A new study from Nagoya University Graduate School of Medicine in Japan finds that going to extremes with carbohydrates and fats can shorten one’s lifespan. However, the hazard differed for men and women. All the study participants were in fit condition at recruitment. The study found that men who ate too few carbohydrates significantly increased their risk of all-cause mortality. At the same time, women who consumed too little fat had a marginally higher risk of all-cause and cancer-related mortality.
The authors of the study paint a complex picture of healthy eating in terms of carbohydrates and fats, overall suggesting that going to any extreme may negatively affect longevity. The study appears in The Journal of Nutrition. When it came to carbohydrate consumption, the researchers found that, in the study cohort, men who got fewer than 40% of their daily calories from carbohydrates were at a significantly higher risk of all-cause mortality. For women, by contrast, those who got more than 65% of their calories from carbohydrates were at a higher all-cause mortality risk.
The researchers found no appreciable difference between the effect of consuming minimally processed carbohydrates versus refined carbohydrates. Regarding dietary fat, men who got more than 35% of their calories from any kind of fat were at a higher risk of cancer and cardiovascular mortality. In men, when the quality of fat intake was examined, no clear association was observed for saturated fat intake. However, consuming less unsaturated fat was associated with a higher risk of all-cause and cancer-related mortality. For women, consuming more fats — particularly saturated fats — decreased their risk of all-cause and cancer mortality. The study involved 34,893 men and 46,440 women, ranging in age from 35 to 69 years. The average body mass index (BMI) for men was 23.7, and for women 22.2, within the healthy range According to cardiology dietician Michelle Routhenstein, who was not involved in the research, “[t]his study suggests that low carbohydrates in diet and low-fat weight loss diets for women can decrease longevity.” Clinical nutrition epidemiologist Prof. Linda Van Horn, who was also not involved in the study, expressed concern that Americans may take the wrong message from its findings. “It does not suggest anything about [fad diets],” said Dr. Van Horn, “nor should these studies [be] conducted using different methods across different populations and mostly not in the United States with its high rate of obesity, intake of ultra-processed foods and generally low nutrient adequacy.”
