Reference Text
Time Left10:00
Plant
vs
animal
protein
'Low
carbohydrate
dietary
patterns
favouring
animal-derived
protein
and
fat
sources,
from
sources
such
as
lamb,
beef,
pork,
and
chicken,
were
associated
with
higher
mortality,'
the
study
said.
'Those
that
favoured
plant-derived
protein
and
fat
intake,
from
sources
such
as
vegetables,
nuts,
peanut
butter,
and
whole-grain
breads,
were
associated
with
lower
mortality,'
it
said,
adding
that
this
suggested
'the
source
of
food
notably
modifies
the
association
between
carbohydrate
intake
and
mortality.'
Seidelmann
and
colleagues
poured
over
the
medical
histories
of
nearly
15,500
men
and
women
who
were
45-64
when
they
enrolled
-
between
1987
and
1989
-
in
a
health
survey
spread
across
four
locations
in
the
United
States.
Participants
filled
out
detailed
questionnaires
about
their
dietary
habits
-
what
foods,
how
much,
how
often,
etc.
Over
a
25-year
follow
up
period,
more
than
6,000
of
the
men
and
women
died.
People
who
got
50-55
%
of
their
calories
from
carbohydrates
outlived
those
with
very
low-carb
diets,
on
average,
by
four
years,
and
those
with
high-carb
diets
by
one
year.
A
review
of
medical
records
for
an
additional
432,000
people
from
earlier
studies
confirmed
the
results,
which
are
also
in
line
with
World
Health
Organization
(WHO)
recommendations.
'There
is
nothing
to
be
gained
from
long-term
adherence
to
low-carbohydrate
diets
rich
in
fats
and
proteins
from
animal
origins,'
said
Ian
Johnson,
a
nutrition
researcher
at
Quadram
Institute
Bioscience
in
Norwich,
England,
commenting
on
the
research,
in
which
he
did
not
take
part.
But
carb
quality,
not
just
quantity,
is
crucial
he
added.
'Most
should
come
from
plant
foods
rich
in
dietary
fibre
and
intact
grains,
rather
than
from
sugary
beverages
or
manufactured
foods
high
in
added
sugar.'
Fibres
also
help
maintain
a
healthy
gut
flora,
now
considered
to
be
a
major
factor
in
health
and
disease.
Plant
vs
animal
protein
'Low
carbohydrate
dietary
patterns
favouring
animal-derived
protein
and
fat
sources,
from
sources
such
as
lamb,
beef,
pork,
and
chicken,
were
associated
with
higher
mortality,'
the
study
said.
'Those
that
favoured
plant-derived
protein
and
fat
intake,
from
sources
such
as
vegetables,
nuts,
peanut
butter,
and
whole-grain
breads,
were
associated
with
lower
mortality,'
it
said,
adding
that
this
suggested
'the
source
of
food
notably
modifies
the
association
between
carbohydrate
intake
and
mortality.'
Seidelmann
and
colleagues
poured
over
the
medical
histories
of
nearly
15,500
men
and
women
who
were
45-64
when
they
enrolled
-
between
1987
and
1989
-
in
a
health
survey
spread
across
four
locations
in
the
United
States.
Participants
filled
out
detailed
questionnaires
about
their
dietary
habits
-
what
foods,
how
much,
how
often,
etc.
Over
a
25-year
follow
up
period,
more
than
6,000
of
the
men
and
women
died.
People
who
got
50-55
%
of
their
calories