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. Continue reading “Low Carb Diet Rich in Animal Fat and Protein Increases Risk of Death”