https://www.nytimes.com/2017/09/08/well/new-study-favors-fat-over-carbs.html?_r=0
High
carbohydrate intake is associated with a higher risk of mortality, and
high fat intake with a lower risk, researchers report.
An
international team of scientists studied diet and mortality in 135,335
people between 35 and 70 years old in 18 countries, following them for
an average of more than seven years. Diet information depended on
self-reports, and the scientists controlled for factors including age,
sex, smoking, physical activity and body mass index. The study is in The Lancet.
Compared with people who ate the lowest 20 percent of carbohydrates,
those who ate the highest 20 percent had a 28 percent increased risk of
death. But high carbohydrate intake was not associated with
cardiovascular death.
People
with the highest 20 percent in total fat intake — an average of 35.3
percent of calories from fat — had about a 23 percent reduced risk of
death compared with the lowest 20 percent (an average of 10.6 percent of
calories from fat). Consuming higher saturated fat,
polyunsaturated fat and monounsaturated fat were all associated with
lower mortality. Higher fat diets were also associated with a lower risk
of stroke.
“Guidelines
recommend low saturated fat, and some recommend really low amounts,”
said a co-author, Andrew Mente, an epidemiologist at McMaster University
in Ontario. “Our study, which captures intake at the lowest levels,
shows that this may be harmful.”
Current federal guidelines recommend a diet that provides no more than 35 percent of calories from fat.
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