Low-carb diets have been touted as a healthy and safe way to diet.
Now comes research that says restricting your carbohydrate intake may be taking years off your life.
In a study published in “The Lancet Public Health,” researchers found the long term effects of low-carb dieting on your mortality may depend on what you eat to replace the missing carbs.
In a study of over 15,000 adults age 45-64 in four U.S. communities, the researchers found both high and low carbohydrate diets were associated with increased mortality.
Diets with 50 to 55 percent carbohydrates had the lowest increase in mortality.
However, those on low-carb diets that favored animal protein and fat (lamb, beef, pork, chicken) had a greater increase in mortality than those on low-carb diets that favored plant protein and fat (nuts, peanut butter, whole-grain breads).
The bottom line:
- Low-carb and high-carb diets appear to increase a person’s chances of dying earlier than those not on low-carb or high-carb diets
- A low-carb diet focused on plant protein helped decrease the chances of dying younger than low-carb diets focused on animal protein.
So, if you have to be on a low-carb diet, you should also be getting your protein from plants instead of animals.
You can read the study summary and details here.