbohydrate intake presents the least health risk.
Both low and high percentages of carbohydrate diets were found associated with increased mortality with minimal risk observed at 50 to 55 per cent carbohydrate intake. Low carbohydrate dietary patterns favouring animal-derived protein or fat sources were associated with higher mortality whereas those that favoured plant-derived protein and fat intake from sources such as vegetables, nuts, peanut butter, and whole grain breads were associated with lower mortality, suggesting that the source of food notably modifies the association between carbohydrate intake and mortality,” says the research in times where when diets replacing carbohydrates with greater intake of proteins or fats have gained substantial popularity because of their ability to induce short-term weight loss.
The study’s authors found the highest morality in the population that they reduced carbohydrate intake from vegetable, and replaced it with high animal derived proteins and fats
“We estimated that a 50-year-old participant with intake of less than 30 per cent of energy from carbohydrates would have a projected life span expectancy of 29.1 years compared with 33.1 years for a participant who consumed 50 to 55 per cent of energy from carbohydrate.