A new study finds that fats are not as bad as carbohydrates
The researchers used questionnaires to assess dietary intakes and then compared them with the death rates due to heart disease, as well as all other causes.
In the 7.4 years of follow-up, 5,796 deaths occurred, and 4,784 major cardiovascular events such as heart attacks or strokes. They found that those who consumed the most total fats and subtypes (saturated or unsaturated), compared to the least, had a smaller risk of dying from any cause.
The lowest stroke risk was found among those who consumed the highest amount of saturated fats. Fats did not affect the risk of a heart attack or death from heart disease.
It is interesting to note that those who consume the most carbohydrates as a percentage of their total energy had a higher risk of dying early by 28%, but not if they have heart disease or die from it.
They also found that, although it wasn’t as well-known, a higher intake of protein in the form of a percentage of energy was associated with a lower risk for early death by 23% and a lower risk of dying from other causes than heart disease by 15%. The intake of animal protein was also linked to a reduced risk of death, while plant protein was not associated with an increased risk.
What does all this mean?
The study shows that carbohydrates and fats are both important. However, the foods that you choose to eat that contain carbohydrates or fat are more significant when it comes down to your life expectancy.
Researchers found that there were some differences in the results of those who live in Asian countries as compared to others. There was no statistically significant difference between the percentage of carbohydrate energy in those who live in Asian regions and those who have the lowest. There was a statistically significant difference among non-Asian nations.
This analysis gives more weight to the call for people to pay attention to actual foods and beverages consumed rather than just macronutrients. The carbohydrate content of an apple, carrots, or lentils is more important than the carbohydrates in soft drinks, doughnuts, or pancakes.
Types of food actually consumed can help determine how changes in the supply of food in lower- and middle-income countries affect death rates. These findings could be used to inform nutrition policy for countries that are experiencing a nutritional transition as they grow richer.
This study is important in the overall picture. It reminds us to keep up-to-date with the latest evidence about diet and disease and to take into account the region of the world where the people being studied are located. It’s still not the time to stop eating pasta, bread, and rice and replace them with fat-laden tubs.
It’s time to pay attention to nutrition and focus on the optimal eating patterns in each country. We must stop the flood of super-processed food that is disrupting healthier eating habits. Studiesshow that restoring the balance between ultra-processed and minimally processed food will improve the nutritional quality of our diets worldwide.
Heart disease and diet
Recently, we reviewed the research on diet and heart disease. The majority of this research was done in countries with high incomes.
In our report, we highlighted the fact that certain dietary patterns with varying fats and carbohydrate types and qualities are associated with a lower risk of heart disease. All of them are high in fruits, vegetables, and whole grains, with most including legumes.
This study supports the idea that we should focus on improving macronutrient quality. It is important to eat foods that are high in carbohydrates and fats. Is the main source of carbohydrates coming from fruits and vegetables, or are they added sugars and highly processed foods?
