A 75-year-old man seeks clarification on his doctor's recommendation of a low-fat, low-carb diet. The doctor explains that carbohydrates are sugars and starches found in foods like bread, pasta, and rice, while fats are energy-rich molecules found in oils, nuts, and meat. A low-carb, low-fat diet essentially means a high-protein diet, but the doctor disagrees with this approach for the patient. Instead, he suggests incorporating healthy fats, fruits, greens, and legumes into the diet, and recommends consulting a registered dietician or nutritionist for more information.
A new study published in the Journal of Internal Medicine analyzed data from the NIH-AARP Diet and Health Study to determine whether a low-carb or low-fat diet promotes longevity. Researchers found that participants whose eating patterns were most similar to a healthy low-fat diet had an overall mortality rate that was 18% lower than those with eating patterns that least resembled the healthy low-fat diet. On the other hand, participants whose eating patterns were most similar to a healthy low-carb diet had only a slightly lower mortality rate compared to those with eating patterns that least resembled this diet. The study highlights that a more balanced plate rather than severely minimizing carbohydrates reduces the risk of heart disease and contributes to longevity.
A new study has found that a low-fat diet can reduce the risk of death each year by up to 34%, while low-carb diets increase the risk of death by up to 38%. Researchers from Harvard University and Tulane University collected data from 371,159 Americans aged 50 to 71 and found that people who ate a low-fat diet, whether healthy or not, had a significantly reduced likelihood of dying prematurely from health-related causes compared to people who ate a high-fat diet. The study pointed out the importance of maintaining a healthy diet with less saturated fat, in order to prevent deaths, especially among middle-aged and elderly people.
Consuming a low-fat diet full of healthy foods during middle age may lengthen your life, according to a new study. In contrast, a healthy low-carbohydrate eating pattern did not lead to much of an improvement in longevity. The study analyzed dietary data from more than 370,000 middle-aged and older adults and found that both fat quantity and quality are important determinants of health effects in middle-aged and older people. The researchers recommend that people should limit fat intake, even if they are trying to only consume healthy fat.
A new study published in the Journal of Internal Medicine reports that low-fat and low-carbohydrate diets can improve the health of middle-aged and older adults. The study found that healthy low-fat diets were associated with fewer deaths from all causes, including cardiovascular diseases and cancer. In contrast, a general low-carb diet and an unhealthy low-carb diet were associated with significantly higher total, cardiovascular, and cancer mortality rates. However, a healthy low-carb diet was associated with slightly lower death rates. Experts recommend selecting a healthy eating plan that includes complex carbohydrates and healthy fats.
A new analysis of randomized trials suggests that the Mediterranean diet and low-fat diets probably reduce the risk of death and nonfatal myocardial infarction (MI) in adults at increased risk for cardiovascular disease (CVD), while the Mediterranean diet also likely reduces the risk of stroke. Five other popular diets appeared to have little or no benefit with regard to these outcomes. The study had no specific funding.
A systematic review and network meta-analysis of randomized controlled trials compared the efficacy of seven popular structured dietary programs in preventing mortality and major cardiovascular events in patients at increased cardiovascular risk. The study found that Mediterranean and low-fat dietary programs, with or without physical activity or other interventions, reduce all-cause mortality and non-fatal myocardial infarction in patients with increased cardiovascular risk. Mediterranean programs are also likely to reduce stroke risk. Generally, other named dietary programs were not superior to minimal intervention.
