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Researchers Extend Less Carbohydrates and More Fats in Eating Our Life?
Recently, an international study concluded that diets high in carbohydrates and low in fat increase the risk of death. The authors advocated revising existing dietary recommendations. German scientists contradict the conclusions of the study.
Less carbohydrates and more fat
The dispute over whether less fat or fewer carbohydrates is suitable for losing weight fast has been going on for years. Although scientific research has repeatedly shown that it is possible to become leaner by using low-carb diets, it is disputed whether it is also good to reduce bread, pasta, rice and Co. on the diet and fat or proteins to put. A recent international study came to the conclusion that this is definitely recommended for health reasons. German scientists are now criticizing this conclusion.
According to a recent international study, a diet high in carbohydrates and low in fat increases the risk of death. German researchers criticize these conclusions. (Image: bit24 / fotolia.com) Researchers call for change in dietary recommendations
A recently published study examining the impact of dietary carbohydrate, fat and protein on disease and mortality risk in 18 countries concludes that excess carbohydrate in the diet increases mortality.
More fat, including saturated fat, was not only not harmful, they even reduced mortality and stroke risk.
The authors of the global nutrition study PURE (Prospective Urban Rural Epidemiology) call for rewriting the global dietary recommendations for fat and carbohydrates.
Scientists at the University of Hohenheim in Stuttgart criticize these conclusions. Such far-reaching conclusions did not allow the methodology and results of the study, according to a statement from the university.
No causal relationships
According to the study, mortality increases with increasing intake of carbohydrates; In the case of fat, the researchers observed a reverse relationship: as the proportion of food energy from fat increases, mortality decreases.
"Even if a lower mortality is associated with higher fat consumption or lower carbohydrate consumption, this method does not show any causal relationships between these observations," says nutritionist Prof. Dr. med. Konrad Biesalski to consider.
Together with the tropical expert Prof. Dr. med. Regina Birner and the nutritionist Prof. Dr. med. Jan Frank, president of the Society of Nutrition and Food Science (SNFS), explains that there is no direct causal link between total carbohydrate and fat in diet and mortality.
"Crucial is rather the quality of the diet, so the content of important vitamins and minerals."
Supply of micronutrients
The supply of micronutrients is crucial - and the proportion of carbohydrates and saturated fats in the diet is merely an indicator.
"With increasing poverty, carbohydrate levels increase significantly, and those of food of animal origin, especially meat and meat products. Because starchy products such as rice, corn, wheat, potatoes or cassava are reasonably priced and saturated, "explains Prof. Dr. med. Birner.
However, these are a poor source of essential micronutrients, and the supply of iron and zinc, for example, has an impact on mortality.
"An insufficient supply of micronutrients, ie minerals and vitamins, increases the risk of disease and, inevitably, the mortality risk. If the quality is left out, considering the quantity of macronutrients in the diet is easily misleading. Jan Frank.
"A high-fat, low-carbohydrate diet may be just as inferior in quality as a low-fat, high-carbohydrate diet."
Poor and rich nations differ in carbohydrates
"When it comes to carbohydrate intake in poor countries, we mainly speak of rice, maize and wheat," says Prof. Dr. med. Biesalski together. "The greater their share of the diet, the lower the quality of food and the higher the mortality rate."
In rich nations, however, carbohydrate intake ranges from 45 to 55 percent.
"Here too much carbohydrates means too much sugar and sugary foods. Reducing them is certainly not a mistake and possibly also healthy. "
"A sensible nutritional recommendation should take into account the quality of carbohydrates (simple sugars vs. complex carbohydrates) and the causes of high carbohydrate intake (in poor countries especially food shortages)," write the German experts in a comment.
"It is not realistic to recommend that people in poor countries reduce their carbohydrate intake and increase their intake of fat, given the prevailing lack of high-quality food and low food choices," he continued. (Ad)