Study in Annals of Internal Medicine led by Simmons College School of Health Sciences
Those who adhered to a diet low in carbohydrates but rich in animal-based fats and proteins increased their risk of death – especially by cancer, according to a study published in the Annals of Internal Medicine, led by Simmons College nutrition professor Teresa Fung, Sc. D.
This study is the first of its kind to demonstrate the link between different types of low carbohydrate diets and mortality. It also sought to determine the long-term impact of low carbohydrate diets, which have been promoted as an effective option for weight loss and improving health.
Conversely, the study found that a diet low in carbohydrates but rich in plant-based fats and proteins was associated with a lower risk of mortality.
Fung, who teaches at the Simmons College School of Health Sciences, led the study with colleagues at the Harvard School of Public Health and Channing Laboratory, Brigham and Women's Hospital.
"This research indicates that all low carb diets are not the same, and the differences have an indelible impact," Fung said. "One that is based on plant foods is a better choice than one that is based on animal foods."
The study is based on two cohorts of participants: more than 85,000 women enrolled in the Nurse's Health Study (ages 34 to 59) who provided dietary information for 26 years; and more than 44,500 men enrolled the Health Professional's Follow Up Study (ages 40 to 75) who provided dietary information for 20 years. All participants included in the study were free of heart disease, cancer or diabetes. The Nurses' Health Study is based at Channing Laboratory, Brigham and Women's Hospital and the Health Professionals' Follow-up Study is based at Harvard School of Public Health.