Nutrition: low-carb diets increase risk of death

Because they can lose a lot of weight in a short period of time, low-carb diets are very tempting. However, in the long term, they would be dangerous for health, according to a new study presented duringa Congress by Professor Maciej Banach, University of Medicine in Lodz (Poland).

Specifically, the survey found that people who consumed little or no carbohydrate were 32% more likely to die prematurely (from all causes) than participants who ate significant amounts. Additionally, low-carb consumers were 51% more likely to die from coronary heart disease, 50% more likely to die from cerebrovascular disease, and 35% more likely to die from cancer.

Two cohorts

These results were confirmed by another meta-analysis, which found that the overall risk of death from any cause was 15% higher in people who consumed fewer carbohydrates than others. To achieve these results, the researchers worked on two cohorts, respectively composed of 24,825 and 450,000 people, followed over 6.4 and 15.6 years.

“Low-carbohydrate diets should be avoided,” concludes Maciej Banach, before advancing possible causal links. “Reducing fiber and fruit intake and increasing animal protein, cholesterol, and saturated fat intake with these diets may play a role. Differences in minerals, vitamins, and phytochemicals may also play a role. to be involved, ”he analyzes.

Two main categories

As a reminder, carbohydrates are naturally found in milk and its substitutes, starches, legumes, fruits and vegetables (in smaller quantities) as well as in their juices. Carbohydrates can also be artificially added to cookies, sugary drinks, sweets, cakes, and other commercial products.

Carbohydrates can be classified into two main categories:

– simple carbohydrates, which are quickly absorbed by the body;

– complex carbohydrates, which are made up of several units of glucose united in a long chain called starch. They are absorbed more slowly by the body and do not make food taste sweet.