BOSTON, Sept. 10 (UPI) — A low-carbohydrate diet with more animal-based sources had higher risk of mortality than a low-carb diet of plant-based sources, U.S. researchers say.
Study leader Teresa Fung, a nutrition professor at Simmons College, and colleagues at Harvard School of Public Health and Brigham and Women’s Hospital, all in Boston, used two cohorts of participants — more than 85,000 women enrolled in the Nurse’s Health Study, ages 34-59, who provided dietary information for 26 years, and more than 44,500 men enrolled the Health Professional’s Follow Up Study, ages 40-75, who provided dietary information for 20 years. All participants were free of heart disease, cancer or diabetes when the study began.
“This research indicates that all low-carb diets are not the same, and the differences have an indelible impact,” Fung says in a statement. “One that is based on plant foods is a better choice than one that is based on animal foods.”
The study, published in the Annals of Internal Medicine, finds those who had a diet made up of more animal-based sources and a low-carbohydrate intake scored higher for association with “all-cause” mortality and cancer mortality.
Those whose diet consisted mostly of plant-based sources and a low-carbohydrates scored lower for all-cause mortality and cancer and cardiovascular mortality, the study says.
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