Low-Carb Diets Can Boost Longevity But Only If You Do This
With the new year in full swing and plenty of people trying out different diets to feel better about their health, you may be wondering how exactly to track the “rules” of the diets. Low-carb and low-fat are two popular methods of dieting, focusing more on the amount of carbs or fat in what you’re eating than the food itself.
As it turns out, the quality of the food may be more important than the quantity. New research from the Harvard T.H. Chan School of Public Health found that low-carb and low-fat diets were only effective if the food was healthy as well.
What did they look at?
Researchers studied 37,000 adults over the age of 20, examining data from the US National Health and Nutrition Examination Survey. Diets were analyzed based on levels of fat, protein, and carbohydrate consumption.
When comparing low-carb diets with high-carb diets in terms of life expectancy, scientists didn’t notice any strong differences. When they compared the quality of the carbohydrates, however, there was a big difference in mortality rates.
According to the research, people who practiced low-carb diets but also filled their plates with “whole grains, non-starchy vegetables, whole fruits, and nuts” had a much lower risk of premature death as compared to other participants. In fact, people who practiced low-carb or low-fat diets but consumed low-quality food actually had higher rates of premature death.