Study Finds Link Between Low-Carb Diets and Early Death

The results of a new study show a relationship exists between eating a low-carb diet and having a shorter life expectancy.

A team of researchers published their findings in The Lancet Public Health, which concluded that people whose diet consisted of roughly 50 percent carbohydrates over 25 years had the lowest risk of dying early.

Study results:

•  Low-carb diets that included large amounts of animal protein and fat resulted in the highest risk of an early death.
• Diets consisting of plant-derived protein and fat had the lowest mortality risk.

Dr. Sara Seidelmann, the study's lead researcher and a clinical and research fellow at Boston's Brigham and Women's Hospital, told BBC News, "Low-carb diets that replace carbohydrates with protein or fat are gaining widespread popularity as a health and weight-loss strategy.

"However, our data suggests that animal-based low carbohydrate diets, which are prevalent in North America and Europe, might be associated with shorter overall life span and should be discouraged."

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