In a recent study, researchers find that eating carbs in moderation seems to be optimal for health and longevity.
In the study, the team examined data of more than 15,428 adults aged 45-64 years from four US communities (Forsyth County, NC; Jackson, MS; Minneapolis, MN; and Washington County, MD) in the USA.
At the start of the study and again 6 years later, the participants reported the food and beverages they consumed, portion size and how often.
The researchers used the information to estimate the average of calories they derived from carbohydrates, fats, and protein.
The researchers found that diets both low (< 40% energy) and high (>70% energy) in carbs were linked to higher risk in mortality than moderate carb intake (50-55% of energy).
The primary finding also suggests that not all low-carb diets appear equal.
Eating more animal-based proteins and fats from foods like beef, lamb, pork, chicken and cheese instead of carb was linked to a greater risk of mortality.
On the other hand, eating more plant-based proteins and fats from foods such as vegetables, legumes, and nuts was linked to lower mortality.
The researchers estimated that from age 50, the life expectancy was an additional 33 years for those with moderate carb intake.
It is 4 years longer than those with very low carbohydrate consumption (29 years), and 1 year longer compared to those with high carbohydrate consumption (32 years).
The team suggests that low-carb diets that replace carbohydrates with protein or fat are becoming more popular.
But their finding shows that animal-based low carb diets, which are prevalent in North America and Europe, might be linked to shorter life span.
If one chooses to follow a low carb diet, then s/he should exchange carbs for more plant-based fats and proteins. It might actually promote healthy aging in the long term.
Dr. Sara Seidelmann, Clinical and Research Fellow in Cardiovascular Medicine from Brigham and Women’s Hospital, Boston, USA, led the research.
The study is published in The Lancet Public Health journal.
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Source: The Lancet Public Health.
