Diets that work fast a low-carb meal or a high-carb diet has taken the risk of premature death, according to a major new study that will arouse the resentment of many people who have abandoned the likes of bread, rice, and potatoes for weight loss or health reasons.
Moderation in everything so don’t get rid of biscuits yet
Researchers who gathered the results of eight large studies found that eating a moderate amount of carbohydrates is best for good health. Less than 40% or more than 70% of the calorie intake of carbohydrates carries a higher risk of mortality.
But not all low carb diets are equal. People who ate too much meat and fat instead of carbohydrates, such as lamb, chicken, steak, butter, and cheese, had a higher mortality rate than those who received protein and fats from vegetarian foods such as avocado, legumes, and nuts. Reduced weight diets such as Atkins and Dukan include a large amount of meat-based foods.
Dr. Sara Sidman, a research fellow and research in cardiovascular medicine from Brigham Women’s Hospital in Boston, said, “low-carb diets that replace carbohydrates with protein or fats are gaining wide popularity as a health strategy and weight loss.” Research published in the Public health Journal of Lancet.
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However, our data suggest that a low-carb animal-based diet, which is prevalent in North America and Europe, may be associated with a shorter overall age and must be discouraged. Alternatively, if one chooses to follow a low-carb diet, the exchange of carbohydrates to get more vegetable fats and proteins may actually promote healthy aging in the long term”.
Middleman, a cardiologist, and dietitian told the Guardian that the team had published a large group of work “To answer the question completely and not just make one piece of the picture.”
“The nutrition is high in everyone’s mind, but there is such confusion about what we should eat. One day, a study shows us that carbohydrates are better high, and on another day the study tells us that low carbohydrates are better.”
Low-carb and carbohydrate-based experiences cannot be compared directly, because they have to be implemented over many years and people find it difficult to commit to a diet over a long period of time. Instead, her team conducted research on observation with more than 15400 people between the ages of 45 and 64, from diverse social and economic backgrounds from four American communities who were registered at the risk of atherosclerosis in the study of communities.
These people filled out questionnaires on their food patterns on two occasions, separated by six years. Their health has been monitored for 25 years, allowing factors that may change results, such as smoking, income, and diabetes.
These results are grouped together with seven other observational studies conducted worldwide, which have a total of more than 430 000 people.
The researchers found that 50 years of age eat a moderate carbohydrate diet, with half of their energy coming from carbohydrates, they had an additional life expectancy of 33 years, which is four years longer than those who eat low-carb diets, and more than one year more than those who ate the system of the Fed High-carb.
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The authors said they could not prove the cause and the result, because of the nature of the studies. However, they said that people who embraced Western-style diets that severely restricted carbohydrates often ate vegetables, fruits, cereals, and more proteins and animal fats. Some of these animal products have been implicated in stimulating inflammatory pathways, biological aging, and oxidation, and can be a contributing factor in increasing the risk of mortality.
They said high-carb diets are common in Asian and poor countries where people eat a lot of refined carbohydrates like white rice. These also contribute to chronic blood sugar and higher metabolic outcomes are worse.
“These results combine several branches that were controversial. Walter Willett, professor of epidemiology and nutrition at the Harvard School of Public Health and co-author of the study, says: “The dense carbohydrates and a few of them can be harmful, but what matters most is the type of fats, proteins, and carbohydrates.” Study.
Low carb diets are very popular for weight loss because they work well in the short term, says Seidleman, which is usually dependent on meat. The study was not prepared in such a way as to make it possible to compare moderate carbohydrates with low-carb plant diets, but, “the more the diet depends on the plant, the lower the mortality.”
Catherine Collins, the dietitian at the National Health Service, said: “There is no aspect of nutrition that is strongly threatened by social media from the discussion about carbohydrates versus fats, despite the long-term evidence of health benefits that firmly support the argument Top Carbohydrate”.
She said that “worshipping a small number of low-fat carbohydrates” was based on the choice of lifestyle and the most accurate evidence. Her fans were “in disagreement with the recommendation of the globe Health Organization and state health bodies worldwide-including British public Health in England – that recommends ingestion of carbohydrates to supply regarding half our daily calorie desires.”
She added that these findings raise questions about the current decline in low-carb diets for people with diabetes. “Bringing and promoting general practitioners who often encourage low-carb diets to manage diabetes has gained a great deal of media attraction,” she said. “If there is nothing else, this study provides some relief for this one-sided discussion and adds more caution to this practice for long-term management.”
In a comment in the magazine, Dr. Andrew Minty and Dr. Salim Yusuf, McMaster University in Canada, said that it is not possible to exclude all factors that may spoil the results completely, but the results were that rational and moderate consumption of carbohydrates. It was likely to be better for people than low or high carb diets.
Basic nutrients must be consumed above the minimum to avoid deficiency and below the maximum level to avoid toxicity. This approach preserves physiological processes and health (so-called sweet spot). Although carbohydrates are not technically an essential complement (unlike proteins and fats), it is likely that a certain amount is needed to meet short-term energy requirements during physical activity and to maintain the intake of fat and protein within the respective sweet areas of each Wormhole.