Public Release: 6-Sep-2010
– A vegetable-based low-carbohydrate diet was associated with lower all-cause and cardiovascular disease mortality rates.
Evidence shows that a low-carbohydrate diet produces weight loss and improves some cardiovascular risk factors. However, health effects of a low-carbohydrate diet may depend on the type of protein and fat consumed. Researchers followed 85,168 women and 44,548 men on a low-carbohydrate diet for 26 and 20 years respectively. The patients ate either an animal-based (emphasizing animal sources of fat and protein) low-carbohydrate diet, or a vegetable-based low-carbohydrate diet. The researchers found that diets that emphasized animal sources of fat and protein were associated with higher all-cause mortality in both men and women. A vegetable-based low-carbohydrate diet was associated with lower all-cause and cardiovascular disease mortality rates.The researchers conclude that while major macronutrient content may be similar in both diets, the source of the macronutrients can result in large differences in dietary components that may affect mortality such as specific fatty acids, protein, fiber, vitamins and minerals, and phytochemicals.