Study Higher Carbohydrate Intake Linked To Mortality Risk

Thursday, October 5th, 2017 | 1301 Views

Study Higher Carbohydrate Intake Linked To Mortality Risk According to an international study of over 135,000 people from 18 countries, it was shown that a diet which includes a moderate intake of fat and fruits and vegetables, and avoidance of high carbohydrates, is associated with lower risk of death.

It was found that carbohydrate intake was highest in China (67 percent), followed by South Asia (65.4 percent), and Africa (63.3 percent). Total fat intake was highest in North America and Europe (30.5 percent), Middle East (30.3 percent), and Southeast Asia (39.2 percent).

The research data was gathered from the Prospective Urban Rural Epidemiology study that has been published in general medical journal the Lancet, that asked people about their diet and followed them for an average of seven and half years.

The lowest risk of death was in those people who consume three to four servings (or a total of 375 to 500 grams) of fruits, vegetables and legumes a day, with little additional benefit from if they were to consume more.

Against popular belief, the study discovered that consuming a higher amount of fat (about 35 percent of energy) is associated with a lower risk of death compared to lower intakes. However, a diet high in carbohydrates (of more than 60 percent of energy) is related to higher mortality, although not with the risk of cardiovascular disease.

“A decrease in fat intake automatically led to an increase in carbohydrate consumption and our findings may explain why certain populations such as South Asians, who do not consume much fat but consume a lot of carbohydrates, have higher mortality rates,” Dr Mahshid Dehghan, the lead author for the study and an investigator at the Public Health Research Institute.

The research on dietary fats found that they are not associated with major cardiovascular disease, but higher fat consumption was associated with lower mortality; this was seen for all major types of fats (saturated fats, polyunsaturated fats and monounsaturated fats), with saturated fats being associated with lower stroke risk.

Total fat and individual types of fat were not associated with risk of heart attacks or death due to cardiovascular disease. While these results may appear surprising to some, they are consistent with several observational studies and randomised controlled trials conducted in Western countries during the last two decades.

“Moderation in most aspects of diet is to be preferred, as opposed to very low or very high intakes of most nutrients,” said Dr Salim Yusuf, principal investigator of the study and the director of the Public Health Research Institute.


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