Pasta. Sourdough. Mashed potatoes. If you are one of the legions of dieters out there who have been religiously cutting carbs in an attempt to get lean and fit, you may be surprised by a recent study that showed that low-carb diets may not be healthy after all. In fact, they may be unsafe.
Research presented at the European Society of Cardiology Congress in Germany found that diets very low in carbohydrates may actually increase the risk of premature death over time. Yikes.
The author of the study, Professor Maciej Banach, of the Medical University of Lodz, Poland, said: “We found that people who consumed a low-carbohydrate diet were at greater risk of premature death. Risks were also increased for individual causes of death including coronary heart disease, stroke, and cancer. These diets should be avoided.”
The study — which has not been published in a peer-reviewed journal — used diet and health data from almost 25,000 people collected through the National Health and Nutrition Examination Survey between 1999 and 2010, according to Time. The researchers found that over an average of 6.4 years of follow-up, people who consumed the lowest amount of carbohydrates had a 32 percent higher risk of total mortality, a roughly 50 percent higher risk of dying from vascular diseases and a 36 percent higher risk of dying from cancer, compared to people who ate the most carbs.