Scientists from Peking University have found that low-fat and low-carb diets can reduce the risk of death, but this is only possible if you eat “healthy” foods. Research published Journal of Internal Medicine.
Scientists analyzed data from more than 370,000 people aged 50 to 71. On average, they were followed for 23.5 years, during which time 165,000 participants died.
A healthy diet low in fat, low in saturated fat and high in plant protein and complex carbohydrates reduced the overall risk of death by approximately 18% and also significantly reduced the risk of cancer and cardiovascular disease.
Saturated fats are found in large amounts in fatty meats and butter, while healthier unsaturated fats are found in fatty fish, avocados, and nuts. The scientists say that the longer the study participants lived limited the saturated fat.
In contrast, a low-carb diet was associated with significantly higher overall mortality rates. A healthier low-carb diet option was associated with a slightly lower death rate, but overall, the low-fat diet performed better.