People on a diet mostly take foods which contain low-fat high carbohydrates. But according to the studies, it may increase early death by almost one quarter when compared to fat rich foods.
The news published in Journal Lancet showed that opposing to popular belief, that consuming 35 percent higher fat food leads to decrease in death than compare to take less fat food.
The study was observed on all different types of fats like saturated fats, polyunsaturated fats, and mono unsaturated fats. But at last, it was found that saturated fats are being associated with lower risk than comparing to other fats.
On another side, a diet high in carbohydrates of more than 60 percent will associates to higher death. From the McMaster University in Canada Lead author, Mahshid Dehghan said “A decrease in fat intake automatically resulted in 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,”
A study was conducted for more than 135,000 people across five continents. The results showed that individuals who consume more fruits, vegetables, and legumes a day might be at decreasing risk of death.
It revealed that People who take more raw vegetables live longer than compared to individuals who eat cooked vegetables. Researchers said “Our results indicate that recommendations should emphasize fresh vegetable intake over cooked,” added Victoria Miller, a doctoral student at McMaster University.
“The current focus on promoting low-fat diets ignores the fact that most people’s diets in low and middle-income countries are very high in carbohydrates, which seem to be linked to worse health outcomes,” explains Dr. Mahshid Dehghan, lead author of the study.
Professor Jeremy Pearson, of the British Heart Foundation, said “This study suggests we should perhaps pay more attention to the amount of carbohydrate in our diet than we have in the past and we may need to revise the guidelines,”