Higher Mortality Risk Seen with Low Carb Diet But not when carbs were replaced with plant-based proteins

Our findings suggest a U-shaped relationship between life expectancy and overall carbohydrate intake, in which lifespan is greatest among people with 50%-55% carbohydrate intake, a level that might be considered moderate in North America and Europe but low in other regions, such as Asia," the study authors wrote. In a smaller pooled analysis of three cohort studies that included more than 150,000 participants, the researchers found that when individuals exchanged carbohydrates for animal-derived sources of protein, such as beef, pork, or chicken, their mortality risk increased (HR 1.18; 95% CI 1.08-1.29). However, when carbs were exchanged for plant-based proteins, from sources including vegetables, nuts, and whole-grain breads, mortality risk decreased (HR 0.82; 95% 0.78-0.87). "Low carbohydrate diets that exchange carbohydrates for a greater intake of protein or fat have gained substantial popularity because of their ability to induce short-term weight loss, despite incomplete and conflicting data regarding their long-term effects on health outcomes," the study authors wrote. "These data provide further evidence that animal-based low carbohydrate diets, which are more prevalent in North American and European populations, should be discouraged," they said. "Alternatively, if restricting carbohydrate intake is a chosen approach for weight loss or cardiometabolic risk reduction, replacement of carbohydrates with predominantly plant-based fats and proteins could be considered as a long-term approach to promote healthy aging." https://www.medpagetoday.com/primarycare/dietnutrition/74608?xid=nl_mpt_morningbreak%202018-08-17&eun=g721819d0r&utm_source=Sailthru&utm_medium=email&utm_campaign=MorningBreak_081718&utm_term=Morning%20Break%20-%20Active%20Users%20-%20180%20days