Popular Diets Induce 25% Increase Death Risk

A new study got many foodies excited and frustrated and confused over the last month. A paper from the Prospective Urban Rural Epidemiology (PURE) study, published in The Lancet, fuelled the arguments between Low-Carb and Low-Fat movements from all angles and our health authorities. The media had a great time as well.

If anything, this paper simply confused people... or the headlines solidified a view. But when you dig a little deeper and remove opinion and speculation and grandeur, a different and yet simple story is revealed...

...The researchers followed135,335 individuals aged between 35 and 70 living in 18 low to high-income countries across the world. Overall, the people involved were classed more towards the low end of the income scale. They were asked to complete questionnaires based on lifestyle and medication and the foods they eat and more, with the intention to observe mortality rates and cardiovascular diseases. Then the scientists tracked these people for around 7 years.

At this point, it is wise to point out that this type of study cannot prove a cause of death or disease, however, it can lead us to answers along with multiple well-designed studies compiled together. Also, with this info, we're more likely to determine human guidance rather than individual advice.

This paper focused on the dietary balance of fats, proteins and carbohydrates. They found that when the main sources of carbohydrates came from white bread, white rice, cakes, fruits, fruit juices, and sugary drinks the risk of death increased by 25% even after making some statistical adjustments to make sure.

This turns out to be significant. There is an association between carbohydrate intake and death. The more carbs these people ate, the rate of death increased too. However, there wasn't a link between a high carbohydrate diet and strokes, heart attacks, major cardiovascular diseases, and cardiovascular disease mortality.

While specific outcomes of either stroke, heart attacks, major cardiovascular disease, or cardiovascular disease mortality are not connected to higher intakes of carbohydrates. Links between a high-carb diet and both total mortality and noncardiovascular disease risk were clear. Although, the foods consumed were nutritionally poor.

In order to determine carbs as the cause, the scientists looked at the effect of replacing carbs with fats. Replacing carbohydrates with polyunsaturated fats looks to lower the risk of death, whereas changing carbs for saturated fat could lower a risk of stroke.

It has been noted that richer sources of nutrients such as fish, nuts, and oils, that include fats shows us when small amounts of carbohydrates are replaced with these foods, they reduce the risk of total mortality and death by noncardiovascular diseases.

The data goes on to suggest that the higher the fat intake, the lower the risk of dying at any point in time. Although, it's not true for heart attacks, major cardiovascular diseases, and cardiovascular disease mortality.

Plus, the authors noted that they may not have accounted for all known non-nutritional factors that contribute towards death.

The takeaway from the study is this... Nutrition matters. Lifestyle makes a major impact. And daily fat intake recommended by the World Health Organisation could be wrong. In reality, your ideal diet is likely to be different to the next persons especially if their roots are from a different part of the world.

It's safe to say nutrient-dense foods are better for us and the daily amount of fats and carbs and proteins should be fluid rather than a set percent... without continuous overeating.

This study could simply show poverty and nutrient-poor foods kill.