Following a low-carb diet could shorten life expectancy by four years, suggests new from Brigham and Women’s Hospital, Boston. The study found that that diets both low and high in carbohydrates were linked with an increase in mortality. Researchers estimated that from the age of 50 people in the moderate carb group were on average expected to live for another 33 years. This was four years more than those on extreme low-carb diets, 2.3 years more than the low-carb diet group and 1.1 more years than the high-carb group.
The researchers then compared low-carb diets rich in animal proteins and fats with low-carb diets rich in plant-based protein and fat. They found that eating more animal-based proteins and fats from foods like beef, lamb, pork, chicken and cheese instead of carbohydrate was associated with a greater risk of mortality. On the other hand, eating more plant-based proteins and fats from foods such as vegetables, legumes and nuts was linked to lower mortality.
Lightbulb Moment: The bottom line here is we are Omnivores, our brain runs on carbs, and if you drastically alter your diet to the point of unbalance, your body will pay for it later.